Phil Rosenthal's Made Us a Biscuit...
We call them biscuits. Phil calls them cookies. Either way, they're magic.
Our friendship with the inimitable Phil Rosental started when the creator of Everybody Loves Raymond (and ever intrepid foodie) paid us a visit during the London episode of Somebody Feed Phil.
During that particular trip, Phil fell in love with our Dark Chocolate Coated Chocolate Pearl Biscuit. In fact, he declared his favourite biscuit in the world.
Phil came back to see us again in 2023, stopping by our flagship store to sign copies of Somebody Feed Phil: The Book. And to pick up more biscuits, of course.
And now, to celebrate the news that new episodes of Somebody Feed Phil are coming to YouTube in 2027, our very own Executive Pastry Chef, Roger Pizey, has teamed up with Mr. Rosenthal to create a limited edition biscuit.
Baked daily in strictly limited quantities and retailing at £4.50, Phil and Roger's delectable creation is available exclusively from the counter in our Piccadilly Biscuitorium. Now, without further ado, let's meet the biscuit...or should that be cookie?
Introducing...
Phil's Peanut Butter Chocolate Biscuit
Inspired by Phil’s favourite Fortnum’s biscuit and his enduring love of all things peanut butter, our Executive Pastry Chef Roger Pizey has created Phil’s Peanut Butter Chocolate Biscuit by sandwiching rich chocolate ganache and salted peanut butter between two layers of buttery shortbread, before coating the whole creation in milk chocolate, and a finishing flourish of mini chocolate pearls.
"I'm proud to have my name associated with anything at Fortnum's, let alone something as delicious as this," says Phil.
"There's been a trail of breadcrumbs leading me to Fortnum & Mason my whole career, I just didn't know it until I got here.
"An American who can't stop talking about the perfect cookie, and a London institution able to tie it all together. Thank you, thank you, thank you, Fortnum & Mason. Let's eat!“
"Phil went for a Breton Shortbread biscuit with a Valrhona 53% ganache filling and an organic crunchy peanut butter enrobed in Hukambi chocolate and decorated with Dulcy crispy pearls," says Roger.
"The crunchy texture of the biscuit, the richness of the ganache and the salty peanut butter centre, all encased in the delicious chocolate makes it one of the best biscuits I've made. Having Phil here to taste it was even better. It's a winner!"