Menu
Kir Royale
Buttermilk blinis with caviar
Asparagus (the King’s vegetable) mimosa
Quenelles with brill and lobster sauce
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Her Majesty’s cheeses: Montgomery’s cheddar, Cashel Blue, Waterloo (sheep), Port Salut and Republican goat from Childerswickbury. Duchy Originals rosemary oatcakes and bread.
A selection of desserts:
Charlotte Royale
Bombe Glacée 1981
William’s cake
Red, White and Blue cake
Bombe Glacée with edible gold and silver
Chocolate and raspberry Charlotte Royale
Staff gazing on as His Royal Hotness Gary Robinson preps. As Prince Charles’ former head chef, he was a consultant on the Royal Wedding Reception Menu.
Plating up by candlelight
Helped by Gary Robinson, former chef to HRH Prince Charles, now Executive Chef at the British Embassy in Washington DC.
The Curious Cat
April 29, 2011 at 7:37 pmSounds delightful – can't wait to see the photos! xxx
The Curious Cat
April 29, 2011 at 7:38 pmPS I got your book for my birthday present!!! xxx Beautifully published I must say! Can't wait to try out some of the recipes and it was so cool to read through it and think at various points ' ah yes, I remember reading about that on her blog in the past…' etc! xxx
Chris
April 30, 2011 at 7:27 pmGreat evening, hope I didn't get in the way too much. I do have one suggestion though – can you take fewer pictures of me in the future? I only bring the tone down.
Gin and Crumpets
May 3, 2011 at 7:09 amThat triple layer red, white and blue cake is awesome!