Originally published in Forbes.
The highly anticipated wedding of Prince Harry and Meghan Markle took place this Saturday before a global audience.
The dinner menu details are still to emerge but the first wedding menu, that of the luncheon for 600 wedding guests hosted by Queen Elizabeth II, is now out.
According to a statement by Buckingham Palace, guests enjoyed a range of British cuisine from the royal kitchens. Passed canapés included Scottish langoustines wrapped in smoked salmon with citrus crème fraiche, heritage tomato and basil tartare with balsamic pearl, confit Windsor lamb croquettes with roasted vegetables and garden pea panna cotta with quail eggs and lemon verbena.
Food bowls came in three options, including a free range chicken with mushrooms, a pea and mint risotto with truffle oil and parmesan, and ten-hour slow-roasted Windsor pork belly with apple compote and crackling.
Putting much speculation to rest: The official Champagne is Pol Roger Brut Réserve Non Vintage Champagne, which was also served during Prince William and Catherine's 2011 wedding. The palace did not disclose which other wines were served at the reception but speculation remains that at least one British sparkling wine would be featured.
Read the full story on Forbes.