Fortnum & Mason


Fortnum’s flagship store is a must-visit foodie destination, and just as much attention is devoted to recruiting and developing talented people as it is to the food and drink itself


For 310 years, Fortnum’s has been in the business of pleasure. From the heart of London’s Piccadilly we’ve established ourselves as the home of joy-giving things, extraordinary experiences and the very finest produce. This is never more evident than in Fortnum’s six restaurants, bringing to life the variety of food, drink and experiences that have made us famous for centuries.


Our people Every restaurant has its own distinct style and personality while having two things in common: each delivers to our guests our signature sense of pleasure, and all boast teams of exceptional people that live by our values. Finding and developing talented


people have played as important a part as the food and drink itself. “Our success comes from our people,” says Simon Thompson, retail and hospitality director. “What makes us unique is our wide variety of restaurants, providing a range of opportunities for our people to develop. We have promoted 67 people in the past 12 months.”


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Our restaurants We have six restaurants in our flagship Piccadilly store: the sophisticated Diamond Jubilee Tea Salon and its award-winning afternoon tea; the acclaimed 45 Jermyn St, renowned for its seasonal menu; the Gallery restaurant, providing a taste of our Fortnum’s Food Hall; Café 181, our team restaurant and events production kitchen; our Ice-Cream Parlour, famed for its unique ice-cream flavours; and our popular wine bar for those interested in wine. Additionally we have restaurants in Heathrow Terminal 5 and St Pancras station, so there are plenty of opportunities to offer.


Your career Developing our people is central to the success of our teams, supported through training programmes or experience developed in-role. Our commitment to apprenticeships includes 26 apprentices across our restaurants. We provide regular tea training and currently employ a quarter of the UK’s existing tea sommeliers.


SHOWCASE


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