Friday, 29 April 2011

The Red, White and Blue: a Royal Wedding Menu


Kir Royale
Buttermilk blinis with caviar

Asparagus (the King's vegetable) mimosa

Quenelles with brill and lobster sauce
Her Majesty's cheeses: Montgomery's cheddar, Cashel Blue, Waterloo (sheep), Port Salut and Republican goat from Childerswickbury. Duchy Originals rosemary oatcakes and bread.

A selection of desserts:
Charlotte Royale
Bombe Glacée 1981
William's cake
Red, White and Blue cake

Bombe Glacée with edible gold and silver

 Chocolate and raspberry Charlotte Royale

 Staff gazing on as His Royal Hotness Gary Robinson preps. As Prince Charles' former head chef, he was a consultant on the Royal Wedding Reception Menu.

Plating up by candlelight 

Helped by Gary Robinson, former chef to HRH Prince Charles, now Executive Chef at the British Embassy in Washington DC.


  1. Sounds delightful - can't wait to see the photos! xxx

  2. PS I got your book for my birthday present!!! xxx Beautifully published I must say! Can't wait to try out some of the recipes and it was so cool to read through it and think at various points ' ah yes, I remember reading about that on her blog in the past...' etc! xxx

  3. Great evening, hope I didn't get in the way too much. I do have one suggestion though - can you take fewer pictures of me in the future? I only bring the tone down.

  4. That triple layer red, white and blue cake is awesome!


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