Home » journal

What you need to know if you visit Panzer’s this summer

A woman exits the shop outside Panzer's Deli in London

What you need to know when visiting Panzer’s this summer.

Our shop makeover continues…

We know this has been a disruptive time, so we want to thank you all very much for bearing with us. Building works are never fun and always end up taking longer than anticipated, however, we can’t wait to show you what we’ve been up to. (We promise it’ll be worth it).

In the meantime, here’s what you need to know if visiting Panzer’s:

Shop closures on Monday & Tuesday, June 24th & 25th as we transfer the works from one side to the other.

– Our deli counter will then be closed for approx. six weeks as we redo the floors. But fear not, we’ll still have you covered with many of the delights you are used to from our counter.

– For our smoked salmon customers who visit to have their cuts hand-sliced by Stefan, David or Lolita, you will still be able to pre-order your salmon through our back office. Please email shop@panzers.co.uk or ring 020 7722 8162.

– We will have pre-sliced smoked salmon available to pick up in packs in our fridges as always.

– A variety of pre-packaged fresh salads will be available each day in our fridges to grab and go.

– A rotating selection of sandwiches and bagels to grab and go will be available each day.

– Our Sushi Atelier grab and go will still be available but the team will be out of sight while the counter is being refurbed. For bespoke orders or platters, kindly order through our website here or contact us at shop@panzers.co.uk / 020 7722 8162.

Coffee will still be available for takeaway from our temporary cart throughout the summer.

– Lastly (and we are sad about this) we will not have any outdoor seating available for the rest of the summer starting June 24th, which means we will temporarily stop serving meals outdoors.

Thank you very much for bearing with us. We can’t wait to unveil exciting new things ready in time for our 80th birthday! 

One for the tinned fish lovers

A selection of tinned fish from Spain, Portugal and Italy from Panzer's DeliGet geeky with us below if you want to learn more about some of our tinned fish, our favourite snack.

Conservas Ortiz (Spain) – In 1891, Bernardo Ortiz de Zárate began purchasing anchovies and north coast tuna from coastal fisherman, pickling the fish in wooden barrels to preserve them and sell the following day throughout Castile. He invented a system of mobile factories working exclusively on the coast. Escabeche is the technique of using vinegar to preserve food, protect flavour and preserve for a longer period of time, which Ortiz has mastered for more than 130 years. 

Fast forward to the beginning of the 20th century and canning companies began to learn from the Italian salting technique “all vera carne” (spreading very little salt between layers of anchovies). As with many jobs linked to the sea, the work in the canning factories was mainly run by women while men were out on the water (and in many places in Spain and Portugal, this is still the case today). With Italian immigrants as far flung as the US, Canada, Australia, New Zealand and South Africa wanting a taste from back home and Spain having some of the best anchovies in the world, Ortiz’s descendants created Conservas Ortiz in 1942 to satisfy this demand and are now known around the world as one of the best. 


Ortiz Bonita White Tuna Fillets (112g) 
Ortiz Anchovy Fillets
Ortiz Bonita White Tuna Fillets in Glass Jar
Ortiz Bonito Ventresca (Tuna Belly) Fillets in Olive Oil

Conservas Ortiz tinned fish stacked at Panzer's Deli

Rizzoli (Italy) – Rizzoli was founded in Turin, on the ancient salt road connecting Piedmont with the port of Genoa and its wooden barrels filled with tuna. But after 30 years, the town of Parma with its booming tomato canning industry and a working railway system that caught their eye. Their anchovies in spicy sauce in their iconic gold tin are their flagship product – a recipe handed down orally to the firstborn of the family. Once prepared, it is left to mature for six months in old Marsala wooden barrels. And for over a century, they have used the same spice suppliers. “The smells and flavours of this emblem of Italian cuisine have never changed: there was no need. Proudly, since 1906.”


Rizzoli Anchovies in EVO
Rizzoli Anchovies in Spicy Sauce

Minerva (Portugal) – Named after the Greco-Roman goddess of excellence and wisdom, Minerva have been in the tinned fish business since 1938. After each day’s catch, the fish is hand-picked and deboned, steamed and then canned. A company with a great diversity of products and excellent quality. 


