After the wedding at Westminster Abbey about 650 guests were invited for a lunchtime reception at Buckingham Palace. The event was hosted by Queen Elizabeth II of Great Britain, grandmother of the groom.

During the reception the wedding cake was cut, and some speeches were held. The guests were entertained by Claire Jones, the official harpist to the Prince of Wales.


The guests were served a selection of canapés, carefully sourced from Royal Warrant holding companies using UK-based ingredients. Approximately 10.000 canapés were prepared for the guests by a team of 21 chefs, led by Royal Chef Mark Flanagan.

Cornish Crab Salad on Lemon Blini
Pressed Duck Terrine with Fruit Chutney
Roulade of Goats Cheese with Caramelised Walnuts
Assortment of Palmiers and Cheese Straws
Scottish Smoked Salmon Rose on Beetroot Blini
Miniature Watercress and Asparagus Tart
Poached Asparagus spears with Hollandaise Sauce for Dipping
Quails Eggs with Celery Salt
Scottish Langoustines with Lemon Mayonnaise Pressed Confit of Pork Belly with Crayfish and Crackling
Wild Mushroom and Celeriac Chausson
Bubble and Squeak with Confit Shoulder of Lamb
Grain Mustard and honey-glazed Chipolatas
Smoked Haddock Fishcake with Pea Guacamole
Miniature Yorkshire Pudding with Roast Fillet of Beef and Horseradish Mousse
Gateau Opera
Blood Orange Pate de Fruit
Raspberry Financier
Rhubarb Crème Brulee Tartlet
Passion Fruit Praline
White Chocolate Ganache Truffle
Milk Chocolate Praline with Nuts
Dark Chocolate Ganache Truffle


Pol Roger NV Brut Réserve Champagne
Puree de Chou-Fleur

The wedding cake and a chocolate biscuit cake were also served during the reception. The wedding cake, designed by Fiona Cairns, was made from 17 individual fruit cakes (12 of which form the base) and had eight tiers. The cake was decorated with cream and white icing using the Joseph Lambeth technique. There were up to 900 individually iced flowers and leaves of 17 different varieties decorated on the cake. A garland design around the middle of the cake matched the architectural garlands decorated around the top of the Picture Gallery in Buckingham Palace, the room in which the cake was displayed. The chocolate biscuit cake was created by Mcvitie’s Cake Company using a Royal Family recipe at the special request of Prince William.

After the reception the Duke and Duchess of Cambridge left Buckingham Palace. For the short ride to Clarence House they used an Aston Martin DB6, owned by the groom's father the Prince of Wales since 1969. The car was accompanied by a Search and Rescue helicopter in a special fly past.
  • Royal Wedding: Video