the shelves.’ This was not an uncommon view at the time. But with six weeks to go before launch it was too late to back out. With all the boxes printed, Chapman was forced to persuade the director he was wrong, and a Kiev without garlic was pointless.
She was right. It was an immediate hit. The dish was the height of sophistication, with its very name evoking exotic, Cold War Russia (Tinker Tailor Soldier Spy was one of television’s hits of 1979), while the oozing, melting, garlicky butter hinted at a continental elegance that most people in winter-of-discontent Britain could only dream of. The first weekend, £10,000-worth was sold, and they ran out; production was immediately doubled. Within four weeks this one dish was bringing £50,000 a week into the M&S tills. ‘The sales were phenomenal and it became a talking point at the time. People would have dinner parties and serve it, saying, “Here’s one I made earlier,” and it wasn’t; it was one they’d bought at the end of the road.’ To this day, Marks & Spencer, despite its food sales being one-tenth the size of Tesco, sells more chilled ready meals than any other retailer in Britain2 and its dine-in-for-£10 meal deal during the recent recession was the salvation for many Portland Privateers and Middleton class people who had been forced to cut back on eating out at their local restaurant.
M&S’s timing was impeccable and Chapman’s persistence was prescient. Ever since Tetley introduced the tea bag in 1953, convenience food had been growing more sophisticated, but it had never really won over either gourmets or the upper middle classes, the customers that had helped M&S become Britain’s biggest clothing retailer. There was always a fear that processed food was either a bit gimmicky, or frankly just a little common, especially when it was frozen or dehydrated. Fresh ready meals that could be passed off as restaurant-quality dishes you had magically whipped up in your kitchen were a salvation for a generation of women, who were now out during the day working, and didn’t have the time to slave over a stove as their mothers had done.
But though the Kiev was a hit, and helped encourage all the other supermarkets to launch chilled ready meals – in turn fuelling their amazing success at grabbing more of consumers’ disposable income – it exposed class divides when it came to eating, divides that are now deeper than ever before. Greggs versus Pret à Manger, McDonald’s versus Wagamama, frozen chicken dippers versus sous-vide smoked duck. Something as innocent as a slice of white bread may have had the salt content reduced, but it has never been so loaded with social anxieties. It used to be about whether you asked Norman to phone for the fish knives, and whether you called it tea, supper or dinner (or even ‘country supper’ if you are in the Chipping Norton set). Those old-fashioned distinctions about terminology and cutlery still exist to some extent, but the deeper divides are about what you put in your mouth and sip from your morning cup.
Some people not only turn down but actively despise certain meals because they are ‘for chavs and idiots’ and refuse to step inside particular food shops. Food writers are both worshipped – Delia, Jamie, Nigella all so famous they go by first names only – but also reviled for promoting an unobtainable, Wood Burning Stover lifestyle, where the windowsill always has fresh basil, the sausages are always organic and the olive oil is always Fair Trade, and preferably Palestinian too.
Indeed, one’s supermarket of choice has now become almost a short-hand for what socio-economic group you belong to – are you an Asda Mum or Tescopoly drone? A Waitrose deli-counter devotee, an Aldi acolyte or a member of the Farmfoods underclass? Which one are you?
It was all so different back in 1954, when food rationing finally ended with the lifting of meat restrictions. Ration books were burnt in celebration and Smithfield market opened at midnight for the first time since before the war. It had been a slow process allowing Britons unfettered access to food. Indeed, food rationing had been in place for nearly half of the period between 1954 and the end of the First World War.
In an age when sushi is so ubiquitous that Marks & Spencer sells enough seaweed to wrap around the M25 every year3 it is hard to imagine quite how dismal the diet of most families was. As the 1950s were about to start, the weekly ration for a man was 13 ounces of meat, 8 ounces of sugar, 6 ounces of butter or margarine, 2 pints of milk, 1.5 ounces of cheese, 1 ounce of cooking fat and 1 egg.4 It was just not possible to have a food revolution on those provisions. Or even a particularly tasty meal. Of course the rich, as always, enjoyed some immunity because they could afford to eat in restaurants, which were free from rationing – though certain limitations were in place, such as meat and fish not being allowed to be served at the same sitting.
Even when eating out, however, the options were limited. Before the war, most food eaten out of the home was consumed, if not in a work canteen, either in a fish and chip shop, a tea room or department store café at one end of the scale, or in an intimidating hotel restaurant at the other end. Outside London, the idea of a reasonably priced, unpretentious restaurant where a working-class family could enjoy a meal was almost unheard of. The most popular option was Lyons corner houses, a chain that had dominated the eating-out market for decades, which made a fortune for its founders, the Jewish immigrant Salmon family (Nigella Lawson is one of the heiresses). Hot meals were served, and some were waitress service, but it was hardly sophisticated fare.
The first (1951) edition of The Good Food Guide, produced by an army of amateur reviewers (a full half-century before TripAdvisor), lays bare quite how uncosmopolitan the British restaurant scene was. Of the 484 restaurants and pubs reviewed outside London, only 11 served primarily foreign food, and of those ten were European, with just one Chinese included.5 The idea of the guide came from Raymond Postgate, who had been a founding member of the British Communist party. Though by the 1950s he had put aside Marxism, he took a militant approach to eating out. He believed that diners had a duty to approach their Dover soles or brandy snaps with a certain hostility if they were to ensure they were not to be diddled by the owners of the means of production. ‘On sitting down at the table polish the cutlery and glasses with your napkin. Don’t do this ostentatiously or with an annoyed expression, do it casually. You wish to give the impression not that you are angry with this particular restaurant, but that you are suspicious, after a lifetime of suffering.’ He deserves credit just as much as Elizabeth David, the ground-breaking food writer, for freeing the British from brown meat and browner sauces.
The old hotel dining rooms were crucibles of class. Intimidating, and so often depressing, they were a test for most families eating out. Cutlery, china, wine lists and waiters – all were traps to trip you up and make you feel a fool. My father-in-law can remember clearly the tension in the house as his own father prepared to go off on a trip down from their home town, Workington, to London to represent his union at a dinner. The dinner was to be a formal one at a big West End hotel. So, his father was sat down at the ‘best kitchen’ table (what most working-class people would have called the parlour) and given a tutorial by his wife about the arcane rules of fish knives, soup spoons and which glass to touch first. She had been in service and knew the pitfalls and was determined that he wouldn’t let the side down.
As a family they never ate out, except for when they went on a trip to the department store in Carlisle or Newcastle. ‘Department stores had quite nice restaurants in those days. The prices in Binns [now owned by House of Fraser] were quite reasonable. We’d have fish and chips or a pie, nothing spectacular. Certainly no coffee.
‘But we would never have eaten out in Workington. There was a chap called Walter Archer, who had a bakery and confectionery business, who opened a café in one of his shops, which survived no more than a year or so. He told us that the trouble with the people of Workington is that the moment they’re within five miles of home they don’t see the point of eating out. He was right.’ And if a café or tea room was considered a wasteful luxury, the restaurant at one of the town’s two hotels was out of the question.
The playwright Alan Bennett, a butcher’s son who won a scholarship to Oxford, recalls the horror of his parents visiting him at university and the trip to the hotel. The waiter came with the menu. ‘Mam