Minerva Sardines in Olive Oil
Minerva Skinless & Boneless Sardines
Minerva Sardines in Lemon & Olive Oil

A stack of Minerva tinned fish at Panzer's DeliArmatore (Italy) – Armatore select only the largest anchovies, still fished at night off the Amalfi Coast each spring and processed just a few hours later, according to centuries-old Cetarese tradition. Matured in “terzigni” (chestnut barrels) for a minimum of 8 months, they are preserved in high quality olive oil. Be sure to also try the 4Rotte by Armatore products: “Ricciola” (Amberjack renown for its firm, pink flesh and delicate flavour) “Pesce Spade” (Swordfish fillets sourced from the Mediterranean) and “Scombro” (Mackerel Fillets with an authentic flavour of Cetara, Italy).

We’re getting a facelift!

A photo of Panzer's Deli exterior in St John's Wood London

Panzer’s will be getting a much needed makeover, starting on Wednesday 15th May.

In the 7 years since we renovated Panzer’s interiors, we’ve seen a global pandemic and opened our terrace for dining. We still have the remnants of “keep your distance” stickers on the floor and need some more space in certain areas to continue bringing you new & exciting food discoveries and a better shopping experience.

Redoing our shop floors will mean closing half the shop at a time over roughly the next three months.

Here’s what to expect:

We’ll still be able to get you what you need. Beneath Panzer’s lies a labyrinth of stock so if you can’t find something, just ask a member of staff. It will probably be stored downstairs.

Our terrace dining area outside the front of the shop will be closed during renovations. We will have a few tables for brunches & lunches available on Cochrane Street.

We will still be able to fulfil catering & hamper orders as well as grocery orders. Simply order here on our website or send an email to the team at shop@panzers.co.uk

Picnics can be ordered as usual via our website or send an email to shop@panzers.co.uk

Thank you all in advance for your patience and understanding as we undertake this transformation.

Introducing Panzer’s new skincare line

A mockup of Panzer's luxury face lotion, an April Fool's joke in 2024


Rejuvenate your skin with our lightweight, wrinkle-tackling moisturiser enriched with extracts of Omega-3 rich smoked salmon oil. Gentle, but hard-working (much like swimming upstream) this cream boosts hydration for smoother, plumper, so-fish-ticated skin. Unleashing the science within the salmon, this is the first in our exciting new line of skincare produced from the smoked salmon offcuts of our very own deli counter. Launching next: Panzer’s luxury hair mousse for stronger, silkier lox (er… locks).

Panzer's skincare range on a smiling model, an April Fool's joke in 2024

*Launching April 1st, 2024

A flavour of Greek wine

A view of the Lantides Winery property Greece has one of the world’s longest wine-making traditions yet the wines only sprung onto theglobal wine scene in the past 30 years. There are over 300 native grape varieties, nearly all of them unknown in any other wine-growing country.

The Peloponnese, the southern-most tip of the Balkan Peninsula is a mountainous area with a rugged terrain and a mild Mediterranean climate moderated by both sea and altitude.

The family-run Lantides Estate was established in 1993 by Panikos Lantides who had studied winemaking in Montpellier and Bordeaux. The family farms 25 ha at 500-660m above sea level.

We have two of Lantides’ delightful wines available in store in August, available to purchase by the bottle or to taste by the glass on the terrace:

2022 Assyrtiko Malagouzia Little Ark, Lantides Estate, Nemea, Peloponnese, Greece

A 50:50 blend of two native varieties. Assyrtiko gives a vibrant freshness with  citrus fruit and Malagouzia adds bright aromatics of tropical and stone fruit with a herbal edge. Rich peaches and guava with fresh mint and lemons.

2022 Rose Moschofilero Little Ark, Lantides Estate, Nemea, Peloponnese, Greece

Moschofilero is a pink–skinned native variety with intense floral character. Dry and fresh with rose petals and redcurrants.

