Royal weddings are nothing if not traditional, and we’re sure Prince Harry and Meghan Markle’s May 19 nuptials will be packed with subtle and sweet customs.
Will Meghan carry a bouquet with a sprig of myrtle, a tradition dating back to Queen Victoria and her daughter Princess Victoria? Will she wear a tiara and arrive by carriage?
The guest list for the Windsor wedding will include fellow royals, foreign leaders, church officials and celebrities and Meghan will be carrying a bouquet made up of myrtle - a tradition first passed on by Queen Victoria to her daughter Princess Victoria.
But what about the catering? As food trends change throughout the years, so do Royal Wedding menus.
We’ve taken a look at royal wedding breakfasts throughout the years in anticipation of the next royal feast.
Prince Albert and Elizabeth Bowes-Lyon, 1923
The wedding of the future King George VI to Queen Elizabeth The Queen Mother, was no pared-back affair – it was a whole nine-course meal full of quintessentially British dishes.
“An extravagant and large menu, the traditional royal banquet made no surprises,” says Tom Bridgeman, Director of Catering at Cripps & Co, the wedding venue operators behind the Tithe Barn at Bolton Abbey.
“Quintessentially British dishes including ‘Windsor soup’, asparagus in a creamy mousse sauce and Duchess Elizabeth strawberries for dessert.”
Princess Elizabeth and Philip Mountbatten, 1947
Britain was still in the midst of post-war rationing when our current Queen married Prince Philip – so the menu was a little more rustic than earlier spreads.
“A more condensed menu than the 1923 royal wedding, dishes served at the Queen’s wedding were quite contrasting in a crippled post-war Britain. In an attempt to not appear too lavish to the public, dishes included partridge casserole, green beans and an ice-cream bomb for dessert.”
Prince Charles and Lady Diana Spencer, 1981
Prince Charles and Lady Diana's menu was in keeping with the traditions of previous royal weddings. “Dishes were named after members of the monarchy including 'Supreme de Volaille Princess de Galles' - 'Princess of Wales chicken supreme'.
Tom adds: “With five courses, much fewer than previous generations, the menu does show a shift in moving towards a more modern approach. A simple dessert of English strawberries with clotted cream gives the menu a quintessentially patriotic finish."
Prince Charles and Camilla Parker Bowles, 2005
"Moving away from the traditional, formal banquet, Charles and Camilla's wedding was much more of a canapes and drinks set-up,” comments Tom.
“Still with a strong British theme, sandwiches were offered first including egg and cress, smoked salmon and roast venison. Hot canapes included mini Cornish pasties and grilled vegetable tartlets. For dessert, there was miniature, fun pastries like glazed mocha fudge, strawberry tartlets and caramel banana slice."
Prince William and Catherine Middleton, 2011
Ever the modern royals that they are, Wills and Kate’s 2011 wedding menu was likened to a boutique gastro-pub meal.
“Heritage, organic ingredients made up hearty, yet sophisticated dishes. Mains included saddle of North Highland Mey select organic lamb with Highgrove spring vegetables."
And what about Prince Harry and Meghan Markle?
“It's likely there will be a nod to the States in there too, possibly with an American burger as a late-night snack on the dance floor,” predicts Tom.
“Harry and Meghan are very well travelled, which could also influence the cuisine on the menu. One of the couple's favourite destinations is Botswana so there could be some exotic cocktails on offer. They might even serve Eton Mess for pudding.
"Whilst it will still be a highly sophisticated affair, we think this could be the tastiest, innovative royal wedding menu to date!"