Fortnum & Mason

In keeping with tradition in late September, we said 'Good Morning Fortnum's' to all of our people pre-shop opening earlier this week... to discuss a very important time of year. Introduced by our Head of Regional Stores, Caroline Doherty - we heard from Fortnum's Director of Buying, Food, Wines & Spirits Liz Morgan, sharing an overview of Christmas, but also from Senior Buyer, Laura Eastwood and Grocery Buyer, Syrie Gwyn Palmer – on Christmas Confectionery and Christmas Grocery respectively. And it wouldn't be a Christmas preview at Fortnum's without some tastings to try, with this year's sampling having a strong gingerbread theme. Tastings included… gingerbread biscuits, gingerbread chocolate, devils on horseback bacon chutney, Christmas spices and our festive Christmas teas! And of course it all took place in our dedicated Christmas department... open now on the 1st floor at 181 Piccadilly. #GoodMorningFortnums #Christmas #Gingerbread #sampling #retailcareers Elizabeth Morgan James Blackbrough Sean Ghouse

Well done to everyone in Team Fortnum's who volunteered at a pear orchard in Kent for The Felix Project recently - helping to pick pears with colleagues that would otherwise have gone to waste. 🍐 14 of our people picked a tonne of pears in one day, which will all be pressed into pear juice. 🍐 Each volunteer's contribution could produce up to 50 bottles. 🍐 Pressed juice has a shelf life of about 2 years. Our team are also looking at ways to support The Felix Project across their London sites too, to ensure we help food reach the right places, support local organisations, and create lasting social and environmental impact. Our Chief Brand & Creative Officer Liz Darran said: "Aside from managing to pick a tonne of pears between us (and some surprisingly competitive pear-picking), the best part was spending some time with people I don't get to see every day. It was one of those days that reminds you that the very best thing about Fortnum's is the people." With 11 million people in the UK regularly missing meals and facing food insecurity, and 4.5 million tonnes of good food going to waste from within the UK supply chain, we were grateful for the opportunity to make a small contribution. Thanks again to The Felix Project, and to all of Fortnum's volunteers throughout the calendar year. #teamFortnums #volunteering #thankyou #TheFelixProject

NEW! Phil Rosenthal’s Peanut Butter Chocolate Biscuit at Fortnum’s 🥜🍪🍫 We’re thrilled to welcome the biscuit lover, good friend of Fortnum’s and much-loved ‘Somebody Feed Phil’ host Phil Rosenthal back to Fortnum’s for a very special collaboration at Fortnum’s Biscuitorium this autumn. Taking inspiration from Phil’s favourite Fortnum’s biscuit and his love of peanut butter, our Executive Pastry Chef Roger Pizey has created Phil’s Peanut Butter Chocolate Biscuit, sandwiching rich chocolate ganache and salted peanut butter between two layers of buttery shortbread and coating it in milk chocolate with little chocolate pearls. Rosenthal is the creator of Everybody Loves Raymond and host of the highly anticipated, much loved Somebody Feed Phil, now moving to YouTube with all new episodes in 2027. Phil’s love affair with Fortnum’s was seen on screen during Somebody Feed Phil: London, when a visit to Piccadilly saw him declare Fortnum’s Dark Chocolate Coated Chocolate Pearl Biscuits his favourite biscuits in the world. The collaboration marks another chapter in Phil and Fortnum’s longstanding friendship. In 2023, Phil visited Piccadilly as part of his book tour, where Fortnum’s hosted a signing attended by more than 300 fans. Phil’s Peanut Butter Chocolate Biscuit will be available at the Biscuitorium counter at the Fortnum & Mason Piccadilly store for a limited six-to eight-week run from mid-to-late September. To read even more about this fabulous collaboration, visit our Journal pages here: https://lnkd.in/eHFivMQa Available now at our Made in Piccadilly biscuit counter! #Fortnums #somebodyfeedphil #everybodylovesraymond #youtube

