Quiche and gin cocktails: A coronation feast for a modern

Aug 24, 2023

King Charles is said to have a humble palate and a strict ingredient protocol: no garlic or onions in anything

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The moment his darling mama died last September, Prince Charles donned the title of King Charles III, a role many say he's been waiting for his whole life. After all, the late Queen Elizabeth II bore the crown bravely, stoically for more than 70 years, with her eldest son always in the wings.

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But now it's King Charles's time, his moment in the sun, and you can be assured there will be plenty of pageantry shot through with age-old traditions at the King's coronation on May 6.

In fact, plans have been underway for months — some say years — to ensure all protocols are in place, and nothing is left to chance. The coronation ceremony is set to take place at Westminster Abbey, and conducted by the Archbishop of Canterbury. Thousands will be invited to the event, including most heads of state.

Like all good celebrations, you’ll know the libations will be liberal — and the food will be profound. Historically, coronation events are lavish affairs, with an abundance of extravagance. Throughout the centuries, each monarch has been known to put their personal appetite on coronation cuisine (it's documented that at the 1509 coronation banquet for Henry VIII, the tables groaned with heaps of meat, including a personal favourite, venison, and that many a peacock and swan were sacrificed, their cooked bodies served feathers still intact).

According to the Royal Collection Trust "the origins of the coronation banquet lie in the feast given by the newly crowned monarch to display magnificence and generosity to their subjects."

From the 19th century on, a celebratory coronation banquet has always been held at Buckingham Palace. These were huge, lavish affairs, drawing hundreds of the world's elite to celebrate the newly crowned monarch. Table settings would be steeped in history, with each place setting a snapshot through time.

One account of Richard III's coronation banquet of 1483 described an overindulgence of pheasant, roasted pigeon and partridge, fresh sturgeon and crayfish, and baked quinces and oranges for dessert. While the feast unfolded, said Lovefood.com, it was also traditional for the king's "champion" to ride into the banquet hall dressed for battle, and challenge any guest who may have wanted to deny the king's right to the throne.

King Charles III is said to want a more staid affair, reflective of the country's economic mood. The banquets, public events and street parties will be reflective of the King's own personal down-to-earth style and eating habits — his reverence for the farm-to-table movement is well documented.

Research shows King Charles has a surprisingly humble palate that features locally grown and sourced ingredients, including foraged mushrooms, organic eggs, whole grains and fruit. He's been known to skip lunch. His mother adhered to a very strict ingredient protocol — no garlic or onion in anything — and it appears Charles follows the same rule. He does enjoy a dram of good-quality Scotch whisky and the occasional martini.

And he loves eggs. They are the go-to for the King, in a variety of dishes. Research shows he's fastidious about his breakfast: Each morning he requests freshly squeezed orange juice, freshly peeled fruit, specially made muesli, Windsor Castle dairy milk, grainy toast and honey.

According to VisitBritain, King Charles III is a huge supporter of the biodiversity and sustainable food movement, constantly visiting producers and attending events to promote British and Northern Irish food. "His Majesty was a patron of the Sustainable Food Trust, which works to protect nature and continue to improve the way we eat as a nation, and has spoken to support the slow food movement and British Food initiatives," notes the site.

Many royal admirers are already planning their own versions of an early-morning banquet for Saturday. Royal supporter or not, we’re all in need of a good repast, and King Charles's official coronation may be the perfect excuse to gather family and friends and enjoy the party.

This delicious trifle was crowned as the winner of the Platinum Pudding competition in 2022. A creation by a woman named Jemma from Southport, the trifle is a celebratory treat and consists of a Swiss roll with lemon curd and St. Clement's jelly, and amaretti biscuits paired with custard, mandarin coulis and chocolate bark to top it off. Check out the Platinum Pudding recipe shared on the Royal website.

The Victoria Sponge was named after Queen Victoria, who regularly liked a slice of sponge cake with her afternoon tea. Victoria Sponge is served up for royal occasions and often included for afternoon teas across Britain. Buckingham Palace Pastry Chefs have shared this traditional recipe.

