The Panzer's Blog

Jess Henderson

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We’re firm believers in eating ice cream all year round, especially when it’s as delicious as Somerset based Brickell’s! We caught up with founder Rob Gore to talk to him about all things cold & creamy. When did your calling for ice cream first begin?  My brother and I always discussed ice cream as a […]

The year is 1922. At a dinner in Paris, the stars of the Modernist movement Sergei Diaghilev, Igor Stravinsky, Pablo Picasso, Marcel Proust, James Joyce, Erik Satie and Clive Bell dine together in Paris at The Majestic Hotel – the only time they would all meet together. Centre Court at Wimbledon is opened by King […]

Things start to get colourful this month ~ some wonderful favourites come into season. Alphonso mangos If a single mango could reach perfection, this Indian variety would be it and its season starts in May. Softer and juicier than the reddish green Tommy Atkins mangoes you’ll find more readily in supermarkets, these are less stringy […]

This is one of our favourite ways to eat asparagus as the English season comes in. The recipe combines the best of Swedish and English ingredients together, for an irresistible combination. “Gubbröra” translates roughly from Swedish to “Old Man’s Mess”, an appetizer commonly served on Smörgåsbord at Christmas and Easter but you can find it […]

We’re completely enamoured with this month’s featured producers: husband and wife team David & Karen Richards. We sent some questions down to Dorset about their award-winning charcuterie: Tell us about the origins of Capreolus David says: I’d earned my living as a professional salesman before Karen and I decided to launch Capreolus in early 2009 […]

Asparagus The shop is already overflowing with asparagus this month and the UK’s season has started early thanks to a warm March: you find purple, white Italian, English, baby, wild and more. Roast in the oven and sprinkling lemon juice and freshly grated parmesan over the top or char and serve with smoked salmon. Morel […]

A Panzer’s bestseller in store, this comforting and healthy soup is the perfect transitional meal from winter to spring! Serves 6.  Ingredients: 1 large shallots(julienne) 2 celery sticks (sliced) 1 garlic clove (sliced) 1/2 leek (julianne) 1 fennel (sliced) 1 bunch spring greens (finely chopped) 1/2 hispi cabbage or savoy cabbage (finely chopped) 1/2 bunch […]

Quite possibly the best kept secret in our dessert fridge. Founders Giles and Steve racked up a combined 30 years of expertise in the chocolate industry before founding their fresh chocolate brand, Russell & Atwell. They asked themselves a key question: “If everything tastes better fresh, why are people still eating long-life chocolate?” And we […]

WILD GARLIC Best foraged when young, March is peak wild garlic season. While pungent in flavour, it is gentler in flavour. Wonderful paired with salmon. Blitz with walnuts, olive oil and parmesan for a delicious wild garlic pesto. (Keep an eye out for Panzer’s Own Wild Garlic Pesto in store soon…) Or roll it into […]

A remarkable olive oil from one of our favourite places on earth: Corfu. We spoke to owner Apostolos Porsanidis-Kavvadias about the sustainable family farm he is building in memory of his grandfather. Tell us about the origins of Dr Kavvadia Olive Oil Dr. Kavvadia was my grandfather, an orthopaedic surgeon and olive oil aficionado. He […]