Getting ready for The Big Day
From the moment Rick (Founder & MD) came up with the idea, a very hush hush programme of development began.
- Can we improve the recipe? NO!
- Can our designers match our passion? YES
- Can we get our independent retailers on board? Oh, yes.
- Can we get everything ready on time? YES, YES, YES!
A Classic Sauce - for a Classic Occasion
Constance Spry, an English food writer and Rosemary Hume, a chef, were both principals of the Cordon Bleu Cookery School in London when they were tasked to create the menu for the Coronation of Her Majesty Queen Elizabeth II in 1953.
They are credited with the invention of coronation chicken to be served at the Coronation Banquet.
Spry proposed the recipe of cold chicken, curry cream sauce and dressing that was served as Poulet Reine Elizabeth – Coronation Chicken.
As with all great dishes (and many less so), it is the sauce that so often makes the dish…
…Quote: “It is the sauce that distinguishes a good chef. The Saucier is the soloist in the orchestra of a great kitchen.” Fernand Point. Early 20thC chef, and Master of Modern French cuisine.
... and we told His Majesty what we'd done ...
“Stokes’ Commemorative Coronation Sauce is based on the original recipe created for your Mother on the occasion of her own Coronation 70 glorious years ago. The Poulet Reine Elizabeth was a feature of Her Majesty’s Coronation Banquet.
We hope you enjoy the joint sentiment as much as the sauce, Sir.”
– an extract from Rick’s letter to The King.
Make sure you order for Family and Friends too.
God Save The King – hip hip hip … HOORAY
This is a very limited edition, a salute to the a Royal occasion not witnessed for 70 years and, who knows when we might witness it again.
To celebrate, and commemorate, the Coronation of His Majesty, King Charles III.
We salute you Sir.