Royal Wedding Menu Trends Past and Present

Though there are many still wondering about who will design Kate Middleton’s wedding dress, chefs worldwide are looking for which culinary trends will be set by Kate and William’s elaborate wedding. And as in any royal event, the past is always the most appropriate starting point when seaching for new traditions.

In 1923 Elizabeth Bowes-Lyon (the future Queen Mother) married Prince Albert, who would become King George VI after his brother King Edward VIII abdicated to marry the American divorcee Wallis Simpson.

Recently the Oscar winning movie, The King’s Speech, depicted the amazing relationship between this lovely Scottish lady and the Prince that won her heart. At their wedding each dish was named after a member of the royal family: Consomme a la Windsor, Supremes de Saumon Reine Mary, Cotelettes d’Agneau Prince Albert, Chapons a la Strathmore and Fraises Duchesse Elizabeth.

When their daughter, the then Princess Elizabeth, married her prince, Philip Mountbatten of Greece in 1947, she was facing the crushing austerity of the years that followed World War II in England. With a nod to the difficulties faced by the common citizens of Britain at that time, the menu was a more restrained one that included Filet de Sole Mountbatten and Perdreau en Casserole.  But even in those dark days, a wedding is still a wedding and needs a touch of grace and elegance. And so a stunning ice cream dish, a Bombe Glacee Princesse Elizabeth made with rare out of season strawberries, was served as a finishing touch. 

On the death of her father, King George VI, in 1952 Princess Elizabeth became the Queen of England and remains so today. Together she and Prince Philip had four children – Charles, Anne, Andrew and Edward.

Anne, the Princess Royal, would be the first to marry in 1973, not to a prince but to a commoner then a lieutenant in Queen’s own Dragoon Guards, a Mr. Mark Phillips. Later commissioned a captain, he was the first commoner to marry a member of the royal family in 200 years!

Their lavish Westminster wedding was a grand gala watched on television by an estimated 500 million people around the world. Equally extravagant was the feast served at their post wedding reception which featured lobster and partridge, not to mention a towering five foot six inch wedding cake – exactly the height of the newly married princess.

In 1981 Prince Charles, the heir apparent to the English throne, would marry the lovely Lady Diana Spencer again as millions watched and wished them well and long life.

Yet despite a fairytale gown and 27 stunning wedding cakes (!), the marriage of the young and beautiful Diana and Prince Charles ended sadly in a bitter divorce and, ultimately, a tragic car wreck that shocked the world.   

This week another charming couple will wed in London’s grandest cathedral. Whether they will copy Diana’s wedding menu of chicken stuffed with lamb mousse (a la Princess of Wales) or brill in a rich lobster sauce, one can only hope that the greatest trend they share with everyone will be a fresh belief that Love should be mixed with maturity and tended with care and insight.  

Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2011

Kate and William Put Together All the Ingredients for a Successful Wedding

Kate Middleton and Prince William have been very busy arranging the many details of their upcoming grand gala wedding.  Yet often overlooked, amidst the hustle and bustle of the rehearsals and gown fittings, is another fascinating tale – the story of how Kate and William have been quietly and wisely planning their life together, after the cheering stops and the TV cameras go away.   

For some time Prince William has been quietly living on the remote Welsh island of Anglesey, working as a Royal Air Force search and rescue helicopter pilot. With about as many sheep as people, this wind swept western island isn't the “standard” royal residence that an heir to the English throne usually brings a beautiful young bride to – unless you stop and appreciate the wise choices this royal couple is quietly making.

Since 2010 William has been living off base in Anglesey in a rented cottage not far from RAF airfield, on the southwest side of the island near a lovely three-mile stretch of sea-washed sand called Llanddwyn Beach. Kate has often joined him there. Together they’ve enjoyed drinks at the local pub and shopped for groceries just like any other young couple planning a life together.

And though their ever-present security detail might be hovering nearby, the local Welsh folk let them move undisturbed through their day. Here Kate can stroll without the crush of paparazzi documenting which designer sweater she’s not wearing. And William, known as “Flight Lieutenant Wales“  to his base buddies, can even drive himself to work without a security detail clearing the streets ahead of him.

All of this precious normalcy is made in large part possible because of a Welsh concept known as “parchus”. Unique to the Welsh language, it can loosely be translated as “a respectful independence of distance". And surely that seems to be what Kate and William want, including the fact that pre and post wedding they are doing their own washing, cleaning and cooking – in short, no gossiping or graveling servants.

A royal with no servants? Amazing as William’s father, Prince Charles, has over 150 supportive staff members. One can only applaud the free and modern spirit of this young royal couple who have no intension of repeating the tragic mistakes of the past.

Together they are seeking to establish a firm and realistic foundation to their marriage and that includes home cooked meals enjoyed together. So which cookbooks might a modern princess need?  Well, most possibly something hip and with the times but also with a touch of tradition. Here’s just a few suggestions:  

On Food and Cooking by Harold McGee.

