Page 1

Piccadilly Papers LONG LOV E F ORTN UM ’ S

F O O D F OR GOOD

T H E FO RT NUM ’ S CO O K B O O K

THE TEA A DV E N T UR E

Celebrating the re-use and re-love of Fortnum’s

The charity turning food waste into meals

The secret to making the mighty Scotch egg

A new behind the scenes tea masterclass


Piccadilly Papers @fox ypheasant1

@nelliepot

Good Things Never End

@liit tlevillagehouse

@clifton_cot tage_candles

“Where there’s food, there’s waste. Because however hard one tries to re-use or recycle every last scrap, something always remains, regardless of whether it’s at home or in a store the size of Fortnum’s. We all buy too much sometimes, especially at the supermarket, where we seem to be bedazzled by falling under the ever-beguiling spell of Buy One, Get One Free. Or some other equally empty offer.” @a_davis28

We need to buy more carefully, cook more knowingly, and not unthinkingly throw everything away the moment it reaches its end of life.

@vernissagep

@sophiekeath

So this month, we celebrate the ways in which we can all be more resourceful and imaginative. In the words of our friend and the Fortnum’s Cook Book author Tom Parker Bowles:

@rosiepearmain

And in the same spirit, our customers have been re-using and reimagining the glorious things we make ever since. That’s why our hampers become homes for happy puppies once the delicious contents have been devoured, and why our tea caddies swap tea leaves for flower petals as they begin their afterlives as plant pots.

@jamesadouth

A little-known fact is that we got our start selling half-burned candles from Queen Anne’s palace back in 1707.

So dig in. “Waste not, want not” never tasted and looked so good. Printed on 100% recycled paper using vegetable inks. Make it a happy ending and recycle your copy of Piccadilly Papers once you’ve devoured the contents.

2

F O RT N U M A N D M A S O N . CO M

Share your re-love with us @fortnums #fortnums

3


Piccadilly Papers @fox ypheasant1

@nelliepot

Good Things Never End

@liit tlevillagehouse

@clifton_cot tage_candles

“Where there’s food, there’s waste. Because however hard one tries to re-use or recycle every last scrap, something always remains, regardless of whether it’s at home or in a store the size of Fortnum’s. We all buy too much sometimes, especially at the supermarket, where we seem to be bedazzled by falling under the ever-beguiling spell of Buy One, Get One Free. Or some other equally empty offer.” @a_davis28

We need to buy more carefully, cook more knowingly, and not unthinkingly throw everything away the moment it reaches its end of life.

@vernissagep

@sophiekeath

So this month, we celebrate the ways in which we can all be more resourceful and imaginative. In the words of our friend and the Fortnum’s Cook Book author Tom Parker Bowles:

@rosiepearmain

And in the same spirit, our customers have been re-using and reimagining the glorious things we make ever since. That’s why our hampers become homes for happy puppies once the delicious contents have been devoured, and why our tea caddies swap tea leaves for flower petals as they begin their afterlives as plant pots.

@jamesadouth

A little-known fact is that we got our start selling half-burned candles from Queen Anne’s palace back in 1707.

So dig in. “Waste not, want not” never tasted and looked so good. Printed on 100% recycled paper using vegetable inks. Make it a happy ending and recycle your copy of Piccadilly Papers once you’ve devoured the contents.

2

F O RT N U M A N D M A S O N . CO M

Share your re-love with us @fortnums #fortnums

3


The Felix Project collects fresh, nutritious food that cannot be sold and delivers to the most vulnerable in our society. | GUEST WORDS |

Food for Thought Mary Powys Head of Fundraising, The Felix Project

Every day in the UK, two million people cannot afford to eat, while our food industry generates nearly two million tonnes of avoidable waste each year. The Felix Project saves high-quality food that cannot be sold and delivers it to charities which cook hot meals and prepare food parcels for vulnerable people. Fortnum & Mason has been involved with Felix from the very start as one of the biggest partners in its StreetSmart campaign, and has seen the Piccadilly store raise over £100,000 in the past two years. The project was set up by Justin and Jane Byam Shaw in memory of their son, Felix, who died suddenly in 2014 from meningococcal disease

