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Dalemain Marmalades Awards at Fortnum & Mason breakfast

Menu from a breakfast at Fortnum & Mason to announce the winner of the 2013 Dalemain World Marmalade Awards:

Double Gold Homemade Marmalade served in the Fruiterers’ Gold Cup accompanied by warmed crumpets and butter

Bloody Merry Marmalade (blood orange marmalade with vodka) by Dr Chong Yen Chung

Individual Cumberland sausage wheel served with Jane’s Marmalade

Thai Marmalade by Jane Maggs

Crêpes with crème fraîche, bananas and Fortnum & Mason Dark Lime Marmalade

Served with Fortmason Tea, Colombia Guayata coffee and orange juice

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Qin Xie
Qin Xie is a London based food, wine and travel journalist and trained chef. When not infiltrating Michelin restaurants as a kitchen tourist, she writes about food, drink and travel. Her work has appeared on Yahoo, FT, The Times and CNN. Her first cookbook, co-authored with YS Peng at Hunan Restaurant, is out March 2014. According to friends, her watch is always set to UTC -- ready for the next big adventure. In reality, she is happiest at the dinner table or by the sea.

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