Fortnum & Mason announces autumn food and drink events lineup
Fortnum & Mason has announced a series of food and drink events to take place at its Piccadilly flagship store in London this autumn. Throughout September and October there will be plenty of excuses to visit the luxury food destination, among them workshops and supper clubs focused on sustainable practices, plant-based patisserie and traditional culinary techniques. Organised as part of the retailer’s Food & Drink Studio programme, they will feature a number of notable chefs and gastronomy experts.
On Thursday 18th September, from 6.30pm till 9pm, Fortnum & Mason will host a one-night-only Seafood Supper Club in collaboration with Masaki Sugisaki (executive chef at Dinings SW3) and Disco Scallops, a technology collective known for using LED lights to attract scallops. The evening will showcase a menu that highlights sustainable seafood practices and zero-waste cooking with “innovative and ocean-friendly dishes”.
A butter-free pastry masterclass led by award-winning pastry chef Philip Khoury is scheduled for Wednesday 8th October, from 6.30 to 8.30pm. Khoury, whose book A New Way to Bake won the Fortnum & Mason Best Debut Cookery Book Award, will guide attendees through techniques to adapt classic pastries using plant-based ingredients. The session coincides with National Vegetarian Week. Organisers promise “an intimate masterclass, where he will be teaching guests how to reinvent classic pastries to be plant-based.”
On Saturday 25th October, from 10am to 2pm, Dr Vanessa Kimbell will lead a sourdough deep-dive focused on the links between sustainable farming, gut health and breadmaking. Kimbell, who specialises in nutritional science and botanical flour development, will teach participants how to make sourdough flatbread. The ticket also includes a copy of her book 10 Minute Sourdough, a bag of Diversity flour and a sourdough starter to take home.
Finally, a pumpkin carving workshop will take place on Sunday 26th October, from 11.30am to 2.30pm, hosted by Saskia Jiggens. The session aims to revive traditional carving methods using edible squash varieties, addressing concerns about food waste associated with decorative pumpkins. Attendees will also have the opportunity to sample dishes made from the same types of squash.
Food Desk
For further information about the Food & Drink Studio programme at Fortnum & Mason, visit the store’s website here.
To book tickets for the Seafood Supper Club with Masaki Sugusaki, visit here.
To book tickets for the butter-free pastry masterclass with Philip Khoury, visit here.
To book tickets for the sourdough master class with Vanessa Kimbell, visit here.
To book tickets for the pumpkin carving workshop, visit here.
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