Autumn is the season for slow-cooked, comforting meals, making the most of the bountiful harvest of succulent root vegetables and wild garlic in season. There is something in the days before the winter chill sets in which evokes community gatherings and a spirit of sharing, which is exactly what Fortnum & Mason has drawn upon with an inaugural programme of events in its new Food & Drink Studio. Kicking-off this year, it encourages guests to explore the world of fungi, mushrooms and microorganisms through a series of masterclasses, panel discussions, and supper clubs.
