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Christmas in the capital is incomplete without a trip to Fortnum & Mason. This year Fortnum’s are inviting guests to herald in Christmas by sipping fizz and savouring scones in the decked out Diamond Jubilee Tea Salon. Indulge in the most wonderful time of the year with the limited-edition Festive Afternoon Tea.

Served every day, the new menus celebrate the joys of the season through inventive takes on quintessential British flavours, whilst the tea salon has been decorated in full Fortnum’s finery. Christmas trees glitter with baubles and teapots; foliage adorns the walls and lampshades; and a giant, golden teapot welcomes guests at the entrance as Carols are played on the piano.

Executive Head of Pastry, Roger Pizey, and a brigade of skilled pastry chefs, have ensured there is something for everyone. This includes vegetarian and vegan menus, made without dairy and gluten, a dedicated Savoury Tea and even traditional High Tea – all given that festive twist.

The classic Christmas menu begins with delicate finger sandwiches of Coronation chicken, Cotswold Legbar egg mayonnaise, Suffolk cured ham with English mustard and Cucumber with mint cream cheese, and Smoked trout with dill. Freshly baked Scones follow, served with Fortnum’s strawberry & Champagne and Wild Blueberry preserves, and Somerset clotted cream.

Offering a true taste of Fortnum’s at teatime, each intricate cake or pastry celebrates yuletide flavours and traditions. At Christmastime during the Great War, Fortnum’s sent a taste of home to thousands of men and women serving in France and beyond, like boiled sweets, tinned fruit cake, and chocolates. This history is reflected in the cake trolley today, with Cranberry and orange Christmas cake; the Ginger loaf and the Christmas Wreath pastry laced with cherry and chocolate.

Usually served in the early evening, High Tea is the perfect treat for pre-theatre dining or post-Christmas shopping. Guests can choose from a selection of delicious hot dishes, instead of finger sandwiches, including Victoria Lobster omelette with truffle; Wild mushroom and Boudin Blanc scotch egg; and Venison wellington.

The innovative Savoury menu is a showcase in afternoon tea artistry, with elevated and intricate options for the less sweet-toothed among us. Seasonal scones are served with chive cream cheese and Fortnum’s Redcurrant and port jelly; followed by a savoury pastry selection of Oeufs Drumkilbo; Beetroot and goats curd Éclair; Duck parfait and macerated cherries; and Brie and truffle mousse.

Famed the world over for their unparalleled tea drinking experience, Fortnum & Mason’s green and black Christmas teas do not disappoint, each infused with delicate spices. Alternatively, seasonal serves offer a twist on classics, such as The Festive Negroni, infused with Fortnum’s Chai; or the Twinkle, a light, sparkling cocktail of Vodka, St Germain and Blanc de Blancs.

For further information, please contact Harriet on

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