The Class of ’54

Fish and Chips have long been recognised as Britain’s National dish, no more so than in the 1950’s. In the Class of ’54 there were over 30,000 Fish and Chip shops serving the Country’s only take away food. The primary fare was cod or haddock and chips, fried initially in animal fats, principally dripping and lard. The average price for a medium portion of cod and chips was one shilling (5p in today’s currency) and Friday night was the most popular night for the take away treat. In 1954 the market changed dramatically with the launch of Frymax vegetable oil. Unlike the high level of saturated fat and cholesterol in animal fats, Frymax was pure white premium palm, which had a higher smoke point, was additive free, contained no hydrogenated oil and less than one per cent trans fats. Frymax produced delicious light results and soon became the industry favourite and has remained so until today, the same product with the same consistent results.