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Sold Out · Fortnum & Mason

The Fortnum’s Alpine Cheese Evening sold out in 11 minutes.

Friday 29 January 2027 · Lower Ground Floor, Fortnum & Mason, 181 Piccadilly, London

Tickets for The Fortnum’s Alpine Cheese Evening, an après-ski cheese party hosted by Morgan at Fortnum & Mason on Piccadilly, sold out in 11 minutes. For one night in January 2027, Fortnum’s will hand its entire Lower Ground Floor to Morgan and turn it into an Alpine mountain lodge of cheese, music and drinks.

Guests will move between stations of Fortnum’s cheese and Food Hall classics, tasting with Morgan as they go, with Alpine-inspired surprises throughout. Après-ski dress is encouraged. The poster comes from Fortnum’s own archive: a 1929 illustration by Vivian Caulfield, credited by the store as its in-house ski expert.

It is the biggest event yet in Morgan’s growing partnership with Fortnum & Mason, the Piccadilly grocer founded in 1707 and holder of Royal Warrants from King Charles III and Queen Camilla. Earlier in 2026 she brought Cheese Lates, her intimate after-hours tasting series, to the Fortnum’s Food Hall: eight guests, locked in after dark, at the first event the store had held in that space. Morgan also writes for Fortnum & Mason online.

From six stools at her family’s shop in Muswell Hill to a whole floor of one of London’s most famous stores, the idea has not changed: exceptional cheese, explained by the person who chose it.

Honour · Guilde des Fromagers

Inducted into the Guilde Internationale des Fromagers.

October 2026 · Villa Contarini, Piazzola sul Brenta, Italy

Morgan has been inducted into the Guilde Internationale des Fromagers, the international order that has guarded the traditions of cheese for more than half a century. She was received into its Italian chapter at a formal ceremony at Villa Contarini during Caseus 2026, one of Italy’s largest cheese events. It is a rare honour for a British cheesemonger.

Founded in Dijon in 1969 by the French cheese master Pierre Androuët, the Guilde exists to protect traditional cheesemaking and the culture around it. Membership cannot be applied for: candidates must work at the heart of the cheese world and be sponsored by existing members. It has been led since 1992 by its Prévôt, Roland Barthélemy.

The same weekend, Morgan was called straight to work, sitting on the Guilde’s special jury alongside Barthélemy to choose the best of the best from 536 cheeses entered at Caseus.

The induction recognises more than two decades at the counter of Cheeses of Muswell Hill, thirteen years judging the World Cheese Awards, twelve years on Channel 4’s Sunday Brunch, three books, and years championing Italy’s protected cheeses for British audiences with the Italian Trade Agency and Italian consorzi.

Sold Out · Monthly Series

Cheese Lates, Fortnum & Mason: sold out in minutes.

June 2026 · 181 Piccadilly, London

I did not expect this. One reel about the Fortnum's Cheese Lates and the enquiries have not stopped since: people messaging from across the world asking how to get a seat.

Every ticket for this year's dates sold out within minutes. Early dates for next year are already gone too. Fortnum's told me they have never had a response like it for an event.

If you missed out, keep an eye on the ticket link for any release dates.

Partnership · Macmillan Coffee Morning

One of the new faces of Macmillan's Coffee Morning, this October.

October 2026 · Cheeses of Muswell Hill

This one is personal. My own journey with breast cancer changed how I see this campaign, and this October I'm proud to be one of the new faces of Macmillan's World's Biggest Coffee Morning.

We'll be hosting our own coffee morning at the shop, with cheese, coffee, and proceeds going straight to Macmillan.

Event

The Cheese Bar Takeover

Summer 2026 · London

One of the things I love most about this job is getting out from behind my own counter and taking my cheese somewhere new. The Cheese Bar gave me exactly that opportunity.

I took over the bar for an evening, choosing the cheeses, writing the menu, and guiding guests through a selection that reflected where British and European cheese is right now. No compromise on quality. Just the right cheeses, at their absolute best, with people who wanted to understand them.

Events like this are why I do what I do.

Press · Culture: The Word on Cheese

Named to the 2026 Hot List

Summer 2026 · America's Leading Cheese Publication

Culture: The Word on Cheese has named me to their 2026 Hot List: twenty people chosen for the way they're shaping the world of cheese right now.

I spoke about what it means to treat cheese as something alive rather than a product, about the farmers who set the real standard in this industry, and about why the UK cheese scene deserves far more international recognition than it gets.

A publication I have read and respected for years. To be featured in it is something I'm genuinely proud of.

Regular Column · Speciality Food Magazine

Expert View: if people don’t see you, they forget you.

September 2026 · Vol. 27, Issue 7

My column in Speciality Food’s Advice section makes the case that social media is no longer optional for independent food retailers: it is the modern shop window, and for those who get it right, it becomes something more: business insurance.

When I was pulled away from the shop, first by television and later by illness, social media kept us visible. The shop stayed relevant. People kept coming in. That is its real value, and it is the argument most independent retailers still haven’t fully accepted.

The column also covers where to start when you have no followers, no posts, and no momentum. The answer is simpler than most people think.

Press · Speciality & Fine Food Fair 2027

“Person to Watch”: Speciality & Fine Food Fair 2027.

April 2027 · Olympia, London

The Speciality & Fine Food Fair’s guide for their 2027 show names me as one of its Persons to Watch, recognition from the UK’s most significant fine food trade event.

The feature covers the viral reel from the shop, unwrapping a Butlers Farmhouse clothbound cheese, that attracted more than six million views, and my approach to communicating provenance, technique and flavour to people who are just beginning to fall in love with artisan food.

The show has been part of the industry calendar since long before I had a shop. To be named in it as a Person to Watch is not something I take lightly.