Latest news with #Fortnum
Evening Standard
3 days ago
- Entertainment
- Evening Standard
Picnic season: from Fortnum & Mason to Tommy Banks, the best summer hampers for an alfresco afternoon
There are hampers and there are Fortnum's hampers, and you don't get much more impressive than the King of Picnics, which would be just the thing for Glyndebourne. It's pretty well got everything: a substantial pork pie, Scotch eggs (theirs are runny inside), smoked salmon, stilton and rich Dorset brie, bread, a little charcuterie, nibbles, a big carton of crisps, teacakes…I mean, even for the greedy, there's enough for eight. There's a bottle of Provencal rose and a house champagne. And it all comes in that lovely F&M wicker hamper. Otherwise, you could always settle for the cream tea selection, at £50. There's also an enormous Ultimate Picnic Hamper for £1,000, but you probably need a couple of footmen for that.
Gulf Today
13-05-2025
- General
- Gulf Today
Scotch eggs: Crispier than ever in the air fryer
'Scotch eggs were invented by Fortnum and Mason in 1738 for travellers heading west from London on train journeys,' says food writer and cookery school owner Katie Caldesi. 'Scotch eggs still make the perfect food-to-go today as they are robust and filling. I love to eat them with mustard, so I try to take this along with me, too. Add herbs if your sausagemeat doesn't already contain them.' Air fryer Scotch eggs Makes: 4 Ingredients: Extra-virgin olive oil 400g high-meat-content sausages or sausagemeat 2 tsp finely chopped fresh or dried rosemary 60g finely grated Parmesan, Grana Padano or Italian-style hard cheese 60g sesame seeds Pinch of chilli flakes (optional) 1 egg 4 soft-boiled eggs, cooled and peeled Method: 1. Spray or brush a crisper in the drawer generously with oil. Score a line down the sausages, if using, and peel away the skins. Put the sausages or sausagemeat into a bowl and roughly divide into four portions. 2. To prepare the coating, mix all the dry ingredients together in another bowl. Crack and beat the egg in another bowl. 3. Take one portion of the sausagemeat and flatten it in your hand to just larger than your palm. Take a boiled egg and put it on the meat. Curl your hand around it and press it into a ball shape so that the egg is evenly covered with the meat. Repeat with the other portions of sausagemeat and boiled eggs. Wash and dry your hands. 4. Using one hand, dip each sausage-covered egg into the beaten egg to coat and then drop it into the dry mixture. Use the other hand to tip the bowl from side to side to coat the wet ball. Use the same dry hand to roll it around so that it is evenly coated. Lay the Scotch egg on a large plate and then repeat with the remaining sausage-covered eggs. 5. The Scotch eggs are best double-dipped to create a thicker, crisper coating, so take each one and repeat the process above, returning them to the plate. 6. Spray with oil from the top and put them, spaced apart, oil-side down, on the crisper. Spray the tops with oil. 7. Air fry at 200C for seven minutes, or until richly golden brown. Turn the eggs and continue to cook for five to seven minutes until richly golden brown all over. 8. Remove from the drawer and serve straight away or allow to cool to room temperature. Store in the refrigerator for up to two days. The Independent
RTÉ News
30-04-2025
- RTÉ News
How to make Katie Caldesi's Scotch eggs in an air fryer
The ultimate picnic food. Ingredients "Scotch eggs were invented by Fortnum and Mason in 1738 for travellers heading west from London on train journeys," says food writer and cookery school owner Katie Caldesi. "Scotch eggs still make the perfect food-to-go today as they are robust and filling. I love to eat them with mustard, so I try to take this along with me, too. Add herbs if your sausagemeat doesn't already contain them." Air fryer Scotch eggs Ingredients: (Makes 4) Extra-virgin olive oil 400g high-meat-content sausages or sausagemeat 2tsps finely chopped fresh or dried rosemary 60g finely grated Parmesan, Grana Padano or Italian-style hard cheese 60g sesame seeds Pinch of chilli flakes (optional) 1 egg 4 soft-boiled eggs, cooled and peeled Method 1. Spray or brush a crisper in the drawer generously with oil. Score a line down the sausages, if using, and peel away the skins. Put the sausages or sausagemeat into a bowl and roughly divide into four portions. 2. To prepare the coating, mix all the dry ingredients together in another bowl. Crack and beat the egg in another bowl. 3. Take one portion of the sausagemeat and flatten it in your hand to just larger than your palm. Take a boiled egg and put it on the meat. Curl your hand around it and press it into a ball shape so that the egg is evenly covered with the meat. Repeat with the other portions of sausagemeat and boiled eggs. Wash and dry your hands. 4. Using one hand, dip each sausage-covered egg into the beaten egg to coat and then drop it into the dry mixture. Use the other hand to tip the bowl from side to side to coat the wet ball. Use the same dry hand to roll it around so that it is evenly coated. Lay the Scotch egg on a large plate and then repeat with the remaining sausage-covered eggs. 5. The Scotch eggs are best double-dipped to create a thicker, crisper coating, so take each one and repeat the process above, returning them to the plate. 6. Spray with oil from the top and put them, spaced apart, oil-side down, on the crisper. Spray the tops with oil. 7. Air fry at 200°C for seven minutes, or until richly golden brown. Turn the eggs and continue to cook for five to seven minutes until richly golden brown all over. 8. Remove from the drawer and serve straight away or allow to cool to room temperature. Store in the refrigerator for up to two days.