4

at the age of 14. The charity began in March 2016 with one small depot, one van and one employee. Today Felix has 21 staff, 450 volunteers, two large depots, a central London operation and a fleet of 19 vans delivering almost 40 tonnes of nutritious rescued food per week. This food creates over 10,000 hearty meals a day and a sense of community for thousands of Londoners, including elderly people, homeless people and refugees. A schools programme in the most deprived areas of London provides children and their families with fresh fruit and vegetables to take home. One of the first charities Felix started delivering to is St Laurence’s Larder which helps 3,000

F O RT N U M A N D M A S O N . CO M

vulnerable people a year. Its founder, Stephen Chamberlain, reflected on the service that Felix provides: “I feel quite emotional about Felix and what it is doing. For people down on their luck and at the lowest ebb of their lives, make no mistake, Felix is a godsend. And not just for their stomachs. For their state of mind. This food is the difference between health and sickness.”

at least four million meals – great news for its waiting list of charities and schools.

In October 2018 the charity moved from its original depot to a much larger space which gives it room to grow and consolidate its impact in London. Last year The Felix Project delivered enough food for over three million meals, and this year it aims to deliver enough food to create

Find out how you can get involved with The Felix Project at thefelixproject.org

If you want to do more, a warm welcome awaits everyone at the Felix depots where you can help by sorting food and getting out on the road delivering to the charities – you may even find yourself sitting in the Fortnum’s van!

F O RT N U M A N D M A S O N .CO M

5


The Felix Project collects fresh, nutritious food that cannot be sold and delivers to the most vulnerable in our society. | GUEST WORDS |

Food for Thought Mary Powys Head of Fundraising, The Felix Project

Every day in the UK, two million people cannot afford to eat, while our food industry generates nearly two million tonnes of avoidable waste each year. The Felix Project saves high-quality food that cannot be sold and delivers it to charities which cook hot meals and prepare food parcels for vulnerable people. Fortnum & Mason has been involved with Felix from the very start as one of the biggest partners in its StreetSmart campaign, and has seen the Piccadilly store raise over £100,000 in the past two years. The project was set up by Justin and Jane Byam Shaw in memory of their son, Felix, who died suddenly in 2014 from meningococcal disease

4

at the age of 14. The charity began in March 2016 with one small depot, one van and one employee. Today Felix has 21 staff, 450 volunteers, two large depots, a central London operation and a fleet of 19 vans delivering almost 40 tonnes of nutritious rescued food per week. This food creates over 10,000 hearty meals a day and a sense of community for thousands of Londoners, including elderly people, homeless people and refugees. A schools programme in the most deprived areas of London provides children and their families with fresh fruit and vegetables to take home. One of the first charities Felix started delivering to is St Laurence’s Larder which helps 3,000

F O RT N U M A N D M A S O N . CO M

vulnerable people a year. Its founder, Stephen Chamberlain, reflected on the service that Felix provides: “I feel quite emotional about Felix and what it is doing. For people down on their luck and at the lowest ebb of their lives, make no mistake, Felix is a godsend. And not just for their stomachs. For their state of mind. This food is the difference between health and sickness.”

at least four million meals – great news for its waiting list of charities and schools.

In October 2018 the charity moved from its original depot to a much larger space which gives it room to grow and consolidate its impact in London. Last year The Felix Project delivered enough food for over three million meals, and this year it aims to deliver enough food to create

Find out how you can get involved with The Felix Project at thefelixproject.org

If you want to do more, a warm welcome awaits everyone at the Felix depots where you can help by sorting food and getting out on the road delivering to the charities – you may even find yourself sitting in the Fortnum’s van!

F O RT N U M A N D M A S O N .CO M

5


Piccadilly Papers

1 Heat the olive oil in a small pan, then add the onion and cook gently for 5 minutes. Stir in the garlic and thyme, cover and cook for about 20 minutes, until the onion is soft but not coloured. Remove from the heat and leave to cool.

