Guests of Prince Harry and his new wife, Meghan, were set to tuck into dishes including Scottish langoustines, grilled asparagus and rhubarb crumble tartlets at a lunchtime reception for the newlyweds.
Some of the 600 or so guests arrived hours before the beginning of the ceremony at noon, and were likely to be eager to sample the sumptuous foods on offer.
Canapes being served include poached free-range chicken in a lightly spiced yogurt with roasted apricot, croquettes of confit Windsor lamb and garden-pea panna cotta with quail eggs and lemon verbena.
There were also bowl foods such as pea and mint risotto with pea shoots, truffle oil and parmesan crisps, and 10-hour slow roasted Windsor pork belly, all washed down with champagne, wines and a range of soft drinks.
The wedding cake included elderflower syrup, made at the Queen’s residence in Sandringham from the estate’s own trees, with an Amalfi lemon curd filling and elderflower buttercream.