Earlier this month guests including HRH the Duchess of Cornwall, Claudia Winkleman, Tess Daly and Hugh Bonneville gathered in the Diamond Jubilee Tea Salon at Fortnum & Mason to celebrate the launch of Fortnum’s first ever cookbook.The book’s author Tom Parker Bowles celebrated with Fortnum’s CEO Ewan Venters and Chairman Kate Hobhouse at the launch party, amongst guests Angela Hartnett, Jasmine and Melissa Hemsley, Kelly Hoppen and Pierre Koffmann. Attendees enjoyed bite sized samples of recipes from the Cook Book including; Braised Ox Cheek, Potted Rabbit with Cornichons, Lobster Drumkilbo, Stilton & Blueberry Scones and a host of Afternoon Tea cakes to finish. A Scotch Egg station with an assortment of Scotch Eggs gave a nod to Fortnum’s rich food history as inventors of the savoury snack. Guests toasted speeches with Fortnum’s Blanc De Blancs Champagne, with Martini and Negroni Cocktails also served. Fortnum & Mason has redrawn Britain’s culinary map for more than three centuries. And now, for the first time, the iconic British store is letting the public into the secrets of producing the highest quality food and drink by launching ‘Fortnum & Mason, The Cook Book’. This ground-breaking book features famous recipes from across the 300-year history of Fortnum’s, and is written by the esteemed food writer, Tom Parker Bowles, who tells the story of how some of the dishes Fortnum’s made famous came into being. It is a fresh, comprehensive recipe book, which successfully combines the traditional with the contemporary.
Fortnum & Mason, 181 Piccadilly, London W1A 1ER