THE FORTNUM’S COOK BOOK £30 Code 2178603

This simple tweak from the original Cook Book sausage meat recipe allows you to incorporate any meat remaining from a roast chicken dinner, giving new life to your leftovers and adding to the flavour of the dish too. It’s also a great use of old bread.

|

FORTNUM’S COOK BOOK

|

The Mighty Scotch Egg Just one of many lip-licking innovations to come from our kitchen over the years. If you follow the breadcrumb trail back to the start, you’ll discover the original ‘Scotched egg’ was created in 1738 as a pocket-stored meal on the move. With its satisfyingly runny yolk protected by spiced, outdoor-reared pork and finger-friendly breadcrumb covering, it quickly became the must-eat item for people with busy lives. Funny how some things never change. Over 250 years later – and with life as busy as ever – the Scotch egg still reigns supreme; it’s often been imitated, but ours still sits proudly as the original portable pick-me-up.

6

F O RT N U M A N D M A S O N . CO M

• 3 tablespoons olive oil • 1 large onion, finely chopped • 2 large garlic cloves, crushed to a puree with a pinch of salt • 1 teaspoon finely chopped thyme • 400g raw minced chicken (or 250g raw minced chicken and 150g leftover chicken, finely chopped) • 7 medium eggs • 75g plain flour • 75g breadcrumbs • Vegetable oil, for deep-frying • Salt and freshly ground black pepper

2 Put the raw minced chicken into a bowl, mix with the cooked onion mixture and cooked diced chicken and season well with salt and pepper. To test the mixture, take a teaspoonful of the mixture and fry it until cooked through. Taste it, then adjust the seasoning of the remaining mixture, if necessary. 3 Put 6 of the eggs into a large pan of gently simmering water and cook for 6 minutes. Drain, then leave under cold running water until they are completely cold. Peel off the shells. 4 Divide the chicken mixture into 6 equal portions, weighing them for accuracy, if you like. Roll out each one between 2 sheets of cling film so that it is big enough to wrap around an egg. Lightly flour the eggs, then wrap each one in a piece of the chicken mixture. 5 Put the remaining egg into a shallow bowl and beat well. Put the remaining flour into another bowl and the breadcrumbs into a third. Remove the cling film, then dip the Scotch eggs first into the flour, then into the beaten egg and finally into the breadcrumbs, patting them on well with your hands. Chill for an hour or so until the coating is firm.

Makes 6

TRUFFLE MAYONNAISE £5.50 Code 2208380

Add a dollop of decadence with our rich and earthy Truffle Mayonnaise

6 Heat the oil to 170°C in a deep-fat fryer or a large, deep saucepan (if you use a saucepan, don’t fill it more than a third full, or you risk it boiling over). Add the Scotch eggs to the hot oil, cooking them in batches so as not to overcrowd the pan. Fry for 7-8 minutes, until they are a deep golden brown, then drain well on kitchen paper. Serve warm.

F O RT N U M A N D M A S O N .CO M

7


Piccadilly Papers

1 Heat the olive oil in a small pan, then add the onion and cook gently for 5 minutes. Stir in the garlic and thyme, cover and cook for about 20 minutes, until the onion is soft but not coloured. Remove from the heat and leave to cool.

THE FORTNUM’S COOK BOOK £30 Code 2178603

This simple tweak from the original Cook Book sausage meat recipe allows you to incorporate any meat remaining from a roast chicken dinner, giving new life to your leftovers and adding to the flavour of the dish too. It’s also a great use of old bread.

|

FORTNUM’S COOK BOOK

|

The Mighty Scotch Egg Just one of many lip-licking innovations to come from our kitchen over the years. If you follow the breadcrumb trail back to the start, you’ll discover the original ‘Scotched egg’ was created in 1738 as a pocket-stored meal on the move. With its satisfyingly runny yolk protected by spiced, outdoor-reared pork and finger-friendly breadcrumb covering, it quickly became the must-eat item for people with busy lives. Funny how some things never change. Over 250 years later – and with life as busy as ever – the Scotch egg still reigns supreme; it’s often been imitated, but ours still sits proudly as the original portable pick-me-up.

