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:
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.
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.
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
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
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.
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.)
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.
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.
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.
*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 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.
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.
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.
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
Remove the tough end of the stalk from the asparagus then trim and lightly peel
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.
Boil or steam the asparagus in salty, seasoned water and cook for 1 ½ -2 minutes until the asparagus is tender but cooked through.
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.
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.
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:
A LOT ON HER PLATE
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.
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.
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.
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
Egg yolk 1
00 Flour 30 g
Parmesan 30 g
Zest of 1 lemon
Nutmeg grated 1/2
Semolina 250 g
Salt & pepper
PEAS & RADISH
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.
Morels grow in just the strangest places. The new forest is famous for them, and our recipe author once spent 3 hours tramping around in the woods only to find them scrunched up by the car park. These spring mushrooms have a woody, earthy flavour. As with most mushrooms it makes sense to see them as a yearly glut. Process one large batch and find a few different ways to enjoy them.
This recipe will give you preserved mushrooms and an oil you can then use in a myriad of ways. It works well for all types of mushrooms, just adapt the herbs / oils / acid to fit. Same goes for the uses: serve on toast as we have here, add into a risotto, stuff into pasta, or use to pep up a pie. Quite literally kitchen gold.
SPRING MORELS ON TOAST
Portions below should suit roughly 5 slices of toast, with oil leftover.
Olive oil 200g
Champagne vinegar 100g
Sea salt 10g
Morel mushrooms (or a mix) 500g
A head of garlic, halved
Juniper crushed lightly 10g
Pink peppercorns, crushed lightly 10g
Bay leaves 5g
A bunch of thyme or rosemary
Freshly baked sourdough
Fresh ricotta (as much as you like)
Pour the oil, vinegar and salt into a large, high-sided pot. Gently bring to a boil. Add the herbs, garlic and spices. Turn your oven to 120c.
Wash your mushrooms, making sure you get all the grit out. A soak first helps, flush the water a couple of times and then a good once over followed by a dry out on a kitchen towel.
Once your oil & vinegar is at a boil, drop the mushrooms in, bring back to a boil and pop into the oven for 1.5 hrs
Check the seasoning, all the flavours should have harmonised, and the balance of acid shouldn’t blow your head off. If too strong, add a little honey.
Jar in a piping hot mason jar and store at room temperature for up to 3 months. Ensure the mushrooms are always submerged under oil. Store chilled once opened.
To serve on toast, sauté your spinach in a dash of good olive oil (feel free to add some garlic for extra flavour). Toast a bit of sourdough, add a good heap of ricotta, a spoonful of the morel mix on top and drizzle a little oil as a dressing.
The oil is outrageously good even once you’ve finished your mushrooms and should be used to dress earthy salads throughout summer – try it with celeriac, chicory, apple and hazelnuts. Or drizzle over fresh asparagus, peas and fresh burrata.
Join us for a tutored wine tasting with canapés “Lesser Known Regions” with our wine experts Annette Scarfe MW and Christine Parkinson on April 20th at 6pm.
This is a ticketed event (£10) – to register, please call us on 0277228162.
We’ll be tasting our wines of the month from Lebanon and Uruguay:
Château Ka, Source de Blanche, Bekaa Valley, Lebanon
Aromatic, floral and zesty: Grapefruit, orange blossom and lemon zest
Lebanon has a winemaking history stretching back over 7000 years. Akram Kassatly built his winery in 1973 but with political turbulence in the country the winery was forced to close and the first wines were only bottled in 2005. Akram brings winemaking expertise from Dijon, where he learned how Burgundy is made. The vines are planted in the Bekaa Valley, an inland plateau situated 1,000 m above sea level providing the ideal climate for grape production. Château Ka is said to be the only winery in Lebanon to produce wine entirely from their own vineyards.
Source is loosely translated as “the beginning of a river or stream” and we have chosen this wine to mark the start of spring.
An unusual blend of Chardonnay , Muscat, Viogner and Sauvignon Blanc the wine is perfect as an aperitif, with seafood or to accompany turkey at Easter.
