We've teamed up with the team at Warner Edwards Distillery to create two delicious seasonal cocktail recipes using their gorgeous, honey infused Honeybee Gin. Bottoms up.
Join us in October, for autumn events at Piccadilly and beyond.
Please form an orderly queue, because it’s finally that time of the year when we can say yes to that oft-asked question.
To celebrate the launch of her exclusive pastas and sauces at Fortnum's, we caught up with chef Angela to discuss what exactly makes pasta so popular.
We've been making Battenberg cake and serving it at Afternoon Tea since 1926. Discover our recipe here, taken from our debut Cook Book.
Each bar in our library of new and delicious chocolate bars has a story to tell. Read story #8, 'The Peculiar Bees of Salt Bay', here.
All new, natural and caffeine-free, see the colours, discover the ingredients and read the tasting notes for our 12 NEW Infusions here.
Six deliciously buttery and moreish biscuits, six perfect teatime partners - find a new favourite double act here.
Read our secret tips for melted cheese perfection - taken from the Fortnum's Cook Book.
Discover 6 important reasons why our wicker gift baskets continue to make us The Home of the Hamper.
Learn more about the plight of the Sumatran Tiger - and why artist David Bailey has created a stunning installation in their honour.
Made with our exceptional Jasmine Pearls tea, discover the recipe for our tipsy take on the iconic Sour here.
Discover our delicately smooth, ceremonial grade Gyokoru Matcha green tea, and read our tips on brewing the perfect cup here.
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