Fortnum & Mason

The Curated By: Nadiya Hussain Eid Celebration Hamper. A collaboration between two of the most beloved names in British food, this joyful hamper – curated by Nadiya Hussain and Fortnum & Mason – is a celebration of food's extraordinary power to unite, and a delicious reminder of the enduring joy that awaits when new friends and old traditions combine. Our thanks to Nadiya, who said: ‘What we eat during the holy month of Ramadhan is so important - it is this month that binds families, holding us together through faith, worship, dedication and the meal we share at the end of another day. After not having not eaten from sunrise, what I lay on the table at sunset really matters to me. It has to be nutritious, filling and, most of all, it has to be delicious. From my table and my family, to you and yours: I hope that this delicious selection I have curated from Fortnum & Mason helps us all to celebrate that tradition.’ To find out more on this limited edition hamper, go to our website, here: https://lnkd.in/evrmd33B #Fortnums #NadiyaHussain #Collaborations #Hampers #Eid

‘A Pie is deemed to be a filling wholly encased in pastry and baked’... but don't take our word for it! Our 'I Love You' Pie and our Pork, Chicken & Ham Pie, were both awarded Gold at this year's British Pie Awards, celebrating the dedication and skill that goes into every bite! The British Pie is one of the icons of the nation's cuisine, and makes an important contribution to international cuisine, so we were delighted to be recognised this year. The British Pie Awards are a national celebration of British Pies in all their varieties and have been running since 2009 - held in Melton Mowbray, the rural capital of food, and hosted by the Melton Mowbray Pork Pie Association. Our thanks to everyone involved in bringing these iconic pies to life for Fortnum's customers. #ILoveYou #Pies #teamFortnums #extraordinaryfood #foodie

Recently we spoke to two members of our Executive Team - Alexandra Buxton and Liz Darran - about leadership, role models, and the importance of supporting both young women, and men, in the future. Liz said: I started my career in advertising and my first Managing Director was an early role model for strong female leadership. I also worked for the wonderful Debbie Klein for many years who was a campaigner for gender diversity in senior positions and published a study on women in advertising which found that compared to FTSE 100 Companies, women in advertising were more likely to reach a board or executive position. My personal experience was of an industry full of promise for a young woman to build a career, and I always felt supported, recognised and respected. Since then I’ve been hardwired to look for businesses like Fortnum’s, that clearly understand that gender balance and equality leads to better work and improved performance. How can women in leadership make a difference and help to support others? We have to continue to build a strong pipeline of leaders across the board – young people need to see strong role models at the top of their business, succeeding and getting equal recognition. It’s incumbent on all businesses to ask themselves whether they are doing all they can to attract the broadest range of talent. I mentor a number of young women and learn just as much from them as I hope they do from me, but as a mother of two boys I’m equally interested in the long-term trajectory for young men. A recent report from the Centre for Social Justice warns of a social crisis for young men in the UK who are earning less than their female counterparts for the first time, and facing far worse outcomes in education and beyond. As ever, balance is everything – at Fortnum’s we see that positive action on all types of diversity and social mobility creates more engaged, more effective, and ultimately happier teams. Alexandra added: "Various women have been instrumental to my career to date, but two come to mind: Ina De, who is now Vice Chairman of J.P.Morgan, who was a brilliant role model for me when I worked there, and the late Catherine French, who was chief of staff to the CEO of Barclays UK. They both inspired me with their kindness and approachability, paired with a fierce intellect and mastery of their roles. Since I left university so many leaders have believed in my capacity to learn and deliver positive change with others, encouraging me to be creative and brave, and to not be fearful of the unknown. The opportunities for women in the workplace have changed radically over this time too. In an ever-more changing world, I would love to pass the baton on, and support those entering the world of work now. Particularly those who have untapped talent. Everyone deserves the chance to fly, and to achieve their dreams. Great to have you both on Team Fortnum's! #IWD #careers #leadership #facesofFortnums #teamFortnums #GenderEquality

Last month Sally Abe was the latest guest chef for our Food Behind the Pages Supper Club series. Included in CODE’s “100 Most Influential Women in Hospitality” in 2022, Sally is a celebrated chef who is currently at the helm of The Pem restaurant at the Conrad London St James Hotel. She has also been acclaimed for reimagining British classics with local ingredients - which she served up for guests in our Food & Drink Studio. Ahead of International Women's Day, in this short clip Sally shares her thoughts on women in the hospitality industry. Her new book: A Woman's Place is in the Kitchen, follows her journey from being a young girl in the Midlands to becoming one of the most successful fine-dining chefs working today. Our thanks to Sally for spending time with us this spring, and for this inclusive message to women in the industry. #IWD #equality #IWD2025 #hospitalitycareers #womeninfood

