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Producer of the Month: Brickell’s Ice Cream

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 potential business to use the great Westcombe Dairy milk from the family farm. It wasn’t until I saw what was going on with the craft ice cream scene in the US that I got excited about doing it. There aren’t many people doing craft ice cream this way in the UK and it fits in with the same ethos of what we already had going with cheese: focusing on traditional production and quality.

Craft production is at the heart of your business, why?

For us, its the only way to make interesting ice cream. The whole industry has been geared towards low price and ease of production whereas on the craft side of things have been completely minimised. If you’re just buying flavourings from a flavour house and stirring it into an ice cream base and freezing, then there is no real skill to what you’re doing. Freeing yourself from the flavour houses, and making everything from scratch forces you to learn how to formulate ice cream recipes, which enables you to make whatever flavour you want, not what’s on offer.

It is like choosing a favourite child… but if you had to pick a favourite flavour?

Anything chocolate! Always been my go to from a young age. I really like sharp fruit flavours too but they are a challenge to get the flavour through. We are working on a seasonal summer special which will hopefully hit the brief.

Favourite places to visit in Somerset?

Glastonbury town is a great day out. The town is wacky and the views from the Tor across the levels are fantastic. Stourhead house and gardens are stunning, one of my favourite places. Of a similar, slightly more polished ilk, the Newt is a lovely place to walk around and have a cider, as is Hauser & Wirth gallery and garden in Bruton for a bit of culture. We have Bath and Bristol down the road too.

Best Somerset eateries?

So many great places opening up on our doorstep. 2 favourites from down the road in Bruton are Matts Kitchen and the Old Pharmacy (sister to Osip next door which is also great, but more of a Michelin star special occasion). Pub wise, I love the Talbot Inn in Mells and The Bradley Hare where we supply to. On the list to try are 28 Market Place (Somerton) and Landrace Upstairs (Bath).

You can find the latest flavours of Brickell’s Ice Cream in store in our dessert freezer. 

Celebrating 100 Years of Burrata

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 George V. The inventor of the modern telephone Alexander Graham Bell passes away. And in Apulia, one hundred years ago, legend has it that a local cheesemaker Lorenzo Bianchino Chieppa invents burrata.

The world’s favourite cheese was created as a clever use for leftovers from the mozzarella making process while also keeping cheese fresh in the days before refrigeration. Leftover strips of stretched curd were placed in a pouch of mozzarella (made by blowing warm, fresh mozzarella to make a balloon) and topped up with the cream that formed on top of that morning’s milking. The cream acted as a preservative to prevent the mozzarella strips turning acidic. The pouch was dipped in brine to toughen the outer layer before being wrapped in asphodel leaves to keep the burrata moist and fresh. As long as the leaves were green, the cheese inside remained fresh.

It remained a local delicacy until the 1950s when larger Italian cheese production factories caught wind. Yet it is still considered a gourmet cheese to this day, thanks to its complex production process and short shelf-life. Grab a bunch of fresh basil, prosciutto crudo, your favourite olive oil and a loaf of crusty bread… and celebrate 100 years of this glorious cheese.

Find it fresh in store. 

May’s Best Seasonal Produce

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 in texture and easier to peel away from the skin. We look forward to them without fail every year. Find them here.

Apricots

We’ll see the start of French apricot season at the end of May. Early varieties like the Early Blush and Tom Cot will arrive first, followed by the delicate Rouge de Rousillon and Kioto as we move into summer and ending with late season sweet Orangé de Provence, Bergarouge and Bergeron in August. We’ll be making Yotam Ottolenghi & Helen Goh’s apricot and amaretto cheesecake. Find them here.

Carrots

English carrots are coming in! We’ll have Baby, Rainbow, Purple, Yellow, Chantenay and mixed bunches. Look for recipes to eat them steamed so they keep their antioxidents and other nutrients. We also love them roasted with za’atar and drizzled with a zesty yoghurt. Find them here. Find them here.

