Cornish crab, spring lamb, a luxury biryani... and perhaps a trifle with Birmingham-made chocolate to finish.

These are some of the tasty treats some of the city’s top chefs would serve at today’s Royal wedding banquet if they were in charge of the kitchens at Buckingham Palace.

The Birmingham Mail asked chefs from three different professional backgrounds to devise menus for Prince William and the new Mrs Windsor.

Brett Sandland, executive chef at the Hyatt Regency Hotel, says it is important to strike the right balance for such a grand ceremonial affair.

“Should it be traditional or modern? Young and trendy or stately?” says Brett.

“First of all, the produce has to be British, seasonal, sustainable and fresh as the Royals have some great estates.

‘‘April is spring season, so you could be looking at salmon from the River Dee on the Balmoral estate. There’s great beef and spring lamb is just in season.

“Then you could look at asparagus, wild garlic, watercress and lemon sole, which is wonderful at this time of year. Great British produce is endless.”

Brett prefers a traditional, sit-down three or four-course meal, with suitably historic references, for the newlyweds’ feast.

“What about a nice poached salmon, watercress and asparagus, or lemon sole, to start?” says the chef.

“For the main course, I’d go for beef Wellington. Its history dates back to the Duke of Wellington in 1815. It was first made for him as a celebration for defeating Napoleon at Waterloo.”

For a fun and tasty dessert, Brett suggests an old-fashioned trifle – with a Brummie twist.

“Use English berries, which are now available and in my opinion are the best in the world, Cornish cream and serve in a Martini glass with sprinkled Cadbury’s chocolate on the top.”

Brett says the same dishes could be tweaked for a large, modern banquet-style cocktail event.

“For the beef, use a roast hip which would weigh in at 90lb-100lb and would take 20 hours to cook at a low temperature of 120°C. That’s if you have a large enough oven to cook it in. It looks out of this world.

“To finish, prepare a chocolate-dipped strawberry tower built up to look like a croque en bouche, which is a French wedding cake made from mini choux buns.”