Royal chef Mark Flanagan has revealed that Prince Harry and Meghan Markle and their wedding guests will eat a "traditional" menu which is packed with seasonal vegetables sourced from Queen Elizabeth's estates.
The couple will tie the knot at St George's Chapel at Windsor Castle this Saturday, and Flanagan has teased some details about the food that will be served at the wedding breakfast.
Flanagan - who is leading the team of 30 chefs and assistants preparing for the big day - has revealed that Harry, 33, and Meghan, 36, have been "involved in every detail" of the nuptials, including the catering, and have chosen to serve the guests a classic meal with seasonal British vegetables such as peas, tomatoes and asparagus meaning the majority of ingredients have been sourced from the Home Counties and Windsor.
We dropped in on the Kitchens at Windsor Castle, who will shortly begin final preparations for the #RoyalWedding.
Take a look behind the scenes with Royal Chef Mark Flanagan and his team: https://t.co/91PHLXKv3v pic.twitter.com/2W3w1IhQdh
— Kensington Palace (@KensingtonRoyal) May 14, 2018
Speaking to Sky News, he said: "They were all their decisions, we purely made suggestions and they've tasted everything, they've been involved in every detail.
"The day of the wedding has fallen very kindly for us. All the British vegetables are just coming into season and that's been a point of focus for us. We know the couple wanted us to make sure we used all of the local seasonal produce as much as possible throughout their menu, and this recent good weather is really helping us to achieve that. We are using produce off Her Majesty's estates and that features very much."
However, Flanagan will not spill on the specific dishes that will be served but insisted it will be a traditional meal.
The food expert - who has worked for some of the world's best chefs such as Michel Roux, Albert Roux and Raymond Blanc - added: "We've really just been trying to let the ingredients stand proud within the dishes. There's no experimentation on Saturday whatsoever, tried and tested and predominantly classics.
"It's the minimum amount of cooking and the maximum amount of presentation time.
"You don't get too many opportunities in your lifetime to do a royal wedding so this is very, very special. The care, the attention and the details to everything, it really is very exciting."
Royal pastry chef Selwyn Stoby has been tasked with preparing the deserts and canapés which will be served at the beginning of the reception.