Saturday, 19 May 2018

Meghan Sparkle Duchess Of Sussex Wears Clare Waight Keller Givenchy Bridal Gown With Queen Mary’s Diamond Bandeau Tiara

So the wait was over when Meghan Sparkle wed Prince Harry in Clare Waight Keller's Givenchy bridal gown. A sleek, minimalist gown with a bateau neckline and three quarter length sleeves. Made in white double-bonded silk cady with a five metre lace veil. Embroidered in silk threads and organza with the flora of the 53 Commonwealth countries, and two of her favourite flowers; Wintersweet and the California Poppy. Wheat was also embroidered at the front of the veil for love and clarity. With custom Givenchy shoes.

Hugh congratulations.


The bouquet included flowers freshly picked by Prince Harry and Forget-Me-Nots for Diana, sweet peas, lily of the valley, jasmine. and myrtle sprigs.






A very gallant Prince Charles.





The bandeau tiara is made of diamonds and platinum. It is formed as a flexible band of eleven sections, pierced with interlaced ovals and pavé set with large and small brilliant diamonds.  The centre is set with a detachable brooch of ten brilliant diamonds. With bracelet and earrings by Cartier.

 

Her Majesty The Queen is giving a Lunchtime Reception at St George's Hall in Windsor Castle for around 600 guests from the Wedding Service congregation.

The lemon and elderflower cake is designed by Claire Ptak, and features elderflower syrup made at The Queen’s residence in Sandringham from the estate’s own elderflower trees, as well as a light sponge cake uniquely formulated for the couple. A filling made from Amalfi lemon curd and elderflower buttercream ties all the elements together. The cake is decorated with Swiss meringue buttercream and 150 fresh flowers, mainly in season British, including peonies and roses.


Guests will be served a selection of canapés created by Head chef Mark Flanagan including:

Scottish Langoustines wrapped in Smoked Salmon with Citrus Crème Fraiche.
Grilled English Asparagus wrapped in Cumbrian Ham.
Garden Pea Panna Cotta with Quail Eggs and Lemon Verbena.
Heritage Tomato and Basil Tartare with Balsamic Pearls.
Poached Free Range Chicken bound in a Lightly Spiced Yoghurt with Roasted Apricot.
Croquette of Confit Windsor Lamb, Roasted Vegetables and Shallot Jam.
Warm Asparagus Spears with Mozzarella and Sun-Blush Tomatoes.


Guests will also be served a selection of bowl food, including:

Fricassee of Free Range Chicken with Morel Mushrooms and Young Leeks.
Pea and Mint Risotto with Pea Shoots, Truffle Oil and Parmesan Crisps.
Ten Hour Slow Roasted Windsor Pork Belly with Apple Compote and Crackling.


Sweet canapés will also be served, including:

Champagne and Pistachio Macaroons.
Orange Crème Brûlée Tartlets.
Miniature Rhubarb Crumble Tartlets.

Yum.


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