Spectator
22-04-2025
- Entertainment
- Spectator
With Roger Pizey, Head of Pastry at Fortnum and Mason
Roger Pizey is a baker, chef and one of the most influential pâtissiers in the UK. He started his culinary journey as an apprentice at La Gavroche under Albert Roux before taking on the role of head of pastry at Marco Pierre White's Harveys, during the time it achieved three Michelin stars. He has since worked at a number of London institutions and now serves as the head of pastry at Fortnum and Mason. On the podcast he tells Liv and Lara about childhood memories of Manchester tart, what he learnt from Albert Roux and Marco Pierre White, and why Fortnum's rose éclair is the perfect dessert. Photo credit: Michael Barrow
Telegraph
02-04-2025
- Business
- Telegraph
Fortnum & Mason warns of higher prices from Trump tariffs
Donald Trump's tariffs will push up prices for American shoppers, the boss of Fortnum & Mason has warned, as the US president prepares to introduce sweeping new levies on Wednesday. Tom Athron, the chief executive of the Royal grocer, said retailers were operating on 'wafer-thin margins' and so any new tariffs would 'feed through into prices'. He said: 'Ultimately it will be the consumer who pays. No one wins in a trade war. All that happens is that prices go up and productivity falls. I think it's really disappointing that we find ourselves in this situation.' Mr Athron comments did not relate to Fortnum & Mason in particular, and were a broader warning over the risk of trade tariffs. The company is not currently planning to push up prices in the UK or prices for items it exports, with Mr Athron saying it was 'too early to say' what the specific impact would be on the luxury grocer. Fortnum & Mason, which holds two Royal warrants, has recently been expanding into the US and Mr Athron said it remained 'a really important market for us, both welcoming visitors to our shops from the US as well as exporting directly to US customers in their market'. In 2023, the company unveiled plans to open its first warehouse in America stocked with popular British staples such as tea and jams. At the time, Mr Athron said Fortnum & Mason could even open a store in the US one day. The Fortnum boss said there were no plans to slow down growth in the US in light of the tariff threat, but suggested things could quickly change. 'Ask me again in six months' time,' he said. Mr Athron said he was 'playing a waiting game'. Mr Trump was promised to introduce blanket tariffs on foreign imports from Wednesday, dubbing it 'liberation day'. This will be on top of the $890bn (£690bn) worth of imports on specific goods, such as steel and aluminium, and on select countries, including China, that the US president has already announced. Jonathan Reynolds, Britain's Business Secretary, admitted on Tuesday that Britain was likely to be hit by the levies – which are expected to be around 20pc – after last-minute talks to secure an exemption failed. However, he suggested that the UK was in the 'best possible position of any country' to negotiate carve-outs after the tariffs are announced. Around 72pc of Americans are concerned about rising prices in the short term, according to polling. Mr Trump has insisted he is not concerned about tariffs stoking inflation. Over the weekend, he told NBC News that if foreign carmakers raised prices in response to new vehicle tariffs, then it would mean 'people are going to buy American-made cars – we have plenty'.
