Fortnum & Mason is set to open a dedicated biscuit paradise, the 'biscuitorium,' at its Piccadilly store from May 14. This 200 square metre wonderland will feature 70 biscuit flavours, an interactive biscuit library, and giant sharing biscuits.
What to Expect at the Biscuitorium
The mezzanine level of the historic department store will be transformed into an immersive biscuit experience. Visitors can explore a biscuit library with 12 flavour profiles, including 'buttery and traditional,' 'dark and decadent,' and 'gluten-free and vegan.' Each biscuit will be displayed with detailed information about its flavour profile, diameter, texture, ideal dunking time, and perfect tea pairing.
Heritage Recipes and New Flavours
Fortnum & Mason will share some of its heritage recipes alongside new creations. Executive pastry chef Roger Pizey, formerly of Marco Pierre White's three-Michelin-starred Harvey's restaurant, has developed a new 'Made in Piccadilly' selection. Flavours include Oat & Ganache, Eton Mess, and Chocolate, Peanuts & Caramel.
The Giant Whoppalossus Biscuit
Among the highlights is the 400g 'Whoppalossus' sharing biscuit, measuring 15.5cm in diameter—the largest biscuit ever made by the store. It comes in two flavours: Marshmallow & Salted Almond Caramel or Pistachio & Raspberry Marshmallow.
Booze-Pairing Biscuits
A new range of sweet and semi-sweet biscuits designed to pair with alcoholic drinks will also be available. Shaped for dunking, the range includes Yuzu & Pink Peppercorn Biscuits to pair with gin and Vanilla & Smoked Sea Salt Biscuits for whisky lovers.
The Biscuitorium launches on Thursday, May 14, at Fortnum & Mason Piccadilly. The full range will also be available for purchase online.
