It’s mini bowls and standing room only at the reception
FOR wedding guests, it is the moment of truth: where have they been placed on the reception seating plan?
For friends and relatives of Prince Harry and Meghan Markle, however, no such anguish will be necessary, as the couple have opted for a standingonly reception on May 19, with fashionable “bowl food”.
The Prince and Ms Markle, who is no stranger to a showbiz party after her years as an actress, will provide a combination of canapés and mini meals in bowls for guests at their afternoon reception, to be attended by senior members of the Royal family.
Hosted by the Queen – who may be allowed to sit at the reception – the menu has been drawn up by the couple themselves, who have visited the Windsor Castle kitchens to test each recipe.
Made with seasonal ingredients grown on the Crown Estates, the food is intended to be eaten standing up, allowing guests to mingle freely in St George’s Hall.
Bowl food has become a staple of the modern party scene, with guests juggling a glass in one hand while balancing a dish on their arm to eat warm food – often risotto, sausage and mash or pasta –with a fork.
Royal chef Mark Flanagan is leading the team that will put the finishing touches to the sweet and savoury bite-size canapés and mini bowls.
“The day of the wedding has fallen very kindly for us,” Mr Flanagan said. “All the British vegetables are just coming into season... and that’s been a point of focus for us.
“We know the couple wanted us to make sure we used all of the local seasonal produce as much as possible throughout their menu, and this recent good weather is really helping us to achieve that.
“We purely made suggestions; the couple tasted everything, they’ve been involved in every detail.”
The Prince and Ms Markle will marry at Windsor Castle’s St George’s Chapel, taking a carriage ride through the streets of Windsor before joining their 600 wedding guests for the St George’s Hall reception.
The food is likely to be accompanied by champagne and wine from the extensive Royal cellars, as well as soft drinks.
The head chef would not discuss the dishes in detail, but is expected to work with produce including asparagus, peas and tomatoes, as well as treats such as chocolate truffles and macaroons.
In a bid to keep as many ingredients as possible British and local, Mr Flanagan’s team have sourced them from the Home Counties and lands associated with the Queen. “We are using produce off Her Majesty’s estates and that features very much,” he said. “We’ve been trying to let the ingredients stand proud within the dishes, which will be predominantly classics.”