Piccadilly Papers is a quarterly journal that draws on our three centuries of excellence in food and drink, including never-before-seen recipes and chef’s notes, stories from our archive, and thoughts from leading voices in the world of gastronomy.
Our prized First Flush Darjeeling tea is grown in the challenging, steep valleys of the Himalayas. The leaves are only in their peak for seven to ten days of the year, making this prized tea extremely rare and of exceptional quality.
We've been in the business of extraordinary tea for centuries, travelling near and far in pursuit of the perfect cup. Care to join us? Watch our new tea film here, then add a caddy or two to your basket here at fortnumandmason.com