This Is the Official Menu for the Royal Wedding Reception
Updated: Mar. 31, 2022
After Prince Harry and Meghan Markle's nuptials, the guests gathered at Windsor Castle for the reception, and the royal wedding menu did not disappoint.
Prince Harry and Meghan Markle, now known as the Duke and Duchess of Sussex, tied the knot at Windsor Castle on May 19, 2018. Their wedding made history in so many ways, and the menu for the lunch reception certainly didn’t disappoint. From their canapés (appetizers) down to the wedding cake, the menu has our mouths watering.
Canapés
Kensington Palace released the menu on its website the day of the wedding, stating that Queen Elizabeth II will be giving a reception at Windsor Castle for 600 guests after the ceremony. The menu started with seven different canapés, which are small, decorative hors-d’oeuvres. These seven canapés included:
- Scottish langoustines wrapped in smoked salmon with citrus crème fraiche
- 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
- Warm asparagus spears with mozzarella and sun-blush tomatoes
Try these finger foods at home
Gruyere and Crab PalmiersI keep these little bursts of flavor in my freezer so they can be pulled out and popped into the oven at a moment's notice. Crab, pancetta and Gruyere make an elegant appetizer, and you can make your own variations of the filling. Try chicken and pesto, or a Mediterranean version with spinach and feta. —Grace Voltolina, Westport, Connecticut
Mini Cheese BallsThese mini cheese balls are the perfect quick appetizer for any party. Roll them in toasted sesame seeds, fresh rosemary and/or paprika to add even more flavor. —J. Spivey, Ennice, North Carolina
Coconut-Rum Cake PopsPlan your own tropical escape with these surprisingly light-tasting pops. Angel food cake is a nice change of pace.
Brie Mushroom PastriesYou can use this recipe for parties as an appetizer or for dinner gatherings as the first course. The rustic and savory taste of the mushrooms is balanced by tangy Brie and delicate puff pastry. —Vivi Taylor, Middleburg, Florida. Looking for more recipes? Learn how to make baked brie with jam.
Thyme and Fig Goat Cheese SpreadWhen I started growing herbs in my garden it took me a while to find a good way to use thyme, but this easy appetizer spread lets it shine. I usually garnish it with a sprig of thyme, slivered almonds and chopped figs. —Laura Cox, Columbia, Missouri
Spinach TurnoversThe flaky cream cheese pastry adds sensational texture to these hot appetizers—and just wait until you taste the wonderful filling. I usually fix a double batch and freeze some to have on hand in case unexpected guests drop by. — Jean von Bereghy, Oconomowoc, Wisconsin
Cranberry Brie Pecan PinwheelsThis recipe is a twist on baked Brie. My family always requests these during the holidays. They are delicious and make the kitchen smell amazing! —Jacquie Franklin, Hot Springs, Montana
Hoisin MeatballsThese meatballs are braised in hoisin sauce and cabernet sauvignon for a delicious, rich sauce. If you prefer not to use wine, simply substitute beef broth. —Lisa de Perio, Dallas, Texas
Gentleman's Whiskey Bacon JamYou can slather this smoky bacon jam on pretty much anything. It lasts only a week in the fridge, so I freeze small amounts for a quick snack with crackers. —Colleen Delawder, Herndon, Virginia
Pancetta, Pear & Pecan PuffsI was recently at a wedding reception where the menu was all small bites. Here’s my rendition of the pear pastries they served. They're the perfect combo of savory and sweet. —Arlene Erlbach, Morton Grove, Illinois
Three-Cheese Pepperoncini SpreadOur big family loves to celebrate with food. Here’s my take on a cheesy Greek spread known as Kopanisti. We serve it with pita crisps or crackers. —Michael Hall, Goodland, Indiana
Salmon Mousse CanapesIt’s so easy to top crunchy cucumber slices with a smooth and creamy salmon filling. Guests rave about the fun presentation, contrasting textures and refreshing flavor. —Barb Templin, Norwood, Minnesota
Moroccan Stuffed MushroomsCoriander and cumin are zesty updates to the familiar stuffed mushrooms. The addition of couscous makes them very filling and delicious. —Raymonde Bourgeois, Swastika, Ontario
Herb-Roasted Olives & TomatoesEat these roasted veggies with a crunchy baguette or a couple of cheeses. You can also double, or triple, the amounts and have leftovers to toss with spaghetti the next day. —Anndrea Bailey, Huntington Beach, California
