There’s nothing like a passionate sermon and some serious people-watching to help one work up an appetite.
Fortunately, guests at the royal wedding have quite the meal waiting for them. Kensington Palace has confirmed the menu for Prince Harry and Meghan Markle‘s lunchtime reception — including one seriously gorgeous wedding cake.
California-born baker Claire Ptak created the sugary treat, which features an Amalfi lemon curd filling and buttercream laced with elderflower syrup from Queen Elizabeth II’s Sandringham estate. Some 150 fresh flowers, including peonies and roses, have been artfully arranged around the cake, which has four separate tiers.
The newlywed Duke and Duchess of Sussex will cut the cake at their reception at St. George’s Hall in Windsor, but not before their 600 or so guests have feasted upon an extensive menu of seasonal vegetables and lamb.
The menu includes Scottish langoustines wrapped in smoked salmon with citrus crème fraîche; grilled English asparagus wrapped in Cumbrian ham; garden pea panna cotta with quail eggs and lemon verbena; heritage tomato and basil tartare with balsamic pearls; poached free-range chicken bound in a lightly spiced yogurt with roasted apricot; croquette of confit Windsor lamb, roasted vegetables and shallot jam; and farm asparagus spears with mozzarella and sun-blush tomatoes.
Bowl food — such as fricassee of free-range chicken with morel mushrooms and young leeks; pea and mint risotto with pea shoots, truffle oil, and parmesan crisps; and a 10-hour slow-roasted Windsor pork belly with apple compote and crackling — will also be served.
If there’s still room, guests can nibble on champagne and pistachio macaroons, orange crème brûlée tartlets, and miniature rhubarb crumble tartlets.
Pol Roger Brut Réserve Non Vintage champagne, a selection of wines, soft drinks, and an apple and elderflower mocktail, made with the same elderflower syrup, will wash everything down.