Coronation Clock

Constance Spry, an English food writer and flower arranger, and Rosemary Hume, a chef, both principals of the Cordon Bleu Cookery School in London, are credited with the invention of coronation chicken. Preparing the food for the banquet of the coronation of Queen Elizabeth II in 1953, Hume is credited with the recipe of cold chicken, curry cream sauce and dressing that became known as coronation chicken. Coronation chicken is sometimes said, without evidence, to have been inspired by jubilee chicken, a dish supposedly prepared for the silver jubilee of George V in 1935, which mixed chicken with mayonnaise and curry. For the Queen's Golden Jubilee in 2002, another celebratory dish was…