Fortnum & Mason

Our History

Since we were founded in 1707 by the enterprising Mr. Fortnum & Mr. Mason, we have worked tirelessly to create a shop that is positively brimming with new and exciting products and a name synonymous with the exceptional.

Fortnum’s ingenious idea for selling Queen Anne’s half used candle wax, at a profit, paved the way for the beginning of a respectable business. The rest, as they say, is grocery.

By joining us, you’ll be part of a passionate and ambitious team of people who are focused on creating original and joyful experiences, making the everyday special for our guests and customers.

In return, Fortnum & Mason offer exciting opportunities within a wholly unique and rewarding place to work.

Come Aboard

By joining us, you’ll become a custodian of our story, with the best seat in the house when it comes to watching it unfold.

You’ll experience a passion for one-of-a-kind people and one-of-a-kind products. You’ll build your knowledge as you become an expert in your own field.

Put simply, Fortnum’s is where the everyday becomes special. Not just for customers, but for you too.

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Benefits

When it comes to your career, there’s a lot to get your teeth into here at Fortnum’s.

To begin with, we’re committed to your development. We’re still a family business at heart, so there’s a feeling running throughout our offices, shop floors, restaurants and warehouses that the support you need is always on hand. And, because we’re a business full of passionate and knowledgeable specialists – with lots of areas of excellence – that support could prove invaluable when it comes to progressing in your role.

We’re just as big on rewards, too. When it comes to employee benefits, here’s just a taste of what we offer:

Discretionary bonus payment
Discount of up to 40% on our products
A highly subsidised restaurant for our people
Interest free travel loan
25% off at all Fortnum’s restaurants
Additional days of holiday, following milestone service (5 and 15 years)
Holiday day to enjoy on your birthday
Excellent pension with life assurance

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Meet Ieva Ungurytė

Events Coordinator

In August 2016 Ieva moved to London from Lithuania, having graduated from an Arts focused High School, where she studied acting. In 2020 she received her Bachelor’s Degree in Performing Arts, whilst working at Fortnum & Mason, in The Parlour restaurant at our headquarters in 181 Piccadilly.

Our team saw her passion and dedication immediately, and following a spell as a Head Waitress she joined our Events team in Hospitality.

“It really was a defining moment for me when I got a phone call saying I would be joining the events team. I was over the moon. I still am when I come in to the office every day. I really enjoy my role and my responsibilities, and I feel like I can represent the brand and build long-lasting relationships with our clients.”

Advice to job seekers? “I think people should consider joining us here at Fortnum’s, especially passionate people, who don’t necessarily know which path they are ready to take yet. Who knows, maybe you’ll start as a waiter, and you’ll discover something you are so passionate about. Maybe you’ll move to IT, or marketing, or events, you never know.”

Favourite Fortnum’s products? “Regarding Fortnum’s products, our Prosecco is a necessity for every special occasion. Also, Fortnum’s white truffle oil is amazing on salad!”

Meet Toby Toller

Finance Analyst

“My first role at Fortnum & Mason was as a Seasonal Sales Associate on the cheese counter of the lower ground foodhall in Piccadilly, which was meant to be just for Christmas. However, I fell for the brand, enjoyed the work I was doing and felt that I would have opportunities to progress – and here I am almost 8 years later. I was fortunate to get an opportunity as an Assistant Manager at our Somerset House pop-up, following which I managed the first floor in 181 Piccadilly, before spending two years as a Floor Manager, and four years as a Retail Manager in our flagship store. More recently I started a new role as a Business Reporting Analyst in the Commercial Finance team which is quite a transition, but I’m really enjoying it.

Before joining Fortnum’s, I was studying a Physics degree at Bristol. I grew up in London and my exposure to Fortnum’s before working here was buying occasional gifts for my Mum, and I had a few friends who worked here after leaving school. Away from work I play competitive croquet and backgammon, but also like activities such as sailing, mini-golf and tennis. I love live music and my favourite record label is a German one called Innervisions.

My favourite thing about Fortnum’s is the people and personalities here, specifically how everyone brings something different to the table, and their determination to drive improvement and growth. I love how much I have seen things change in the time I have been here. After 315 years there is still room for improvement and it’s possible to make a tangible difference. I am obsessed with Toffolossus biscuits and can often be spotted in the pasta queue at lunch time for my regular sausage and fennel. Food wise I tasted a lot of cheese while working on the counter, but my favourite food has to be a good pizza.”

Meet Prem Appadurai

Head Chef Heathrow T5

Head Chef at Heathrow Terminal 5, Ellan Prem Appadurai joined Fortnum & Mason in 2015.

Originally from Chennai in India, home of the world famous curry powder Madras, Prem worked in the Middle East previously, but also for both the Starwood Sheraton and Intercontinental group.

Unable to resist an offer from the world famous chef Albert Roux senior, he obtained a work permit to join the team at St James in Piccadilly in 2003. Previously he also worked at Harrods for five years where he received personal thanks from owner Mohamed Al-Fayed for his cooking.

Since joining the business, as well as supporting Fortnum’s presence at St Pancras international train station, Prem has worked on a Christmas cook book - Feast - that was sold in store, as well as featuring in Heathrow’s in-house magazine 'Taste'.

“I’ve always loved food, and love eating, I’m the foodie, and I’m the one who studied it at College in India, while everyone else in the family chose engineering and medical careers. I chose hospitality and food management. And it’s taken me on an amazing journey from India to the Middle East and now to London at Fortnum’s.”