Baked Crab RangoonsWhen I'm dining out, crab rangoons are one of my go-to dishes. I decided to create a better-for-you version at home. —Emily Higgins, Wingdale, New York
Marinated Almond-Stuffed OlivesMarinated stuffed olives go over so well with company that I try to keep a batch of them in the fridge at all times. —Larissa Delk, Columbia, Tennessee
Greek Pita SpreadI first tried this at a family gathering and was blown away! I have since made it for my co-workers, and they just love it. I've gotten many requests for the recipe. —Joyce Benninger, Owen Sound, Ontario
Tuscan Sausage & Bean DipThis is a spinoff of a Mexican dip I had once. The original was wicked good, but since I was going through an "I’m-so-over-Mexican-dip" phase, I decided to switch it up. Take it to a party—I'll bet you no one else will bring anything like it! —Mandy Rivers, Lexington, South Carolina
Brie Puff PastryMy husband was in the Air Force, so we've entertained guests all over the United States. I acquired this recipe while in California. It's one of my favorite special appetizers. —Sandra Twait, Tampa, Florida
Fontina Asparagus TartThis lemony tart is loaded with fontina cheese and fresh asparagus. It's a snap to make but looks really impressive. Be advised…your guests will be vying for the last tasty slice. —Heidi Meek, Grand Rapids, Michigan
Ginger Pork Lettuce WrapsWhen I make Asian-spiced lettuce wraps with lean ground pork, I remind my family they’re meant to be an appetizer—but maybe I should just call it supper. —Mary Kisinger, Medicine Hat, Alberta
Bacon-Pecan Stuffed MushroomsDuring the remodeling of my kitchen, I lost the recipe for these mushrooms. But I'd shared it so many times, I had no trouble finding someone to lend it back to me. —Beverly Pierce, Indianola, Mississippi
Baked Oysters with Tasso CreamI love nothing more than a cold beer and a shucked oyster, so when my partners and I opened Saw’s Juke Joint in Birmingham, Alabama, we wanted to add them to the menu. We love making them, we love serving them and our guests love eating them. —Taylor Hicks, Las Vegas, Nevada
Caramelized Onion DipOnce you taste this fabulous caramelized onion dip, you'll never go back to store-bought french onion dip. While it takes a little longer to make, I promise it's worth every minute. —Kelly Gardner, Alton, Illinois
Roasted Grape CrostiniA trip to Spain introduced me to its culinary treasures, like Manchego cheese and sherry. This appetizer always impresses folks who’ve never tasted roasted grapes. They're amazing. —Janice Elder, Charlotte, North Carolina
Curried Crab SpreadAt holiday time, I always have cream cheese and crabmeat on hand. In case of drop-ins, I just mix up an easy spread by adding mango chutney and spices. —Jennifer Phillips, Goffstown, New Hampshire
Candied Bacon-Wrapped FigsI stuffed figs with cream cheese and wrapped them in bacon and spices for an addictive flavor combo that’s sweet, salty and delicious. You can use dates, too. —Shelly Bevington, Hermiston, Oregon
Crab Phyllo CupsI always like a dot of chili sauce on top of these easy snacks. If you're out of crab, try them with water-packed tuna. —Johnna Johnson, Scottsdale, Arizona
Lemon-Herb Olives with Goat CheeseGreek olives have a fruity flavor that comes into play when you mix them with lemon and fresh herbs. Spoon over goat cheese and slather on crackers. —Jeanne Ambrose, Milwaukee, Wisconsin
Roasted Red Pepper TapenadeWhen entertaining, I often rely on my pepper tapenade recipe because it takes only 15 minutes to whip up and pop in the fridge. Sometimes I swap out the almonds for walnuts or pecans. —Donna Magliaro, Denville, New Jersey
Pork Meatballs with Chimichurri SauceChimichurri is a tangy herb sauce that comes from South America that's often served with steak. If you've never had it with meatballs, it's time to give it a try! —Amy Chase, Vanderhoof, British Columbia
Asiago Beef TartI love simple recipes that are fancy enough for guests. To get a velvety texture in this tart, I use creme fraiche, but sour cream works too. —Veronica Callaghan, Glastonbury, Connecticut
Bowl foods
After quite the spread of delicious canapés, the guests indulged in a selection of bowl foods. (Have you tried this trend?) These bowls included:
- Fricassee of free-range chicken with morel mushrooms and young leeks
- Pea and mint risotto with pea shoots, truffle oil, and parmesan crisps
- Ten-hour slow-roasted Windsor pork belly with apple compote and crackling
These bowl recipes are super delish.