Dancing Dragontail vs Office building conversions. How do you know you're on the right career path?? ? Recently we caught up with Adam Smart...whose life could have taken a completely different turn, before he found his natural home at Fortnum's... ? Adam works on the 3rd Floor at 181 Piccadilly, as a Distillery Operative and Sales Associate. This is his story... ? Where does the interest in distilling come from?? ? "At University I was doing 3D design - spatial and interior - before I went to work in architecture practices designing home extensions, made in 3D artwork. I then spent 2 years designing buildings, but also conversions of office buildings. I've always been a creative person, so I took a step away to re-focus, travelling around Europe and parts of America, meeting some distillers along the way." ? Was this just happenstance? "Yes it was. I met two guys in Germany while I was hosteling - they were on a work trip - and I thought what they did was really interesting. My Mum has always been a Gin enthusiast, and we'd gifted each other different varieties in the past. My interest was piqued further by chatting to people in the industry, and how passionate they were about it." ? Did you need to re-train? "I looked extensively in my local area, and joined the Gin Kitchen in Surrey. I learned so much on the job, pretty much everything in fact." ? Golden rules for distilling? "Balance. Curiosity. We created a gin with kelp for the Ellen MacArthur Foundation event recently, hence the sea theme. It was all about things from the earth, such as kelp, apples, pine needles, those things that were natural, fresh and green." ? What's the secret? "It's about building on your core botanicals, but flipping it to make things fresh and fun. Juniper is the main ingredient and predominant flavour, and then coriander and angelica root completes the core triplet. Those are in most gins, but also Orris and liquorice roots, and always the citrus flavour of orange and lemon peel. Peppercorns too. ? A lot of it is trial and error sometimes, but I also have recipe books. There's a flavour thesaurus. It can help to know that specific flavours work with certain other elements. You don't want two flavours that will clash, you want them to be complimentary and in harmony." ? Do you have a favourite gin? "Pistachio was a particular favourite recently. I like gins that hold memories too, I picked up one in Norway that I hold in high regard. A Portuguese bottle I like, called Gint Rubro Over Proof Gin. The owner uses fig tree bark because as a child he used to sit under his grandfather's fig tree, and the smell really reminded him of those times. Stories are important." ? First ever bottle you made? "Dancing Dragontail, with cardamom flavours..." ? And the future? ? "We are working on some gin masterclasses, where customers could have an interactive session and make their own gin." ? We'll drink to that Adam! ? #drinksindustry #teamFortnums #facesofFortnums #retailcareers

?? Our thanks to everyone who attended the Academy of Chocolate Awards Ceremony, held in our Food & Drink Studio this week, including guests who flew in from all over the world. You can watch the Academy's fabulous visual summary of the evening here. ?? Taking their place alongside chocolate professionals from the UK, chocolate brands and winners from Hungary, Nicaragua, Netherlands, Norway, Ukraine, the United States and Switzerland joined us for a fantastic celebration of the chocolate industry in all its delicious glory! ?? Hosted by our expert Cherrie Lo 盧曉婷 - Board Member and Grand Jury at Academy of Chocolate - and attended by our Chief Commercial Officer Rupert Thomas, Gold Awards were presented, as guests in attendance enjoyed our winners' speeches, as champagne, Sparkling Tea and canapés from Fortnum & Mason were served throughout the evening. Rupert said: "What a joy it was to be able to celebrate some of the great artisans; delicious chocolate, endearing stories and their utter passion for chocolate!” ? Cherrie added: "I can’t think of a better place than Fortnum’s to celebrate the achievement of incredible chocolate talents from around the world. Thank you for the tremendous support! Sharing our passion for Chocolate with fellow guests made for a truly heavenly evening. Moments like these inspire the craft chocolate industry to push boundaries and create even finer, more exceptional chocolates." ?? Guests also explored the Chocolate Tasting Table, which showcased many of the best award-winning creations from around the world. Celebrations continued afterwards in nearby Piccadilly. A delicious time was had by all! Our thanks to Sonya & Robin Metzler, and Edith Addae for the photography, and the Academy for their film. #chocolate #fortnums #awards #foodie #extraordinaryfood

Travelling the globe, ascending Mount Everest, cited by Charles Dickens, and pawed by Paddington Bear... our hampers have always taken customers on some truly fabulous journeys! Listen in to our latest Tales From The Archive ?? to get just a flavour of their history, mystery and the who-what-why of Fortnum’s Hampers. Thanks to our social team Daisy, Alice and Cat, and Louise for her fabulous narration once more. #Hamper #History #Archive #Fortnums?