Preludio, Famila Deicas, Uruguay
Juicy creamy mixed black fruit compote: Blackcurrant, chocolate and vanilla
Lesser-known Uruguay is the fourth largest wine production region in South America and a relative newcomer starting as late as 1830. The climate is influenced by the Atlantic and is similar, although wetter, to Bordeaux. This wine is made from Tannat, a thick-skinned grape variety best known in Madiran, France, where it produces deeply coloured tannic wines. In the 19th century Basque settlers took the variety to Uruguay where it is now the dominant variety. In a similar vein to the success of Malbec in Argentina, Tannat thrives in the warmer South American climate creating age-worthy wines with a subtle yet robust structure. Juan Carlos Deicas was a pioneer in the drive for quality establishing his first winery in 1979.The family created their flagship Preludio range in 1992. The wine ages for 9 months in the best barrels prior to release.
Suitable with any roast dishes
TO REGISTER: This is a ticketed event (£10) – please call us on 0277228162 to secure your spot.
We’re introducing our very own milking station in the form of a darling British Fresian cow taking residency outside the coffee bar for the month of April. Pedigree Fresians produce an incredible 6020 litres per year. No fresher way to add milk to your morning coffee than by getting your own milk straight from the source! Launches April 1st.
A fun little snack to use this amazing wild foraged delicacy. These killer treats can sit in your freezer ready for a drink at the end of the day. Not every day, mind!
For the croquettes
50 g Butter
60 g Flour
160 g Milk
240 g Nduja
1 Egg yolk
100 g Breadcrumbs
Heat the flour and butter until it smells like biscuits and has gone brown. Whisk in the milk and cook to a thick bechamel.
Add the nduja and mix until smooth. Pour into a tub and chill in the fridge. Overnight is best.
Shape the mix into croquettes with two spoons, creating quenelle egg shapes between them and toss them in some flour.
Whisk the egg yolk with a little water in a bowl and toss croquette shapes.
In another bowl, add your breadcrumbs and toss the eggy croquette shapes until covered.
Store in the fridge or better yet the freezer, they can be cooked from frozen.
To serve, heat sunflower oil in a large wide high pot. Do not fill any higher than 1/3 full, heat to 170c. Fry in batches of 2 or 3 until they are all fried golden. Check the temperature inside is above 60c.
Sever with the wild garlic aioli and a squeeze of delicious lemon
For the wild garlic aioli
90 g Wild garlic
450 g Sunflower oil
3 Egg yolks
30 g Cider vinegar
15 g Dijon mustard
Blitz the oil and wild garlic until it becomes hot in a good blender.
Pour it through a very fine sieve or even better a coffee filter.
Whisk the egg yolk, mustard and vinegar together and then, slowly at first, the bright green wild garlic oil, whisk until it is nice and tight. Season with salt and pepper.
Store for up to 3 days in a fridge, use it liberally with everything, lamb chops are incredible.
Hares, rainbows and… purple sprouting broccoli, a UK crop that should have a much higher status. Bright green stems and dark purple flowers on this stunning late winter brassica. The taste is deep but sweet and suits simple pairings that let it speak for itself. Think asparagus but much earlier in the year.
Purple sprouting broccoli & gribiche
Feeds 4 (6 as a starter)
600g Purple sprouting broccoli
3 x 7 min boiled eggs
15g Dijon mustard
15g Red wine vinegar
150g Sunflower oil
Pinch of Pepper
Drop the eggs into boiling water for 7 mins. Run under a cold tap for a minute after cooking, then peel and chop.
Mix the vinegar and mustard and whisk in the sunflower oil.
Chop through the capers, cornichon, parsley and chervil.
Stir all of the above into a delicious melange and season. This keeps in a fridge for 1 day safely.
Cut the purple sprouting broccoli into long think stems.
Blanche for between 5-7 mins in salty water. Toss in a little olive oil and salt.
Serve on a big generous platter with a huge dollop of the gribiche beside it!
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.
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.