After the much awaited kiss on the balcony, Queen Elizabeth held a reception for the newlyweds at Buckingham Palace.
The Palace ensured that all ingredients are served in a buffet chosen by official suppliers of the kingdom: Gressingham duck, asparagus from England, prawns and haddock from Scotland, lamb from the area of Windsor.
About 10,000 sofas were prepared by a team of 21 chefs headed by the official chef of the Crown, Mark Flanagan. All these dishes are accompanied by Pol Roger Champagne, and a selection of soft drinks.
As for the dessert, the famous cakes specially designed at the request of William and Kate were served. Kate’s wedding cake was created by Fiona Cairns and it was composed of seventeen fruit cakes, adorned with over 900 leaf and floral touches and topped with the couple’s new cipher.
The second is a chocolate biscuit cake requested by Prince William and prepared by McVitie’s Cake Company from a Royal Family recipe.
The Queen’s reception included the cutting of the wedding cake, as well as speeches for the newlyweds.
The menu will include:
Cornish Crab Salad on Lemon Blini
Pressed Duck Terrine with Fruit Chutney
Roulade of Goats Cheese with Caramelised Walnuts
Assortment of Palmiers and Cheese Straws
Scottish Smoked Salmon Rose on Beetroot Blini
Miniature Watercress and Asparagus Tart
Poached Asparagus spears with Hollandaise Sauce for Dipping
Quails’ Eggs with Celery Salt
Scottish Langoustines with Lemon Mayonnaise Pressed Confit of Pork Belly with Crayfish and Crackling
Wild Mushroom and Celeriac Chausson
Bubble and Squeak with Confit Shoulder of Lamb
Grain Mustard and honey-glazed Chipolatas
Smoked Haddock Fishcake with Pea Guacamole
Miniature Yorkshire Pudding with Roast Fillet of Beef and Horseradish Mousse
Blood Orange Pate de Fruit
Rhubarb Creme Brulee Tartlet
Passion Fruit Praline
White Chocolate Ganache Truffle
Milk Chocolate Praline with Nuts
Dark Chocolate Ganache Truffle