Life style
Coronation chicken : The Story behind the royal dish
Invented for a luncheon during the coronation of Queen Elizabeth II in 1953, coronation chicken is a dish of diced chicken with a creamy sauce and touch of curry powder that has endured – and evolved – in British cuisine for 70 years. But how did it all begin and how might one find it today, especially in light of the coronation of Charles III and Camilla which took place on May 6
In 1953, the Minister of Works asked Le Cordon Bleu London culinary school – run by Constance Spry, a celebrated florist, and Rosemary Hume, a cook and author – to serve lunch at Westminster School for 350 foreign representatives invited to attend the coronation. As students were serving the food, and the kitchen at the venue was too small to produce anything hot except for soup and coffee, the menu had to be simple but also appropriate for such a historic event.
Out of this was born coronation chicken, or as it was listed on the menu, “Poulet Reine Elizabeth”. Served cold, the original recipe involved poaching chicken in water and wine before coating it in a creamy sauce consisting of mayonnaise, whipped cream, apricot and tomato purée, curry powder, lemon, pepper and red wine. The dish was accompanied by a well-seasoned salad of rice, green peas and pimentos a kind of Capsicum ( a large red-shaped pepper). Spry said she doubted any of those served the dish would have recognised it as a curry, instead describing it as having “a delicate and nut-like flavour”.
Coronation chicken was listed on a 1953 coronation menu as “Poulet Reine Elizabeth”
According to Freya Perryman, communications officer from Le Cordon Bleu London, “The recipe was created by Rosemary Hume and Constance Spry, with the main credit going to Hume, and we understand that students helped to fine-tune.”
Café Le Cordon Bleu and CORD Café’s coronation chicken bun
Exactly where the inspiration for the dish came from is a matter of speculation. Supposedly created for the Silver Jubilee of George V in 1935, a dish called Jubilee Chicken made with chicken, mayonnaise and curry powder is often said to be a precursor, but there’s very little evidence for this theory. Griselda Barton, Hume’s niece, is quoted in author and food historian Sue Shephard’s 2010 book, The Surprising Life of Constance Spry, as saying the main inspiration came from a recipe for Queen Adelaide’s favourite sandwich in the 1886 cookbook Savouries à la Mode by Harriet Anne De Salis. The recipe for Adelaide Sandwiches does include the diced breast of a fowl and is spiced with cayenne pepper, but, as food historian Annie Gray told me, “There is very little resemblance [to coronation chicken.”
Although coronation chicken is now famous as a sandwich filling, at the time of its creation it would have been a luxury. In 1953, post-World War Two rationing was still in place in the UK, and it was some time before chicken became an everyday ingredient. The recipe was first shared in the Constance Spry Cookery Book, published in 1956, but it didn’t really establish itself as a fixture of buffets and dinner parties until the 1970s and ’80s.
According to food historian Sam Bilton, “coronation chicken did become a more affordable dish to make, although modern iterations are quite different from Spry & Hume’s delicately spiced chicken dish.”
As early as 1980, recipes can be found that include seedless grapes, while sultanas were often included in stripped-back versions with little more than chicken, mayonnaise and curry powder. Many British celebrity chefs have also added their own twist to it over the years, including Heston Blumenthal, who was invited to recreate the dish – adding other spices, sultanas and nigella seeds – for Queen Elizabeth II’s Diamond Jubilee garden party in 2012.
Seventy years after its invention, coronation chicken is still ubiquitous across the United Kingdom and can often be found in sandwiches in the largest supermarkets and the smallest cafes. Perryman illustrated its enduring appeal by explaining, “This dish carries a sentimentality that makes people think of picnics and street parties. It’s also so accessible. You can adjust the spices, change the protein, use it in a salad or elevate the recipe for a dinner party. The dish has remained a proud part of our history at the institute, and we love to see how often it has been reimagined by a variety of chefs over the years.”
Asked how Le Cordon Bleu London will be marking this year’s Coronation, Perryman said, “At Café Le Cordon Bleu and CORD Café, we will be offering a gourmet coronation chicken bun [see recipe ) and a delicious fruit tart complete with crown decoration. At CORD Restaurant, the menu will feature a three-course set menu in celebration of King Charles III, comprised of his food favourites and considering His Majesty’s own ethos around sustainability and provenance.”
She continued, “This special menu will include the Coronation Lamb; a beautiful dish of organic British lamb with forest mushrooms, comprised of seared lamb loin, dry slow-roasted crispy shoulder, slow-cooked porcini mushroom and pancetta compote, pickled girolles, garlic cream, lamb jus and savoy cabbage. The dish has been created for CORD by Chef Emil Minev, Director of Culinary Arts at Le Cordon Bleu London.” – BBC
Institute of Hospitality Sri Lanka
The 32nd Annual General Meeting (AGM) of the UK-based Institute of Hospitality’s Sri Lanka Chapter was held recently at the Ramada Hotel Colombo,.The event provided an evening of camaraderie , reflection of the past and present achievements,setting new benchmarks for the future
The AGM had the presence of two distinguished guests, the Chief Guest Opposition Leader Sajith Premadasa, and the Guest of Honour British High Commissioner to Sri Lanka, Andrew Patrick. Their inspiring speeches were lauded by all hoteliers who were present at the occasion
A special thanks was extended to Robert Richardson, CEO of the Institute of Hospitality UK, along with his team, sponsors, committee members, and all attendees for making the event memorable.
Dr. Harsha Jayasingh, Past President of the Institute of Hospitality (UK) Sri Lanka Chapter, emphasised the Institute’s longstanding history and the strength of its Sri Lankan branch. “The Institute of Hospitality (IH) UK has a history of 86 years, and we are proud to be the Sri Lanka Branch. IH Sri Lanka is much stronger now with many members from all areas of the hospitality industry,” he stated.
