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Coronation chicken : The Story behind the royal dish

Published

2 years ago

2023/05/7

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

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Life style

Mount Lavinia Hotel unveils spectacular “Avurudu Maha gedara”

Published

3 days ago

2025/04/13

Thilina Walpola

Mount Lavinia Hotel, known as “Galkissa Maha Hotalaya had thier “Avurudu Maha Gedara” celebration for the 2025 Sinhala and Tamil New Year. This year’s festivities were spectacular, with the iconic Chef Publis Silva at the helm of the culinary offerings.

The concept of “Avurudu Maha Gedara” – the grand ancestral home where families gather during New Year – perfectly embodies Mount Lavinia Hotel’s role as a cultural cornerstone in the community. Just as in the traditional village “Maha gedara” welcomes extended families, the historic hotel opens its doors to all Sri Lankans and visitors wishing to experience authentic New Year traditions.

“Avurudu Maha Gedara at Mount Lavinia Hotel is more than just a celebration – it’s our way of preserving and sharing Sri Lanka’s rich cultural heritage,” says Anura Dewapura, Chief Operating Officer of Mount Lavinia Hotel Group. “We take pride in creating a space where families and friends can come together to experience the joy and traditions of the New Year in an authentic setting that honors our collective past while creating new memories.”

Grand Kavili Kade opening and Avurudu market

The celebrations kicked off with the grand opening of the Kavili Kade (sweetmeat shop) on Sunday, April 6th at 4:30 PM. Visitors were treated to a vibrant cultural spectacle featuring traditional dancing, music, games, and dramatic performances. Distinguished guests including corporate partners, business associates, ambassadors, and media representatives attended this colorful inauguration.

The hotel’s courtyard was transformed into an eco-friendly Avurudu Market, showcasing special New Year items, homeware, and decorative pieces. Following the grand opening, the Kavili Kade will welcome guests daily from 10 AM to 8 PM until April 13th.

Exquisite Kavili hampers

For those looking to bring the flavors of Avurudu home, Mount Lavinia Hotel has curated three distinctive kavili hampers named after beloved Sri Lankan flora:

The premium Erabadu Hamper – the most comprehensive sweetmeat collection

The Ehela Hamper – a delightful mid-range offering

The Bakmee Hamper ) – a perfect introduction to traditional treats

Each hamper can be delivered directly to your doorstep, making them ideal both for family celebrations and as meaningful gifts during the New Year season.

“Feast of the Nation” – A Culinary Journey Across Sri Lanka

On Avurudu Day, Mount Lavinia Hotel will host its renowned “Feast of the Nation” lunch buffet, celebrating Sri Lanka’s diverse culinary heritage. At , this extraordinary buffet transcends ethnic boundaries, offering a comprehensive journey through the island’s rich culinary landscape. The feast features authentic dishes from every corner of Sri Lanka, bringing together the distinct flavors and cooking traditions that represent the country’s multicultural identity in one magnificent spread.

“The Avurudu celebration at Mount Lavinia Hotel represents the true spirit of Sri Lankan unity,” Dewapura continued. ” Through our traditional foods, we honor the cultural tapestry that makes our nation so special.”

Mount Lavinia Hotel’s “Avurudu Maha Gedara” welcomes Sri Lankans of all ages and backgrounds to experience the rich traditions of the New Year in the magnificent setting of this historic landmark.

For reservations and inquiries, contact Mount Lavinia Hotel at 0112 711 711.

Life style

Celebrate Avurudu in grand style

Published

3 days ago

2025/04/13

Thilina Walpola

This April, Cinnamon Grand Colombo brings the joyous essence of Avurudu alive with a line-up of delightful culinary experiences, cultural festivities, and memorable moments for the whole family. Here’s how you can celebrate the Sinhala and Tamil New Year with flavour, tradition, and warmth said the press release.

New Year vibes

The release said experience the sights, sounds, and smells of a truly Sri Lankan New Year from 12–15 April 2025, starting from 5 PM onwards at the Lobby.

Watch live demonstrations of traditional sweetmeats being made, like kawum and kokis, and enjoy the rhythmic beats of raban drums as the hotel lobby transforms into a celebration of Avurudu culture.

Lobby – Cinnamon Grand Colombo

12–15 April, from 5 PM onwards

Call +94 11 247 3494 for details

Celebrate Avurudu Tradition and taste at Nuga Gama

On 14 April 2025, step into a truly authentic village-style Avurudu celebration at Nuga Gama. Starting at 8 AM, guests can enjoy a lavish Kavili Table and Lunch Buffet filled with traditional sweets and festive Sri Lankan dishes.

There’ll also be Avurudu games and vibrant activities to keep the whole family entertained.

Life style

Celebrate Sinhala and Tamil New Year at Sun Siyam Pasikudah’s Festival of the Sun

Published

3 days ago

2025/04/13

Thilina Walpola

This Sinhala and Tamil New Year, step away from the ordinary and embrace the spirit of Avurudu at Sun Siyam Pasikudah with the joyous rhythms of tradition, community, and coastal serenity, under the vibrant theme, Festival of the Sun said a press release

Set along the golden shores of Pasikudah, the luxury five-star beach resort transforms into a festive haven where timeless rituals meet joyful recreation. From traditional ceremonies to fun-filled family games, guests are promised an unforgettable experience that captures the heart of Sri Lankan heritage, celebrating the essence of togetherness, gratitude, and renewal release said.

As the sun rises to mark the dawn of the New Year, guests will witness the symbolic milk boiling ceremony—a sacred ritual signifying prosperity and new beginnings. The preparation of the Kavili Mesaya, or traditional sweet table, will follow—featuring a colourful spread of mouthwatering Avurudu treats like kokis, mung kavum, aluwa, and konda kavum. The celebration continues with a ceremonial oil lamp lighting, setting the tone for a day rooted in cultural elegance and island warmth.

The Kids’ Corner is all set to light up with playful delights such as Breaking Balloons and Placing the Eye on the Elephant, promising giggles and memories for the little ones. Families and groups can bond over light-hearted yet lively games including Fill the Bottle by Hand, Sack Races, and the ever-popular Musical Chairs—guaranteed to spark friendly competition and lots of laughs.

For those seeking a thrill, competitive events like Tug of War (Ladies vs Gents), Pillow Fight, and the classic Blindfolded Pot Breaking are sure to bring out the festive spirit in full force.

While the Avurudu festivities steal the spotlight, Sun Siyam Pasikudah continues to charm guests with its signature blend of tropical luxury and authentic Sri Lankan hospitality.