The food Kate Middleton, 35, and Prince William, 35, served to their guests has become public knowledge thanks to a copy of their wedding menu being auctioned off.
The evening meal was served to 300 of their closest family and friends in the Buckingham Palace ballroom.
An ornate menu card showed guests the food they would be enjoying, and one of those was auctioned off in 2015.
The royal couple chose a three course meal centred heavily on quality British produce, although they did pair each course with French wine.
For the starter, guests enjoyed “marinated South Ulst salmon, Lyme Bay crab and wild Hebridean langoustines” which was served with a “fresh herb salad”.
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Lamb, a controversial meat for a wedding since not everyone likes it, was served for the main course.
The organic meat was accompanied with “Highgrove spring vegetables, English asparagus, Jersey Royal potatoes and sauce Windsor”.
Sauce Windsor is a mayonnaise based sauce, with egg, chives and onion.
And while the current trend for couples is to serve their wedding cake to guests in place of a dessert, Kate and William stuck with tradition and gave guests a separate pudding.
Lucky attendees were served a trio of desserts, including a “Berkshire honey ice cream, sherry trifle and chocolate parfait”.
This was all rounded off with coffee and fresh mint tea.
The menu design features Prince Charles’ heraldic badge of three white ostrich feathers emerging from a gold coronet.
Many details of the Royal Wedding, which took place on the 29 April 2011, are still not known, but one element beamed around the world was Kate’s outfit.
The Duchess of Cambridge wore a tiara for the first time for the occasion – royal women only wear a tiara once married.
She chose the Cartier Halo Tiara, purchased in 1936 as an anniversary gift from King George VI to his wife, Queen Elizabeth I (the Queen’s mother).
Encrusted with nearly 1000 diamonds, it was re-gifted to the Queen on her 18th birthday, who then lent it to Kate for her wedding day.