• Donnington Grove

Fine Food 60’s party food

Everyone enjoys a plate of nostalgia, especially served with a generous helping of Angel Delight! So if you are planning a 60’s party don’t forget these family favourites. . .

Crisps were popular in the sixties. Alongside ready salted and salt and vinegar, Golden Wonder launched cheese and onion in 1962, smoky bacon in 1964, roast chicken in 1967 and beef and onion in 1969.

Vol au vents

Remember our favourite pastry finger food? Fillings were savoury and made with a thick cream based sauce to which other ingredients such as poultry, fish, meat and vegetables are added.



Black Forest Gateau
Looking for a showstopper? This delicious and rich dessert was a must have on the table. The dessert is not directly named after the Black Forest mountain range in southwestern Germany but from the speciality liquor of that region, known as Schwarzwälder Kirsch(wasser) and distilled from tart cherries.



Pineapple upside-down cake
The cake was created because several other convenience items were developed that gave the housewife time to make a cake pretty as well as delicious.The idea of cooking a cake upside down is an old technique that started centuries ago when cakes were cooked in cast iron skillets. It was easy for the cook to add fruit and sugar in the bottom of the pan and a simple cake batter on top and put it over the fire to cook.

Then flipping it over onto a plate was a natural way to show the pretty fruit and let it run into the cake as well. The pineapple ring was a perfect choice.

Jelly Desserts
Setting food in jelly was very popular, even chopped vegetables and eggs! However, canned fruit and pineapple rings were a normal choice and of course topped off with squirty cream!




Prawn CocktailThe starter of the 1960’s and served in a glass! The true sauce is principally mayonnaise, tomato ketchup and a couple of shakes of Tabasco.

Cheese & Pineapple
Party favourite was cheese and pineapple on cocktail sticks. The art was making the hedgehog!