George Boyle
Prince Harry and Meghan Markle's wedding menu was a closely guarded secret, but now we know that the couple chose to serve their 600 guests a range of canapés and mini main courses in bowls, rather than a traditional sit-down meal. The menu featured seasonal British produce, including asparagus, peas, and tomatoes, sourced from the Queen's estates. In addition to the food, guests were also treated to an array of wines and a lemon elderflower cake, breaking from the traditional fruitcake served at royal weddings.
| Characteristics | Values |
|---|---|
| Number of guests | 600 |
| Type of food | Canapés, "mini main courses" in bowls, sweet treats |
| Drinks | Wine, soft drinks, champagne, Pol Roger Brut Réserve Non-Vintage Champagne |
| Cake | Lemon elderflower cake, chocolate truffles |
| Caterer | Table Talk |
| Chef | Mark Flanagan |
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What You'll Learn
- The daytime reception menu will include seasonal produce and canapes
- The evening reception will feature a lemon elderflower cake
- The couple chose a sponge cake, breaking from the royal fruitcake tradition
- Seasonal British produce will be served, like asparagus, peas and tomatoes
- Meghan's love for red wine will likely be reflected in the menu
The daytime reception menu will include seasonal produce and canapes
The daytime reception menu for Prince Harry and Meghan Markle's wedding featured seasonal produce and canapes. The couple visited the kitchens at Windsor Castle to plan the menu, which featured seasonal ingredients sourced from the Queen's estates. The menu included passed canapes and more hearty bowls of food, allowing guests to eat while standing up and making it easier for the newlyweds to greet their guests and mingle.
The canapes were designed to be consumed in two bites, while the bowl dishes were meant to be eaten standing up. The menu featured seasonal British produce like asparagus, peas, and tomatoes. The couple wanted to use local, seasonal produce as much as possible, and the recent good weather helped them achieve that. The menu was described as "fresh, seasonal, and sophisticated fare."
In addition to the food, the daytime reception also included a variety of beverages. Wine lovers were treated to an array of wines, including bold, red wines, a favourite of Meghan's. There was also champagne, soft drinks, and Pol Roger Brut Réserve Non-Vintage Champagne.
The wedding cake, which broke from royal tradition, was a lemon elderflower cake created by pastry chef Claire Ptak, owner of the London-based bakery Violet Cakes. The cake incorporated the bright flavours of spring, with organic Amalfi lemons and English elderflower. It was covered in buttercream and decorated with fresh flowers, reflecting the blooms used to adorn the Cathedral, Castle, and Frogmore House.
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The evening reception will feature a lemon elderflower cake
The wedding of Prince Harry and Meghan Markle was a highly anticipated event, with the food served at the reception being one of the most awaited reveals. While the exact menu was kept under wraps, it was known that the couple had visited the kitchens at Windsor Castle to plan the menu, which featured seasonal ingredients sourced from the Queen's estates. The menu featured passed canapés and more hearty bowls of food, a break from the traditional sit-down meals, allowing guests to enjoy their meals standing up and making it easier for the newlyweds to greet their guests and mingle.
The evening reception, hosted by Prince Charles at Frogmore House, featured a lemon elderflower cake, a break from the traditional fruit cake served at royal weddings. The cake was created by pastry chef Claire Ptak, owner of the London-based bakery Violet Cakes. It was covered with buttercream and decorated with fresh flowers, incorporating the bright flavours of spring. The choice of cake was a nod to the bride's American heritage, as Ptak, who was raised in California, is known for using seasonal and organic ingredients. The cake was reportedly made with organic Amalfi lemons and English elderflower, a modern and elegant choice for the royal couple.
The lemon elderflower cake was not the only treat served at the evening reception. There were also three sweet canapés: champagne and pistachio macaroons, orange crème brûlée tartlets, and miniature rhubarb crumble tartlets. These delicious treats added a touch of elegance and sophistication to the event. In addition, guests were offered a selection of beverages, including Pol Roger Brut Réserve Non-Vintage Champagne, a variety of wines, and soft drinks.
The evening reception at Frogmore House was a private and intimate affair, with only about 200 close friends and family members in attendance. It was a perfect setting for the couple to celebrate their love and enjoy the delicious food and treats, including the exquisite lemon elderflower cake, with their closest loved ones. The cake was a unique and memorable part of the reception, adding a touch of sweetness and elegance to the royal wedding celebrations.
