The result? Countless pages of extraordinary recipes from breakfast to brunch, lunch to dinner, and dessert to cocktails, all assembled with the help of author Tom.We caught up with him over - what else? - a pot of tea in The Diamond Jubilee Tea Salon
to talk food, Fortnum's, and his favourite things from our Food Halls.
'I am completely institutionalised now,'
says Tom.'I was a Fortnum's devotee long before writing this book, but now I've gone a level beyond that. I'm a little obsessed by this point.'I've really had the chance to discover that Fortnum's is so much more than just a shop. It's a national icon, a British institution - and somewhere that manages to be timeless and innovative; practical, and utterly magical all at once. The recipes in the book illustrate that perfectly, I think.'The Cook Book is not intended to be a passive coffee table book, but something to be used in the heat of the kitchen; to become battered and splattered from constant use, to become an indispensable, much-loved part of the kitchen for generations. It helps that everything in the book tastes darned good too.'Speaking of very tasty things, what, we wondered, are Tom's personal Fortnum's favourites? Here are a quartet of his very favourite things from the heart of Piccadilly...