When the enterprising William Fortnum first moved to London, he rented a room in Hugh Mason’s house, before starting work as footman to Queen Anne in 1707. The Royal Family insisted on having new candles every night to light the rooms in their palace. This meant that when they all went to bed, there were a lot of half-burned candles everywhere.
The used candles he promptly resold to ladies of the royal household for a tidy profit. Hugh Mason was Fortnum's landlord and Mason also had a grocer's shop in St James's Market. Having saved some money from his candle selling, Fortnum persuaded Mason that they should join together in the grocery business and the partnership was formed. They set up a shop called Fortnum and Mason, in Piccadilly.
Finding itself perfectly placed in London for travelers heading west, they set itself the task to capitalize on creating food that was easily portable for long distance journeys.
Fortnum & Mason began to cater for a grander clientele when William Fortnum’s grandson went into service under Queen Charlotte, and this affiliation with the royal household led to a surge in business.
During the Crimean War, Queen Victoria sent Fortnum's beef tea to Florence Nightingale to nourish her patients while the Red Cross sent out 500 Fortnum's Christmas puddings to troops during WWI.
Fortnum and Mason supplied Victorian high society with the food for events like the Ascot races and the Henley Regatta.
Fortnum & Mason
