Fortnum & Mason is opening a 'biscuitorium' this week - what you need to know about the immersive biscuit paradise

"From May 14 a new 'biscuitorium' with 70 flavours of biscuits is taking over the mezzanine level of its Fortnum & Mason 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."

"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."

A new biscuitorium opens at Fortnum & Mason’s Piccadilly store on May 14, occupying a 200 square metre mezzanine area. The interactive biscuit library features 12 flavour profiles with categories such as buttery and traditional, dark and decadent, and gluten-free and vegan. Elaborate displays provide details for each biscuit, including flavour profile, diameter, texture, ideal dunking time, and recommended tea pairing, alongside heritage recipes and new flavours. A “Made in Piccadilly” selection includes Oat & Ganache, Eton Mess, and Chocolate, Peanuts & Caramel. A 400g “Whoppalossus” sharing biscuit measures 15.5cm and comes in two flavours. There is also a range of sweet and semi-sweet biscuits shaped for dunking, including gin and dram pairings.

Read at Time Out London