The Duke and Duchess of Sussex are currently ensconced at St George’s Hall at Windsor Castle for their lunchtime reception with 600 guests.
The reception is being hosted by The Queen.
Guests are being served a selection of canapés, Kensington Palace notes, including:
- 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 Yoghurt with Roasted Apricot
- Croquette of Confit Windsor Lamb, Roasted Vegetables and Shallot Jam
- Warm Asparagus Spears with Mozzarella and Sun-Blush Tomatoes
Guests will also be served bowl foods, including:
- 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
For sweets, guests will enjoy:
- Champagne and Pistachio Macaroons
- Orange Crème Brûlée Tartlets
- Miniature Rhubarb Crumble Tartlets
Beverages include Pol Roger Brut Réserve NonVintage Champagne and wines; soft drinks; an apple and elderflower mocktail; and Sandringham Cox’s apple juice.
Kensington Palace notes that, where possible, ingredients were sourced from Royal Warrant-holding companies and UK products were preferred. The Langoustines were sourced from the North West Coast of Scotland; the asparagus came from the Cotswolds; the heritage tomatoes came from Sussex; and many vegetables were sourced from farms in the Home Counties.
The Duke and Duchess of Sussex joined their guests following a carriage procession through Windsor town.
This evening a more intimate reception will be hosted by Prince Charles at Frogmore House for 200 guests.