BLT Quinoa BowlsI absolutely love a BLT with sliced avocado and an egg. Recently, I've been trying out grain bowls, and I thought the flavors of my favorite sandwich would work really well. My family agreed! —Elisabeth Larsen, Pleasant Grove, Utah
Chicken Quinoa Bowls with Balsamic DressingI love this recipe because its simplicity allows me to spend time with my family while not sacrificing taste or nutrition. Plus the fresh spring flavors really shine through! —Allyson Meyler, Greensboro, North Carolina
Loaded Quinoa Breakfast BowlAfter I was diagnosed with multiple sclerosis in 2001, I embarked on a journey to improve my diet and live a healthier lifestyle. I began developing recipes that were not only deliciously satisfying but also anti-inflammatory and highly nutritious. —Chantale Michaud, Guelph, Ontario
Sweet canapés
Before diving into that gorgeous wedding cake, the guests were served a selection of sweet canapés. Those canapés included:
- Champagne and pistachio macaroons
- Orange crème brûlée tartlets
- Miniature rhubarb crumble tartlets
Celebrate with these bite-sized desserts.
Strawberry Cheesecake BitesThese treats are a perfect mouthful of strawberry, sweet cream cheese filling and just a drizzle of chocolate. Easy to fill
and fix ahead, they add tempting variety to brunch or party offerings—and make a delicious homemade gift. —Linda Baldt, Croydon, Pennsylvania
Sweet Potato Mini CakesWhenever I make these cute desserts, I think of my grandmother. She always used extra sweet potatoes from her garden in pies, breads and cakes and added black walnuts from her trees for good measure. —Joyce Larson, New Market, Iowa
Black Bottom Brandy BitesThe idea for these bite-sized tarts started with little chocolate bottles of brandy. For an extra dash of fabulous, I place chocolate in the bottom of each pastry cup. —Arlene Erlbach, Morton Grove, Illinois
Mini Chocolate Chip Sandwich CookiesI love baking cookies to give as gifts to my family and friends. I created this recipe for my annual holiday cookie platter and it received rave reviews from both children and adults. If the buttercream doesn't come together after all of the butter has been incorporated, add some shortening one tablespoon at a time until the mixture starts to transform. —Julie Thomas, Saukville, Wisconsin
Finger-Licking Good Mini Cream PuffsThis recipe is quick and easy to whip up and the kids will love it! They are perfect to pack for a picnic or to have as a snack for family game night I guarantee you can't eat just one…hey are so addicting & they're perfect for satisfying any sweet tooth! —Jennifer Erwin, Reynoldsburg, Ohio
Miniature Peanut Butter TreatsThis recipe is one of my family's favorites, and I make the treats a lot, especially at Christmas. I have three children and eight grandchildren, and every one of them loves those "peanut butter thingies," as the grandchildren call them! —Jodie McCoy, Tulsa, Oklahoma
Miniature Pumpkin Cake TowersI make these pumpkin treats every autumn and they are gone in minutes. The spice combination is perfect for fall, and it is all wrapped up in a pretty little cake.—Deb Lyon, Bangor, Pennsylvania
Holiday Meringue MiniaturesMy kids love these light melt-in-your-mouth cookies, and we have fun making them. These were always on our Christmas cookie plate when I was a kid, and now the tradition continues. —Susan Marshall, Colorado Springs, Colorado
Mini Cherry CheesecakesThese little cheesecakes make a fun dessert that's just right for cooks who don't have a lot of time for fussy recipes. Plus, you get to eat a whole mini cheesecake yourself! —Kay Keller, Morenci, Michigan
Chocolate-Mint Cookie CupsWhen chocolate and mint get together with a hint of peppermint, mmm…magic happens. If you don't have mini muffin pans to make these cookies, use disposable foil baking cups.—Pam Correll, Brockport, Pennsylvania
Caramel Apple BitesKids can help make these perfect fall bites by dipping the baked cookies in caramel and nuts. It's a fun food craft for all of us. —Darlene Brenden, Salem, Oregon
Easy Mini Caramel Apple CheesecakesCheesecake is the ultimate comfort food, but a big slice can be too rich. These bite-sized cheesecakes topped with apples and creamy caramel dazzle the senses. —Brandie Cranshaw, Rapid City, South Dakota
Truffle-Filled Cookie TartsI made chocolate truffles as a Christmas tradition for many years. I created this recipe to incorporate my truffles into the center of fudgy cookies. It was a hit with friends and family.—Patricia Harmon, Baden, Pennsylvania
Mini Peanut Butter Sandwich CookiesPeanut butter lovers go nuts for these rich little sandwich cookies. On a hot day, sandwich ice cream between the cookies instead of frosting. It cools you right down. —Keri Wolfe, Nappanee, Indiana
Mini S'moresWant to sink your teeth into s’mores all year long? Here’s the answer! Just combine marshmallow creme, chocolate and graham crackers for an awesome bite.—Stephanie Tewell, Elizabeth, Illinois
Snickerdoodle Ice Cream Sandwich MinisMy husband absolutely loves ice cream sandwiches and snickerdoodles, so I combined them into one fun treat. Here’s how we build this cool dessert. —Heather Pilon, Winslow, Maine
Cake
The wedding cake is to be served at the Reception. It was designed by Claire Ptak and features elderflower syrup made at The Queen’s residence in Sandringham from the estate’s own elderflower trees, as well as a light sponge cake uniquely formulated for the couple. #royalwedding pic.twitter.com/kt5lE4tEn9
— Kensington Palace (@KensingtonRoyal) May 19, 2018
To top off this delicious meal, the guests enjoyed a lemon elderflower cake with buttercream frosting. Unlike other royal wedding cakes, their cake did break royal wedding tradition. Typically, there is only the one type of cake every British royal has served at their wedding. Their actual cake wasn’t piled on tiers, but was elegantly displayed as separate cakes on golden plates.
