The 1970s was the decade that style forgot. This was the decade of the Bay City Rollers, brown and orange décor, platform shoes and plastic clothes. Yet ask baby boomers which was their favourite decade and most will say, “The 1970s”.
This was the aspirational decade. Newlyweds could afford to buy one of the nice new houses that were springing up everywhere in new towns like Milton Keynes. They were the first generation to have disposable income, something their parents couldn’t have dreamt of.
‘Going out to eat’ became a thing when it came to celebrating birthdays and other occasions: most towns now boasted Chinese and Indian restaurants and by the early 1970s, Berni Inns were springing up everywhere. And what a menu: prawn cocktail, steak and black forest gateau to follow!
And so to the dinner party. In the 50s and early 60s entertaining at home had meant a cocktail party with nibbles rather than a sit down meal. Now with a mortgage to pay and money a little tighter than before, for many couples the dinner party was an ideal way to socialise.
TV chefs such as Fanny Craddock and continental holidays as promoted by Judith Chalmers had introduced new culinary delights: tastes such as garlic and exotic spices invigorated the post-war palate. Who knew olive oil wasn’t just available at the chemist to loosen ear wax!
As this was the decade of aspiration, the dinner party was the way for people to show off their sophistication through their new home, furnishings and the food they served.
Dips had just begun to be fashionable, served with crisps and breadsticks as a sharing dish to be enjoyed whilst sipping drinks. Or the hostess might serve a selection of nibbles and canapes: cheese and pineapple on sticks, cocktail sausages on sticks, vol au vents or cheese straws, perhaps.
Babysham was a popular drink, as well as German white wine (hock), Mateus Rose in that iconic bottle, and beer for the men. And as for cocktails, Campari and Martinis were popular. Who can forget the iconic Campari and Lemonade advert in 1976 with Lorraine Chase: “You must have wafted here from paradise” – “Nar, Luton Airport!”
Ice was rarely, if ever, served with drinks. Most fridges still only had the small freezer compartment at the top and there was no room for ice if you had to fit in the frozen peas and fish fingers as well!
Starters would often be served cold and might be the ubiquitous prawn cocktail or maybe egg mayonnaise. Pudding had to be a showstopper such as trifle, pavlova or profiteroles. This would be followed by cheese – always mild cheddar – and biscuits – Jacobs of course! – served with coffee out of a jar.
When it came to the main course, the hostess trolley was an object of envy. This allowed the hostess to wheel in the trolley with the elements of the main course, kept warm in warming dishes. As well as flirting with French dishes such as beef bourguignon and coq au vin, the more adventurous or informal hostess might serve that exciting new dish, Spaghetti Bolognese. Often a nightmare for guests not yet introduced to spaghetti, the dish was often served with a spoon and a fork to help wind up the pasta and avoid embarrassing slurping or spills.
Those really wanting to impress might reach for a fondue set, the ultimate sharing dish. Usually filled with a hot cheese mixture, the diners would choose either bread cubes, pieces of celery or spring onion to dip into the dish, using long, thin forks. Less frequently the pot would be full of hot oil and guests would dip in a selection of thin strips of beef and vegetables to fry.
Recipe for 1970s-style cheese fondue:
Gruyere Cheese and Vintage cheddar, grated – half and half in weight, at least 200 / 250g of each.
Dry white wine
English mustard
Pinch of sugar
Juice of a lemon
Cornflour
Method: rub a clove of garlic around the inside of the fondue dish. In a saucepan, warm about 1/4 to 1/3 of a bottle of white wine until almost boiling: add all the grated cheese, lower heat till all cheese melted into the wine.
Meanwhile in a mug, to a couple of tablespoons of wine add a teaspoon or two of cornflour, half a teaspoon of English mustard, the juice of half a lemon and a pinch of sugar. Mix well and add to cheese and wine mixture; stir with a wooden spoon until mixture thickens.
Take a cube of bread, dip into the mixture; the cheese sauce should be thick enough to coat the cube. If the sauce is too thin, add more of the wine/cornflour/mustard/lemon juice/sugar mixture.
Warm the fondue dish, pour in mixture and serve. Bon appétit!
Published: 1st May 2026.
