The Fortnum's Cook Book

The Fortnum's Cook Book


Fortnum & Mason is proud and excited to unveil this, our first ever cook book, 300 years in the making.

The Fortnum's Cook Book brings together breakfast, brunch, lunch and dinner recipes from all three centuries of our history - including new-before-revealed recipes for our famous Scotch Eggs, Afternoon Tea Scones and Welsh Rarebit.

Accessible, comprehensive, and certain to become an essential part of any modern cook's kitchen, each recipe in The Fortnum's Cook Book can be made with ingredients available in our iconic Food Halls.

The perfect gift for any Fortnum's devotee, inquisitive cook or genuine food-lover, The Fortnum's Cook Book launches in October 2016.


Register your interest below:

Thursday 27th October, 10am-11am, Fortnum & Mason Bar at Heathrow T5

Thursday 10th November, 5pm-7pm, Fortnum & Mason at St Pancras International station

Dusty Road
The Cook Book

In Conversation with Tom Parker Bowles

Join The Cook Book author Tom Parker Bowles and our in-house archivist Dr Andrea Tanner for a free-wheeling, mouth-watering discussion about all things food at Fortnum’s, and live demonstrations of recipes from our all-new Cook Book, from our Executive Chef Sydney Aldridge.
Stilton and blueberry scones
Raspberry Trifle