According to Kensington Royal’s Instagram, the cake was made with 200 Amalfi lemons, 500 organic eggs from Suffolk, 20 kilograms of butter, 20 kilograms of flour, 20 kilograms of sugar, and 10 bottles of Sandringham Elderflower Cordial. It’s a sponge cake filled with Amalfi lemon curd and elderflower buttercream. The cake was designed by Claire Ptak, the baker at London’s famous bakery Violet Cakes. The cake was decorated with white Swiss meringue buttercream and 150 fresh flowers (mainly peonies and roses).
You don't have to be royalty to indulge in these cakes.
Special Raspberry TorteWith raspberry preserves, a burst of lemon and a homemade buttercream frosting, this berry-topped cake always gets rave reviews. It’s my mom’s absolute favorite. —Lori Lee Daniels, Beverly, West Virginia
Sacher TorteGuests will be surprised to hear that this Sacher torte recipe starts with a convenient cake mix. Each bite features chocolate, almonds and apricots. —Taste of Home Test Kitchen
Raspberry Fudge TorteThis special-occasion cake impresses all who see and taste it. People are surprised to hear that this torte starts with a simple cake mix—they're sure I bought it at a bakery. —Julie Hein, York, Pennsylvania
Lemon Meringue Angel CakeI've been told that this dessert tastes exactly like a lemon meringue pie and that it's the best angel food cake anyone could ask for. I'm not sure about all of that, but it is delightful to serve, and each slice is virtually fat free. —Sharon Kurtz, Emmaus, Pennsylvania
Chocolate Bavarian TorteWhenever I take this eye-catching torte to a potluck, I get so many requests for the recipe. —Edith Holmstrom, Madison, Wisconsin
Hummingbird CakeThis impressive hummingbird cake is my dad’s favorite, so I always make it for his birthday. It makes a memorable dessert for any celebration and is lovely with a summer meal. —Nancy Zimmerman, Cape May Court House, New Jersey
Chocolate Chiffon CakeIf you want to offer family and friends a dessert that really stands out from the rest, this is the cake to make. The beautiful high, rich sponge cake is drizzled with a succulent chocolate glaze. —Erma Fox, Memphis, Missouri
Pear Bundt CakeNext time you make cake from a mix, try my easy and delicious recipe. The pears and syrup add sweet flavor and prevent the cake from drying out. And since there's no oil added to the batter, this tender fall-perfect cake is surprisingly low in fat. —Veronica Ross, Columbia Heights, Minnesota
Drinks
Glasses of bubbly were certainly part of the celebration. Guests sipped on Pol Roger Brut Réserve Non Vintage Champagne and a selection of wines. Soft drinks were also served, including an apple elderflower mocktail. The mocktail was made with the same elderflower syrup as the cake, along with Sandringham Cox’s apple juice.
Don't miss these mocktails.
