journal Archives - Panzer's

Pumpkin Pies, Roast Turkey & All The Trimmings | Celebrate Thanksgiving at Panzer’s

Join us for our annual Thanksgiving Lunch on Wednesday 27th & Thursday 28th November!

Join us for our annual Thanksgiving feast, served on our terrace or available for takeaway. Indulge in a classic Thanksgiving meal featuring roast turkey breast with homemade gravy and cranberry sauce, homemade stuffing, crispy roast potatoes, caramelized carrots and parsnips, and perfectly cooked Brussels sprouts. Finish off with a slice of our famous pumpkin pie or rich pecan pie for dessert. Whether dining on our terrace or taking it to go (first come, first served), indulge in the celebration of Thanksgiving with Panzer’s.

Panzer's Famous Pecan Pie Recipe

Ingredients

400 g sweet shortcrust pastry
5g butter, softened
200g pecans
1 tablespoon runny honey
110g butter, softened
110g caster sugar
3 medium eggs, beaten
110g ground almonds
25g flaked almonds
Icing sugar to dust
Raspberries
Clotted cream or creme fraiche

Method

On a lightly floured surface, roll out the pastry dough into a 1 cm thick large disc then place on a parchment-lined tray & refrigerate for 30 minutes. Grease the inside of a 24 cm diameter loose bottomed fluted tart tin with the butter and line with the chilled disc of pastry. Using a fork, prick the base of the pastry case all over. Put it in the refrigerator for 20 minutes.)

Preheat the oven to 190°C fan/210°C/gas mark 6/2. Once rested, trim away excess pastry from the top edge of the tin. Cover pastry with baking parchment and fill with ceramic baking beans. Bake in the preheated oven for 15 minutes.

Meanwhile, line a baking tray with baking parchment. Mix the pecans and honev and spread them across the lined baking tray. Remove the baking beans and parchment from the pastry case and return to the oven along with the tray of pecans for a further 10 minutes. Take the tart case and nuts out of the oven and allow to cool for 10 minutes. Lower the oven temperature to 180°C fan/200°C/Gas Mark 6.

While the pastry and nuts are cooling, whisk together the butter and sugar until Pale. Gradually whisk in the eggs, then stir in the ground almonds. Pour the frangipane mixture into the pastry case. Evenly spread the pecans over the top, pushing them down into the filling, and then scatter the flaked almonds all over. Bake for 35 minutes or until the frangipane has risen and is golden in colour.

Lightly dust with icing sugar. Serve while still warm with a handful of raspberries and some clotted cream or creme fraiche on the side.

We will also be selling a limited quantity of Kelly Bronze Turkey’s so make sure to pre-order as soon as possible to secure one by getting in touch at shop@panzers.co.uk.

Produce to Cook, Eat and Enjoy this Autumn

Autumn is here, and with it, that sweet seasonal shift that symbolises change. Our greengrocer is overflowing and there’s an incomparable joy in eating what’s at its best right now, knowing it won’t be around forever. So come down, fill your baskets, and let these ingredients shape your Autumn feasts.

CHESTNUTS

Chestnut season is here, though the best ones are yet to ripen—usually mid to late October. Perfect for roasting, splitting their shells and letting the kitchen fill with that unmistakable aroma. Try folding them through wilted greens or stirring them into a chestnut and mushroom ragù.

FRESH CORN

Fresh corn still holds on for a little while longer—its bright sweetness a reminder of summer’s warmth. Char the kernels over a flame, toss with chilli, butter, and a squeeze of lime. There’s something joyful about corn on an October table, a vibrant holdout against the cold.

ARTICHOKES

Artichokes are back, and what a sight they are: delicate yet sturdy, a vegetable that rewards patience. Steam them whole, pulling apart petal by petal, each dip into vinaigrette a slow, sensory pleasure. The hearts, tender and sweet, make a perfect addition to an autumn stew or a light, lemony pasta.

WINTER TOMATOES

Winter tomatoes—yes, they do exist, and they have something to say. Smaller, denser, and thicker skinned than their summer cousins, winter tomatoes are perfect for slow-cooking. Roast them low and slow, let their flavors intensify. Pile them onto toast with olive oil and a sprinkling of salt, or cook them down into a rich sauce that will bring brightness to the darker days.

PUMPKINS & SQUASH

Then there are the pumpkins and squash—symbols of the season, from golden orbs to knobbly, crooked beauties. Roast them until their edges caramelise, bring them into soups, bake them into cakes. They give body and sweetness, a comforting depth that carries through whatever you cook. A pumpkin risotto, perhaps, or a velvety squash purée to serve alongside something roasted.