Created by Le Cordon Bleu chef Rosemary Hume to celebrate Queen Elizabeth II's Coronation lunch in 1953, it's a quintessential British classic. Celebrating international links, it combines chicken with a hint of curry flavouring.

The Palace recently released the official Coronation Quiche recipe — to prepare and enjoy as you watch the King's coronation. This deep quiche with a crisp, light pastry case and delicate flavours of spinach, broad beans and fresh tarragon, is said to be a favourite of the Queen Consort. Serve hot or cold, with a side salad. We’ve adapted the recipe to reflect imperial measurements. Serves 6.

Pastry 1 cup all-purpose flour Pinch salt 1/4 cup cold butter 1/4 cup lard (or omit lard and use 1/2 cup butter) 2 tbsp ice-cold milkFilling 1/2 cup milk 3/4 cup 35% cream 2 medium eggs 1 tbsp chopped fresh tarragon Salt/pepper, to taste 3-1/2 oz. (or 100g) grated cheddar cheese 3/4 cup cooked spinach, lightly chopped 1/2 cup cooked broad beans or soya beans

Sift flour and salt into a bowl; add fats and rub mixture together using your finger tips until you get a sandy, breadcrumb-like texture. Add milk a little at a time and bring ingredients together into a dough. Cover and allow to rest in fridge for 30-45 minutes.

Lightly flour work surface and roll out pastry to a circle a little larger than top of pie plate, about 1/2-inch thick. Line plate with pastry, taking care not to have any holes or mixture could leak. Cover and rest for a further 30 minutes in fridge.

Preheat oven to 375 F. Cover pastry pie plate with parchment paper; add baking beans and bake blind for 15 minutes. Remove parchment paper and baking beans. Reduce oven heat to 325 F.

Beat together milk, cream, eggs, herbs and salt and pepper and set aside. Scatter half of the grated cheese over pie crust. Top with chopped spinach and beans; pour egg mixture over spinach and beans. If required, gently give mixture a delicate stir to ensure filling is evenly dispersed but be careful not to damage pie crust. Sprinkle over the remaining cheese. Bake for 20-25 minutes until set and lightly golden.

Bombay Sapphire Gin spirits, created at the Laverstoke Mill in Hampshire, about 90 minutes outside London, has a mandate that includes becoming the most sustainable spirit with a zero waste distillery — aligned to King Charles's sustainability philosophy. According to the company website, the Laverstoke Mill "is recorded as far back as the 1086 Doomsday Book," and has been under the ownership of such royals as William the Conqueror to Henry VIII. In the mid-18th century the mill manufactured bank notes during Queen Victoria's long reign.

Here's a cocktail perfect for a coronation celebration.

1 oz. favourite gin 1/4 oz. St. German Elderflower liqueur 1/2 oz. favourite white vermouth 4 oz. chilled ginger ale 2 lime wedges Fresh mint spring Slice of fresh ginger

Squeeze 2 lime wedges into a balloon glass; add all alcohol and still. Fill glass with ice and top with ginger ale. Garnish with mint and fresh ginger.

Queen Victoria was once considered the longest reigning monarch in British history, having remained on her throne from 1837 to 1901 before Queen Elizabeth II took the title as longest reigning monarch.

She was known for many things, but one of them was her voracious appetite.

Queen Victoria loved food. She could down a dozen courses in under half an hour. There were no such thing as hours-long banquets. When she finished a plate, so did everyone else. Dinner guests had a hard time keeping up with her, thus earning her the moniker The Gobbler.

Dinners were hefty affairs and included soup, fish, roast beef, dessert, fruits and much more. There were four to six courses, with seven to nine dishes in each course. A buffet of hot and cold meats was also kept on a sideboard during the meal.

The queen had a weakness for potatoes — and rich desserts. Lots of them. Her sweet tooth saw her enjoying cakes, pastries, puddings and ice creams, jams and jellies. She also suffered for decades with some mighty substantial indigestion.

And, yes, the queen was also a lover of whisky — and Vin Mariani, a special tonic of wine mixed with cocaine.

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