Jacob Kenedy, chef patron of Soho’s Bocca di Lupo, said he wanted to come up with something new in time for the Diamond Jubilee celebrations next month. He said: “I was working in a recipe development session and said ‘why don’t we do this?’ When I tasted it I couldn’t stop laughing, I didn’t expect it to be so delicious, I thought it would just come out strange.”The original dish, a mix of cold chicken meat, curry cream and raisins in a mayonnaise-based sauce, was invented for the Queen’s coronation banquet in 1953.The ice cream, served at Bocca di Lupo’s Italian gelato offshoot Gelupo, uses a “triple dark” stock from chicken remains. The curry taste comes from a mix of turmeric, cumin and cayenne pepper ...
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