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Queen's head chef promises 'best of British produce' at Royal wedding

March 29, 2011 - London

The Queen's head chef has promised to lay out a great feast at Prince William and Kate Middleton's wedding reception that will have "the best of British produce".

With a 21-strong team of palace chefs, Mark Flanagan, who has worked for some of the world's best chefs, such as Michel and Albert Roux and Raymond Blanc, is relishing the challenge ahead.

"We wouldn't go into any of the specifics for the big day but we always concentrate on showing off the best of British produce - so your bets are safe on that," Sky News quoted Flanagan as saying.

"The closer we get to the actual service period the tension will ramp up. Any canape event is all about fine detail at the last minute.

"For a lot of people it will be a once-in-a-lifetime opportunity.

"From the kitchen side of things we try to encourage everybody to make sure nobody goes away saying 'Wasn't it amazing, but the food wasn't up to much'. That's not what we'd like," he added.

The Buckingham Palace kitchen caters for 50,000 guests a year and can comfortably deal with receptions numbering 1,000 guests or more.

A typical canape selection could include smoked salmon on a beetroot blini, confit duck-leg terrine with smoked duck and pear chutney, and quail eggs with celery salt and Ragstone goats cheese.

The sweets made by the pastry chefs may include dark, milk and white truffles, blood orange pate-de-fruit and raspberry financiers.

The guests wash down their canapes with Champagne and wine from the palace cellars against the backdrop of the 19 staterooms.


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