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If your idea of an ideal afternoon is sitting on the sofa with a steaming cuppa and a packet of biccies practicing the perfect dunk, we have good news. Posh department store Fortnum & Mason is about to debut a 200 square metre wonderland dedicated to disks of crumbly goodness. From May 14 a new ‘biscuitorium’ with 70 flavours of biscuits is taking over the mezzanine level of its Piccadilly store’s ground floor.
We can expect an interactive biscuit library with 12 different flavour profiles, where you’ll be able to select from categories like ‘buttery and traditional’, ‘dark and decadent’ and ‘gluten-free and vegan’.
Fortnum’s will be divulging some of its heritage recipes, as well as new flavours, through elaborate displays which tell you everything you need to know about each bic: its flavour profile, diameter, texture, ideal dunking time and the perfect tea pairing.
Executive pastry chef Roger Pizey – who made a name for himself in the ’90s as the pastry chef at Marco Pierre White’s Harvey’s restaurant when it was awarded three Michelin stars – has whipped up a new ‘Made in Piccadilly’ selection. Oat & Ganache, Eton Mess and Chocolate, Peanuts & Caramel will be among the flavours available at the counter.
If that wasn’t decadent enough, also among the many baked wonders will be 400g ‘Whoppalossus’ sharing biscuit. Unsurprisingly, this gargantuan treat – measuring 15.5cm in diameter – will be the biggest biccy ever made by the bougie department store. It comes in two flavours: Marshmallow & Salted Almond Caramel or Pistachio & Raspberry Marshmallow.
There’s also a new range of sweet and semi-sweet biscuits designed to pair with booze. Shaped for dunking, the range includes varieties like Yuzu & Pink Peppercorn Biscuits to pair with gin and Vanilla & Smoked Sea Salt Biscuits designed for lovers of a wee dram.
The new Biscuitorium launches on Thursday May 14 at Fortnum & Mason Piccadilly. If you can’t make it down there, the full range will also be available to purchase online.
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