The New Food Lover's Companion by Sharon Tyler.

With Bold Knife and Fork by M.F.K. Fisher.

Plenty by Yotam Ottolendhi.

A Platter of Figs and Other Recipes by David Tanis.

The Geometry of Pasta by Chef Jacob Kenedy & Caz Hildebrand.

Spice, Salt & Aromaticas in the English Kitchen by Elizabeth David.

Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2011

Possible New Menu and Champagne Choices at William and Kate’s Royal Wedding

While many people are currently wondering who will design Kate Middleton’s wedding dress, chefs around the world are thinking menu – menu- menu – menu. If the past is any guide (and we are talking tradition here), it might be helpful to review the choices of former British princesses on their wedding day.

In 1947 when the present Queen Elizabeth was still a princess, she chose a blended English French menu to celebrate her wedding to Philip Mountbatten. Then, as now, the young couple was faced with the difficulty of hosting an elaborate wedding during hard economic times.

As a result, elegant restraint was the main theme of the event with the exception of 20,000 plus white pearls sent from America to accent the young princess’ snow white wedding dress. Those lucky enough to attend the post-wedding oh so select private reception dined on a menu of:

Filet of Sole Mountbattan **  Perdreau en Casserole ** Haricots Verts ** Pommes Noisettes ** Salad Royale ** Bombe Glacee Elizabeth ** Friandises ** Dessert ** Café

The baroque wedding cake was a stunning 2.5 meters or eight foot tall and topped with a silver sculpture of England’s patron St. George and his Dragon.  

Glasses of Bollinger champagne were passed to the enjoyment of all, thanks to the American General George Patton (also a noted lover of fine Champagne), who late in 1944 rushed to the Bollinger’s French estate and prevented the evacuating Germans from dynamiting the rare wines stored in the champagne cellars there.

In more affluent days, Prince Charles and a hopeful Lady Diana dined on gold plate at their 1981 morning-after breakfast reception (actually an elaborate late brunch) as their guests enjoyed:  

Brill in Lobster Sauce ** Chicken Breasts Garnished with Lamb Mousse ** Strawberries with Cornish Cream ** Claret and Port

The groom cut their five tier wedding cake with his naval parade sword. Each lovely layer was decorated with sugar doves nestled in a confectionary garden of roses, lilies of the valley, fuchsias and orchids entwined with an ornamental “C” and “D”.

It was a lovely wedding complete with endless toasts, of course, of Bollinger's legendary champagne. The entire world seemed to stop that day with everyone wishing the young couple the very best. Sadly it was not to be.

Today another royal wedding is on the horizon and this young couple seems to be more modern, focused and eager to reflect the times they live in. With an informative wedding website and a list of selected charities replacing the standard "me-me" bridal gift registry, William and Kate Middleton are both a breath of fresh air in the stately halls of British traditions.

It’s even possible they might select their own champagne, say England’s own, the Nyetimber’s Classic Cuvee 2003 of Sussex. Chosen at the esteemed international Bollicine del Mondo competition held last year in Verona, Italy as the best bubbly in the world, this remarkable English, yes ENGLISH, champagne beat out 52 other entries including Bollinger and Roederer! Mon dieu!

So, it will be interesting to see what this very modern young couple chooses. Many are betting on a health focused menu that also highlights the culinary traditions of England, all done with a touch of elegance and grace.

And the champagne…? Bollinger, Nyetimber or something else? Well, change is always possible, even at historic Windsor.

Yet, when Prince William introduced Kate to a preview of her future royal duties recently in North Wales, she christened a new lifeboat by pouring (poured, not broken) a bottle of Bollinger’s finest over the bow.

There are also other champagne houses that are willing to help the million plus wedding visitors to London celebrate the April 29th festivities in style. One is the English firm of Halewood International, which has owned the Prince William Champagne brand for decades. With an event/brand name match like that, Halewood is sure to be, as the English would say, rather popular.

But come ladies and gentlemen, whose going to create a  worthy "Lady Kate" Champagne? Please, let's remember to honor the bride!

Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2011

Make It a Memorable Christmas with a Gift of English Royal Wedding China

England’s long anticipated next royal wedding is set for April 29^th in 2011 but the commemorative wedding china was released today, just in time for last minute Christmas shopping.  And it's beautiful!

Prince William and his lovely bride-to-be Kate Middleton selected their elegant design earlier this month while at the Royal Collection located in Stoke-on-Trent.  

Each piece is made of fine white bone china accented with the entwined initials of the Prince and his future princess in gold and silver.

The charming commemorative china is now available for purchase from the gift shops at the various royal residencies.  It's a perfect Christmas gift.

All the resulting revenue will go towards the cost of this sure to be much watched wedding and the upkeep of the Royal Collection itself.

With a bride on his arm as beautiful as the beloved Princess Diana, one can only wish the young prince and his sweet lady many happy years together.

Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2010