George Boyle
On 29 April 2011, Prince William and Kate Middleton tied the knot at Westminster Abbey in London, England. The wedding was attended by 1,900 guests, of which only 300 were invited to the dinner celebration later that evening. The menu included the late Queen Mother's favourite dish, Eggs Drumkilbo, followed by lamb with mint sauce and new potatoes. The meal concluded with strawberries and clotted cream, accompanied by a staggering tiered wedding cake. Bacon sandwiches and ice creams were served from food trucks in the courtyard, and guests at the evening reception chose from vintage pink champagne, peach bellinis, and elderflower cocktails.
| Characteristics | Values |
|---|---|
| Date of Wedding | 29 April 2011 |
| Wedding Venue | Westminster Abbey, London, England |
| Number of Guests | 1,900 |
| Dinner Guests | 300 |
| Food Theme | Seasonal, local, and organic |
| Food Sources | UK-based Royal Warrant holding companies |
| Food Items | Eggs Drumkilbo, Lamb with mint sauce and new potatoes, Strawberries with clotted cream, Gressingham duck, English goats' cheese, 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 |
| Drinks | Vintage pink Champagne, Peach Bellinis, Elderflower cocktails, Bollinger champagne |
| Dessert | Three-tiered wedding cake with fruit cake, Victoria sponge, and lemon Limoncello sponge |
| After-Party Food | Bacon sandwiches and ice cream |
Explore related products
What You'll Learn
The wedding food was seasonal, local and organic
The wedding of Prince William and Catherine Middleton took place on 29 April 2011 at Westminster Abbey in London, England. The wedding was not a full state occasion, but it still attracted much media attention, with millions of viewers tuning in across the globe. The couple's wedding menu reflected a modest three-course spread, with a focus on seasonal, local, and organic ingredients sourced from UK-based companies.
The food showcased the incredible variety of produce available in the country. The menu included 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 selections from the North Highlands of Scotland and England.
The wedding cake, created by Fiona Cairns, also featured three types of sponge: fruit cake, Victoria sponge, and lemon Limoncello sponge. The cake was an eight-tiered, brandy-spiked fruitcake, with a slice later auctioned off for a staggering sum, reflecting the public's fascination with the royal couple.
In addition to the formal meal, guests at the reception were treated to vintage pink Champagne, peach Bellinis, and elderflower cocktails. Bacon sandwiches and ice creams were also served from food trucks in the courtyard, ensuring that guests were well-fed throughout the celebrations. The couple's choice of seasonal and local ingredients, free from French influence, was a refreshing change from traditional royal wedding menus.
Overall, the wedding food reflected the couple's desire to showcase the best of British produce, with a focus on seasonality and sustainability, creating a memorable dining experience for their guests.
Unconventional Choices: Navigating Family Wedding Expectations
You may want to see also
Explore related products
The menu included eggs, lamb, and strawberries
The wedding of Prince William and Catherine Middleton took place on 29 April 2011 at Westminster Abbey in London, England. The wedding was not a full state occasion, but it still attracted much media attention, with millions of viewers tuning in from across the globe. The couple's menu included eggs, lamb, and strawberries, with a focus on seasonal, local, and organic ingredients sourced from UK-based companies.
The wedding breakfast, which is a traditional mid-morning or afternoon reception, often includes eggs as a starter. In the case of William and Kate's wedding, the starter was Eggs Drumkilbo, a dish consisting of hard-boiled eggs with lobster and seafood sauce. This was a favourite of the late Queen Mother.
The main course was lamb, specifically Windsor Estate lamb, with mint sauce and new potatoes. Lamb is a traditional choice for royal weddings, dating back to the wedding of Prince Albert and Elizabeth Bowes-Lyon, the Queen Mother, in 1923. Their menu included "Côtelettes d'Agneau Prince Albert" (lamb cutlets).
The meal concluded with strawberries, a dessert staple at royal nuptials. William and Kate's guests enjoyed strawberries with clotted cream, followed by a staggering tiered wedding cake. The cake was an eight-tiered, brandy-spiked fruitcake created by Fiona Cairns, who used three recipes, including fruit cake, Victoria sponge, and lemon Limoncello sponge.
The wedding also featured an evening reception at the Royal Lodge in Windsor, with vintage pink Champagne, peach Bellinis, and elderflower cocktails. Bacon sandwiches and ice cream were served from food trucks in the courtyard for guests to enjoy before the after-party.
How to Get Brands to Sponsor Your Wedding
You may want to see also
Explore related products
Canapes and bowl food were served
Prince William and Kate Middleton's wedding menu was a reflection of the incredible food the UK has to offer. The couple opted for a more casual dining experience, forgoing a formal sit-down meal in favour of canapes and bowl food, allowing for a relaxed reception. This decision was in line with recent royal wedding trends, including Princess Eugenie and Jack Brooksbank's wedding, where they served dishes from around the world with special significance to them.
The canapes at William and Kate's wedding were a delightful assortment of sweet and savoury options. While the specific canape dishes are not known, we can assume they were prepared with the same care and attention to detail as the rest of the menu. Canapes are typically small, bite-sized treats that can be easily eaten while standing and socialising, perfect for a royal wedding reception.
