As much as I am indifferent to the Royal Wedding, it would have been pretty cool to be invited. Not for the ceremony - as beautiful as it was (not to mention all the fantastic memes that have been generated as a result) - but for the reception.
Imagining the Queen and the assumedly uptight Royal Family, David Beckham and other elite British celebs letting loose and throwing down with African-Americans is something I would pay a lot of money to see. If Idris Elba was DJ, it was never going to be a quiet affair - the first song played was to Whitney Houston's I Wanna Dance With Somebody.
All in all, 600 guests flocked to St George's Hall in Windsor Castle for a lunchtime reception hosted by The Queen and now, after much (and I mean a buttload) of speculation, the Royal Wedding menu has finally been revealed.
The decadent feast included a selection of sweet and savory canapés in addition to the palatial lemon and elderflower wedding cake designed by Claire Ptak. All of the ingredients for the wedding reception were sourced from Royal Warrant-holding companies.
To begin with, guests were served a selection of savoury canapés. The likes of Serna Williams, George Clooney and Pippa Middleton were given Scottish langoustines (a type of crustacean) wrapped in smoked salmon with citrus crème fraîche, grilled English asparagus wrapped in Cumbrian ham, garden pea pannacotta with quail eggs and lemon verbena and heritage tomato and basil tartare with balsamic pearls.
It doesn't stop there. If you weren't tantalized by those options, you could have also chosen from poached free range chicken bound in a lightly spiced yogurt with roasted apricot, croquette of confit Windsor lamb, roasted vegetables and shallot jam and warm asparagus spears with mozzarella and sun-blush tomatoes.
Following this, rather than having a formal sit-down dinner, a selection of bowl food was distributed. The wedding cake featured an elderflower syrup made at the Queen's residence in Sandringham from the estate's own elderflower trees and was decorated with Swiss meringue buttercream and 150 fresh flowers.
Sweet canapés served following the savory dishes included champagne and pistachio macaroons, orange crème brûlée tartlets and miniature rhubarb crumble tartlets.
The food was prepared by a team of 25 chefs working under the leadership of Mark Flanagan with as many ingredients as possible sourced from local farms. The lunchtime reception featured speeches from the Prince of Wales and the Duke of Sussex himself, with the Duke of Cambridge acting as compère for the occasion.
The cake as well took a team of six under Ptak to get the job done. Prince Harry and Markle have been heavily involved in the culinary process, with the lemon sponge made especially for the couple and the elderflower cordial made from elderflowers sourced from the Queen’s Sandringham estate. “The elderflower is so quintessentially British to me as a Californian,” said Ms Ptak. “It’s a kind of ethereal, floral flavour which I think is very special, especially for a wedding.”
There you have it folks: everything you need to have your very own royal wedding. You may not have the same Royal-appointed farms and sources but at least your new mom-in-law can't mock the food of a princess.