Fortnum & Mason has named the 15 winners of its 2026 Fortnum & Makers Open Call, with the selected British food and drink producers set to land on the retailer’s Piccadilly shelves later this month.

The annual initiative, which searches for emerging independent food and drink talent from across the UK, attracted more than 450 submissions this year.

Fortnum & Mason said the 2026 brief focused not only on taste and craft, but also on products designed to support a more balanced way of living, while still carrying the retailer’s signature sense of indulgence.

The winners were judged on originality, sustainability, quality, provenance and innovation. A final shortlist was invited to Fortnum & Mason’s Piccadilly store to present their products to its buying team.

The 15 selected makers will now be stocked in-store from 29 June 2026. They will also be given the opportunity to meet customers through tastings and storytelling sessions in the retailer’s Food & Drink Studio, while their products will be showcased in Fortnum & Mason’s windows.

Fortnum & Mason director of buying for food, wine and spirits Liz Morgan said the Open Call had once again revealed “an extraordinary breadth of talent”.

“The makers we’ve selected bring with them not only remarkable craftsmanship and flavour, but a fresh perspective on how we eat and live today,” she said.

“We’re delighted to welcome them to Fortnum’s and to share their stories with our customers.”

This year’s winners include West Sussex-based RAG Nordic Bakery, which produces Scandinavian-inspired rye breads and seeded crackers using wholegrain flours, kefir and treacle, and The Tuck Company, a Putney-founded children’s snack brand making nut-free, gluten-free and dairy-free products.

Wellbeing-focused brands also feature heavily in the line-up. INDI Supplements offers plant-powered snacks and supplements targeting gut health, focus and energy, while TEFFIE uses the ancient Ethiopian grain teff in its small-batch snacks.

Soba Circus has been selected for its 0 per cent alcohol sparkling botanical drink, made with green tea, coffee extract and botanicals, while County Clare-based Óir Tonics produces sea moss-based functional blends rooted in Irish tradition.

The drinks category also includes Crate Brewery, which has developed lower-alcohol cocktail-style serves made with real fruit and renewable energy.

Other winners include Slow Sauce, which produces soy-free miso and shoyu-style seasonings using Scottish oats and heritage pulses, and Kursat’s, which creates pastes and sauces inspired by culinary traditions from across continents.

Irish Black Butter, from County Antrim, has also been selected for its spiced conserve made with Armagh Bramley apples.

Canny Mushrooms will join the Piccadilly line-up with its canned mushroom products, designed to reduce waste by preserving mushrooms at peak flavour.

Island Girl, created by chef Shivi Ramoutar, has been chosen for its small-batch Caribbean hot sauces, while Norfolk-based Sucseed offers seed and botanical blends designed for everyday nutrition.

The final winners are Everystate, which blends coffee, cacao and matcha with functional botanicals, and Krocus & Co, which pairs Greek saffron with botanicals in a range of flavour-led infusions.

Fortnum & Mason said the Open Call is designed to give emerging makers a national retail platform, while bringing new British food and drink products to its Piccadilly customers.