Coronation Chicken. Should we?
One of our customers is keen... but we're not convinced there's enough demand for Coronation Chicken to be a regular item on our sandwich menu. In case you're wondering what we're talking about, Coronation Chicken combines cooked chicken a with curry-flavoured mayonnaise-based sauce. It was created (in a somewhat more luxurious form) for the coronation of Queen Elizabeth II in 1953 by Rosemary Hume from London's Cordon Bleu Cookery School and Constance Spry of the Winkfield Domestic Science School. However, it wasn't a new idea: George V's Silver Jubilee in 1935 had a similar dish called - yes, you've guessed - Jubilee Chicken.
So there's plenty of history there. But that doesn't answer our question: should we add it to our menu or put it on the 'specials' board?
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