Chef Anton Mosimann serves up the details behind the menu selection for 200 of Prince Harry & Meghan Markle’s closest friends and family during the evening wedding reception.
After hand delivering a Royal Wedding Reception Dinner Menu and a box of the Royal Wedding Official Commemorative Cake to the Mosimann Collection on site at César Ritz Colleges Switzerland, Chef Anton Mosimann shares his story from the Frogmore House kitchens.
Chef Anton Mosimann knows a thing or two about what the Royal Family likes to eat!
He has served his specialties to the Queen Mother and has prepared meals for Prince Charles on a regular basis for over 30 years now. In 2011, he catered the Prince William and Catherine Middleton’s wedding and was recently invited back to share his signature style for Prince Harry and Meghan Markle’s guests during the evening wedding reception.
What were your first impressions of Prince Harry & Meghan Markle?
Prince Harry and Meghan Markle are a very happy couple! Down to earth, lovely and friendly.
How involved were the royal couple in the menu planning?
They were very involved. They attended several tastings together before making their final decision. It was clear that it was very important that their selection reflected their style and wishes. And it did!
What was on the Wedding Reception Menu?
They chose a very classic and simple menu selection with food locally sourced from the region. We served a potato dish as the first course followed by a baked stuffed breast of chicken with seasoned vegetables and finished with a very nice dessert of strawberry and meringue.
How did you organise yourselves in the Frogmore House?
We partially used the catering kitchen onsite for the cooking but the rest of our meals were finished right onsite with hired equipment that we brought in. Our team worked together with “World’s Best Female Chef 2018” Claire Smyth from preparation to execution.
What was the biggest challenge of the event?
The biggest challenge was to have everything prepared and served to the guests on time. With 200 guests, we needed to make sure everything runs like clockwork. At the end of the meal, we had very happy customers
You also had the opportunity to cook for William and Kate’s wedding. Can you share the biggest difference between the two events?
The biggest difference from the chef’s perspective were the kitchens. There is a full kitchen installed at Buckingham Palace which makes our prep work a lot easier because we don’t need to bring as much equipment. But both weddings were very happy and successful events.
What was the biggest compliment you received that day?
We received many compliments indirectly following the meal. I am happy to share we were told the food was excellent. I was very proud to be involved in Prince Harry & Meghan Markle’s wedding. It is always very special and a great honour to work with the Royal Family. Together with the team we did our best to make it a success.