Dr. Jayasingh highlighted the significant role of tourism in Sri Lanka’s economy,. He said tourism it is the third-largest source of revenue for the country. “Tourism accounts for about 13.3% of total foreign exchange earnings and employs 450,000 people directly and indirectly. The hospitality industry in this island of pearl holds tremendous potential for economic growth, job creations, and cultural exchange,” he added.
He also pointed out more women should be attracted to the industry and advocated for the use of technology in hospitality sector to attract the younger generation.
The newly appointed Chairman Ramesh Dassanayake spoke about the challenges faced by the industry, including the reluctance of youth to join the sector. . Dassanayake expressed concerns over the migration of staff between hotels and the overall ‘brain drain’ in the sector. ” We must maintain high standards in the hotel We must try to attract tourists to Sri Lanka, we must have with many facilities Hence, hotel schools and other professional institutions involved in skills development mustincrease their intakes,” he pointed out.
Chief Guest Sajith Premadasa emphasised the importance of eco tourism and said “We need to have an environmental policy related to tourism in place,” . .
The 32nd AGM of the Institute of Hospitality UK, Sri Lanka Chapter, was a testament to the strength and potential of Sri Lanka’s hospitality industry. The insights and commitments shared during the event set a new benchmark for the future.(ZC)
Pix by Thushara Attapathu
Life style
He recognizes human identity beyond boundaries of gender, race, nationality and religion.
Visit of Sri Gurudev to Sri Lanka
Humanitarian, spiritual leader and Global Ambassador of Peace Gurudev Sri Sri Ravi Shankar (Sri Gurudev) was in Sri Lanka on a three day tour on the invitation of the Prime Minister of Sri Lanka Dinesh Gunewardene. Gurudev who inspired a wave of volunteerism and service to moot one of the largest volunteer-based organisations in the world – The Art of Living – visited the various projects under the aegis of the foundation and launched twelve vocational and technical centers around the island. He was accompanied by thousands of followers from Sri Lanka and around the world.
Gurudev who visited Sri Lanka for the sixth time also had a first day cover launched in honour of his visit. He is a strong proponent of spreading happiness, using the unique Sudarshan Kriya, yoga, meditation and practical wisdom to unite people, empower individuals and transform communities. His programmes provide techniques and tools to live a deeper, more joyous life, while his non-profit organisations recognize the human identity beyond the boundaries of gender, race, nationality and religion.
The Art of Living which has more than 30,000 teachers and over one million volunteers across 180 countries has touched in excess of five hundred million people around the world. CNN called it “Life Changing” and The Washington Post headlined it, “Fresh air to millions”.
In Trincomalee, Gurudev met with war victims and had a heartwarming engagement with the children from the children’s homes run by the Foundation. He also visited the Koneswara Temple in Trincomalee and graced the Kumbhabhishekam at Seetha ecogPnize the human identity beyond the boundaries of gender, race, nationality and religion. Amman temple at Nuwara Eliya. He held discussions with the trustees on the progress of the foundation’s social service projects, while also holding a special event – Ekamuthuwa – attended by a large number of dignitaries and his devotees from around the world.
His time with the Prime Minister was spent discussing the prospects of unity in diversity and uniting Sri Lanka by adding happiness into the formula of living. In addition he had discussions with the Speaker of the Parliament of Sri Lanka Mahinda Yapa Abeywardena, prominent business stewards and civil society leaders.
by Zanita Careem
Envison your dream wedding day come to life at the Epitome Hotel, a prestigious city hotel in Kurunegala offering an unrivalled luxury rendors experience for weddings.
The venue is designed to embody opulence and luxury from all quarters for a spectacular wedding in kurunegala,Thier ballroom is the largest banquet facility in Sri Lanka It can be divided into six luxurious pillarless wedding halls on the ground floor and 25pax smaller banquet halls.
It can be easily named as a five star heaven in the heart of the city contributing to a myriad of immense experiences tailored to inspire and delight wedding experiences.
From opulent décor set up to exquisite table decor, lavish food, every detail is meticulously curated to spark your imagination and ignite creativity for a perfect wedding. The previous prestigious wedding shows season one and season two attracted large crowds
were unique events which gave the wedding vendors and potential clients had an opportunity to connect and interact with each other. Beyond being a showcase it was a chance for the wedding vendors to unite and contribute to the vibrancy of the wedding industry. The wedding show covered all area of the bridal industry providing a comprehensive variety of bridal supplies from Sri lanka and became the most popular bridal exhibitions in Kurunegala.This bridal exhibitions allowed brides and grooms to experience first hand the products and services available from suppliers in Sri Lanka
These wedding shows held at The Epitome created a benchmark and gave an opportunity for vendors to create connections to the utmost satisfaction said Harshan Lakshita Executive Director. of the magnificent Hotel
Our wedding shows featured experts and professionals in every field‘ It covered all areas of the bridal industry provided a comprehensive variety of bridal supplies from Sri lanka and became most popular bridal exhibition in this region.We are always open to everyone to join us at our wedding shows in the future. It is an opportunity to discover the incredible talent within our local wedding and bridal vendors to make meaningful relationships and plan thier special day at our breathtaking hotel The Epitome said General Manager Kavinda Caldera
The Epitome Hotel’s bridal show which will be held end of June will buzz with great ideas,advice and inspiration for all those who plan thier dream wedding
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The Hotel Epitome’s Wedding Season 3 will marked excellence, celebration and inspiration for those in the wedding industry. The exhibition halls will resonate with ideas on exquisite bridal wear to decor, florists , photography etc and showshowcase the rich tapestry of talent within the local wedding industry. .
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