Details of the meal enjoyed by the Duke and Duchess of Sussex on the first night of their Irish trip and the breakfast they had the next morning have been revealed. Harry and Meghan’s two-day visit took place in June 2018, shortly after their wedding, and they stayed at Farmleigh House, the state guest house in the Phoenix Park in Dublin.
According to the Irish Daily Mirror, the British royal couple dined alone on a meal with an ‘Irish influence.’ For starters, they could choose between Macroom ricotta, mozzarella and Cashel Blue terrine with torched fig, semi-dried heirloom tomato and walnut crisp, or Kenmare-cured salmon, dehydrated caper, quinoa, beetroot pearls and buttermilk foam. The first main course option was rib-eye beef, taleggio potato gratin, confit oregano tomato, basil puree and barolo jus. The second was pan-roasted chicken supreme, potato gnocchi, courgette ribbons, tomato and olive oil sauce.
For dessert, Harry and Meghan and their 25-strong entourage could choose north county Dublin apple and caramel mousse, poached Bramley apple, praline and apple meringue. If that didn’t appeal, the other option was lemon and black sesame seed tart, meringue drops, confit lemon, lime sable and tropical sorbet. The wine on offer with the three-course meal was Château Chasse-Spleen 2001 claret and Jean-Paul & Benoît Droin chablis 2009.
The following morning, an equally varied breakfast menu was on offer to the Duke and Duchess and their entourage. This includes a meal of dry-cured bacon, grilled sausage, black and white pudding, grilled tomato, scrambled eggs and Portobello mushrooms. For those who didn’t want to go for the “full Irish” meal, there was an option of Bircher muesli, with white chia seeds, cinnamon, pumpkin seeds, pear, apple and hazelnuts; roast quinoa, linseed, almond milk and pollen porridge. Green tabbouleh breakfast salad was proffered, as was a coconut yogurt and banana smoothie cup with granola and berries. The final option on the breakfast menu was pancakes with banana, Greek yogurt and peanut butter.
The fridge in the newlyweds’ room contained ten cans of Guinness, along with O’Hara’s, Kinsale, Galway Bay and Howling Gale craft beers. There were also three bottles of Les Auzines wine, half a bottle of Beaumont des Crayères Grande Reserve champagne and tonic, sparkling and still water. Bottles of Bacardi, Cork Dry gin, Gordon’s gin, Smirnoff, Bushmills, Hennessy, Tyrconnell, Paddy, Jameson and Baileys were also stocked as well as three bottles of Jean-Luc Colombo wine.
Disclosed under ‘Freedom of Information,’ an invoice from the caterers reveals the bill for feeding the young royals and their 25-strong entourage came to just over €3600 ($4088). Meghan and Harry’s meal on the first night cost the taxpayer €110 ($125).