6

F O RT N U M A N D M A S O N . CO M

• 3 tablespoons olive oil • 1 large onion, finely chopped • 2 large garlic cloves, crushed to a puree with a pinch of salt • 1 teaspoon finely chopped thyme • 400g raw minced chicken (or 250g raw minced chicken and 150g leftover chicken, finely chopped) • 7 medium eggs • 75g plain flour • 75g breadcrumbs • Vegetable oil, for deep-frying • Salt and freshly ground black pepper

2 Put the raw minced chicken into a bowl, mix with the cooked onion mixture and cooked diced chicken and season well with salt and pepper. To test the mixture, take a teaspoonful of the mixture and fry it until cooked through. Taste it, then adjust the seasoning of the remaining mixture, if necessary. 3 Put 6 of the eggs into a large pan of gently simmering water and cook for 6 minutes. Drain, then leave under cold running water until they are completely cold. Peel off the shells. 4 Divide the chicken mixture into 6 equal portions, weighing them for accuracy, if you like. Roll out each one between 2 sheets of cling film so that it is big enough to wrap around an egg. Lightly flour the eggs, then wrap each one in a piece of the chicken mixture. 5 Put the remaining egg into a shallow bowl and beat well. Put the remaining flour into another bowl and the breadcrumbs into a third. Remove the cling film, then dip the Scotch eggs first into the flour, then into the beaten egg and finally into the breadcrumbs, patting them on well with your hands. Chill for an hour or so until the coating is firm.

Makes 6

TRUFFLE MAYONNAISE £5.50 Code 2208380

Add a dollop of decadence with our rich and earthy Truffle Mayonnaise

6 Heat the oil to 170°C in a deep-fat fryer or a large, deep saucepan (if you use a saucepan, don’t fill it more than a third full, or you risk it boiling over). Add the Scotch eggs to the hot oil, cooking them in batches so as not to overcrowd the pan. Fry for 7-8 minutes, until they are a deep golden brown, then drain well on kitchen paper. Serve warm.

F O RT N U M A N D M A S O N .CO M

7


Piccadilly Papers

| EVENTS & EXPERIENCES |

What’s On at Fortnum’s With everything from cooking demos and masterclasses to live events and tastings, there’s something to delight every appetite.

Summer Celebration Wine Tasting

The Culinary Salon with Thane Prince

15TH MAY 6:45PM £50 PER PERSON

22ND MAY 6:45PM £30 PER PERSON

Celebrate the summer with an evening tasting our finest wines, paired with delicious nibbles from our Food Hall. All selections have been made with celebration in mind. The perfect addition to any picnic, BBQ or garden party.

Join us for drinks and canapés at our new gastronomic discussion series. This month’s panel includes renowned chef Mark Hix MBE, The Stafford in St James’s culinary director Ben Tish, and author and chef Lindsey Bareham.

Open Up the Wonderful World of Fortnum & Mason Be the first to hear about Fortnum’s latest news, offers and events by signing up to our email newsletter.

Delicious History Tours

The Fortnum’s Tea Adventure

EVERY OTHER THURSDAY, 11AM-12:45PM £40 PER PERSON

25TH MAY 10AM | 29TH JUNE 10AM £15 PER PERSON

Our 312 year history is one that’s full of surprises. Join our archivist for a 90-minute tour of our Piccadilly building (with tastings) to hear the fascinating tales behind one of Britain’s best-loved icons, ending with a cup of Fortnum’s famous tea.

We’re brewing three centuries’ worth of tea obsession into a series of hour-long masterclasses in our Piccadilly store, where you’ll discover the history of tea, enjoy tastings, learn biscuit pairings, and more.

Scan code with your smartphone or visit fortnumandmason.com/opt-in to sign up

For the full list of events and online booking visit fortnumandmason.com/events If, at any time, you would like more information about how we store and use your data, feel free to browse the privacy policy at fortnumandmason.com 8

F O RT N U M A N D M A S O N . CO M

9


Piccadilly Papers

| EVENTS & EXPERIENCES |

What’s On at Fortnum’s With everything from cooking demos and masterclasses to live events and tastings, there’s something to delight every appetite.

Summer Celebration Wine Tasting

The Culinary Salon with Thane Prince

15TH MAY 6:45PM £50 PER PERSON

22ND MAY 6:45PM £30 PER PERSON

Celebrate the summer with an evening tasting our finest wines, paired with delicious nibbles from our Food Hall. All selections have been made with celebration in mind. The perfect addition to any picnic, BBQ or garden party.

Join us for drinks and canapés at our new gastronomic discussion series. This month’s panel includes renowned chef Mark Hix MBE, The Stafford in St James’s culinary director Ben Tish, and author and chef Lindsey Bareham.