🏆 Last week we were delighted to be recognised at the BCSA - British Constructional Steelwork Association - taking home a 2026 Structural Steel Design Award, for our Double Helix Staircase at 181 Piccadilly. Inspired by Leonardo da Vinci’s vision of the double helix staircase, of which only a handful exist globally, two separate spiral staircases wrap around the centre of the building’s atrium like twisting strands of DNA, to create an arresting centrepiece at the heart of Fortnum’s. Opened this time last year by His Majesty The King, it's one of only a handful of its type in the world, one of which is in The Vatican City Museum. It was one of Fortnum's most ambitious architectural projects delivered in a generation, especially given its location in the very heart of our flagship store. Its complexity lay not only in the bold and rare structural design, but in completing such a significant installation in the store’s busiest and most visible spaces — all while trading continued around it and without disrupting sales, service or the customer experience. The construction of the three-story staircase in the centre of the Store was hidden in plain sight, behind some very colourful hoardings designed by illustrator, zebedee helm, while the construction team worked day and night to deliver. To keep everything running smoothly, deliveries and installation works took place overnight, with steelwork carefully brought in through the main entrance and the space cleaned, reset and ready for trading again each morning. Pictured with Host George Clarke, from TVs Amazing Spaces, and various members of the project team, our Lead Store Development Project Manager Denise Boulton, had this to say: "This achievement is a testament to the extraordinary talent, skill, collaboration and dedication of everyone involved in bringing this vision to life. From concept and engineering through to fabrication and installation, the project demanded exceptional expertise and commitment from every team member." The Judges’ praised the work of the team by saying: “This three-storey double-helix staircase is a joy! Combining modern analysis and fabrication techniques for the hidden steel and immaculate craftsmanship for the finishes. The construction challenge was significant, working in a live shop but minimising any impact on customers. The delighted client confirmed the intervention’s commercial success, increasing footfall to upper levels while creating a beautiful and memorable architectural feature.” Our Helix Staircase was one of 21 shortlisted projects overall, which included Manchester Airport's Terminal 2 and Everton Football Club's new stadium project. To read more you can visit the website here: https://lnkd.in/eD5g3Qpp 🏆Congratulations to everyone involved once again. Go Team Fortnum's! #teamFortnums #awards #doublehelix #project #thankyou #fortnumandmason Liz Darran Tom Athron Justin Carmichael Ben Pentreath Ltd

🍫 🎃 👻 BOO! Halloween has landed at Fortnum’s Piccadilly 🎃. Visit us in-store for tricks, treats and all manner of Halloween high-jinks this spooky season... oh and did we mention white chocolate skulls, praline acorns, and marshmallow ghosts? #Fortnums #Halloween #TrickorTreat

Our sales associate Jazlyn Chow speaks five different languages, and enjoys a very varied role in Fortnum's Cook Shop. We went to find out more... So where did your journey begin? "I graduated from university last year, and started off as a Christmas temp in the wines and spirits department. In January I transferred to the third floor team in a permanent role. What made you apply? I just thought there was no other place like Fortnum's for true Christmas spirit, with their iconic red carpet and all of the amazing decorations. What's a day in the life like for you? We introduce customers to a lot of unique cookware, and some really high quality products. We recently stocked Wusthof, a German brand of knives, and we have Japanese style Katto knives from Sheffield, with weighted sustainable walnut handles. There is a lot of craftmanship that goes into every product. Part of my role is gift-wrapping, as we're on the same floor as our bespoke hamper team. We create personalised labels for our Gin Distillery team, and work on personalised bottles of champagne or sparkling tea. We also help with events happening in the food & drink studio, and work on product activations. It's a really varied role. You learn about different aspects of cooking, not just cookware - ingredients too, different kinds of salt, sauces and pastes. We also have our library with an amazing range of cookbooks, covering everything from baking, to world foods, different types of seasoning and core ingredients like fish, meat and vegetables. Favourite products? I would say the pasta machine is quite intriguing! Our Salt & Pepper mills in Eau de Nil too, those are really cool. What sort of attributes would someone need to work in the Cook Shop? Being open and eager to learn, including what's outside of your comfort zone. Customer service is very important, as many of our visitors value a friendly one to one service. Curiosity too, because the more you ask, the more you learn. We interact with people from all over the world. When you ask them who their gifts are for, they often explain and share nice stories. What other skills do you use? If a customer isn't comfortable speaking in English, I know five different languages. Cantonese because I'm from Hong Kong, but I also speak Mandarin, English, Korean, and I learned Japanese too. I can help them be understood and express themselves. Great customer service can be about patience, adapting and accommodating the different needs of our customers. Also knowing the etiquette of different cultures, and their customs. Basic things like greetings, how to say hello, introducing yourself, how to sign off, and say goodbye. For example in Japanese culture they bow, so when I give the gift I make sure I do too. So great to have you on Team Fortnum's Jazlyn! If you would like to work in Fortnum's Cook Shop please click on Jobs, or visit our Careers site now. #teamFortnums #cookshop #foodanddrink #retailcareers #customerservice

Fortnum’s 2026 Christmas Shop is OFFICIALLY OPEN! 🎄🤩 ☃️ From ornaments, advents and festive decor to mince pies, puddings and seasonal food and drink, Christmas has landed at Fortnum’s Piccadilly. Find the Christmas Shop on 1st Floor! #FortnumsChristmas #Fortnums

