The 80s and 90s were a distinctive time in British food history. These were the dishes that filled dinner tables, buffets, and school canteens across the nation, long before gastropubs and avocado toast took over.
Let’s take a trip down memory lane with 17 forgotten foods that once defined British dining in the 80s and 90s.
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Food trends come and go, and nowhere is that more evident than in the lost dishes of the 80s and 90s. It was a time when dinner parties felt fancy if they involved vol-au-vents or pineapple and cheese on cocktail sticks, and when midweek meals came straight from the freezer aisle. And let’s not forget the puddings — when anything French-sounding seemed impossibly elegant, tinned fruit felt exotic, and everything was adorned with a glacé cherry.
Many of these meals were staples of family dinners, school canteens, or were considered the height of sophistication at your local restaurant. While some of these dishes linger on today, tucked away in the backs of cupboards or appearing on the occasional nostalgic menu, their glory days have long passed. Let’s take a trip down memory lane with 17 forgotten foods that once defined British dining in the 80s and 90s.
How many of these foods do you remember? Let us know in the comments.
Spam fritter
Spam fritters were a British comfort classic that were a common sight at the dinner table in the 80s. Originally created during World World 2 when fish was scarce, the simple and cheap recipe involves frying slices of spam in batter. You can still get spam fritters in some fish and chops shops to this day, although they aren’t near as popular as they used to be.
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Jam roly poly
A somewhat retro pudding is the jam roly poly. Perhaps ubitqutious with school lunches where they were smothered in thick custard, these desserts were popular, filling, and cheap. These traditional British puddings consist of a suet pastry dough spread with jam, rolled into a log, and steamed or baked.
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Melba toast
Melba toast was once all the rage, served as a sign of sophistication alongside pate or soups. It’s existance is near-forgotten now, and you’ll rearely find a restaurant that serves this anymore. Named after Australian opera singer Dame Nellie Melba, it was made by toasting thin white bread and slicing it laterally, before toasting the other sides.
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Blancmange
Blancmange was a wobbly dessert that sat proudly on the dining table long before panna cotta stole the show. A creamy, set pudding made from milk, sugar, and gelatin or cornstarch, it often came in pastel shades of pink or peach. Though its French name gave it an air of sophistication, it was a familiar fixture at children’s birthday parties throughout the 80s — often served straight from a mould.
Fray Bentos pie
Fray Bentos pies were the ultimate one-tin wonder. All you needed was a tin opener and an oven, and dinner was sorted. These puff-pastry-topped pies filled with steak and kidney or minced beef became a household favourite in the 80s for their convenience. Though you can still find them in supermarkets today, their glory days as a weeknight staple have long passed.
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Black forest gateau
Few desserts screamed “special occasion” quite like a Black Forest gateau. This indulgent German-inspired cake, layered with chocolate sponge, whipped cream, and boozy cherries, was a 70s and 80s showstopper. Every dinner party hostess worth her salt had one ready in the fridge. While you can still find modern versions, few desserts carry the same nostalgic glamour.
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Arctic roll
A perfect combination of sponge cake and ice cream, the Arctic roll was the height of teatime sophistication in many homes. Created by Dr. Ernest Velden in the 1950s and popularised by Birds Eye, it reached peak fame in the 80s before quietly melting away from our dinner tables.
Findus crispy pancakes
A true icon of the frozen food era, Findus Crispy Pancakes were a quick and easy meal loved by kids. Whether filled with minced beef or gooey cheese and ham, these golden, breadcrumb-coated pockets were a weeknight classic. Their popularity dipped as tastes changed and fresh cooking became fashionable, though they made a brief comeback in recent years under a new brand.
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Pineapple and cheese on sticks
If you grew up in the 80s or 90s, chances are you saw a hedgehog made from half a grapefruit, studded with cocktail sticks holding cubes of cheddar and pineapple. This unlikely pairing was the ultimate retro party snack, often found alongside vol-au-vents and prawn cocktails. It might sound odd now, but back then it was the height of sophistication at any buffet.
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Vol-au-vent
Vol-au-vents were the darling of every dinner party and wedding buffet in the 80s. These little puff pastry cases, filled with creamy chicken or mushroom mixtures, were seen as an elegant bite-sized treat. Originally a French invention, they became a symbol of home entertaining sophistication — though today they’re more of a nostalgic nod to yesteryear’s hors d’oeuvres.
Gammon and pineapple
A true pub classic, gammon steak topped with a ring of pineapple (and sometimes a fried egg) was a mainstay of British menus in the 80s. Though you might still spot it in a few old-school pubs, it’s largely been replaced by trendier cuts of meat.
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Tinned mandarins
Mandarins and peaches, often served in syrup, were regular fixtures in school dinners and Sunday desserts. They were a sweet, easy option for trifles, fruit salads, or simply eaten with evaporated milk. Today, they’re more likely to be found in the back of your gran’s pantry than at a modern dinner table.
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Viennetta
Nothing said “posh dessert” quite like a Viennetta. With its elegant layers of rippled ice cream and crisp chocolate sheets, this frozen masterpiece made any family dinner feel like a special occasion. Introduced by Wall’s in the 1980s, it was often saved for Sunday lunch or Christmas dinner. Amazingly, it’s still around today — though it doesn’t quite carry the same glamour it once did.
Liver and onion
Once a common midweek meal, liver and onions was the definition of hearty, no-nonsense cooking. Cheap, filling, and nutritious, it was especially popular among older generations who valued using every part of the animal. While the taste (and texture) divided families, it was a regular feature on many dinner tables through the 70s and 80s. Today, it’s a rarity outside of traditional cafes and pubs.
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Chicken kiev
Chicken Kiev was the ultimate dinner party star of the 80s — a golden, breadcrumb-coated chicken breast oozing with garlic butter. Originally of Eastern European origin, it was embraced by British households as a convenient yet “fancy” meal. Though you can still find it in supermarkets, today it really was considered the ultimate treat in its heydey.
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Prawn cocktail
Few starters define retro dining quite like the prawn cocktail. A bed of lettuce, topped with prawns smothered in Marie Rose sauce (or cocktail sauce) and served in a glass dish, it was a staple of every restaurant and dinner party in the 80s and 90s. It’s still a popular starter to this day, although you’ll rarely find it served in a cocktail glass.
Angel Delight
The instant pudding that defined childhood for many, Angel Delight was a whip-it-up dessert that came in flavours like strawberry, banana, and butterscotch. Just add milk, whisk, and wait for the magic to happen. It was cheap, cheerful, and irresistibly sweet — the perfect midweek treat in homes across the UK. While you can still buy it today, people now tend to reach for ready-potted desserts such as chocolate mousse.
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