July Recipe: Roasted Carrots w/ Cold Green Yoghurt

Roasted Carrots with Green Yogurt and Crispy Shallots


From the wonderful “The Modern Spice Rack” (2023) by Esther Clark and Rachel Walker

Sweet carrots sit well with nigella seeds and their slightly bitter, onion-like flavour. Here, they are combined with heady garam masala and Kashmiri chilli to create a showstopper of a dish you’ll make time and time again. This can be served as a side dish as part of a wider meal, but it sits well on its own, too, so serve it for lunch with plenty of paratha or roti for dunking.

Serves 4

  • 300 g (10 ½ oz) carrots, tops trimmed and halved lengthways
  • 1 tablespoon olive or rapeseed (canola) oil, plus extra for frying
  • 1 teaspoon nigella seeds
  • 1 teaspoon garam masala
  • 1/2 teaspoon Kashmiri chilli powder
  • 2 banana shallots, thinly sliced
  • sea salt

For the green yoghurt

  • 1/2 bunch of coriander (cilantro)
  • 1/2 bunch of mint, plus extra leaves to serve (optional)
  • 1 small garlic clove
  • 300 g (101/2 oz) full-fat (whole) Greek yoghurt
  • 1/2 teaspoon sea salt
  1. Preheat the oven to 180ºC fan (350ºF/gas 6). Toss the carrots in a large roasting tin (pan) with the 1 tablespoon oil, along with the nigella seeds, garam masala, chilli powder and some salt. Roast for 15 minutes.
  1. Meanwhile, prepare the green yoghurt. Blitz the coriander, mint, garlic and half of the yoghurt to a fine paste in a food processor. Tip the remaining yoghurt into a large bowl, then fold in the blitzed mixture, along with the salt. Cover and chill in the refrigerator until needed. (It can be made up to 2 days ahead.)
  1. Heat 2 cm ( ¾ in) oil for frying in a small frying pan (skillet) over a medium heat until bubbles start to float to the surface. To test if the oil is ready, add a small piece of shallot; it should turn golden and crispy in 30 seconds. Once the oil is ready, add the remaining shallots and fry for 1 minute, or until deep golden brown. Drain on paper towels and sprinkle with salt.
  1. Spoon and swirl the yoghurt on to a serving plate. Top with the carrots and crispy shallots, and a few extra mint leaves, if you like, and serve.

Cover of The Modern Spice Rack Book

Quick tips

  • The pairing of nigella seeds and carrots can be extended into soups
  • Nigella seeds are lovely melted into butter, then spooned on to roasted sweet potatoes or fried halloumi.

Celebrating English Wines: Stopham Vineyards

The team from the Stopham Vineyards stands in front of their vines in Sussex, England.

*Join us for a tutored wine tasting of Stopham Estate’s wines on July 25th at 6pm. Reservation required, read below to register.

Join us for a tutored wine tasting with canapés from Panzer’s Kitchen “A Taste of England with Stopham Wines” with our wine experts Annette Scarfe MW and Christine Parkinson. We’ll be tasting three wines: the Stopham Estate Brut, Pinot Blanc and Pinot Gris.

This is a ticketed event (£20) with limited space – to register, please call us on 02077228162.

A bit about winemaking in England

England has a long history of making wine: the Romans planted vines in 50BC and there were 47 vineyards recorded in the Doomsday book. 140 vineyards were recorded in the reign of Henry VIII but declined thereafter. Few people know that the traditional sparkling wine bottle as we use it today, known as  the “Verre Anglais” was invented by Englishman Sir Christopher Merret in 1662 (and was adopted by a famous Champagne house in 1709!).

The modern wine-growing renaissance began in the 1950’s but the vines used were mainly hybrids or German varieties that were not known for their high quality. This changed from the 1980’s as the classic sparkling varieties, Chardonnay, Pinot Noir and Meunier, were planted.  Today there are over 3800ha planted and over 8.7m vines have been planted in the last 5 years alone!

