For Prince Harry and Meghan Markle’s much-anticipated wedding this Saturday 19 May, the couple has called upon The Royal Household’s head chef, Mark Flanagan, to take the reins on their menu.
And while we’ve been kept in the dark about the specifics of the dishes (find what we do know here), Flanagan has revealed the menu will be vegetable-focused, using local produce as the basis for most courses.
Just because the menu has been set doesn’t mean we can’t have a crack though. Gourmet Traveller tapped some of our favourite British expat chefs to see what they would serve on Windsor Castle’s finest china if they got the call-up.
Nelly Robinson.
Nelly Robinson, Nel
“I’m very honoured to be doing the royal wedding! I did the Queen’s 90th birthday and that was lovely. For the wedding, I’d do twists on English classics – dishes from English and Australian childhoods, with a little update.”
Canapés: My three canapés would be: a take on breaded scampi with crisps as chips and pea purée in a little paper cone; a spicy Scotch egg made with a soft-boiled quail egg, spicy lamb mince and harissa mayonnaise; and then a potato and truffle waffle.
Entrée: Because the Queen’s in Scotland quite a bit, I’d do a kedgeree with smoked cod, different types of rice, confit egg yolk and curry sauce.
Main course: A beef wellington, with mushroom purée, English spinach with nutmeg and fresh shavings of truffle.
Dessert: A take on strawberries and cream: an elderflower mousse with wild strawberries in pine-cone kombucha, meringue and lemon-myrtle shortbread and strawberry consommé.
Tea, coffee and cheese: Scones and cream, and a Ploughman’s Board with five different English cheeses, pork pies, terrine, homemade biscuits and cheese crackers.
Alastair Little.
Alastair Little, Little Bistro
“You have to go full English. Or, let’s be fair, British – he is a distant heir to the throne of four countries, not just the one.”
Entrée: Boiled asparagus with drawn butter and a mini fish and chips, served in a paper cup.
Main course: A mild shahi korma curry with chicken and Jersey Royal potatoes.
Dessert: Eton mess with early strawberries.
Tea, coffee and cheese: Three English cheeses: Quicke’s cheddar, Colston Bassett Stilton, and a Wigmore sheep’s milk cheese. Some preserved quinces, and thin Ship’s biscuits – no fancy breads!
Jock Zonfrillo.
Jock Zonfrillo, Orana
“I cooked for Prince Charles years ago, and his butler was the key for information on all his likes and dislikes. I would want to speak to Harry’s butler first! I’d find out what they like, and do riff on their favourite stuff.”
Entrée: Kohlrabi and pickled quandong.
Main course: Dry-aged highland cattle beef, with eucalyptus-smoked potatoes.
Dessert: Strawberries and buffalo buttermilk cream.
Tea, coffee and cheese: For the bride, I’d set up an American-style candy spread – Hershey’s chocolate, Reese’s Pieces peanut-butter cups and Baby Ruth nougat bars. I think English people will love that. It’ll get everyone revved up for the dancing.
John Evans.
John Evans, South on Albany
“I’d go full British – local food. No American twists.”
Canapés: A lot of British seafood – Scottish lobster, langoustines, Welsh mussels.
Entrée: Cured Scottish salmon, with salmon roe and a citrus dressing.
Main course: Being Welsh, I’d have to use a rack of Welsh lamb. It’d be served with English asparagus and Jersey Royal potatoes.
Dessert: Individual Queen of Puddings with raspberry jam, meringue and Yorkshire rhubarb.
Tea, coffee and cheese: I’d get some British Stiltons, port and some Welsh cheeses.
Drinks: An open bar of quality ales for Harry and his mates!
Robin Wickens.
Robin Wickens, Wickens at Royal Mail
“I read that the menu was going to be focused on local vegetables, and that works for me. I’d keep it very classic British, all the things that remind me of my childhood.”
Canapés: I’d do a Suits-themed spread of canapés, like New York bagels with cream cheese, and cheeseburger sliders.
Entrée: An asparagus and hollandaise dish, and then a cucumber-sandwich mousse with a Pimm’s jelly.
Main course: It’d have to be roast beef, in the classic Sunday roast style, garnished with roast potatoes and vegetables.
Dessert: Individual Victoria sandwiches filled with wild berries. Petits fours of jelly babies, made from vegetable juices.
