Around 10,000 canapés are being served to the 650 guests attending the wedding reception of Prince William and Kate Middleton, at Buckingham Palace.
Hosted by The Queen, the reception is being catered for by Royal chef Mark Flanagan and his team of 21 chefs.
Together they have prepared canapés using British ingredients from Royal Warrant Holding companies including Gressingham duck, English goats cheese from Paxton and Whitfield, English asparagus, Welsh organic celery salt, langoustines from the north west coast of Scotland, pork from the Cotswolds, English crayfish, Windsor Estate lamb, smoked Haddock from the East Coast of Scotland, beef from the Castle of Mey and English rhubarb.
The selection of distinctly British-inspired canapés 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
• Gateau Opera
• Blood orange pate de fruit
• Raspberry financier
• Rhubarb crème brulée tartlet
• Passion fruit praline
• White chocolate ganache truffle
• Milk chocolate praline with nuts
• Dark Chocolate Ganache Truffle
To accompany the canapés, guests are being served Pol Roger NV Brut Réserve Champagne, as well as a selection of other alcoholic and soft drinks.
Also being served at the reception is the official wedding cake, designed by Fiona Cairns, which is made from 17 individual fruit cakes (12 of which form the base) and has eight tiers.
The cake has been decorated with cream and white icing usingincticate piping to create 3-D scrollwork. There are up to 900 individually iced flowers and leaves of 17 different varieties decorated on the cake. A garland design around the middle of the cake matches the architectural garlands decorated around the top of the Picture Gallery in Buckingham Palace, the room in which the cake will be displayed.
And at the special request of Prince William, there will his favourite chocolate biscuit cake, created by Mcvitie’s Cake Company.
By Janet Harmer
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