Last week saw the latest instalment of our Breaking Bread presentation series, by our people on the shop floor. Lorenzo Gabini, our Graphic Designer & Artworker from Fortnum's Marketing & Online team shared his story, featuring three case studies on Italian culture, food and society. He story began with a clip from the 1960s Italian movie - 'Fumo di Londra' - which translates as 'London's Smoke', and stars Alberto Sordi, an icon of Italian comedy. In the clip two characters emerge from our 181 Piccadilly flagship store in bowler hats, which was both nostalgic and fun for those in attendance. Lorenzo then took us through the invention of The Colomba Cake, its unique shape and taste was created by Motta from the 1930s onwards, who were the first Panettone producers, and wanted to conquer the Easter seasonal market. He also shared thoughts on family values, and the tradition from his childhood of homemade birthday cakes in Italy, where "you celebrate bonds of friendship." And where the making of the cake, "is a collective enterprise, with moments of connection...Birthday cakes embody the Italian idea of family as a very strong unit, where everyone is there to support each other." And finally Lorenzo shared 'Food as spectacle: the Trionfo da Tavola' - "a type of centre-piece for very grand occasions. It is placed in the middle of the table, and is made to make a statement." Example imagery he shared from the time of the Renaissance, showed centre-pieces that were made from food - in particular sugar. In summary, he said: "...food is never just food, it can play a variety of roles - from product innovation to rituals of belonging and displays of power. So let's keep being passionate, but also critical about food, because it always has a story to tell." Thank you for sharing yours with us Lorenzo. #teamFortnums #facesofFortnums #BreakingBread #fortnums #culture #food

Liana loves wine, but also loves people, life and great conversation. Growing up in South Korea with five sisters and a brother, she discovered her passion for hospitality and communication in her mother's kitchen. Her natural curiosity for languages led her to master Japanese with distinction as a student. She also has knowledge of Malay, Thai, Chinese and Italian dialects. Her journey into the world of wine was unexpected, but deeply rewarding. "When I was working at a bakery in Chelsea, I would always visit the wine shop next door after my shift. I loved talking to the sommelier and learning about different wines. Over time we became friends, and one day he said, 'Liana, why don't you work here?' That simple conversation changed everything. My wine journey officially began in 2018." When Liana heard that Fortum & Mason was looking for Christmas staff, she visited the store and was captivated by its British history and heritage. She knew she wanted to be part of it. "I got the job and I was thrilled." Her love for hospitality and service was shaped by experiences in different parts of the world. In Japan, she initially wanted to become a tour guide but instead became an interpreter, deepening her connection to their language and culture. In Malaysia, she briefly worked at a hotel before taking on a new challenge - starting her own business. She founded Liana Management Services, gaining valuable experience in leadership, customer relations, and business operations. Liana is also a certified Korean cuisine chef. She is always thinking about Asian food and wine pairings, exploring how flavours complement each other. This to her hosting pop-up events in Seoul, where she curated menus that paired her dishes with carefully selected wines. Her passion for wine also takes her to wine regions across the world, including Italy, France, Spain, Portugal, and even Japan, as she is always eager to learn more about different grapes and winemaking techniques. She recently visited Mount Etna in Sicily, where local grapes like Nerello Mascalese and Nerello Cappuccio thrive in the volcanic soil there. She believes those experiences with fine wines has also helped her build strong relationships with customers. “I’ve tasted Chateau Petrus 2011, and I have a 2019 bottle at home, waiting for a special occasion. This kind of knowledge gives me confidence when recommending wines to our customers. To me it’s always about understanding the story behind the wine and sharing that passion." So does she have a favorite wine? “Yes. That’s an easy one for me - Burgundy’s Pinot Noir, especially Gevrey-Chambertin. It’s elegant, complex, and full of character.” In fact, Liana’s love for Pinot Noir is so well known that she’s even earned the nickname Pinot Noir! Wine, customers, and great pairings—this is what makes Liana truly happy. Great to have you on Team Fortnum’s Liana. #facesofFortnums #teamfortnums #retailcareers #customerservice #wine

Good morning ?? (from) Fortnum’s! And congratulations to our Ground floor tea & coffee retail team, who were hugely deserving winners of a Values award yesterday. Presented by our CEO Tom Athron during a pre-store opening briefing, Fortnum’s Quarterly Values Awards celebrate the best of our people and teams. As?Tom said of the team yesterday, it is “full of exceptional passionate people, who are always going the extra mile.” Congratulations also go to our other three deserving Values Award winners, in London and Hong Kong, Amy Innes, Katia Krendel and Wing Cheung. Our teams were also joined yesterday by Brownrigg’s David Gibson (pictured here with our Director of Buying Jo Newton) & Jorge Perez Martin, who have a 2025 residency on Fortnum’s first floor - following their 2024 showcase. Specialising in antiques and decorative pieces spanning the early 17th to mid-20th centuries, they have spent nearly 30 years sourcing pieces that reimagine interiors with fresh, distinctive charm. Based in Tetbury in the west of England, David expressed his excitement about the collaboration with Fortnum’s. “We have a shop but it has significantly less footfall than Fortnum & Mason. To be here is so exciting and buzzy, but we hope it also mixes up the experience in store for your customers.” He added, “…we know that some of your customers might very well be looking for that special packet of biscuits or a unique tin of tea, but they also want their homes to look beautiful - so we will always keep this space looking its best. In fact Lorna from the Fortnum’s team was up here earlier with a feather duster, so she’s definitely part of team Brownrigg now!” Our thanks to everyone involved yesterday, and to all of our Values Award winners and nominees once more. #teamfortnums #values #antiques #retailcareers