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Royal wedding: A tantalising look ahead to menu for palace reception

29 MARCH 2011

Much like the design of the bridal gown, the menu for Prince William and Kate Middleton's buffet-style wedding breakfast is a closely guarded secret.

But Mark Flanagan – the Queen's head chef – has given a tantalising taste of what the newlyweds and their guests will be tucking into at Buckingham Palace following the royal nuptials on April 29.

He has said that the 600 invitees will be served an array of "all-British" hot and cold canapés.


And he has revealed that he and his 21-strong team – who produce 550 meals a day when the Queen is in residence - will use the event to showcase meat, game, vegetables and fruit from the monarch's estates.

"We wouldn’t really go into any of the specifics for the big day, but we always concentrate on showing off the best of British produce," Mr Flanagan has confirmed.

The canapés will be served alongside champagne as the guests arrive from 12.30pm - William and his bride will mingle at the reception until 1.30pm when they will break off to make an appearance on the balcony.


A typical selection served at the palace includes quails' eggs with celery salt, Ragstone goats' cheese with caramelised walnuts and parmesan crisp and confit duck-leg terrine with smoked duck and pear chutney.

Modern twists on old favourites, including mini roast beef and Yorkshire puddings (pictured) and bubble and squeak confits, have also previously been served.


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