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Rosemary Hume MBE, full name Rosemary Ethel Hume, (1907 - 1984), was an English food writer and ran a cookery school. She is best known for writing, with Constance Spry, the Constance Spry Cookery Book, and the creation of Coronation chicken.

Life
Rosemary Hume was born 2 April 1907, the third child of Colonel Charles Vernon Hume and Ursula Wilhelmena Marshall, while her parents were staying with her mother's cousins at Underriver House, Underriver, near Sevenoaks, Kent. She grew up in a house where the cooking was done by servants, but found the kitchen interesting, so interesting that her parents sent her to the Cordon Bleu school in Paris in the late 1920's, where she trained under Henri-Paul Pellaprat. Loaned money to start a cooking school back in London, she rented two rooms in Jubilee Place, Chelsea, and opened the school in 1931 in partnership with her friend Dione Lucas, a fellow-student from the Cordon Bleu school. In 1935 they moved the school to larger premises at 11 Sloane Square, along with a restaurant, and were given permission by Pellaprat to call it 'Au Petit Cordon Bleu'. They gave the same name to a recipe book which came out the following year. The cooking school was suspended during WWII, but the restaurant kept open. Dione Lucas left for the US in 1942, but in 1945 the school was re-opened as a partnership between Hume and Constance Spry as a boarding school in Winkfield Place in Berkshire.