Open Up the Wonderful World of Fortnum & Mason Be the first to hear about Fortnum’s latest news, offers and events by signing up to our email newsletter.

Delicious History Tours

The Fortnum’s Tea Adventure

EVERY OTHER THURSDAY, 11AM-12:45PM £40 PER PERSON

25TH MAY 10AM | 29TH JUNE 10AM £15 PER PERSON

Our 312 year history is one that’s full of surprises. Join our archivist for a 90-minute tour of our Piccadilly building (with tastings) to hear the fascinating tales behind one of Britain’s best-loved icons, ending with a cup of Fortnum’s famous tea.

We’re brewing three centuries’ worth of tea obsession into a series of hour-long masterclasses in our Piccadilly store, where you’ll discover the history of tea, enjoy tastings, learn biscuit pairings, and more.

Scan code with your smartphone or visit fortnumandmason.com/opt-in to sign up

For the full list of events and online booking visit fortnumandmason.com/events If, at any time, you would like more information about how we store and use your data, feel free to browse the privacy policy at fortnumandmason.com 8

F O RT N U M A N D M A S O N . CO M

9


Off To The City! We’ve thrown open our doors at The Royal Exchange, one of London’s most iconic destinations. We’re bringing the very best of Fortnum & Mason to The City for the first time with a shop packed full of hampers, teas and glorious gifts, as well as a restaurant and bar within the majestic courtyard serving Fortnum’s favourites across breakfast, lunch, afternoon tea and dinner. @lukecabrahams

| FROM THE ARCHIVE |

Tales From the Frontline Our archives show us many examples of how we and our customers have been resourceful over the years. In the 1930s we created a wine catalogue for the Coronation of George VI, which was covered in a parchment emblazoned with the Royal coat of arms. One of our customers, who was interned in a Japanese prisoner of war camp in Singapore between 1941 and 194 5, managed to keep a copy hidden throughout his incarceration. The Allied prisoners were often known to hold on to tokens that would remind them of home, as well as a time of peace and prosperity –

although had he been caught with it, it’s very likely he would have been severely punished. After the prison was liberated by the 5th Indian division on 5th September 1945 – three days after Japan officially surrendered, ending the Second World War – the catalogue proved so impressive-looking that he successfully pretended it was a diplomatic passport. This ensured his early release, allowing him to find his wife and children who were kept at the women’s camp. Join us for more tales from our Archivist on the Delicious History Tours at 181 Piccadilly. Book online at fortnumandmason.com/events

F O RT N U M & M A S O N AT T H E R O YA L E X C H A N G E S H O P | R E S TA U R A N T | B A R R E S E RVAT I O N S @ F O RT N U M A N D M A S O N . C O. U K 020 7734 8040

10

F O RT N U M A N D M A S O N . CO M

11


Off To The City! We’ve thrown open our doors at The Royal Exchange, one of London’s most iconic destinations. We’re bringing the very best of Fortnum & Mason to The City for the first time with a shop packed full of hampers, teas and glorious gifts, as well as a restaurant and bar within the majestic courtyard serving Fortnum’s favourites across breakfast, lunch, afternoon tea and dinner. @lukecabrahams

| FROM THE ARCHIVE |

Tales From the Frontline Our archives show us many examples of how we and our customers have been resourceful over the years. In the 1930s we created a wine catalogue for the Coronation of George VI, which was covered in a parchment emblazoned with the Royal coat of arms. One of our customers, who was interned in a Japanese prisoner of war camp in Singapore between 1941 and 194 5, managed to keep a copy hidden throughout his incarceration. The Allied prisoners were often known to hold on to tokens that would remind them of home, as well as a time of peace and prosperity –

although had he been caught with it, it’s very likely he would have been severely punished. After the prison was liberated by the 5th Indian division on 5th September 1945 – three days after Japan officially surrendered, ending the Second World War – the catalogue proved so impressive-looking that he successfully pretended it was a diplomatic passport. This ensured his early release, allowing him to find his wife and children who were kept at the women’s camp. Join us for more tales from our Archivist on the Delicious History Tours at 181 Piccadilly. Book online at fortnumandmason.com/events

