The wedding breakfast for around 650 guests was a selection of canapes, some of which are listed below:
•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
•Rhubarb Crème Brulee Tartlet
•Passion Fruit Praline
•White Chocolate Ganache Truffle
•Milk Chocolate Praline with Nuts
•Dark Chocolate Ganache Truffle
They were accompanied by Pol Roger NV Brut Réserve Champagne with a selection of other soft and alcoholic drinks.
The wedding cake and a chocolate biscuit cake were also be served at the reception. The wedding cake was designed by Fiona Cairns and made from 17 individual fruit cakes (12 of which formed the base) and had eight tiers. The cake was elaborately decorated with cream and white icing. There were up to 900 individually iced flowers and leaves from 17 different varieties which decorated the cake. A garland design around the middle of the cake matched the architectural garlands which decorate the top of the Picture Gallery in Buckingham Palace, the room in which the cake was displayed. The chocolate biscuit cake was created by Mcvities Cake Company using a Royal Family recipe at the special request of Prince William.
The evening dinner (the intimate part of the wedding for 300 close friends and relatives) was catered for by Anton Mossiman. It began with a starter of dressed crab from Wales, accompanied with mini crab timbale (mousse), crayfish and prawns. The main course was lamb fillet from Highgrove “done three ways” . A trio of mini-puddings of trifle, chocolate fondant and homemade ice-cream in brandy-snap baskets, completed the meal. Petit fours and coffee were followed by speeches.
The wines served with dinner where a white – Meursault Burgandy and a red 1979 Petrus Pomeral. After dinner a cocktail bar serving champagne, spirits and mojita cocktail was set up in the Thrown Room along with all the other trappings of a nightclub.
For those who partied until the early hours a second royal wedding breakfast was served comprising of ‘bacon butties’ and ‘fry-ups (classic full English breakfast consisting of eggs, bacon, sausages, roasted tomatoes, baked beans, and fried bread)