World Food Photography Awards exhibition at Fortnum & Mason

 

2026 will mark the third year that the World Food Photography Awards sponsored by Tenderstem® Bimi® Broccolini has partnered with the iconic Fortnum & Mason to showcase a selection of our finalist images. Since our inaugural exhibition in 2024, Fortnum & Mason - first founded in Piccadilly in 1707 and long celebrated as an essential destination for extraordinary food and exceptional service - has provided a very special stage for our photographers.

 

Next summer, the 3’6 bar on the Third Floor of the flagship store will once again host 25 finalist images, personally selected by Tom Athron, Fortnum’s CEO and a member of the Awards’ Judging Panel.

For a chance to have your work on the famous walls of Fortnum & Mason for the 2026 exhibition, enter today!

 

Pictures of the ‘Fortnum’s Pick’ exhibition taken by Henry Kenyon

 

Catch of the Day by Helen Moore, Highly Commended, Philip Harben Award for Food in Action
“Sustainable fisherman, Chris, took me out on his small boat from Looe, Cornwall.”

 

 

Tuna by Remko Kraaijeveld, Highly Commended, Production Paradise Previously Published
“Restaurant Hokkai Kitchen is dedicated to working with the most sustainable tuna they can find. They purchase one whole tuna and use everything from the fish. To showcase their skills, they made this composition for me to capture for their cookbook ‘Hokkai’.”

 

Mr Leger by Elbe Vorster, Highly Commended, Student Food Photographer of the Year supported by The Royal Photographic Society
“Exploring the role of the patriarch of a boutique wine farm in the Western Cape province of South Africa.”

 

Happy Lunch by Xiuting Ren, 3rd, Food for the Family supported by The Felix Project.
“Photographed in Licheng County, Shanxi Province. The farmyard has a bountiful harvest of grain, and the elderly and children have lunch together with happy smiles on their faces.”

 

Buri (yellowtail) hanging by Matteo Alberti, Winner, Food Influencer
“Buri is Japanese for the fish Seriola quinqueradiata, known in English as 'yellowtail'. For centuries, fishermen filleted buri, salted them, dried them for about ten days, and finally wrapped them in leaves and long rice-straw ropes before hanging them in front of their houses, exposed to the sea breeze.”

 

For a chance to see your work on the famous walls of Fortnum & Mason for their 2025 exhibition, enter today!