The majority of the vineyards are in the South East on the chalky soils that were part of the Paris basin geological formation (as is the Champagne region). Whilst sparkling wine accounts for 64% of production climate change is driving an increase in the excellent still wines.

Stopham Estate

Stopham Estate was established in 2007 . Simon Woodward had left his Formula 1 engineering career at McLaren to do a Spanish language course in Madrid when he fell in love with wine. He initially planned to import Spanish wines into the UK but after wine school in Sussex (surrounded by English wine enthusiasts) he decided to plant his own English vineyard.

Stopham Estate - view of the vines in Sussex, England

It was at a friend’s house party in the medieval hamlet of Stopham that Simon spotted a south-facing fallow sandy field and in spring 2007, Simon planted 21,000 vines on 20 acres. Simon took over the old Stopham Dairy, a dilapidated Victorian barn and was joined by fellow winemaker Tom Barlett for their first vintage in 2010.

Fast forward years later and Stopham Wines was chosen to be served on the Royal Barge at The Queen’s Diamond Jubilee.

Bottles of Bacchus, Pinot Gris and Pinot Blanc from Stopham Vineyards

The Stopham Estate Brut is a Chardonnay-dominated sparkling blend which spends 24 months on the lees, creating an inviting palate of apples and cream with a biscuity finish. The two still wines are the Pinot Blanc which has a bouquet of orchard fruits with jasmine and citrus blossom on the finish, and the Pinot Gris, which is more full-bodied with pear, spice and quince flavours.

With the UK forecasting an incredible 40m bottle production by 2040 with a 5-fold increase in employment in the industry, this is the perfect time to enjoy some wonderful English wine.


Stopham Estate Brut 2018 – £39.35
The Stopham Estate Brut is made from Chardonnay (80%) and Pinot Noir (20%), with a lovely taste of honeyed brioche with grapefruit and citrus fruits.

Stopham Estate Pinot Blanc 2022 – £28.00

This Pinot Blanc is dry with pear and primrose on the nose and pink grapefruit, melon and sweet fennel on the palate.

Stopham Estate Pinot Gris 2022 – £29.50

If you like a little sweetness and texture in your wine, then this Pinot Gris may suit you. It is off-dry, with aromatic peach and pear fruit.

Paul Ainsworth’s Asparagus Recipe

Paul Ainsworth's Asparagus with Burrata and Seaweed Dusted Sourdough

June sees the end of British asparagus season so it’s the last chance to celebrate them! Paul Ainsworth is the successful chef and restaurateur behind The Ainsworth Collection, which includes Michelin-starred No6 in Padstow where the menu showcases Cornish produce at its best.

English asparagus, chimichurri dressing, burrata and seaweed sourdough croutons


  • 1 bunch green English asparagus
  • 1 ball burrata
  • 2 slices torn sourdough
  • 10ml olive oil
  • 1 tsp dried seaweed powder/ seasoning
  • Sea salt and pepper
  • 3 tbsp chimichurri dressing (see recipe below)


  1. Remove the tough end of the stalk from the asparagus then trim and lightly peel
  2. Add the torn bread, olive oil and a pinch off sea salt in a bowl and mix well. Place onto a chargrill over a medium to high heat to toast all over to create a crunchy crouton. Dust with seaweed powder and set aside.
  3. Boil or steam the asparagus in salty, seasoned water and cook for 1 ½ -2 minutes until the asparagus is tender but cooked through.
  4. Remove the asparagus onto paper to dry and lightly season with sea salt and a drizzle of extra virgin olive oil. Place the asparagus onto a plate.
  5. Spoon over the chimichurri, lightly tear the burrata over the top, season with salt and pepper and top with the seaweed seasoned croutons to serve.

For the chimichurri, combine 120g flat leaf parsley, 120g coriander, 30g fresh oregano, 2 cloves of garlic, micro-planed, 1 tsp chilli flakes, 1 tsp ground cumin, 160g olive oil and 120g cider vinegar in a food processor (tearing the herbs off the stalks to ensure a smooth blend.) Taste and finish with fine salt and a splash of lemon if needed.

