The 1970s brought a revolution to party tables across Britain, with hosts competing to create the most impressive spreads for their guests. Dinner parties became social events where presentation mattered just as much as taste, leading to some truly memorable culinary creations. From elegant starters to show-stopping desserts, these classic dishes captured the spirit of an era that celebrated colour, creativity, and fun.
This article is for general informational and nostalgic purposes only. The foods mentioned reflect popular British party trends from the 1970s and may vary by region or recipe. Photos are illustrative and serve as representations of the dishes discussed. Ingredient availability, preparation methods, and tastes have changed over time.
1. Vol-Au-Vents
These delicate puff pastry cases filled with creamy mixtures were the ultimate finger food for sophisticated gatherings. Hosts spent hours preparing various fillings, from chicken and mushroom to cheese and ham combinations.
The French name made them sound incredibly fancy, even though they were relatively simple to make. Their bite-sized nature meant guests could mingle whilst enjoying these tasty morsels without needing cutlery or plates.
2. Cheese And Pineapple Hedgehog
Perhaps the most iconic party centrepiece of the decade, this creation combined tinned pineapple chunks with cubes of cheddar cheese on cocktail sticks. A grapefruit or orange wrapped in foil served as the base, transforming into a quirky hedgehog shape.
The sweet and savoury combination seemed revolutionary at the time. Every child at grown-up parties remembers plucking these colourful sticks from the spiky creation.
3. Devilled Eggs
Hard-boiled eggs got a glamorous makeover when their yolks were mixed with mayonnaise, mustard, and paprika before being piped back into the whites. The spicy kick from the mustard gave them their 'devilled' name and made them irresistible.
These protein-packed bites were economical yet looked impressive when arranged on serving platters. The bright yellow filling sprinkled with red paprika added vibrant colour to buffet tables.
4. Cheese Fondue
Melted cheese bubbling in a special pot became the height of interactive dining during the seventies. Guests gathered around, spearing bread cubes onto long forks and swirling them through the gooey, delicious mixture.
Swiss and Gruyère cheeses were traditional choices, often enhanced with garlic and herbs. The communal nature of fondue made it perfect for bringing people together at casual gatherings and dinner parties alike.
5. Black Forest Gâteau
This German-inspired dessert became one of Britain’s favourite celebration cakes in the 1970s. Layers of chocolate sponge, whipped cream, and cherries made it a rich and indulgent treat that looked every bit as impressive as it tasted.
Traditional recipes often included kirsch, a cherry liqueur, but many British home bakers preferred to use cherry syrup instead. With its striking layers and chocolate shavings, it was the ultimate showstopper at parties and special occasions.
6. Arctic Roll
This frozen dessert combined vanilla ice cream wrapped in a thin layer of sponge cake with a stripe of raspberry jam running through it. Slicing through the roll revealed a perfect spiral pattern that delighted both children and adults.
Kept in the freezer until serving time, it offered a refreshing end to heavy meals. The convenience of simply slicing and serving made it popular with busy hosts.
7. Quiche Lorraine
French cuisine influenced British tables significantly during this era, and quiche became a staple at buffets and lunches. The classic Lorraine version featured crispy bacon pieces suspended in a creamy egg custard within a buttery pastry shell.
Served warm or cold, it proved incredibly versatile for various occasions. Home cooks embraced the recipe, experimenting with different fillings whilst the bacon version remained the favourite.
8. Coronation Chicken
Created for Queen Elizabeth II's coronation in 1953, this curried chicken dish reached peak popularity during the seventies. Cold cooked chicken mixed with curry powder, mayonnaise, apricots, and sultanas created an exotic flavour that felt adventurous yet familiar.
The golden-yellow colour looked striking on buffet tables. Served with rice or in sandwiches, it became a staple at summer parties and garden gatherings throughout Britain.
9. Cheese Straws
Crispy, twisted pastry sticks flavoured with sharp cheddar and a hint of cayenne pepper provided a sophisticated nibble. Home bakers rolled out pastry, sprinkled it generously with cheese, then twisted the strips before baking them until golden.
Their elegant appearance made them perfect for displaying in tall glasses or arranging on doilies. The savoury, cheesy flavour paired wonderfully with pre-dinner conversations and mingling guests.
10. Stuffed Celery Sticks
Crisp celery stalks became elegant canapés when filled with cream cheese mixtures and cut into bite-sized pieces. The filling often included herbs, chopped nuts, or blue cheese for added flavour and texture.
These provided a refreshing crunch amongst richer party foods. Hosts appreciated how healthy they seemed compared to other offerings, whilst guests enjoyed the satisfying combination of creamy filling and crispy vegetable.
11. Angel Delight
This instant dessert revolutionised pudding-making when powder mixed with milk magically transformed into a fluffy mousse. Flavours like strawberry, butterscotch, and chocolate delighted children whilst saving hosts precious preparation time.
The light, airy texture and sweet taste made it a favourite at children's parties and family gatherings. Its convenience and affordability meant it appeared regularly on tables throughout the decade.
12. Pineapple Upside-Down Cake
Tinned pineapple rings arranged in a pattern with glacé cherries in their centres, then topped with sponge batter and flipped after baking, created this retro showpiece. The caramelised fruit glistened invitingly on top of the golden cake.
The sweet, sticky topping contrasted beautifully with the light sponge beneath. This dessert perfectly captured the decade's love affair with tinned pineapple in all its forms.
13. Scotch Eggs
Hard-boiled eggs encased in seasoned sausage meat, coated in breadcrumbs, and deep-fried created these substantial party snacks. Cutting them in half revealed the satisfying layers of egg, meat, and crispy coating.
Originally a Victorian invention, they experienced renewed popularity during the seventies. Served cold at buffets or warm as a more substantial offering, they satisfied hungry guests at gatherings of all kinds.
14. Battenberg Cake
This Victorian cake experienced renewed popularity during the seventies with its distinctive pink and yellow checkerboard pattern wrapped in marzipan. The geometric precision of the squares impressed guests when slices revealed the perfect pattern inside.
The sweet almond marzipan coating complemented the light sponge beautifully. Served with tea at afternoon gatherings, it added a touch of elegance to any occasion throughout the decade.