Also in season: Asparagus, Elderflower, French beans, Globe Artichoke, Lamb’s Lettuce, Melon, Nectarines, Peas, Radish

Swedish Grubbröra Recipe

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 all year round. We’ve used Swedish “Matjessill” (herring) but you can also use Swedish anchovies or “Ansjovis”. These are very different from Mediterranean anchovies, usually European sprats (a small oily fish often mistaken for baby sardines).

Grubbröra 

Serves 3-4 people

4 hard boiled eggs (boil eggs for 10 mins)

200 g chopped soused herring (discard from the pickled liquid)

1 large red onion (finely chopped)

20 g chopped chives

20 g chopped tarragon

150 g mayo

150 g creme fraiche

1 tsp of dijon mustard

1 bunch of English asparagus

20 g capers

3 g salt

3 gr ground black pepper

Slices of toasted sourdough bread to serve

Method:

Combine all the ingredients apart from asparagus and capers in a large mixing bowl. Season with salt and pepper. Boil the asparagus for 2 mins, take out and cool down in an ice bath.

Heat olive oil in a large pan and fry the asparagus for 3-4 mins, add the capers and cook for 30 seconds. Serve on toasted sourdough bread.

ENJOY!

Dorset’s charcuterie darlings: Capreolus Fine Foods

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 from the kitchen of our house in Dorset. We’ve since grown twice with a team now filling a large farm building!

What makes your charcuterie a darling of so many taste awards?

Curing our charcuterie follows age-old traditional techniques combined with a flair and instinct for flavour. Grinding our own blend of herbs and spices is like playing with musical notes; when they interact together the reward is the most wonderful ‘chords’.

You are big believers in the Slow Food movement.

People want food that has a purpose and a story. From the outset our charcuterie has been made with meat from animals raised by farmers who really care for them.  It is our duty to honour those animals and take as much care as the farmers, wasting the absolute minimum. Slow mode is our USP.

Favourite places to visit in Dorset?

We love to take Tilly and Toby (our two dogs and chief tasters) for walks on the Jurassic Coast. The cardboard wallet design of our packaging, if you look carefully, is a fossil ammonite. You find them in abundance on Portland and along Charmouth Beach.

Best Dorset eateries?

We are spoiled for choice but The Fox Inn owned by top chef Mark Hix. It has wonderful ambience. He regularly rustles up epicurean dishes using our charcuterie as it happens… (even more reason to be top fans)!

Capreolus charcuterie is currently available in our fridge section in store.

April’s Best Seasonal Produce

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 mushrooms

Much like truffles, morels only grow in the wild. With a short season (March-June) and delicate nature due to their hollow middles, no wonder they are a darling of farmer’s markets. Toss into a delicate, creamy white wine sauce and pour over chicken.

Radishes

Peppery crisp & crunchy, try different varieties of radishes from French Breakfast, Mirabeau or Plum Purple. Or a white Daikon, longer like a carrot and more mild in flavour.

Fun fact: UK growers harvest over half a billion radishes between April and October. We enjoy them as the Belgians do in a “tartine”: sliced over fromage blanc on a slice of sourdough with fresh black pepper cracked on top.

Watercress

This close cousin of mustard bursts with nutrition, including iron, calcium and vitamins A, C and E. Sprinkle on your morning omlette for a satisfying, fresh crunch.

Also in season: Cauliflower, Grapefruit, Lemons, Mint, Rocket, Rhubarb, Spinach, Spring Greens

 

Spring Greens Soup Recipe

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 lemon thyme (finely chopped)
  • 3 litres chicken stock (low in sodium)
  • 2 corn fed chicken legs
  • 8 gr smoked salt
  • 3 gr ground black pepper.
  • 15 g olive oil extra virgin

Method:

  • In a large pot, add the olive oil, shallots, celery, garlic, leeks and fennel and cook until the vegetables are tender.
  • Add the lemon, thyme and chicken stock. Season to taste with salt & pepper.
  • Add the chicken leg and 3 litres of vegetable stock and boil for 5 mins, then simmer for 30-35 mins. Season again with salt & pepper to taste.
  • Remove the chicken leg, let it cool and remove the meat from the bone.
  • Add the chicken meat back to the soup, along with the hispi cabbage and spring greens.
  • Simmer for a final 10 mins and serve with your favourite crusty bread.