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The couple chose a sponge cake, breaking from the royal fruitcake tradition
Prince Harry and Meghan Markle's wedding menu broke from tradition in a number of ways. Firstly, the couple chose to serve a sponge cake, instead of the traditional royal fruitcake. The lemon elderflower cake was made by pastry chef Claire Ptak, who owns the London-based bakery Violet Cakes. It was covered with buttercream and decorated with fresh flowers, in keeping with the spring wedding.
The main meal also broke with tradition, as the couple opted for a less formal style of dining. Instead of a sit-down meal, guests were served "mini main courses" in bowls, presented by waiters and waitresses. This style of dining is often referred to as 'footmen' in the Palace. The menu featured classic dishes made from seasonal British produce, much of which was sourced from the monarch's own estates. Guests were served dishes such as asparagus, peas, tomatoes, and lamb.
Harry and Meghan were heavily involved in the menu planning, and attended several tasting trials in the Windsor Castle kitchen in the lead-up to their wedding. They chose to focus on local, seasonal produce, with head chef Mark Flanagan commenting that the seasons had "fallen perfectly" for the couple's menu.
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Seasonal British produce will be served, like asparagus, peas and tomatoes
Prince Harry and Meghan Markle's wedding menu featured seasonal British produce, including asparagus, peas, and tomatoes. The couple specifically requested the use of local and seasonal ingredients in their menu, which was created by royal chef Mark Flanagan and his team. The menu was designed to be easily enjoyed while standing up, with canapes and bowl dishes taking centre stage. This allowed the newlyweds to mingle with their guests and move through the crowd with ease.
The choice of seasonal produce reflected Meghan's interest in healthy and local food. The menu also featured classic dishes, such as shepherd's pie and lamb, with a modern twist of serving them in bowls. This departure from the traditional sit-down meal added a trendy and unexpected element to the royal wedding.
In addition to the savoury dishes, the menu also included sweet treats. The highlight was a lemon elderflower cake, breaking from the traditional fruitcake served at royal weddings. The cake was created by pastry chef Claire Ptak, owner of the London-based bakery Violet Cakes. It incorporated organic Amalfi lemons and English elderflower, decorated with fresh flowers.
The beverage selections included wine, soft drinks, and champagne. Meghan's love for bold, red wines may have influenced an array of wine choices for the guests. The overall menu reflected the couple's involvement in every detail, ensuring a memorable culinary experience for their guests.
The use of seasonal British produce, such as asparagus, peas, and tomatoes, showcased the best of local ingredients and added a unique touch to the royal wedding menu.
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Meghan's love for red wine will likely be reflected in the menu
Meghan Markle is a self-proclaimed "foodie" and a lover of bold, red wines. Markle used to run a blog called The Tig, named after the full-bodied Tuscan red wine, Tignanello. It is therefore likely that wine will be in no short supply at her wedding to Prince Harry. While Will and Kate's menu featured only one red wine paired with their lamb course, it is expected that Meghan and Harry will offer an array of wines, along with a full bar, for their guests.
The wedding menu will feature seasonal ingredients sourced from the Queen's estates. The menu will include passed canapés and more hearty bowls of food so that guests can enjoy their meals standing up, allowing the newlyweds to greet their guests and mingle. The 600 guests at St. George's Hall will be served "mini main courses" in bowls, presented by waiters and waitresses. This is an unexpected choice from the royals, who traditionally have formal sit-down meals.
The menu will feature seasonal British produce like asparagus, peas, and tomatoes. In addition to the lemon elderflower cake, there will be three sweet canapés: champagne and pistachio macaroons, orange crème brûlée tartlets, and miniature rhubarb crumble tartlets. As for drinks, guests will be served Pol Roger Brut Réserve Non-Vintage Champagne, a selection of wines, and soft drinks.
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Frequently asked questions
The daytime reception will feature seasonal British produce like asparagus, peas, and tomatoes. There will also be lots of canapés and bowl dishes, such as shepherd's pie, Hawaiian poke, or lamb from the Highgrove Estate.
Harry and Meghan served a lemon elderflower cake, breaking from the traditional fruitcake served at royal weddings. The cake was made by pastry chef Claire Ptak, owner of the London-based bakery Violet Cakes. It was decorated with buttercream and fresh flowers.
There was a selection of wines, including bold red wines, Meghan's favourite, as well as soft drinks, champagne, and Pol Roger Brut Réserve Non-Vintage Champagne.
