On 6th February this year Her Majesty The Queen became the first British Monarch to celebrate a Platinum Jubilee, marking 70 years of service to the people of the United Kingdom, the Realms and the Commonwealth.
To celebrate this unprecedented anniversary, events and initiatives will take place throughout the year, culminating in a four-day UK bank holiday weekend from Thursday 2nd to Sunday 5th June.
The four days of celebrations will include public events and community activities, as well as national moments of reflection on The Queen’s 70 years of service. Visit the Department for Digital, Culture, Media and Sport’s interactive map to find out more about events taking place across the UK.
Thursday, June 2
- Trooping the Color
Friday, June 3
- Service of Thanksgiving
Saturday, June 4
- Derby at Epsom Downs
- Platinum Party at the Palace: will be live-streamed by BBC but likely picked up by all the US networks.
Sunday, June 5
Host your Own Viewing Parties
If you aren’t attending in person, you can still celebrate at home while you watch coverage on TV. Here are some great recipes:
Celebration Picnic
- The perfect refreshing drink is Pimm’s Punch
- Jubilee Celebration Sandwich
The Cordon Bleu's Updated Coronation Chicken Sandwich
Ingredients
- 1 large chicken breast cooked
- 2 medium spring onions finely sliced
- .5 tsp. mild curry powder
- .5 tsp. ground turmeric
- .25 cup mayonnaise
- 1 tbsp. crème fraîche
- 1 tsp. tomato ketchup
- 1 tbsp. apricot jam sieved jam
- 1 large lime juiced
- 1 bunch coriander leaves
- 2 large brioche buns
- 1 pinch salt and pepper
Garnish
- 2 tbsp. coconut chips
- 2 tbsp mangetout (sugar peas)
- 2 tbsp. coconut chips
Instructions
- Finely dice the chicken breast and finely slice the spring onions, then place in a large bowl.
- Sprinkle over the curry powder and ground turmeric. Add the mayonnaise, crème fraîche, tomato ketchup, curry powder, apricot jam and lime juice and stir to combine. Season with salt and pepper.
- Roughly chop the coriander leaves. Add to the chicken mixture and stir to coat in the sauce.
Garnish
- Bring the reserved cooking water to a boil. Cook the butternut squash brunoise until soft, 3 - 5 minutes. Drain and keep warm.
- Remove the tops and tails from the snow peas and thinly slice on an angle.
- Slice the brioche buns lengthwise and set the tops aside. Scoop out the inside, being careful not to break the bun crust.
- Fill the scooped hole with the chicken mixture and top with a little snap peas, coconut chips and coriander leaves. Put the top bun on top and serve immediately.
Eat like a Royal
Host an Afternoon Tea