Have you ever sat down to dinner not knowing which celebrity or Michelin star chef might be cooking your four-course meal? The likes of Gordon Ramsay, Rick Stein, Mark Hix, Angela Hartnett, Tom Kerridge and more have cooked at a unique event, where 20 tables of 10 guests only find out which of London’s top chefs will cook for them on the night itself. Earlier this week our Hospitality team at 45 Jermyn St. took part in Who’s Cooking Dinner? an event founded by chef Peter Gordon and restaurateur Chris Corbin, whose lives irrevocably changed due to leukaemia diagnosis. Chris Corbin is Leukaemia UK’s Trustee and one half of the duo Corbin & King who turned The Ivy, Le Caprice, J Sheekey and The Wolseley into sought-after London eateries. In 1990, at the age of 38, he was diagnosed with chronic myeloid leukaemia (CML) and for the next four years, he and his family were left in limbo while they waited for a suitable bone marrow donor. For one night of the year, during Blood Cancer Awareness Month in September, a constellation of the UK’s most prominent culinary stars, with a host of Michelin awards and accolades between them, come together in this remarkable event to raise money for leukaemia research. This is our team's 5th year taking part, and Fortnum's 45 Jermyn St. was one of 20 restaurants which raised £320,000 for Leukaemia UK this year. This is the 25th Dinner the charity has hosted overall, raising over £8m pounds from the 25 dinners overall. The Grand Auction, following the dinner, provided the chance to bid for a unique or money-can’t–buy experience where celebrity and world-class chefs offer themselves up to cook at winners' homes or at an exclusive venue. Our team consisted of Sam White, Group Executive Chef, Edward Aziz, Junior Sous Chef, along with front of house team Kieren Bradbury, our Assistant Manager and David Stirrup, our Head Waiter. Here they are pictured in action on the night itself - a huge well done to everyone involved in this fantastic event. #teamFortnums #BloodCancerAwarenessMonth #Fortnumsfoodies #foodanddrink Julie Blay Simon Thompson

We were delighted to bump into Redcoat Andrew Wilson from our Guest Experience team recently - just before he went out on Fortnum's latest adventure - on a vintage three-wheeler from the 1950s no less. 🚐 🍷 Fully electric and painted Eau de Nil, Fortnum’s Wine Float coming through! In a previous working life doing milk rounds across South West London, last week it was busy with a very different kind of route, surprising some very lucky content creators, wine experts and influencers with a Fortnum’s wine delivery to celebrate the arrival of our new own-label wine collection. It was also Andrew's birthday week, and what a way to spend it...so what did he have to say? "Well I'm going out on this wonderful vehicle, to deliver Fortnum's wine to our fabulous customers in different parts of London. Wish me luck as we'll be covering a fair bit of ground in the next few hours!" Fully electric and painted Eau de Nil, this charming vintage vehicle brought as much fun, joy and Fortnum’s to the capital, as the wine itself. Cheers! #Fortnums #wine #foodanddrink #whoneedsmilk

As a young man Mahmood Hassan, our Demi Chef de Partie, may have studied accounting and finance in his home country of Pakistan - but his love and passion for food, spices and cooking were just too strong.   Always keen to learn, he has worked at Fortnum's for more than 4 years. This is his story...   Mahmood came to London in 2021 on a student visa, joining part time initially - contacting us via our Facebook page - after which our recruitment team in HR got back to him.   "I started in the FIELD restaurant, and then gained experience in The Parlour, but also the Diamond Jubilee Tea Salon. I've also worked in Fortnum's staff restaurant too."   "My hospitality journey began as a Kitchen Porter part time, while I studied a Masters in Hospitality and Event Management. I think the team knew I was interested in learning more as I was always asking our chefs questions about how we work, and how our food is prepared and cooked. Head Chef Gareth D'Souza taught me so much, everything really."   I've since graduated from Hertfordshire University, and been promoted to first, a Commis Chef role and now to Demi Chef de Partie for The Parlour. Since that time I've met our Executive Chefs and taken part in Chef Director Sydney Aldridge's Skillery Workshop programme - which taught us all to focus closely on the foundations and fundamental skills of cooking with all of the core ingredients. Also all of the knife work, from cutting vegetables, chopping chicken, cooking eggs, fish, soups and with spices as well, with techniques and approaches from different parts of the world. And how to tailor our food to Fortnum's menu and our much loved guests.   So what does a typical day look like? "This can include prepping all of the ingredients, and cooking, dishes such as our Crushed Avacado Sourdough Toast, Highland Scrambled Eggs, Chicken Caesar or Heritage Tomato & Burrata Salad, the Prawn Burger with Sriracha Mayonnaise - anything that customers have ordered from the Parlour menu actually. I've just been cutting and chopping coriander, dill, parsley, adding chilli, lemon juice, salt and pepper as well.   I was born, and grew up in a village area in Pakistan, in the Punjab near to Lahore. My family have some farm land where we grew cotton, flour, wheat, sweetcorn. Dairy farming as well, making milk and butter at home. I knew how to grow these crops and work with produce, so I always loved food. At school and university in Pakistan I actually studied accounting and finance. It was only when I came to the UK that I studied hospitality, because I have a passion for food. I don't miss finance!"   Favourite things to cook at home?   I love cooking Asian food with spices, Roti Japati, but also Beef, Chicken and Lamb - Biryani and Curries. Also seafood recipes such as Coconut Curry Great to have you as part of Team Fortnum's Mahmood.   #foodanddrink #hospitalitycareers #teamFortnums #facesofFortnums Roger Pizey Sam White Julie Blay Simon Thompson Julien Lanclume