The Queen gave a lunchtime Reception at Buckingham Palace for around 650 guests drawn from the Wedding Service congregation, representing the Couple's official and private lives.

Approximately 10,000 canapés were prepared by a team of 21 chefs, led by Royal Chef Mark Flanagan.

Canapés

Guests were served a selection of canapés, including:

Cornish Crab Salad on Lemon Blini
Pressed Duck Terrine with Fruit Chutney
Roulade of Goats Cheese with Caramelised Walnuts
Assortment of Palmiers and Cheese Straws
Scottish Smoked Salmon Rose on Beetroot Blini
Miniature Watercress and Asparagus Tart
Poached Asparagus spears with Hollandaise Sauce for Dipping
Quails Eggs with Celery Salt
Scottish Langoustines with Lemon Mayonnaise
Pressed Confit of Pork Belly with Crayfish and Crackling
Wild Mushroom and Celeriac Chausson
Bubble and Squeak with Confit Shoulder of Lamb
Grain Mustard and honey-glazed Chipolatas
Smoked Haddock Fishcake with Pea Guacamole
Miniature Yorkshire Pudding with Roast Fillet of Beef and Horseradish Mousse

Gateau Opera
Blood Orange Pate de Fruit
Raspberry Financier
Rhubarb Crème Brulee Tartlet
Passion Fruit Praline
White Chocolate Ganache Truffle
Milk Chocolate Praline with Nuts
Dark Chocolate Ganache Truffle

Guests were be served Pol Roger NV Brut Réserve Champagne with a selection of other soft and alcoholic drinks.

Ingredients

All the ingredients for the canapés were carefully sourced from Royal Warrant holding companies using UK-based ingredients. These include:

•    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 Selections in the North Highlands of Scotland
•    English Rhubarb

Music

Guests at the reception were entertained by Claire Jones, the official Harpist to HRH The Prince of Wales.

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