F O RT N U M & M A S O N AT T H E R O YA L E X C H A N G E S H O P | R E S TA U R A N T | B A R R E S E RVAT I O N S @ F O RT N U M A N D M A S O N . C O. U K 020 7734 8040

10

F O RT N U M A N D M A S O N . CO M

11


Piccadilly Papers

| TIME FOR TEA |

Proud of Our Roots From countryside to cup, every leaf in our famous teas and infusions is carefully sourced. Take our English Mint for example. We wanted a plant with an old-fashioned aroma, like the mint last grown in England around a century ago. Black Mitcham fitted the bill and is now grown especially for Fortnum’s on the Malshanger Estate. This slow-growing variety took over a decade to re-establish in Britain and now thrives in Hampshire’s chalky soil – and is transformed into an infusion with minimal waste along the way. Any excess material composts over two years and is then spread across the farmland to improve the soil. In this process there is no loss of waste material as the matter is broken down and in turn feeds the soil, one of the most natural forms of recycling.

ENGLISH MINT INFUSION £8.95 Code 2166410

Each summer the mint is distilled to release its essential oil, which is left to mellow for three years. But don’t put the kettle on just yet. Freshly harvested leaves are then dried and steeped in the fragrant oil for a double burst of classic icy mint flavour. Brace yourself for an extraordinary cup.

Search ‘Infusions’ at fortnumandmason.com to shop the full range

12

F O RT N U M A N D M A S O N . CO M


Piccadilly Papers

| TIME FOR TEA |

Proud of Our Roots From countryside to cup, every leaf in our famous teas and infusions is carefully sourced. Take our English Mint for example. We wanted a plant with an old-fashioned aroma, like the mint last grown in England around a century ago. Black Mitcham fitted the bill and is now grown especially for Fortnum’s on the Malshanger Estate. This slow-growing variety took over a decade to re-establish in Britain and now thrives in Hampshire’s chalky soil – and is transformed into an infusion with minimal waste along the way. Any excess material composts over two years and is then spread across the farmland to improve the soil. In this process there is no loss of waste material as the matter is broken down and in turn feeds the soil, one of the most natural forms of recycling.

ENGLISH MINT INFUSION £8.95 Code 2166410

Each summer the mint is distilled to release its essential oil, which is left to mellow for three years. But don’t put the kettle on just yet. Freshly harvested leaves are then dried and steeped in the fragrant oil for a double burst of classic icy mint flavour. Brace yourself for an extraordinary cup.

Search ‘Infusions’ at fortnumandmason.com to shop the full range

12

F O RT N U M A N D M A S O N . CO M


Piccadilly Papers

| FORTNUM’S SOMMELIER |

It’s Not Just the Flowers that Need Watering This month we’re opening a bottle of Fortnum’s Brut Réserve, produced exclusively for us by the acclaimed house of Louis Roederer. The blend of the three classic grape varieties – Pinot Noir, Pinot Meunier and Chardonnay – offers roundness and complexity, with the Chardonnay providing elegance and a wonderful note of toasted brioche on the finish. Full of freshness and beautifully crisp, it is a truly exceptional Champagne for al fresco sipping. As the proud official Champagne supplier to the RHS Chelsea Flower Show, we’ve dispatched a collection of these bubbles so guests can be refreshed with something as fragrant and delightful as the flowers themselves.

FORTNUM’S BRUT RESERVE N.V, LOUIS ROEDERER £39.50 £29.50 Code 2004179

This May, enjoy 25% off selected Champagne in-store and online.

Champagne with Everything Discover the extraordinary Fortnum’s treats overflowing with added sparkle.

| FUTURE MATTERS |

No Mossing About As a family-owned business that’s been around for over 300 years,it is our responsibility to conduct business today in a way that truly considers the next 300.

ORANGE & CHAMPAGNE MARMALADE

MARC DE CHAMPAGNE TRUFFLES

STRAWBERRY & CHAMPAGNE PRESERVE

£7.95 (340g) Code 2189785

£20.00 (250g) Code 2135665

£6.25 (200g) Code 2177306

To ensure the best possible flavour, our Champagne Marmalade is carefully made in small copper pans by a top-secret cadre of Fortnum’s preserve geniuses. The result? A marmalade worth toasting.

