Food and the royal wedding – What Kate and Will ate

I have been looking forward to Friday and the wedding of Kate and Wills with great anticipation. I felt that I (and I suppose everyone that was watching) felt connected to them in some way plus, you have to admit we all love a good wedding.

Since my own marriage proposal last year, weddings have been a hot topic in our household. I have to say that its not the dress I stay awake dreaming about, its the food that will be served on our day.

For me the food is the most important part of the day. Growing up wedding food was created with army precision. Church sisters would work around the clock to create a banquet of Jonny cakes, fried chicken, curried mutton and goat, coleslaw, gravy and piles of white rice. These particular dishes were traditional west indian favourites, recipes that have been passed down, generation to generation with love. The same love that all the sisters wanted to pass on to the couple.

Now I don’t suppose that Wills and Kate had the local sisters at Westminster abbey to cook up a feast but, looking at the menu served, there were lots of english favourites that Royal Chef Mark Flanagan had created for the occasion making the menu very down to earth (a theme that ran throughout the wedding).

As all the food used was sourced from royal holdings using UK based ingredients, the wedding reception I felt, was able to showcase the best produce that Britain has to offer and in some way was able to evoke happy memories for the couple.

I loved the groom’s cake (a very American tradition, i might add) of Wills favourite childhood Chocolate biscuit cake. As my other half is a massive chocoholic, I wont be telling him about this as it may give him ideas!






Anyway, just in case you haven’t seen the menu here it is:

— Cornish crab salad on lemon blini
— Pressed duck terrine with fruit chutney
— Roulade of goat cheese with caramelized walnuts
— Scottish smoked salmon rose on beetroot blini
— Miniature watercress and asparagus tart
— Poached asparagus spears with hollandaise sauce for dipping
— Quail eggs with celery salt
— Scottish langoustines with lemon mayonnaise
— Pressed confit of pork belly with crayfish and crackling
— Wild mushroom and celeriac chausson
— Smoked haddock fishcake with pea guacamole
— Miniature Yorkshire pudding with roast fillet of beef and horseradish mousse

Sweets included:

— Gateau opera
— Blood orange pate de fruit
— Rhubarb crème brulee tartlet
— Passion fruit praline
— White chocolate as well as dark chocolate ganache truffle

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