The bowl food offered a more substantial option for guests who wanted something more filling. Bowl food is designed to be eaten standing up, and at the wedding of the Duke and Duchess of Sussex, guests enjoyed delicious options such as pea and mint risotto and slow-roasted Windsor pork belly. William and Kate's wedding menu featured local and seasonal ingredients sourced from Royal Warrant-holding companies using UK-based produce. This included Gressingham duck, English goat's cheese, English asparagus, Welsh organic celery salt, langoustines from the North West Coast of Scotland, Cotswolds pork, English crayfish, Windsor Estate lamb, and more.
The wedding cake, created by Fiona Cairns, was a three-tiered masterpiece featuring fruit cake, Victoria sponge, and lemon Limoncello sponge. A slice of the eight-tiered, brandy-spiked fruitcake was auctioned off in 2017, six years after the wedding, and was expected to sell for between $1,000 and $1,550. The auction of the menu in 2015 revealed the modest three-course spread enjoyed by the royal couple and their guests, including the Queen Mother's favourite starter, Eggs Drumkilbo, a main course of lamb with mint sauce and new potatoes, and a classic dessert of strawberries with clotted cream.
California Weddings: When Will They Restart?
You may want to see also
Explore related products
Bacon sandwiches and ice creams were served from food trucks
Forgoing the lavish and decadent dishes that might be expected of a royal wedding, Prince William and Kate Middleton opted for a surprisingly modest menu for their nuptials on 29 April 2011. The wedding breakfast featured seasonal, local, and organic ingredients, with all ingredients carefully sourced from Royal Warrant-holding companies using UK-based produce. The menu included Gressingham duck, English goats' cheese, 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 selections from the North Highlands of Scotland and England.
Following the formal meal, bacon sandwiches and ice creams were served from food trucks in the courtyard for those who remained before the after-party. This was a fun and casual way to keep guests energised and entertained as they continued the celebrations into the night.
The wedding of Prince William and Kate Middleton was a highly anticipated event, attracting media attention from around the world. With a guest list of 1,900 people, the couple opted for a more relaxed approach to their wedding catering, choosing to serve canapes and bowl foods instead of a traditional sit-down meal. This allowed for a more interactive and social dining experience for their guests.
The wedding cake was an eight-tiered, brandy-spiked fruitcake created by Fiona Cairns, who used three recipes, including fruit cake, Victoria sponge, and lemon Limoncello sponge. A slice of the six-year-old cake went up for auction in 2017, with estimates set between $1,000 and $1,550.
Freshness Tips for Mexican Wedding Cookies
You may want to see also
Explore related products
The wedding cake was an eight-tiered, brandy-spiked fruitcake
The wedding of Prince William and Catherine Middleton took place on Friday, 29 April 2011, at Westminster Abbey in London, England. The wedding was not a full state occasion as William was not the heir apparent at the time. However, the occasion was made a public holiday in the United Kingdom. The ceremony was attended by the couple's families, foreign royal families, diplomats, and personal guests. After the ceremony, the couple made a traditional appearance on the balcony of Buckingham Palace.
The wedding menu was described as "surprisingly modest", with a three-course spread for the 300 guests invited to the dinner celebration. The food was seasonal, local, and organic, with ingredients carefully sourced from UK-based companies. The menu included Gressingham duck, English goats' cheese, 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, and beef from the North Highlands of Scotland.
The auction of the wedding cake and menu in 2015 and 2017, respectively, gave the public a glimpse into the culinary choices of the royal wedding. The cake and menu are now a part of royal history, with the cake slice offering a taste of the celebration to those who missed it the first time around. While the taste of the aged fruitcake may not have been pleasant, the auction provided a unique opportunity for someone to own a piece of royal memorabilia.
Golden Wedding Venues: Where to Tie the Knot
You may want to see also
Frequently asked questions
The wedding of Prince William and Kate Middleton took place on 29 April 2011. The wedding menu was reportedly "seasonal, local and organic", with ingredients sourced from UK-based companies. The couple served canapes and bowl food, instead of a formal sit-down meal, to allow for a more relaxed reception. The canapes included grilled English asparagus wrapped in Cumbrian ham, heritage tomato and basil tartare with balsamic pearls, and Scottish langoustines wrapped in smoked salmon with citrus crème fraiche. The bowl food included pea and mint risotto, and slow-roasted Windsor pork belly with apple compote and crackling.
The wedding cake was an eight-tiered, brandy-spiked fruitcake, made by Fiona Cairns. It featured three different recipes: fruit cake, Victoria sponge and lemon Limoncello sponge.
Yes, after the formal reception, there was an after-party at the Goring, where bacon sandwiches and ice cream were served from food trucks in the courtyard. The following day, there was another party with food stalls, cocktails, and Bloody Marys.
There were 1,900 guests at the ceremony, including the bride and groom's families, foreign royalty, diplomats, and personal guests. Only 300 guests were invited to the dinner celebration that evening.