Substacks we love

Each month, we’re highlighting food writers, podcasters, creatives and home chefs who inspire us. This month: three of our favourite Substacks.

If you are new to the world of Substack, think of them like a newspaper column in email form with a Patreon attached. You can subscribe to your favourite columnists’ regular updates by email. Its a wonderful way to support your favourite food writers and recipe testers and get great inspiration in return. 

Without further ado, three of our favourites:

Potato latkes from A Lot on Her Plate by Rosie Birkett Pan baked fish with crispy pototes by Rosie Birkett


Award winning recipe writer & columnist Rosie Birkett has a wonderful new home for her writing, from recipes to travel guides. Pictured above are recipes including her Herb buttered hake, crushed potato, caper and PSB traybake and Crispy onion potato fritters with taramasalata and cucumber. Her travel guide to her foodie/artistic heaven of Deal on the Kent coastline is a must read.

Check out her Substack here and her Instagram account here.

Spring Greens Soup from The Dinner Party Substack A pink and fruity summer dessert from The Dinner Party Substack


Chef turned food stylist Rosie Mackean shares recipes for a four-course dinner party twice a month along with a styling guide and regular special guests. Try her January 2023 “Cut the Richness One” with vegan specials like Giant Couscous with Saffron, Olives, Aioli and Chermoula and Marinated Squash with White Beans and Tarragon. But don’t miss her recent stack “The Bottomless Brunch One” which had us drooling with Homemade Hash Browns, Sausage Sugo Paninis, Poached Eggs with Lentils and Banana Scones with Clotted Cream and Apricot Jam.

Check out her Substack here and her Instagram here.

Kitchen Projects by Nicola Lamb Kitchen Projects by Nicola Lamb


Recipe developer Nicola Lamb takes us into the world of pastry making – a fascinating look behind the scenes and a masterclass on ingredients. Part tool kit, part peek behind the scenes at what perfecting a recipe looks like, Nicola is nothing but thorough. Her recent foray into baking custards tarts with Alphonso Mangos made our hearts sing. And her deep dive into the world of French canelé is a wonderful glimpse into the scientific testing in the recipe – she explains the flours, milk, sugar, egg, flavourings chosen and more, but most importantly why she chose them.

Check out her Substack here and her Instagram here.

May Recipe: Ricotta Gnudi with Garden Peas & Radishes

A plate of ricotta gnudi with bright garden peas and radishes on a wooden table

Kicking off May with a gentle history lesson: peas happen to be one of the world’s oldest cultivated vegetables. Catherine di Medici, wife of Henry II, is credited with popularising peas (along with forks and artichokes) in 16th century France, according to food historian Alan Davidson.

Here is a fresh and light spring recipe to celebrate their arrival – grab them young in pods and you don’t even need to cook them.

Gnudi, peas, radish & chervil

Serves 4


Ricotta 500g
Egg ​​yolk 1
00 Flour 30 g
Parmesan 30 g
Zest of 1 lemon
Nutmeg grated 1/2
Semolina 250 g
​​Salt & pepper


Radishes 1 bunch
Garden peas 200 g
Juice of ½ lemon
Chervil 1 bunch
Parmesan 100 g
Good olive oil 100 g


  • Mix together all the gnudi ingredients except the semolina.
  • Spread a layer of semolina on a baking tray or Tupperware that will fit in a fridge. Pour some more into a small bowl, this will be for coating the gnudi balls.
  • Roll the gnudi into 12 balls (about 50g). One at a time, toss them gently in the bowl of semolina and put onto the tray. Fridge this overnight.


  • Cut the radishes into small edgy shapes, decant the peas from their pods (if the peas are young, there is no need to cook them, if older, blanche them first for around 3 minutes). Roughly chop the chervil. Toss all into a bowl. Dress with the lemon, oil and salt.
  • Bring a pot of salty water to the boil. Drop the gnudi in gently. Don’t overcrowd. Poach for 3 minutes. Serve three to a plate.
  • ​Split the radishy peas amongst the plates, sprinkle parmesan and serve.


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.