Royal Wedding 2018: From 'Windsor Pork Belly' to elderflower cake, what guests ate at the reception

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Saturday, May 19, 2018
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The royal wedding cake was a three-part layered lemon and elderflower creation.

After the Duke and Duchess of Sussex exchanged their vows and took a carriage ride to greet the public, their 600 invited guests filed in to St. George's Hall in Windsor Castle for a reception.

The palace on Saturday said that both Duchess Meghan and Prince Harry gave speeches at the reception, as did Prince Charles. Prince William introduced them.

Sir Elton John performed, the palace announced, "in recognition of the close connection he has with Prince Harry and his family."

The lunchtime reception will be followed later in the day by a smaller reception with 200 VIP guests.

Here's what we know about the first reception's menu:


Here's how the palace describes the cake:

"Designed by Claire Ptak, the wedding cake 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. A filling made from Amalfi lemon curd and elderflower buttercream ties all the elements together. The cake is decorated with Swiss meringue buttercream and 150 fresh flowers, mainly British and in season, including peonies and roses."


In addition to the cake, guests will be served sweet canapes:

Champagne and pistachio macaroons

Orange creme brulee tartlets

Miniature rhubarb crumble tartlets


The savory food included both canapes and food bowls, according to the palace.


Scottish langoustines wrapped in smoked salmon with citrus creme 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

Food bowls:

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


Pol Roger Brut reserve non vintage champagne

A selection of wines

An apple and elderflower mocktail, made with the same elderflower syrup used in the wedding cake

Sandringham Cox's apple juice