Join Fortnum’s in Piccadilly throughout September & October, for a whole host of autumn-themed events.
Read the story behind our famously fragrant and floral Rose Petal Jelly - a versatile treat for breakfast, lunch or supper - and stock up on a jar or two today.
To celebrate the success of our first Midnight Feast, prepare an after-hours snack of your own with this Rarebit recipe adapted from our Cook Book.
Discover 6 important reasons why our wicker gift baskets continue to make us The Home of the Hamper.
Read the stories behind the delicious things we create in-house at Piccadilly - and try the recipes for yourself.
Learn more about the plight of the Sumatran Tiger - and why artist David Bailey has created a stunning installation in their honour.
All-new and delicious additions to our Preserves Library, meet four new marmalades here - made with everything from whisky to brandy.
Join Fortnum's as we taste our way through our library of preserves, conserves, curds & marmalades - four fabulous jars at a time...
Peek inside our newest hamper- made for would-be Fortnum's chefs and filled with delicious ingredients and our debut cookbook.
All new, natural and caffeine-free, see the colours, discover the ingredients and read the tasting notes for our 12 NEW Infusions here.
Made with our exceptional Jasmine Pearls tea, discover the recipe for our tipsy take on the iconic Sour here.
Six deliciously buttery and moreish biscuits, six perfect teatime partners - find a new favourite double act here.
Discover our delicately smooth, ceremonial grade Gyokoru Matcha green tea, and read our tips on brewing the perfect cup here.
Each bar in our library of new and delicious chocolate bars has a story to tell. Read story #2, 'The Peculiar Bees of Salt Bay', here.
© Fortnum & Mason 2017 All Rights Reserved