Pomegranate Ginger SpritzerConveniently, a pitcher of this non-alcoholic beverage can be made hours before holiday guests arrive. Add the club soda just before serving. —Taste of Home Test Kitchen
Sunshine Lime RickeyThis is my re-creation of the lime rickey sodas served at my favorite burger place. I even tried a version using my own homemade bitters. —Shelly Bevington, Hermiston, Oregon
Tropical CoolerWith only four simple ingredients, this refreshing punch is easy to stir up in just 10 minutes. I served it at a party for my son, and everyone liked the slightly tart flavor. —Robin Werner, Brush Prairie, Washington
Orange Blossom Mint RefresherI came up with this recipe because I'm not a fan of regular iced tea. This version has the perfect combination of freshness and sweetness, and the orange blossom water gives the tea a distinctive flavor. People always request the recipe. —Juliana Gauss, Centennial, Colorado
Pink Rhubarb PunchRhubarb is the featured ingredient in this blush-colored punch. A friend passed the recipe on to me, and we enjoy it so much that I thought others might, too. —Rebecca Mininger, Jeromesville, Ohio
Citrus & White Grape Juice Party PunchI was looking for a drink that wouldn't stain expensive prom dresses and tuxedos. Everyone loved this white grape juice and lemonade punch! You can mix the first four ingredients ahead of time, refrigerate and add the soda right before serving. —Karen Ballance, Wolf Lake, Illinois
Warm Cider Cranberry PunchI first made this at an instructional cooking camp. My kids loved it so much that, for a time, they insisted we make it every day. Serve it hot in the winter or with the ice during the summer. —Carol Gehringer, Raleigh, North Carolina
Mango Orange QuencherServe this beautiful beverage at your next brunch in place of mimosas. Just chill the base an hour before adding the club soda. —Taste of Home Test Kitchen
Citrus Cider PunchI share this refreshing punch recipe with people who visit our apple cider mill. It's perfect for autumn and holiday gatherings. —Carolyn Beck, St Johns, Michigan
Scarlet SipperThis sweet, tart and slightly fizzy drink is a favorite for gatherings at our church. The bright color sets a festive tone, and the flavors blend seamlessly. —Amber Goolsby, Geneva, Alabama
Cranberry Cherry PunchThis crimson-colored beverage is wonderful for Christmas and looks festive in a glass punch bowl. —Lori Daniels, Beverly, West Virginia
Easy Citrus SlushOur church’s hostess committee has relied on this refreshing drink for bridal and baby showers and other events. We often use different flavors and colors of gelatin to match the decor of the occasion. —Joy Bruce, Welch, Oklahoma
Sparkling Coconut Grape JuiceThis sparkling drink is a nice change of pace from lemonade and party punch. The lime, coconut and grape combination is so refreshing. Add a splash of gin if you're feeling bold. —Shelly Bevington, Hermiston, Oregon
Pink Party PunchThis easy punch will be the highlight of any party. The fruity flavors blend perfectly together, making it impossible to have just one glass.—Carol Garnett, Bellevue, Washington
Warm Christmas PunchRed Hot candies add rich color and spiciness to this festive punch, and the cranberry juice gives it a little tang. Our children always request it for December brunches. —Julie Sterchi, Campbellsville, Kentucky
Lemony Fruit CoolerThis punch looks so pretty with all the colorful fruit floating in the bowl. It has a refreshing taste and is easy to put together. —Dawn Shackelford, Fort Worth, Texas
Cranberry FizzWith just five basic ingredients, this wonderfully tangy punch couldn't be much simpler to stir together. —Suzette Jury, Keene, California
Rosemary LemonadeA friend suggested I add a sprig of rosemary to lemonade. The herb makes the drink taste fresh and light, and it's a pretty garnish. —Dixie Graham, Rancho Cucamonga, California
Strawberry Watermelon SlushWe like to relax on the back porch with glasses of my slush after a long, hot day. Strawberries and watermelon blend up with lemon juice and sugar for an instant refresher. —Patty Howse, Great Falls, Montana
Peach-Basil CoolerMix peaches and basil with club soda for a cool and refreshing mocktail! —Dana Hinck, Pensacola, Florida
Raspberry RefresherThis recipe explodes with raspberry flavor! It's a wonderful summertime treat.—Doreen Patterson, Qualicum Beach, British Columbia
Citrus PunchThis zesty punch is a refreshing addition to my holiday table. I love its fruity flavor and the bright sunshiny color. You can easily double the recipe if you're expecting a larger group. —Dianne Conway, London, Ontario
Raspberry Iced TeaOne sip and you'll likely agree that this is the best flavored tea you've ever tasted. —Chris Wilson, Sellersville, Pennsylvania
Orange Juice SpritzerHere’s a zippy twist on regular orange juice. It is not too sweet and is refreshing with any breakfast or brunch entree. —Michelle Krzmarzick, Torrance, California
Blueberry Lime SlushMy husband's family makes a cranberry beverage for the holidays. I changed it up and serve it this way in winter and summer, when blueberries are in season. —Rebecca Bratsman, Tacoma, Washington
Originally Published: May 19, 2018
