Fortnum & Mason is a luxury department store and food retailer established in 1707. The company specializes in fine foods, teas, wines, and other gourmet products.

Fortnum & Mason

FIELD by Fortnums

Since its foundation in Piccadilly in 1707, Fortnum & Mason has been at the heart of London life, supplying the very finest goods and services. From the Food Halls to the Diamond Jubilee Tea Salon it is filled with unique and exceptional food and gifts. Visit www.fortnumandmason.com for more.

For over 300 years at Fortnum & Mason, our purpose has come from giving our customers 'a sense of pleasure'​. This single founding principle informs and guides everything we do and starts by working with the best people.

The legendary Fortnum’s experience does not happen by accident; it takes individual talent, expert knowledge, attention to detail, unstoppable energy and most importantly – real team work. And we bring it life across our retail stores, hospitality locations, and head office teams every day.

August was Wellbeing Month at Fortnum & Mason... and this week, was all about connection. 

So our people across the business gathered - to meet in the Food & Drink studio - and speak with someone they'd never met before, and bond over healthy, delicious food.

It was the culmination of a month-long campaign, designed to encourage our teams to take small steps to enhance their wellbeing - focusing on their mind, body, money and connection. 

There were events to take part in, from group running around Hyde Park, to 15 minute back and hand massages on-site, free bicycle servicing, and financial webinars – looking at personal pensions and employee benefits.

Fortnum's Wellbeing Month will culminate today, celebrating the month's events, which have all been designed to encourage our people to take steps to enhance their own, or their team’s wellbeing. Sparkling Tea will also be served, in true Fortnum's style!

A big thank you to our HR and Internal Communication teams for organising such great events.

If you'd like to find out more about Fortnum & Mason - including Christmas roles, which we are recruiting for now - visit our Careers website here. https://lnkd.in/eW5fKTBh

#wellbeing #fortnumandmason #foodie #careers

🍄 Join us this Autumn, as a fascinating World of Fungi Awaits! 🍄 

The skies are blue but autumn will be here before you know it - and we’re ushering in the season of foraging, with a celebration of all things fungi at Fortnum’s. Launching on Wednesday 11th September, join a host of food industry experts to explore the fascinating roles that fungi play in our lives.

Our friends from Kew Gardens are joining us in the Food & Drink Studio, where they’ll delve deeper into the wondrous world of fungi... while Lee Davies, Kew's Fungarium Collections Manager, will look at why fungi is such a fascinating and important subject, so culturally significant and so integral to the world of food and drink.
 
You can also join us for a panel discussion on Fungi and Wellbeing where specialists from various fields -including Dr Rupy Aujla - will discuss edible and medicinal mushrooms in both ancient wisdom and modern science. Or how about how fungi helps to support our environment? Three guest speakers will be looking at this important subject, exploring everything from meat alternatives to packaging solutions.

This autumn, our Food & Drink Studio will also celebrate the season with everything from illuminating talks to delicious tastings.
 
Grow Your Own Mushrooms is an event hosted by sisters Jodie and Lorraine of Sussex-based Caley Brothers, where our guests will learn how to grow mushrooms at home, then enjoy a sit-down lunch featuring freshly harvested mushrooms. Or how about our Celebrating Truffle Supper Club at 45 Jermyn St.? Our renowned restaurant will pop up at the Food & Drink Studio for one night only, with a special dinner celebrating the almighty truffle.

Click here to find out more, including how to book tickets. https://lnkd.in/ezpe9TVu

#fungi #autumn #foodanddrink #foodie

We would like our 3rd Floor Cookshop Manager, Andrzej Trafimow (pictured centre wearing a tie), to take a bow this week.

He single-handedly persuaded us all to visit Poland soon, during his insightful (and fun) Breaking Bread session for staff. Not to mention themed food on offer shortly afterwards, and hot meals from Polish recipes at lunchtime for all to try. "We are very bad at promoting ourselves!" he said.

Taking us through Poland's cities, natural beauty spots, sites of historic interest, and of course food, he also paused to reflect on recent progress in his home country.

"The Baltic Coast has 500km of lovely beaches, and is very warm in summer. We have dunes, flatlands and approximately 7,000 Lakes too. Where I live there are 2,600 lakes, lots of marinas for cycling, but also facilities for camping.

The 13th-century Malbork Castle is the largest in the world and a UNESCO World Heritage Site. Built by the Teutonic Knights, the castle is a massive brick fortress that encloses three fortified castles, with 400 other castles in Poland too.

"These days Poland has a very modern face, its economy has been booming in recent years, and we are so proud of that. When Poland was behind the iron curtain in 1989 we were one of the poorest countries in the region, but now it's the sixth biggest economy in Europe."

"It's an ever-changing culture, and our tech industry is also booming. Many of the video games people play globally come out of Poland. In addition our capital Warsaw has many new buildings, with Microsoft, Google, NVidia and Intel all having a presence there now."

Andrzej also discussed All Saints day in November - '...where we visit the graves of our loved ones and light candles, so effectively our cemeteries light up at night' - Christmas (a massively popular time in Poland), Classical music (the world famous Chopin was Polish), and of course food.

Kicking off with Polish dumplings - "...which can be boiled, fried, baked and served with mashed potatoes, vegetables, goats cheese, mushrooms, sauerkraut, spinach and all kinds of meat too. Also you can have them sweet, with strawberries, cherries, cream and cinnamon - which makes a delicious warm dessert in winter, there is nothing better!"

