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9 of the Most Amazing Royal Wedding Menu Items

Feel like a member of the royal family, or at least a guest at the wedding, with these divine dishes.

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Mandatory Credit: Photo by Michael Hollist/Daily Mail/REX/Shutterstock (932434a) Prince Charles And Princess Diana Wedding - 29th July 1981 - Procession The Prince And Princess Diana On Their Way Back To Buckingham Palace From St. Paul's Cathedral After Their Wedding....royal Marriage/........divorced August 1996 Prince Charles And Diana Princess Of Wales Wedding - 29th July 1981 - Procession The Prince And Princess Of Wales On Their Way Back To Buckingham Palace From St. Paul''s Cathedral After Their Wedding....royal Marriage/........divorced August 1996Shutterstock/Michael Hollist/Daily Mail/REX

You don’t have to cross the pond to enjoy these dishes served at royal weddings of the past. (It’s more elegant than Queen Elizabeth’s everyday fare!) So grab your mates, a cup of tea and cheers to a very posh evening of foods fit for a queen.

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tart with asparagus and cherry tomatoes on rustic backgroundShutterstock/Anna Shepulova

Miniature Watercress and Asparagus Tart

On the list of canapes at William and Kate’s wedding in 2011 were miniature tarts with watercress and asparagus. Keep them mini for appetizers or make this full-size for family brunch.

Try our take with fontina and lemon in the mix. Yum!

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Sponge cake Alaska ice cream and meringuesShutterstock/Lesya Dolyuk

Bombe Glacée Princess Elizabeth

The Queen and Prince Philip know a thing or two about elaborate wedding meals. During their November 1947 wedding, the UK was still rationing after World War II, but their menu included something quite decadent—fresh strawberries in a bombe glacée.

Whip up a homemade version, starting with our strawberry ice cream.

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Mandatory Credit: Photo by Peter Kemp/AP/REX/Shutterstock (7371411a) The wedding cake - five feet high and weighing 255 pounds - made by the Royal Navy's Cookery School, HMS Pembroke, at Chatham, for the marriage of Prince Charles and Lady Diana Spencer. At left is the school's senior instructor, Chief Petty Office Cook Dave Avery, 37, who designed the cake Prince Charles and Princess DianaShutterstock/Peter Kemp/AP/REX


It seems fitting that for the “wedding of the century,” there would be 27 wedding cakes, including a 5-foot-tall fruitcake with white icing. For Princess Diana, who married Prince Charles in 1981, we can dream of cakes for days.

Try our coconut fruitcake for a tropical twist on the classic.

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Group Lemon Tartlets on a green plate, wooden backgroundShutterstock/Olga Pink

Caramelized Lemon Tarts

The 2005 wedding of Prince Charles to Camilla Parker Bowles was a more casual affair. They opted for a quaint buffet luncheon after their ceremony. The menu included small canapes, sandwiches and mini pastries, including a caramelized lemon tart.

We think they’d love our lemon tart!

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ice creamShutterstock/SMarina

Peppermint Ice Cream

In other elaborate cake news, when Princess Anne married Captain Mark Phillips in 1973, the cake was exactly her height, 5’6″ tall. We’d imagine that fresh mint ice cream was also a showstopper at their lavish lunch.

Try making this minty grasshopper pie at home.

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Lamb chops on bone, with mint-garlic sauceShutterstock/Lesya Dolyuk

Lamb with Mint Sauce

Though Prince Andrew’s marriage to Sarah Ferguson didn’t last, we’ll still admire their menu. It starred an elegant lamb with mint sauce. (Mint is perfect for garnishing lamb, bringing a freshness that balances out the gamey flavor.)

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fishTaste of Home

Suprême de Saumon, Reine Mary

Suprême means the best cut of fish (aka the fillet), and there was nothing but the best at Prince Albert’s wedding to Elizabeth Bowes-Lyon in 1923. The particular dish was named after his mother, Queen Mary. Aww!

Here are 10 of our favorite ways to serve salmon.

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Selective focus was used on this close-up image of creamy beef stroganoff made with egg noodles, beef, mushrooms and garnished with fresh rosemaryLeeAnn White/Shutterstock

Beef Stroganoff

Another less elaborate wedding was Prince Edward’s to Sophie Rhys-Jones in 1999, where a self-service buffet included smoked haddock in pastry and hearty beef stroganoff.

It’s easy to make at home in your slow cooker for a meal everyone will love.

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Rhubarb Crème Brulee Tartlet

We, of course, have to end with another dish from Will and Kate’s spring wedding, where the menu incorporated some of the best seasonal local produce, including a rhubarb crème brulee tartlet and smoked haddock with pea guacamole.

Rhubarb creates the perfect blend of sweet and tart in desserts.

Jacqueline Weiss
Jacqueline is a blogger and writer, passionate about sharing the latest in helpful tips and trends in food and cooking. In her spare time, you’ll find her trying new restaurants and experimenting in the kitchen.