Prince Harry and his new bride have left their wedding reception at Windsor Castle, to head for their evening celebrations at nearby Frogmore House, within the grounds.
The new Duke of Sussex escorted his wife to their car… a fantastic vintage Jaguar and took to the wheel.
The Duke and Duchess of Sussex depart Windsor Castle for a reception hosted by The Prince of Wales at Frogmore House, in a silver blue Jaguar E-Type Concept Zero. This vehicle was originally manufactured in 1968, and has since been converted to electric power #RoyalWedding pic.twitter.com/hRrxEUlFlJ
— Kensington Palace (@KensingtonRoyal) 19 May 2018
Meghan had changed from the dress she wore to take her vows, opting for another stunning white gown, this time showing off her elegant shoulders.
It is designed by British designer, Stella McCartney.
Some 250 guests will join the couple for the event, hosted by Prince Charles, and rumoured to have cost £300,000.
Sadly we won’t hear details of what will happen at this party, as the Palace has confirmed this will remain private.
We can fill you in on what the guests were treated to at the reception after the ceremony, however.
The Duke and Duchess broken with tradition; not for them a standard wedding breakfast.
Instead their 600 guests enjoyed two-bite canapes and bowl food (how did they hold their champagne too?!).
The Palace earlier confirmed exactly what guests would be served, and it all sounded delicious! Although there’s nothing unexpected on the menu, as had previously been warned.
Royal chef Mark Flanagan told ITV News earlier in the week that Harry, 33, and Meghan, 36, had been very involved in choosing what dishes to serve, and had tasted everything on offer.
Read more: Full details of Harry and Meghan’s rings
He said: “There is no experimentation on Saturday whatsoever, tried and tested and predominantly classics.
“We know the couple wanted us to make sure we used all of the local seasonal produce as much as possible throughout their menu, and this recent good weather is really helping us to achieve that.”
Guests were served a selection of canapés, including:
- Scottish Langoustines wrapped in Smoked Salmon with Citrus Crème Fraiche
- Grilled English Asparagus wrapped in Cumbrian Ham
- Garden Pea Panna Cotta with Quail Eggs and Lemon Verbena
- Heritage Tomato and Basil Tartare with Balsamic Pearls
- Poached Free Range Chicken bound in a Lightly Spiced Yoghurt with Roasted Apricot
- Croquette of Confit Windsor Lamb, Roasted Vegetables and Shallot Jam
- Warm Asparagus Spears with Mozzarella and Sun-Blush Tomatoes
Guests were also served a selection of bowl food, including:
- Fricassee of Free Range Chicken with Morel Mushrooms and Young Leeks
- Pea and Mint Risotto with Pea Shoots, Truffle Oil and Parmesan Crisps
- Ten Hour Slow Roasted Windsor Pork Belly with Apple Compote and Crackling
Sweet canapés were also served, including:
- Champagne and Pistachio Macaroons
- Orange Crème Brûlée Tartlets
- Miniature Rhubarb Crumble Tartlets
The wedding cake was also served at the reception.
To drink, guests were served Pol Roger Brut Réserve Non Vintage Champagne, and a selection of wines. A range of soft drinks were also served, including an apple and elderflower mocktail, made with the same elderflower syrup as used in the wedding cake, and Sandringham Cox’s apple juice.
Read more: All about the reception
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