Other seasonal produce to look out for this month:

Brogdale Apples, Aubergine, Basil, Beetroot, Broccoli, Blackberries, Cavolo Nero, Cabbage, Celeriac, Chicory, Damsons, Elderberries, Figs, Greengages, Kaki, Mirabelles, Leeks, Plums, Pumpkin, Runner Beans, Squash, Sweetcorn, Swiss Chard, Winter Tomatoes, Turnips, Wild Mushrooms.

In search for more? Just give us a call to see what we have in store.

Our greengrocer deliveries change with the season & weather, and we bring in whatever is best in the market several times a week. If there is ever a particular variety you are looking for, just give the Panzer’s team a call on +44 (0)20 7722 8162.

Celebrating Tradition, Taste, and Thoughtful Gifting at Rosh Hashanah

Days left to order for Rosh Hashanah delivery

The Jewish New Year falls on Thursday 3rd October this year, with celebrations beginning the evening before. The table is set, the candles are lit, and as the evening of 2nd October arrives, we welcome in the New Year with an embrace of sweet, symbolic flavours.

At Panzer’s, every product we prepare or source for Rosh Hashanah carries with it not just taste but a story steeped in tradition. This is a time of reflection, renewal, and community, and what better way to express it than through the art of gifting.

The Round Challah | The cycle of life

Baked round to remind us of life’s continuous cycle, its golden crust signals the start of something new. We bake each challah with care, in our off-site bakery. Delivered fresh every morning, this beautiful bread is ready to take center stage at your Rosh Hashanah feast.

Honey Cake | For a sweet new year

Ah, the honey cake. Sticky, rich, and spiced just so. This isn’t your everyday treat – this is a cake that holds four generations of Panzer’s history within its crumb. Our recipe, a closely guarded secret, ensures that each slice is moist and light, a perfect sweet to welcome a sweet new year.

Apples | Hardy and resilient, yet tender within

A symbol of the Jewish people’s perseverance, apples are the perfect metaphor for Rosh Hashanah. With over ten varieties, from Brodale’s finest and crisp Granny Smiths to fragrant Cox and sweet Golden Delicious, there’s something for every taste.

Pomegranate | Seeds of Righteousness

The pomegranate, with its deep ruby seeds, carries a powerful message. It is said to have 613 seeds, one for each of the commandments in the Torah. Gifting a pomegranate isn’t just about giving fruit—it’s about passing on blessings, an acknowledgment of the year that has been and a wish for prosperity in the year to come. Whether as part of a Panzer’s fruit basket or tucked into a Rosh Hashanah hamper, the pomegranate is as meaningful as it is beautiful.

Hampers & Fruit Baskets | Perfect Gifts

There’s a particular joy in giving something that feels curated, thoughtful, and rooted in tradition. Panzer’s Rosh Hashanah hampers and fruit baskets are just that. Filled with all the essentials—from challah and honey cake to pomegranates and artisanal honey—each hamper is a celebration in a box. Whether you’re thanking a host, gifting a loved one, or marking the season with something special, these are gifts that capture the spirit of Rosh Hashanah.

Honey | For the sweetest of new years

At Panzer’s, we’re proud to stock an incredible range of honeys, each with its own story and flavour. Our Panzer’s own brand honey is made in collaboration with a family-run farm in Lithuania that’s organic and pesticide-free. It’s pure, unfiltered perfection, with a taste that’s as rich in quality as it is in tradition. Beyond that, our shelves are filled with jars from independent producers around the world.

Explore our selection of Rosh Hashanah hampers, fruit baskets and gifts here.

Wishing all those celebrating, a wonderfully sweet and healthy new year – From the team at Panzer’s

Discover Panzer’s New Kosher Range – Now Price Matching Louis Mann’s Products!

At Panzer’s, our buyers are always searching for interesting and authentic products to add to our kosher range. You can now find a variety of kosher essentials all in one place, whether you’re shopping for everyday meals or preparing for gatherings and Jewish holidays. We’ve made a point of stocking items that resonate with our community, offering both convenience and quality – something for everyone.

Introducing: Ayelet's Deli

Ayelet has over 20 years of experience in the food industry, specializing in modern interpretations of Moroccan-Israeli cuisine. Her Israeli-Moroccan heritage deeply inspires her cooking and recipes through the use of fresh ingredients and vibrant flavors. Known for her creative presentation and unique culinary vision, Ayelet’s approach to food is rooted in authenticity and innovation.

Ayelet’s range of salads, spreads and deli dishes now stocked at Panzer’s.

Ayelet’s deli salads, spreads, and more have joined our shelves, bringing with them a depth of flavour that’s refreshingly simple yet undeniably special. These aren’t your run-of-the-mill offerings. Each one is made with an eye for quality, echoing tradition but fit for modern tastes.

In other news, we’re now matching all of Louis Mann’s store pricing across the whole range. Whether it’s for a quick weeknight dinner or a special family meal, you can count on Panzer’s to offer the same quality kosher products at competitive prices.

