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Fortnum & Mason will unveil its first ever cookbook next month.
The London luxury grocer, founded in 1707, describes the publication as ‘the perfect gift for any Fortnum’s devotee, inquisitive cook or genuine food lover’.
Written by author and food critic Tom Parker Bowles,‘The Fortnum’s Cook Book’ brings together breakfast, brunch, lunch and dinner recipes from all three centuries of the retailer’s history – including never-before-revealed recipes for its famous Scotch Eggs, Afternoon Tea Scones and Welsh Rarebit. Each recipe can be made with ingredients available in Fortnum & Mason’s food halls.
Tom Parker Bowles and Fortnum & Mason’s in-house archivist Dr Andrea Tanner will be in the cookshop department of the Piccadilly store on the evening of Wednesday October 19 for a discussion about all things food at Fortnum’s. There will also be live demonstrations of recipes from the book by Fortnum & Mason’s executive chef Sydney Aldridge.
Book signings with Tom will be held on: Friday October 7 from 4pm-6pm on the Lower Ground Floor of the Piccadilly store; Thursday October 27 from 10am-11am at the Fortnum & Mason Bar at Heathrow T5; and later that day from 5pm-7pm at Fortnum & Mason at St Pancras International station.
Cookbook author Tom Parker Bowles
