Guy's Hospital Chapel

Chalk Farm

Statue of Idrimi


Southwark Cathedral (part two)

Wembley Park

Southwark Cathedral (part one)

All Hallows by the Tower

Chelsea bridge (part two)

High Street Kensington

Double spout and bridge pottery vessel

Jack the Ripper walk (part one)

Golborne Road

St John's Wood

Piranesi vase

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Stilton and fig tart with walnut dressingThese elegant tarts are a light, but tasty alternative to sandwiches and would work well alongside a pot of Fortnum’s Afternoon Blend Tea. Serve just warm or cold and dress with sprigs of watercress and a punchy dressing peppered with toasted walnuts.
Welsh RarebitThis classic teatime treat is seasoned with a dash of Worcestershire sauce, paprika for warmth and Fortnum’s magnificent English mustard. Inspired by the classic pairing of cheese and nuts on a cheeseboard, we’ve served this of walnut bread, which makes a tasty base for the rich saucy topping.
Afternoon TeaA time-honoured tradition at Fortnum & Mason.
Served in the ST James’s restaurant, this wonderful afternoon ritual starts with a savoury treat. Royal Blend, Fortnum’s most popular tea, is a robust brew that makes a refreshing accompaniment to all the savoury bites, combining low-grown Flowery Pekoe from Ceylon and Assam. Earl Grey is another popular choice – the citrus notes of Bergamot complement any of the sandwiches, particularly Chicken with Tarragon Butter. When choosing teas to drink with your treats, follow the culinary flavour rule and match like with like; for example, the delicate taste of smoked salmon works well with smoky Lapsang Souchong. If you prefer a hot savoury, team the rich, lightly scented and nutty flavours of Fortnum’s Keemun Tea with Welsh rarebit.
Chicken with tarragon butterThe aromatic aniseed-like flavour of tarragon marries beautifully with a simple canvas such as roast chicken. These sandwiches are delicious as they are, or you can add another dimension to the flavour with a little of Fortnum’s supreme Game Relish.
Egg and cress sandwichesCreamy mayonnaise binding together egg and peppery cress is a delicious filling for nutty-flavoured seeded bread. These sandwiches are perfect with Fortnum’s Piccadilly Tea, which is a refreshing blend made from Ceylon that is usually served without milk, or even as an iced tea.
Smoked salmon and herb creme fraiche sandwichesA light dressing of crème fraîche, soft herbs and mustard adds an elegant twist to these delicious sandwiches.
Cucumber, cream cheese and dill sandwichesThe seasoning for these sandwiches is key. Use a splash of white wine vinegar with the cucumber and add a little ground white pepper to the cream-cheese mixture; the acidity heightens the flavor of the cucumber while the pepper provides a savoury edge to the cheese.
The sandwichTwo pieces of bread holding a sumptuous filling have developed over centuries into what we have today. In its most simple form, in medieval times, the essence of the open sandwich was born when thick slabs of stale bread would be used as trenchers or plates and the food piled on top. It wasn’t until the eighteenth century that the sandwich got its name, from the fourth Earl of Sandwich. He was playing a late-night game of cards, so the story goes, and to prevent his hands getting greasy he asked his valet to bring him slices of meat tucked between two pieces of bread.