Following the incredible royal wedding service, Her Majesty The Queen hosted a lovely lunch reception at Buckingham Palace for around 650 guests.
Approximately 10,000 canapés were prepared by a team of 21 chefs, led by Royal Chef Mark Flanagan. The lucky guests were served a selection of foods, featuring ingredients carefully sourced from Royal Warrant holding companies using UK-based ingredients. They included cornish crab salad on lemon blini, pressed duck terrine with fruit chutney, Scottish smoked salmon rose on beetrott blini, poached asparagus spears with Hollandaise sauce for dipping, quail eggs with celery salt, bubble and squeak with confit shoulder of lamb, smoked haddock fishcakes with pea guacamole, rhubab crème brulee tartlet, and dark chocolate ganache truffles.
The wedding cake and a chocolate biscuit cake were also be served at the reception. The wedding cake, designed by Fiona Cairns, was made from 17 individual fruit cakes with eight tiers. The cake wasdecorated with cream and white icing using the Joseph Lambeth technique. There were 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 was displayed. The chocolate biscuit cake was created by Mcvitie’s Cake Company using a Royal Family recipe at the special request of Prince William.