A 400g chocolate-coated sharing biscuit, biscuits made to go with gin and whisky, and a library that recommends your perfect biscuit are all part of the Biscuitorium, which opens at Fortnum & Mason’s Piccadilly store on 14 May 2026.
Dedicated entirely to biscuits, the space measures more than 200sqm on the mezzanine level of the ground floor and combines heritage recipes, new flavours and theatrical displays. Fortnum’s tins sit on vibrant stands, each with details of the biscuit’s flavour profile, diameter, taste and texture measures, suggested Fortnum’s tea pairing and ideal dunking time.
Find your biscuit
At The Biscuit Library, an interactive installation, visitors choose from 12 flavour profiles, including Buttery & Traditional, Dark & Decadent, and Gluten-Free & Vegan. Pressing the button for their preferred flavour lights up a recommended biscuit.
Beneath a ceiling mural painted by decorative artist Tess Newall, The Made in Piccadilly counter sells biscuits handcrafted at Fortnum & Mason by its pastry chefs, led by Executive Pastry Chef Roger Pizey. The sandwich biscuits include Oat & Ganache, Eton Mess and Chocolate, Peanuts & Caramel, with more flavours in development.
The Whoppalossus and biscuits for drinks
The Whoppalossus is described as the largest biscuit Fortnum’s has ever made: a chocolate-coated sharing biscuit weighing 400g and measuring 15.5cm in diameter, designed to be sliced or broken apart. Each flavour has two layers of buttery oat biscuit, filled with combinations such as Marshmallow & Salted Almond Caramel or Pistachio & Raspberry Marshmallow.
Fortnum’s first Biscuits for Drinks collection brings sweet and semi-sweet biscuits developed to pair with its drinks, drawing on classic flavour pairings and botanical ingredients. Yuzu & Pink Peppercorn Biscuits are made for gin, and Vanilla & Smoked Sea Salt Biscuits for whisky.
“At Fortnum’s, biscuits have always held a special place in our hearts. The Biscuitorium is a space where we can celebrate both our heritage and our curiosity for new ideas, from perfecting much-loved classics to introducing playful innovations. We wanted to create something truly immersive that invites customers to explore, discover and, most importantly, indulge in the very best of biscuit craftsmanship.”
Holly Warren, Biscuit Buyer at Fortnum & Mason
More than 70 flavours
The expanded collection runs to more than 70 biscuit flavours, from shortbreads and iced biscuits to Florentines and chocolate-enrobed products. Fortnum’s Musical Biscuit Tins, which play classical melodies as they reveal the treats inside, return, and new Selection Tins hold miniature versions of Fortnum’s biscuits in collectible designs inspired by the Piccadilly clock and archival characters.
Refillable tins let customers top up selected varieties with less packaging, which Fortnum & Mason estimates will save more than 100,000 tins from production. The full range is available in store and online from launch.
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