Champagne and canapes (really Yorkshire puds and bubble ‘n’ squeak) for Palace wedding guests

THE champagne has been opened at Buckingham Palace to celebrate the marriage of the new Duke and Duchess of Cambridge.

The 650 guests attending the afternoon reception at the palace enjoyed a glass of fizz, canapes and wedding cake.

While a harpist played in the background, the guests mingled and ate some of the 10,000 canapes that were prepared by 21 chefs.

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A mouth watering canape menu was offered to the distinguished guests including Scottish smoked salmon rose on beetroot blini, roulade of goats cheese with caramelised walnuts, Cornish crab salad on lemon blini and quails eggs.

Royal chef Mark Flanagan and his team also prepared pressed duck terrine with chutney, watercress and asparagus tart, honey-glazed chipolatas, smoked haddock fishcake, poached asparagus spears and miniature Yorkshire puddings with roast beef among others.

The guests may have been surprised to have been offered a bubble and squeak canape.

While the guests ate, they were served Pol Roger NV Brut Reserve champagne or other alcoholic drinks and soft drinks.

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Those with a sweet tooth enjoyed the dessert canapes. They were offered gateau opera, rhubarb creme brulee tartlet, passion fruit praline and white or dark chocolate ganache truffle.

The other dessert canapes were blood orange pate de fruit, raspberry financier and milk chocolate praline with nuts.

All of the canapes were sourced from Royal Warrant-holding companies using UK-based ingredients.

They were also served the much-anticipated wedding cake and special chocolate biscuit cake that William commissioned the McVitie’s Cake Company to make.

During the reception, senior members of the royal family, including the newlyweds, met governors-general and prime ministers of Realm countries.