Launched in August 2017 by the London hamper masters, we take a look at The Cook Book Hamper by Fortnum and Mason. As you can tell from the name, the inspiration for this hamper came from The Cook Book: Fortnum and Mason written by Tom Parker Bowles.
Each of The Cook Book Hamper’s food products are used somewhere as ingredients in the recipe book. To complete the meal picture, there’s also tea, wines (including Blanc de Blancs) and some Madeira (fortified wine).
The Cook Book Hamper – list of contents
- The Fortnum’s Cook Book – available to buy separately
- Piccadilly Wholegrain Mustard
- Hot English Mustard, 175g Jar
- Hot Horseradish Sauce
- Beef Extract
- Redcurrant Savour, 225g
- Cornichons, 170g
- Piccadilly Piccalilli, 300g jar
- Royal Blend Tea, 250g Loose Leaf Caddy
- Fortnum’s Claret, Chateau Fongaban 70cl
- Fortnum’s Single Cask Madeira, Barbeito
- Fortnum’s Muscadet Sur Lie, Domaine Luneau
- Fortnum’s Blanc de Blancs Brut N.V, Hostomme Bottle
- Balsamic Vinegar 8 years Black 250ml
- Extra Virgin Olive Oil, 100ml
- Raspberry Preserve, 340g
- Strawberry Preserve, no.91, 340g
- Lemon Curd, no.103, 315g
- Spanish Orange Blossom Honey 280g
- Pale Lime Marmalade, no.81, 340g
- Farmed Scottish Smoked Salmon, 200g
- Traditional Potted Stilton, 350g
- Cave Aged Cheddar Wedge, 454g
- Potted Welsh Rarebit, 250g
- Foie Gras En Gelée, 100g
NB The Cook Book Hamper contents are subject to change
As an example, you could use the lemon curd in the hamper to make the marmalade and lemon curd crumpet topping. For the more adventurous, use the Cave Aged Cheddar to make Cheddar cheese and caramelised onion scones. To show how thoughtfully this hamper is put together, it includes Potted Welsh Rarebit in a beautiful blue and white potted jar. This ties with a sumptuous recipe in the book to make your own perfect Welsh rarebit time and again.
The Cook Book Hamper wines have been carefully selected from the Fortnum and Mason range. To cover all bases, there is a bottle each of red wine, white wine, sparkling wine and Madeira wine. Of particular note is the Fortnum’s Blanc de Blancs Brut (Hostomme) which makes an excellent apéritif.
The Cook Book Hamper price: £350
First launched in October 2016, this top-selling recipe book is a Sunday Times bestseller and comes beautifully bound in the signature Fortnum and Mason eau de nil colour.
However, style over substance this is not. The author respectfully doffs his cap to the traditions of the Piccadilly grocer whilst embracing the most contemporary food ideas. Moving from breakfast through to supper via afternoon tea and every other meal time in between, you finally arrive at cocktails. Each of the ten sections are filled with classic recipes, some with Fortnum and Mason stories relating to the ingredients. Who knew that the abdicated Edward VIII had Fortnum’s Craster kippers flown to his château in France each morning?