Alongside these, you’ll find a wider array of deli staples and pantry goods that speak to the authenticity of kosher cuisine. From traditional spreads to everyday essentials, we’ve curated a range that complements our broader offerings while ensuring that those who follow kosher guidelines are well-served.

Shop our full kosher range here, or if there’s anything you’d like to see us stocking then don’t hesitate to get in touch.

Our favourite tomato varieties

Is there anything better than a perfect tomato with a drizzle of extra virgin olive oil? We don’t think so. Except perhaps browsing a European street market in summer… and we want to help you do just that. Outside our shop you’ll find a huge variety of our favourite tomatoes from across Europe (and often beyond).

Italian

Few things are a strong symbol of summer than the Italian tomato bursting off the vine. Their fragrance lingers on your hands, their plumpness is just right and the flavour basically unrivalled.

San Marzano – Longer and thinner than other plum tomatoes with a distinctive pointy tip, these have the perfect balance of acidity, sweetness and tomatoey flavour that make them a favourite for Marinara Sauce as we know it. Grown in Southern Italy between Naples and Salerno, these are so treasured, they have their own PDO status (Protected Designation of Origin) as a unique culinary product much like Parmigiano-Reggiano cheese or French Champagne.

Torpedino – Easy to remember when you think of them in little tornado shapes, these could be thought of as a miniature version of the San Marzano. Grown in the Piana di Fondi between Rome and Naples, they have a great balance of sweetness and acidity.

Camone – Grown in Sardiania, these medium-sized beauties are the ultimate salad tomato: firm in texture with a tart, vibrant & intense flavour. Look for green streaks that will indicate its level of ripeness (a case of less means more.) We often also carry a black variety.

Marinda – Hailing from Sicily, these wonderfully bulbous tomatoes are traditionally known as winter tomatoes as their peak season is between February & May. They have a slightly salty, savoury flavour thanks to the soil & salty air of Sicily and a crunchy, thick skin with firm pulp. Best when eaten thinly sliced raw and sprinkled with olive oil and salt. Look for dark green patches on their “shoulders” when ripe.

France

France can give Italy the run for its money in the tomato department, especially where the varieties below are concerned.

Coeur de boeuf or “Cow’s Heart” or “Oxheart” or “Beefsteak” – So named for their shape, you only need a few steps to make these tomatoes sing: thickly slice the tomato and shred buffalo mozzarella and basil leaves all over it. Drizzle generously with good quality olive oil and sprinkle with salt and pepper. This author will state it for the record: there are few more perfect dishes on this planet.

Ananas or “Pineapple” – Orangey in colour with marbled yellow and red flesh, these heirloom tomatoes are heavy and mild with a citrusy twist. You’ll also find darker, green varieties which are more acidic. Closely related to the coeur de boeuf tomato.

Noire de Crimée or “Black Krim” – So named for the Crimean Peninsula on the Black Sea (“Krim” in Ukrainian) where they originated. Another heirloom variety of coeur de boeuf with a reddish-brown skin and a spicier flavour with a hint of salinity. Ideal for soups and sauces.

Isle of Wight

The Isle of Wight gets more sunlight than any other part of the UK and its greenhouses have become a beacon of British produce.

Baby cherry plum – With few seeds and the perfect size to pop in your mouth, these are perfect for salads or for roasting.

Cherry vine – Ideal when roasted, on salads, as a garnish or just straight up nibbled. And their vines smell divine.

San Arrentino – The Isle of Wight’s take on a San Marzano plum tomato. These are lower in juice content with fewer seeds, making them perfect for sauces.

Pink beef – Uniquely pink, these are beautiful in a salad, with a great balance of sweet and savoury notes.

Rainbow cocktail – Medium in size, these are an ultra-versatile variety. Full and rich in flavour, these work perfectly for sauces, salads, pasta dishes and more.

Mexico

Anyone who adores salsa verde will know this is the ingredient to take it to the next level. We are thrilled to stock Mexican tomatillos, otherwise known as the Mexican husk tomato due to their papery covering. Best when cooked to reduce their tart flavour, your green sauces will never be the same.

In search for more? Just give us a call to see what we have in store.

In fruit heaven at Brogdale Collections

Spread over 160 acres (the size of 90 football pitches) near Faversham, Kent, you’ll find Brogdale Collections – an educational charity which provides access to the National Fruit Collection. The orchards on this site hold over 3000 varieties of fruit trees and are a living museum of fruit heritage in the UK.

The National Fruit Collection (still owned by tax payers) goes back over 200 years. Back in the day, fruit would come in from overseas and people would compare it to something they knew locally. Because of this however, people called fruit whatever they fancied. One variety of apple, the London Pipin, for example, had over 100 names. Something needed to be done to centralise them and the National Fruit Collection was born.

