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.
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.
THE MOSIMANN COLLECTION: A CULINARY HERITAGE is a unique partnership between world-renowned chef Anton Mosimann (OBE) and Swiss Education Group.
His many awards and honours (including the Order of the British Empire), along with his reputation as the favourite chef of royalty and Heads of State the world over, stand as a testament to the phenomenal success of a man who has built a culinary empire through his desire to share his love of good food with others.
Based at our Le Bouveret campus, The Mosimann Collection includes works of art from Anton Mosimann's private collection, gastronomy books dating back to the 15th Century and a fascinating collection of photographs and menus, capturing key moments in history.