The Duke and Duchess have broken with tradition for their wedding reception this afternoon. Not for them a standard wedding breakfast.
Instead their 600 guests will enjoy two-bite canapes and bowl food (how will they hold their champagne too?!).
The Palace has now confirmed exactly what they will be serving, and it all sounds 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.
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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 will be 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 will also be 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 will also be served, including:
- Champagne and Pistachio Macaroons
- Orange Crème Brûlée Tartlets
- Miniature Rhubarb Crumble Tartlets
The wedding cake will also be served at the reception.
To drink, guests will be served Pol Roger Brut Réserve Non Vintage Champagne, and a selection of wines. A range of soft drinks will also be 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.
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