After World War I, DEFRA (the UK’s Department for Environment, Food & Rural Affairs) wanted to feed more people in a healthier way and the site started breeding research. The University of Reading are now the curators of the National Fruit Collection – think of it like the V&A of the fruit collecting world.

To spend a day at Brogdale (we highly recommend venturing out on one of their guided tours) is to learn about the incredible variety of fruit available in the UK. For what we’ve come to know as apple varieties in grocery stores is just the very tip of the iceberg.

What you’ll find at Brogdale:

404 varieties of cherries
332 varieties of plums & gages
48 varieties of nuts
2131 varieties of apples with fantastic names such as “Bloody Ploughman,” “St Edmund’s Pippin” and “Knobby Russet”. The oldest variety of apple in the collection today dates back to 450 AD – the Decio Apple brought over by the Romans.
523 varieties of pears
19 varieties of quince
4 varieties of medlars (an odd looking fruit popular in medieval times which Shakespeare famously referred to as “dog’s ass”.)

Keep an eye out for a very humble looking little sapling with an extraordinary story behind it. Brogdale was the recipient of one of eight young trees from the pips of Isaac Newton’s apple tree to have been carried into space with British ESA Astronaut Tim Peake. The pips spent six months floating in microgravity as part of the “Pips in Space” project before returning to earth in 2016. The UK Space Agency, the National Trust and the Royal Botanic Garden, Kew worked together to help the seeds break dormancy after their return.

Panzer’s is delighted to make fruit from Brogdale available to Panzer’s customers when it is in season, from cherries to plums and from apples to pears. We hope you discover something new each year. We hope you’ll appreciate that fruit tastes better the day after it is picked from the tree just two hours outside of London. And even better when picked directly off the tree in Kent. For more information on Brogdale Collections and the National Fruit Collection, visit their website here and join one of the guided tours or explore their corporate volunteering days.

For a video of our team’s day out in Kent, take a look here!

Discover Corfu’s finest olive oil

Located in central Corfu is a haven for olive oil lovers and one of our favourite suppliers at Panzer’s: Dr. Kavvadia. The story of how owner Apostolos’s grove holds some 3000 trees producing up to 5-6 tons of the highest quality olive oil is a fascinating one. Especially because: Corfu doesn’t have the greatest reputation for good olive oil.

In the 16th century, the Venetians planted a mighty 4 million olive trees on the island over a span of 50-70 years: not for consumption but to use the oil to power their lamps. They let the trees grow too tall, too high for harvesting olives at the right time. With such tall trees, the tendency in Corfu was to wait for overly ripe olives to fall to the ground and be made into oil. Traditionally olive harvests involve shaking younger green and purple olives off the branches.

Apostolos’s grandfather, Dr Kavvadia, was among the first producers worldwide to produce and bottle two rare and local varieties, Lianelia and Thiako. His conviction was that, when olive oil is produced correctly, it acquires the healing properties of medicine. He was the first producer to win gold quality awards in New York and Tokyo, showing the potential of Corfu’s olive oil. We are delighted to stock Dr Kavvadia’s olive oil at Panzer’s. It is absolutely delicious drizzled on a salad or gently poured over oranges and sprinkled with a touch of paprika as served on the farm. To reap the benefits of fine olive oil, consume a minimum of 20g a day (or two tablespoons).

A few of the many facts you will learn on a tour of the farm:

The farm needs 100 kilos of olives to make 10 litres of fine olive oil.
With 3000 trees in total, Dr Kavvadia’s farm produces 5-6 tons of olive oil in a good harvest year.
Naturally, every two years, most olive trees need to rest and there is a year of low production/low yields. (This is common in all olive oil producing countries.)
In a low yield year, Dr Kavvadia’s farm will produce only 1.5 tons.
Olives should be pressed less than 6 hours after picking.
High quality olive oil is preserved in UV protected bottles. Your olive oil remains perfect for 18 months after production day. Longer than that and it won’t go off but it won’t be very fresh anymore.
Tasting high quality olive oil straight from a spoon should leave you with a spicy heat in your throat.

A visit to the farm is a passion filled experience. It is filled with extra delights including a tour of their organic garden.

Check out Dr Kavvadia’s website for information on a wonderful tour of their organic groves & gardens or book an overnight stay. And be sure to try a bottle of Dr Kavvadia’s olive oil to keep in pride of place in your kitchen.

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

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 from July 29th-August 14th (reopening August 15th)

–Our last day for deliveries before closure will be Saturday, July 27th. Thank you in advance for your patience and understanding as we undertake this transformation. The shop will reopen on August 15th, and orders can still be placed on https://panzers.co.uk/ during the closure for delivery starting from August 19th onwards.

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

Get 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.

Try:

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

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.”

Try:

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.

Try:

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

Armatore (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).

Introducing Panzer’s new skincare line

INTRODUCING PANZER’S SKINCARE

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).

*Launching April 1st, 2024

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