A number of fish and chip shop condiments exist, including salt and vinegar (very often actually non-brewed condiment) across the UK, mushy peas and curry sauce in various parts of the UK, chip spice in Hull, chippy sauce in Edinburgh, gravy in Derby, mushy pea and mint sauce in Nottingham, and gravy and cheese in Yorkshire. There are also variations with the oil used to cook the fish and chips. Traditional frying uses beef dripping or lard, and are still used in the Midlands and the North; however, vegetable oils, such as palm oil, rapeseed or peanut oil (used because of its relatively high smoke point) now predominate, particularly in the South.