Crumble some scrumptious on your dessert

Our famous Toffolossus

For the ultimate dessert, crumble a Toffolossus – the collossaly delicious, toffee-and-date-stuffed sibling to our iconic Chocolossus biscuit – over a base of chocolate or salted caramel mousse and vanilla ice cream, and finish with grated orange zest and candied pecans.

Add a dollop of delicious to your lunch

Our 181 Sauce

Marco Pierre White says our 181 Sauce is “the best Brown Sauce in the world” and who are we to argue? An exceptional combination of umami-rich Worcester sauce, sour-sweet tamarind paste and salty anchovy, it's deliciously versatile – and just the stuff to add pep to everything from weekend BLTs to cheese toasties. 

Drizzle your supper with smoky sweetness

Chef's Smoked Chipotle Honey

A smoky-sweet marriage of smoked Mexican chipotle chillis and sweet Balkan Acacia honey, our Chef's Honey is the perfect finishing drizzle to a supper of squash ravioli in a butter sauce, with gently-fried sage leaves, roasted hazelnuts, parmesan. 

Dress up your jackets with decadent flavour

Truffle Mayo

Scrumptiously simple and exceptionally decadent in equal measure, our Truffle Mayo is a glorious sauce made in Belgium using free-range eggs and rich, aromatic black truffle. Add a dollop to a fresh, steaming roast potato and finish with sea salt and chopped chives, and prepare to experience a jacket potato like none you've eaten before...

Add a spoonful of crunch to porridge

Our Peanut Butter

Ready to add some crunch to your porridge? Made in small batches by an artisan producer in Shropshire using nothing but Hi-Oleic peanuts and salt, spoon a dollop of our all-natural Peanut Butter into your bowl, add some stewed seasonal fruits, a dash of sweet cinnamon and finish with a sprinkling of pumpkin seeds. Deliciousness awaits.

 Squeeze a drop of fizz into your breakfast-time

Sparkling Tea

Laying low this January? Try our twist on a traditional Pear Bellini by combining a dash of pear purée with Fortnum’s Sparkling Tea – a 0% alcohol, certified organic blend of eight of our famous and rare brews, with complex flavours and aromas of tropical fruits, lemongrass, water mint and Darjeeling. Brunch will never be the same again…

Slather English flavour on French toast

Old English Hunt Marmalade

Add some ooh-la-la to a classic by spreading our tangy, medium-cut Old English Hunt Marmalade (a breakfast favourite since we created it in the mid-1700s) onto French Toast and serving with Greek Style Honey Yoghurt and thin clementine slices. Tres bon.

Add a shot of richness to your stew

Colombia Ground Coffee

An exceptional brew and the secret to a great beef stew too, this single estate coffee is produced by a collective of growers in the shadow of Colombia's Nevado del Huila volcano. Rich with chocolate, toasted almonds and peach notes, add a dash to your stew to give delicious depth to your pot.

Transform your humble hummus dip

Fig & Fennel Chutney

A wonderfully versatile jar from our Piccadilly library of condiments, our Fig & Fennel Chutney is a cheeseboard and Ploughman's essential, of course – but did you know it's also perfect for transforming your humble hummus? Earthy and subtly-sweet, simply stir it through your dip, serve with Fortnum’s crackers and crudités and enjoy.

Spread a little decadence on your toast

Triple Cream Cheese

Smooth and decadent, our Triple Cream Cheese is crafted by an artisan producer in Armagh in Northern Ireland, with creamy milk from a single herd of pedigree cows. But how best to enjoy it? Our advice is to serve it on toasted sourdough, alongside our Fig & Fennel Chutney, fresh leaves, walnuts and a drizzle of olive oil. Delicious!