Fortnum & Mason opens experimental food studio at its London flagship


London department store Fortnum & Mason has refurbished the third floor at its 181 Piccadilly address to create an experiential hub dedicated to food and drink, which will open to the public later this week. 

On a mission to showcase every corner of the culinary world, the purpose-built Food and Drink Studio will play host to customer workshops, live cooking demonstrations and experimentation. Once it opens on 31 March, over 100 Fortnum’s chefs will use the multi-purpose kitchen to create, taste and master recipes, supplying the Piccadilly store with classics such as scotch eggs and beef Wellington. 

Boasting a programme of bookable events hosted by both emerging and established chefs from around the globe, customers can expect supper clubs, masterclasses, book launches, podcasts and conversations with experts from the world of food and drink. 

Also on site is Fortnum’s own copper vacuum still, Amalthea, where customers can choose to have a personalised small batch London Dry or Pink Gin distilled on-site, as well as a new Cook Shop with an expertly-curated edit of the finest ingredients, utensils and cookware, supported by a dedicated bookshop for the most passionate cooks to explore. 

Elsewhere, customers will find a new dedicated area for Fortnum’s iconic hamper range. The Fortnum’s team will be on hand to provide a bespoke consultation service and personalisation options, allowing customers to build their own luxury hampers featuring favourite Fortnum’s treats, including champagne, sparkling tea and Piccadilly gin.

fortnum and mason food studio

Fortnum & Mason CEO, Tom Athron, says: “Ever since William Fortnum met Hugh Mason and started a business, Fortnum & Mason have been in search of extraordinary new food and drink experiences, so it seems only natural to create a home dedicated to this search. 

“Set in the heart of 181 Piccadilly, the new third floor is an experiential space designed for sharing our knowledge of and love for food. It’s a space where all are welcome, to experiment and learn, craft and produce; where beginners are encouraged to participate in the joys of food and drink and where playing with food is absolutely encouraged.”


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