While the recipe for our famous truffles is a closely-guarded secret, we can confirm that there is no small amount of tipple in these bite-sized delights, nor a halfmeasure of delicious chocolate.

Our scone-ready Strawberry & Champagne preserve is packed with sweet and juicy Cambridge Favourite strawberries, miniature Tiega strawberries and a helping of Fortnum’s Champagne.

14

F O RT N U M A N D M A S O N . CO M

We’re getting behind the Mayor of London’s agenda to drastically improve the quality of air we breathe across the capital. The roof of our flagship Piccadilly store was recently completely transformed when we installed beautiful moss panels across the entire surface. Aside from its magnificent appearance, it’s also a hugely effective way of filtering nasty pollutants out of our atmosphere, creating a breath of fresh air for our local Piccadilly environment and beyond. You can read more about our wider sustainability initiatives at fortnumandmason.com/corporate-responsibility

F O RT N U M A N D M A S O N .CO M

15


Piccadilly Papers

| FORTNUM’S SOMMELIER |

It’s Not Just the Flowers that Need Watering This month we’re opening a bottle of Fortnum’s Brut Réserve, produced exclusively for us by the acclaimed house of Louis Roederer. The blend of the three classic grape varieties – Pinot Noir, Pinot Meunier and Chardonnay – offers roundness and complexity, with the Chardonnay providing elegance and a wonderful note of toasted brioche on the finish. Full of freshness and beautifully crisp, it is a truly exceptional Champagne for al fresco sipping. As the proud official Champagne supplier to the RHS Chelsea Flower Show, we’ve dispatched a collection of these bubbles so guests can be refreshed with something as fragrant and delightful as the flowers themselves.

FORTNUM’S BRUT RESERVE N.V, LOUIS ROEDERER £39.50 £29.50 Code 2004179

This May, enjoy 25% off selected Champagne in-store and online.

Champagne with Everything Discover the extraordinary Fortnum’s treats overflowing with added sparkle.

| FUTURE MATTERS |

No Mossing About As a family-owned business that’s been around for over 300 years,it is our responsibility to conduct business today in a way that truly considers the next 300.

ORANGE & CHAMPAGNE MARMALADE

MARC DE CHAMPAGNE TRUFFLES

STRAWBERRY & CHAMPAGNE PRESERVE

£7.95 (340g) Code 2189785

£20.00 (250g) Code 2135665

£6.25 (200g) Code 2177306

To ensure the best possible flavour, our Champagne Marmalade is carefully made in small copper pans by a top-secret cadre of Fortnum’s preserve geniuses. The result? A marmalade worth toasting.

While the recipe for our famous truffles is a closely-guarded secret, we can confirm that there is no small amount of tipple in these bite-sized delights, nor a halfmeasure of delicious chocolate.

Our scone-ready Strawberry & Champagne preserve is packed with sweet and juicy Cambridge Favourite strawberries, miniature Tiega strawberries and a helping of Fortnum’s Champagne.

14

F O RT N U M A N D M A S O N . CO M

We’re getting behind the Mayor of London’s agenda to drastically improve the quality of air we breathe across the capital. The roof of our flagship Piccadilly store was recently completely transformed when we installed beautiful moss panels across the entire surface. Aside from its magnificent appearance, it’s also a hugely effective way of filtering nasty pollutants out of our atmosphere, creating a breath of fresh air for our local Piccadilly environment and beyond. You can read more about our wider sustainability initiatives at fortnumandmason.com/corporate-responsibility

F O RT N U M A N D M A S O N .CO M

15


Add Some

h! OotomYop ur Ahh... Our Smoky Earl Grey was created in 1935 after a request from the Palace for a tea that packed a punch. Fired up by the challenge, our Tearistas turned their attention to the classic Earl Grey blend of black tea with zingy oil of bergamot. We added a distinctive twist, using naturally wood-smoked Lapsang Souchong leaves for a deep, smouldering flavour. But it’s the pinch of gunpowder tea that gives this blend such a bang. It’s been a hot cup ever since.

SMOKY EARL GREY

O N L Y F O R T N U M’S T I M E F O R T E A AT F O RT N U M A N D M A S O N . C O M

Profile for Fortnums

Piccadilly Papers Issue 1