Britain's Prince William drives himself and his wife Kate, Duchess of Cambridge, as they leave Buckingham Palace for Clarence House. Guests ennjoyed a lavish lunch at the palace after the wedding ceremony.Chris Ison/Associated Press
With the "I do's" said and done, about 650 lucky guests at the royal wedding were invited to a lunchtime reception at Buckingham Palace. You know the Queen was going to put out quite a spread.
All the ingredients for the canapés were sourced from Royal Warrant holding companies using UK-based ingredients. Here's what was on the menu:
Cornish Crab Salad on Lemon Blini
Pressed Duck Terrine with Fruit Chutney
Roulade of Goats Cheese with Caramelized 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 Filet of Beef and Horseradish Mousse
Gateau Opera
Blood Orange Pâté de Fruit
Raspberry Financier
Rhubarb Crème Brûlée Tartlet
Passion Fruit Praline
White Chocolate Ganache Truffle
Milk Chocolate Praline with Nuts
Dark Chocolate Ganache Truffle
And to wash it all down, guests had the option of Pol Roger NV Brut Reserve Champagne. (A variety of other soft and alcoholic drinks were on hand.)
The wedding cake and a chocolate biscuit cake (said to be William's favourite dessert) rounded off the reception.
Designed by Fiona Cairns, the eight-tier wedding cake comprised 17 individual fruit cakes.
Dave McGinn