Summer is Served at Fortnum’s ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏
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A serving of summer
Picnicking with
Gill Meller
For the next leg of our Summer is Served series, we joined acclaimed chef and writer (not to mention sailor, gardener and beekeeper) Gill Meller to talk all things picnic.
Renowned throughout the food world both for his time as head chef at Hugh Fearnley-Whittingstall's River Cottage and for his best-selling cookbook Gather, Gill joined us to share his summertime Fortnum’s favourites, his most-cherished memories from the sunniest season, and a few pearls of his finest picnicking wisdom - because as Gill himself so accurately puts it, “everything seems to taste better outdoors.”
So, let’s dig in, shall we?
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“The first time I grilled duck breasts on an open fire was at the height of summer, in a beautiful old walled garden in southern France. We cooked them that evening under the fig tree, surrounded by the hum of cicadas. It’s a powerful memory that comes back to me every time I enjoy good food on a warm summer's day."
- Gill Meller
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