Fortnum & Mason launches Do It Yourself spring workshops celebrating hands-on culinary skills and sustainability

Fortnum & Mason has announced a new spring programme titled Do It Yourself, running from March to May this year at its Food & Drink Studio on the third floor of the Piccadilly store. The series will feature a range of hands-on culinary workshops and masterclasses, aiming to encourage participants to engage in the craft of making food from scratch. The events will be led by a diverse group of chefs, authors and food industry figures, including Kenji Morimoto, Max Halley, Uyen Luu and more.

The programme includes a variety of classes, each focused on a different cuisine or culinary skill. Highlights include a lamb butchery masterclass on 8^th March (coinciding with National Butchers’ Week), where attendees will learn to prepare a lamb noisette under the guidance of Fortnum’s in-house experts. Participants will be taught how to bone, stuff, roll and tie the cut, and will take home their prepared lamb for cooking.

On 26^th March, Vietnamese cook and author Uyen Luu will host a supper club, teaching guests to assemble and personalise traditional Vietnamese dishes, such as broths, noodles and pickles. Luu will introduce each course with personal anecdotes about her heritage. 

Chef and author Kenji Morimoto is scheduled to lead a pickling masterclass on 1^st April, following the publication of his cookbook, Ferment. Morimoto will instruct attendees on various pickling techniques and flavour profiles, with guests sampling a selection of prepared dishes.

Other events in the series include a chocolate truffle workshop for young adults with Edd Kimber, winner of the first series of The Great British Bake Off, on 3^rd April. There’s an empanada masterclass with Ana Ortiz on 16^th April, and and a foraging and seasonal supper club with grower and author Poppy Okotcha on 19^th May. Okotcha’s session, held in collaboration with The Future of Food Festival, will cover responsible foraging and how to incorporate wild ingredients into everyday meals. Max Halley, known for his sandwich shop and cookbooks, will lead a sausage-making and cooking class on 21^st May. He will also introduce his latest book, Cooking with Sausages, and provide a live demonstration. The programme concludes with a baklava and dolma workshop led by Turkish cookery author Özlem Warren on 27^th May.

According to organisers, the events are intended to balance time-honoured culinary skills with modern approaches to sustainability and responsible sourcing. “The series will shine a light on the joy, flavour and satisfaction that comes from rolling up your sleeves and making it yourself, championing hands-on craftsmanship and everyday creativity,” the team says.

Food Desk

The spring programme takes place from March until May 2026 at the Food & Drink Studio at Fortnum & Mason, 181 Piccadilly, London W1A 1ER. For further information or to book tickets, visit here.