Shippam's, a wellknown brand famous for its potted meats and fish pastes, has a long and storied history in the food industry, particularly in the United Kingdom.
I was lucky enough to visit Shipphams in 1983. Today, I will make a modernday Iconic Potted Beef Spread.
1750: The Shippam family began their business in Chichester, West Sussex, England. Initially, they were involved in butchery and the provision of meat products.
1886: Harry Shippam formally established the company, focusing on producing potted meats and fish pastes. This shift allowed the business to cater to a broader market beyond fresh meat.
Early 20th Century: Shippam's products became popular across the UK. Their potted beef, chicken, and fish pastes were appreciated for their quality and convenience, making them staple items in British households.
1920s1930s: The company expanded its operations, opening new production facilities to meet demand. Their products were marketed with distinctive packaging and campaigns emphasizing quality and tradition.
During World War II, Shippam's, like many other companies, faced challenges due to rationing and shortages. However, their products remained popular as they provided a convenient source of protein.
1950s1970s: Shippam's continued to grow, adapting to changing consumer tastes and expanding its product range. They introduced new flavors and varieties of potted meats and fish pastes.
1980s: The company remained familyowned until it was sold to Brooke Bond, a larger food company.
1990s2000s: Shippam's changed hands several times, eventually becoming part of Unilever, a global consumer goods company.
2004: The production was moved from Chichester to other locations. Despite the move, the Shippam's brand retained its historic connection to Chichester.
2006: Shippam's became part of the Princes Group, a significant player in the UK food market. Princes continued to produce Shippam's products, maintaining their reputation for quality.
Today, Shippam's remains a beloved brand in the UK, known for its traditional potted meats and fish pastes. Their products are still widely available and are a convenient and tasty option for sandwiches and snacks.
The history of Shippam's reflects the broader trends in the food industry, including changes in consumer preferences, advances in food preservation and production, and the impact of corporate consolidation. Despite these changes, Shippam's has maintained a strong brand identity rooted in its long history and commitment to quality.
RECIPE BELOW
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Remember, when following a recipe, you must taste the dish as you go along. All recipes may require some adjustments to suit your personal preferences. These recipes are complete and make for great foundations you can tailor. I hope you enjoy cooking as much as I do.
Taking Cooking food back to basics.

Ingredients:
500g beef (brisket or chuck, welltrimmed)
200ml water
2 tbsp rusk (or breadcrumbs)
1 tsp beef bouillon powder (or 1 beef stock cube)
1 tsp yeast extract (like Marmite or Vegemite)
1 tbsp cornflour
1 small onion, finely chopped
1 tsp ground white pepper
1/2 tsp ground mustard
1/2 tsp ground ginger
1/4 tsp nutmeg (optional)
70g butter
50g melted butter (for sealing)
Salt to taste


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