If you are short of time to make it, you can always order from the shop, made freshly in our kitchen while in season.

Must try chocolate – Russell & Atwell

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 tell you… they are onto something.

After hundreds of prototypes made in their kitchens, their blended fresh chocolate favourites grace our fridges in hand-finished batches, with organic fresh cream instead of palm oil and wild honey instead of preservatives. Melt-in-your-mouth-and-savour-it kind of chocolate.

Simply a must try. Just start looking for your chocolate in the refrigerated section.

Currently only available to purchase in store.

NEW – Dr Kavvadia Olive Oil

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 bought our farm in the 50’s. Fast forward years later and my partner and I live and raise our family here. Dr. Kavvadia Olive Oil was born in 2012 and last year we opened for farmstay vacations.

What makes you excited on the farm today? 

We’re acquiring an olive press and will soon control every aspect of production. Nothing goes to waste: olives are made into olive oil, leaves become compost. Chickens bring us their tasty eggs and we use their manure to fertilise our organic vegetable garden. The cycle of life on the farm is exciting and holds an important lesson: life goes on no matter what!

Where are your favourite spots on Corfu? 

I love Old Perithia, an abandoned village on the top of mount Pantokrator. The north west coast is amazing, with breathtaking views and a forest of olive and cypress trees.

Food you can’t live without 

Has to be olive oil! Haha, what else! It is a flavour enhancer, as any fat is, but olive oil is also super healthy and natural. We use it on every dish we cook, instead of butter, as all Greeks do!

Favourite way to use olive oil 

Raw with fresh tomatoes, on toasted bread… Also raw on cooked dishes as it boosts the flavour! It goes really well with dark chocolate. Our friends at Corfu’s Cake Boutique are making macarons with our olive oil. Super tasty!

Currently available to purchase in store. 

NEW: The power of Australian Seaweed

We are thrilled to be launching Dr Pia Winberg’s PhycoHealth Seaweed Sciences products at Panzer’s this month. Over some 20 years of research as a marine ecologist in Australia, Pia has shown how seaweed fills the gap for so many missing nutrients in our diets. An excellent source of protein, iron and so much more, consuming a little bit of seaweed once a day can mean good news for your gut. And Pia’s products have made it easy to fit into a daily routine.

Try Phetuccine or Seaspirals: emerald-coloured pasta made from wheat semolina and eggs with 10% seaweed. You’ll find Phukka Seaweed Dukkah, a blend of Australian seaweed, pistachio and Mediterranean herbs to layer over smashed ago or stir into salads. Sprinkle Phycosalt over your favourite steak to bring out a deeper umami flavour. Phybre is a triple fibre blend great for smoothies or you can wake up to a bowl of crunchy Phycomuesli granola.

We also have supplements to up your fibre intake or you can add seaweed to your skincare routine with moisturisers, cleansers, masks and more.

A true dose of Australian ocean power to fuel the British winter days.

Shop the range online here or find more in store.

DELIVERY ZONE INFORMATION

Local London Delivery

Due to the nature of our range, some items can only be delivered within the London area. If your order containers any flowers or fresh fruit then you will need to live locally to be able to have it delivered. Sushi is delivered within a 3 mile radius of our store.

Nationwide Delivery

All other goods can be delivered nationwide (excluding Highlands and Islands) via our partner couriers. There is a slightly larger delivery cost for this service outside of London.

Collection In Store

Everything on the store can be ordered for collection from our store. Orders must be picked up on your chosen collection date, and can be picked up from the store between the hours of 9am – 6pm, seven days a week. If your order was placed online, please bring your order confirmation when collecting.

Certain goods can be sent overseas, please call for more information.