Tower bridge (part one)

Stone sculpture of Shakti-Ganesha

Prince Regent

Sloane Square

St Mary-at-Lambeth

Kilburn Park

Hoa Hakananai’a

Tooting Beс

North Greenwich

St James's Park


Changing the Guard

Mold gold cape


Acton Town

News from our friends
Into the future
Elizabeth II HAS REIGNED in a world moving swiftly through political shifts, cultural change and technological advances. Traditional institutions of law, religion and politics have suffered loss of ...
Elizabeth II (1952 - )
Princess Elizabeth Alexandra Mary was born at 17 Bruton Street, London on 21 April 1926. A happy childhood was spent with her parents, the Duke and Duchess of York, and younger sister Margaret Rose. ...
Edward VIII and George VI (1936 - 1952)
Edward VIII (1936) Edward, Prince of Wales, eldest son of George V and Queen Mary, was known to the family as 'David'. Charming and informal, he was a popular prince, touring Britain and the empire, ...
George V (1910 - 1936)
Edward vii's eldest son Albert died at the age of 28, and so it was his second son, George, who followed him as king. George had learned the navy's traditions of duty and. Blue-eyed, blunt, and ...
House of Windsor
When Queen Victoria died in 1901, she left three generations of heirs. They, it was expected, would reign as monarchs of the House of Saxe-Coburg-Gotha. In fact, the name survived only 16 years. In ...
Most Popular
Peter Paul Rubens (1577-1640), Isabella BrantThis famous portrait drawing is of Rubens’ first wife, ...
The queen of vintage - Hilary ProctorThere's only one thing more fabulous than Hilary Pr...
Waterloo suicidesFor centuries people have been committing or attempting...
The Blues and RoyalsIn 1969 The Royal Horse Guards (The Blues) were amalgam...
London Oratory (Brompton Road)The Congregation of the Oratory was founded in Rome by ...
Clocks and watches - Martyn Stamp"1970s watches are very popular right now, whereas...
London bridge (part twelve)After the opening in 1836 of London Bridge station, the...
Guy's Hospital ChapelThe benefaction by which Thomas Guy founded the well-kn...
Mocha shortbread biscuitsThe principle here is the same as for classic shortbread – you need to work all the ingredients together to make a dough paste. The combination of dark chocolate and one of Fortnum’s finest ground coffees gives these little round biscuits a unique rich flavour.
FlorentinesThese caramelized biscuits are rich, fruited and studded with nuts, while the rice flour gives them bite. After baking, one side is bathed in a layer of dark chocolate which complements the sweet toffee flavor perfectly. They are best enjoyed on the day they are made.
Fortnum's classic shortbreadRice flour is the secret ingredient here - it gives the shortbread a wonderful crisp texture. Take care not to overwork the dough, otherwise the butter will become greasy and give an oily finish to the biscuit.
Macadamia and stem ginger cookiesThe combination of the two sugars makes these delicious biscuits crisp on the outside with a slightly chewy middle. The macadamia nuts add a rich flavour and texture and the ginger brings an exotic bite.
Rose biscuitsThese delicate biscuits, laced with rosewater and studded with crystallised rose petals, are as fragrant as a summer’s day.
Golden crunch biscuitsWe have added a pinch of ginger to the recipe for these biscuits; the flavour is very subtle but it is just enough to take the edge off their sweetness.
Jam biscuitsThese bite-sized treats filled with sweet jam have a lovely crumbly texture due to the addition of ground almonds and hazelnuts.
Cranberry and lemon sconesSour cranberries and zingy lemon combine in these sweet fruity scones to make a match made in heaven. A sprinkling of cinnamon gives them a pleasing warmth. The scones are best enjoyed freshly baked, preferably straight out of the oven, split and served spread with a little butter, but they can be stored for up to a day in an airtight container.
Montgomerys cheddar sconesA spike of English mustard brings out the sweet punchy flavour of Montgomery Cheddar. Serve the scones warm from the oven, spread with a little butter and filled with cress and extra grated cheese. They are best enjoyed freshly baked, but can be stored for up to a day in an airtight container.
SconesThese quick-to-make treats date from the 1500s and are originally from Scotland; oats were their mane ingredient and they were round and flat and cooked on a griddle rather than in the oven. Scones became a feature of afternoon tea when, in the early nineteenth century, Anna the Duchess of Bedford chose them as part of the ensemble of sweet treats she requested for her afternoon snack (see page 36). In this recipe buttermilk provides the lovely flavour and light texture. You can leave out the sugar if you prefer a savoury scone and add a pinch of salt with the flour instead. These scones are best enjoyed on the day they are baked, warm, straight out of the oven and served with clotted cream and jam, but can be stored for up to a day in an airtight container.