Approximately 10,000 canapés have been prepared 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 Cake
- 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
Guests will be served Pol Roger NV Brut Réserve Champagne with a selection of other soft and alcoholic drinks.
All the ingredients for the canapés have been carefully sourced from Royal Warrant holding companies using UK-based ingredients. These include:
- Gressingham Duck
- English Goats cheese from Paxton and Whitfield
- English Asparagus
- Welsh organic Celery Salt
- Langoustines from the North West Coast of Scotland
- Pork from the Cotswolds
- English Crayfish
- Windsor Estate Lamb
- Smoked Haddock from the East Coast of Scotland
- Beef from the Castle of Mey Selections in the North Highlands of Scotland
- English Rhubarb