"Soups are huge in Poland too - we have 400 different kinds, including sweet soups, made with strawberries and cherries, which are a favourite of the kids - and the dentists too!!

There is also a cold beetroot soup, which is made in Lithuania also...[and was served at lunch for Fortnum's people]. Other delicacies included potato blankets with Goulash and cream on top, stuffed cabbage with meat and rice, herring, Polish style gnocchi, donuts and apple pie...to name but a few."

And for some extra fun at the end of the session our colleagues Flavia and Esther bravely took on the challenge of the Polish tongue twisters!!

A huge thank you to Andrzej for his wonderful presentation.

#breakingbread #poland #foodie #culture #teamfortnums #facesoffortnums

Today we are announcing one of Fortnum's most exciting pop-ups yet, with Leeds-based dessert sensation GET BAKED®.
 
Our collaboration brings together their much-loved recipes with Fortnum's favourite flavours, including a new and exclusive Knickerbocker Glory Pie. What's not to like?

Famed for their signature ‘Bruce’ cake, GET BAKED will also debut a new signature recipe, Bruce’s even sweeter successor, ‘Bertha’, available exclusively at our ground floor Patisserie counter until the 24th August (before becoming available at GET BAKED). Bertha towers just as tall her predecessor Bruce with an impressive twenty-four indulgent layers of chocolate sponge, but instead of a dark chocolate ganache, the cake features a delicious blend of both dark and milk chocolate.
 
We're expecting many members of their fanbase in-store today, along with some new recruits, who've been signing up since August 5th to get their hands on Bertha before the store opens, and before stock sells out! Here;s a link to the event - running from Thursday to Saturday this week: https://lnkd.in/eHkKNQJc
 
Alongside GET BAKED’s new signature recipe, our pop up will offer a selection of much-loved treats, and a new version of their much-loved pie recipe, in an iconic Fortnum’s flavour: The Knickerbocker Glory. The Knickerbocker Glory was introduced to the UK by Fortnum’s post WW2 and was actually featured on the menu of our (then new) restaurant, The Soda Fountain (which is now destination restaurant 45 Jerymn St.). Through this latest food innovation, we promise to excite once more, by merging Fortnum’s storied history of pioneering food and drink, with the viral appeal of GET BAKED.

This limited-edition Knickerbocker Glory Pie is a decadent all-butter shortcrust baked with raspberry jam and vanilla cake, topped with vanilla and raspberry ganache, and finished with vanilla buttercream, chopped hazelnuts and a glacier cherry.
 
Founded by Rich Myers, GET BAKED has quickly become a trending name in the dessert world. It is known for its indulgent offerings and Rich’s signature dry, deadpan humour. Operating out of Headingley, Leeds, they serve up mouth-watering desserts in-store and nationwide via its online store. Of the new partnership with Fortnum & Mason, Rich said: “What an honour it is to be working closely with Fortnum’s — an institution with such iconic status. I’ve never been more excited in my life, and let me tell you, I’ve done some pretty exciting things. Phwoar.”
 
Our Trade Planning and Food & Drink Planning Manager, Anthony Wilson said: "Partnering with GET BAKED has been an incredible project bringing together two very different brands but with the same mission to deliver extraordinary and delicious food to their customers. I am extremely excited to see Bertha making her debut at Fortnum’s, alongside the exclusive Knickerbocker Glory Pie created just for us!"

#foodie #foodanddrink #getbaked #desserts #piccadilly

"Good Morning Fortnum's!"

Every fortnight our teams in Retail, Hospitality, Warehouse and Head Office gather for a face to face briefing, before our flagship store opens at 181 Piccadilly.

Today's bumper packed briefing included a trade and performance update from our Head of Retail James Blackbrough, followed by details of an exciting Foodhall activation coming soon...

GMF, as it's known, takes place on different floors of our building - and today our teams gathered on the 2nd floor near our Perfumery department, where we also heard about the relaunch of 1707, our in-house perfume brand (made in honour of our inaugural year).

Created by artisan perfumers in Grasse, the Noir, Lilas and Topaze fragrances are globally exclusive to Fortnum's. Bringing the past, present and future together in our new packaging, embossed with gold foil, each of the bottles feature Fortnum's clock motif on the caps. Scent strips were passed across the floor so that everyone in attendance could sample each fragrance. You can find out more here: https://lnkd.in/eerXikUA 

The biggest cheers of the day came as we celebrated our people as part of Fortnum's latest Quarterly Values Awards, with winners chosen from a high number of submissions across various categories. Today's awards were presented by our Chief Brand & Creative Officer Liz Darran, and Chief Operating & Innovation Officer Iain Robertson.

Our congratulations to our Head Chef in Hong Kong Daniel Fenner, Assistant Buyer Emily Parkinson, Logistics Manager Maciej Ziemianski, but also to the Maintenance Team, who were called out as our unsung heroes, for making everything happen behind the scenes.

If you'd like to find out more about joining Team Fortnum's please visit our Careers website, or search for 'fortnums careers' online.

#teamfortnums #facesoffortnums #perfumery #goodmorningfortnums #careers

🫖 Battle of the blends! 🫖 

Which extraordinary Fortnum’s tea are you choosing this #AfternoonTeaWeek?

Feel free to share your favourites below ⬇️ 

#FortnumsTea 
https://lnkd.in/dvHry7if

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William Fortnum

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