William and Kate's Lunch Reception

I was waiting for a long time for the bride and groom to go to the balcony and I learnt they were hosting a lunch reception and that only strictly English ingredients were used:

2:40 p.m.
About 650 people are in Buckingham Palace for a lunchtime reception in honor of the bride and groom. Hopefully they came hungry.
Guests will be munching on a wide variety of canapes, including quail eggs and miniature Yorkshire puddings. And the royal family proudly announced that the chefs are using ingredients from all over Britain.
Here are some of the ingredients mentioned. (The celery salt goes on the quail eggs.)
• Gressingham duck
• English goat cheese from Paxton and Whitfield
• English asparagus
• Welsh organic celery salt
• Langoustines from the northwest 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

(More pictures see below)


Here is the menu:

The Lunchtime Reception
29th April 2011

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

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

The wedding cake and a chocolate biscuit cake will also be served at
the Reception. The wedding cake, designed by Fiona Cairns, is made
from 17 individual fruit cakes (12 of which form the base) and has
eight tiers. The cake has been decorated with cream and white icing
using the Joseph Lambeth technique. There are 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 will be displayed.
The chocolate biscuit cake was created by Mcvitie’s Cake Company using
a Royal Family recipe at the special request of Prince William.

During the course of the Reception, Governors-General and Prime
Ministers of Realm Countries will be presented to The Queen and The
Duke of Edinburgh, The Prince of Wales and The Duchess of Cornwall and
the Bridal Couple. The Reception will include the cutting of the
wedding cake and some speeches.

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

Pictures of ingredients used in the menu.......

Gressingham duck

( a cross breed of Mallard and Peckin)

Paxton & Whitfield Cheese

 Paxton & Whitfield’s cheese of the month for April is the French goat’s cheese Mothais Sur Feuille made from unpasteurised goat’s milk using traditional rennet.
This tangy goat’s cheese is made in the Poitou-Charentes region located in Western France, by cheesemaker Paul Georgelet.

fresh English asparagus

Langoustines from the northwest coast of Scotland

 English crayfish

haddock from Scotland