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Producer of the month: TiramisUGO

This is life-changing tiramisu with a heart-warming story behind it. Made from a treasured family recipe with the best of ingredients from Italy and Cornwall, our team could not get enough when we first tasted it. We sat down with founder Ugo for a chat.

What makes the perfect Tiramisu?

Balance and simplicity. Tiramisu is a magical dessert. It seems too easy to make to then become the most famous Italian dessert in the world. However few people know that the authentic tiramisu is made of only 6 ingredients: mascarpone, eggs, coffee, ladyfingers, cocoa powder, sugar. Perfection is achieved not only by balancing the coffee with the Savoiardi but through a perfect viscosity of mascarpone cream – genuine, fresh free-range eggs help.


Life-changing foodie moment? 

My life is full of foodie moments – but if I had to choose one, I would say being a Judge at the Tiramisu World Cup in Treviso in 2019. It was like entering a magical world made of tiramisu and friends.

Where is your favourite place in Cornwall? 

Porthgwarra (to relax) – a real smugglers harbour where time stopped and where you can think with a lighter head. Truro Farmer’s Market (for friends) – I love being part of the market family. A place where you can share stories and hard work with like-minded people. A wonderful place to be every Saturday to engage with the local community.

Where is your favourite place in Italy? 

Alpe Motta (Madesimo, Sondrio) – The mountains where I ski with my friends. My passion beyond cooking and the arts.

What’s next for you & TiramisUGO?

To make my dad proud and try my best to make this pud the most iconic tiramisu brand in the UK. To forever change how tiramisu is enjoyed in this Country. To launch our ready meals through “The Cornish Italian,” created under lockdown. And, as for my life, I shall continue to live in Cornwall with my new wife Laura, enjoying little/big things nature offers.

You’ll find TiramisUGO in the dessert fridge close to our cashier’s. And a bit more about Ugo’s current projects in our Journal on www.panzers.co.uk

NEW! Panzer’s Ice Cream & Chocolate Mousse

We asked the creator of Panzer’s new Ice Cream and Chocolate Mousse – Richard Stafford – about how he creates our newest grocery hit. Flying off the shelves, keep an eye out for new batches each Thursday! 

Panzers’ ice cream is made only with the very freshest ingredients, no preservatives whatsoever, and fits squarely into the definition for ‘artisanal’. It means the shelf life of the ice creams are a little shorter than those sold in supermarkets, but the taste is a million times better. Everything, apart from the churning, is done by hand.

We use only the best ingredients: hazelnut paste from Piedmont, in Italy; pistachio paste from Bronte, Sicily; Earl Grey tea from the Tregothnan Estate in Cornwall; chocolate from a single estate in the Caribbean.

With so much competition in the ice cream sector, I try and create a point of difference with flavour combinations. I take my inspiration from desserts and puddings on restaurant menus. If I like the look or taste of something, my first thought is, will that work as an ice cream, and if so, how? And so, I make a Key Lime Pie ice cream, a Panforte ice cream, a Sticky Toffee Pudding ice cream, a Burnt Basque Vanilla Cheesecake ice cream, a Southern Blueberry Cobbler ice cream… and so on.

I’m old enough to remember the dull, flavourless ice creams of the 70s in the UK. It wasn’t until I first went to America that I discovered how inventive ice creams could be. I fell in love with Cookies ’n Cream, eating more than was healthy, and ever since I’ve loved ice creams with ‘bits’ in them – or mix-ins, as they’re called in America. I do my own version of Cookies ’n Cream now: Chocolate Milk and Cookies. In my opinion, it knocks the commercially-produced one out of the water. You’ll find quite a few of my ice creams at Panzers have mix-ins – chocolate crumble in the Piedmont Hazelnut ice cream, pieces of gooey rosewater meringue in a Lemon Ice Cream, soft chocolate flake in a Mocha, and pieces of lemon cake in an Earl Grey Tea ice cream (called Tea & Cake Ice Cream!).

One of the best aspects of making ice cream is good old-fashioned R&D. Sometimes it takes several iterations to get an ice cream right, and I confess to having had to throw away an ice cream straight from the churner once or twice. That’s the price of experimentation, but when it succeeds, the results are so worth it. For example, it took five attempts to perfect my Wholemeal Sourdough Ice Cream with Seville Orange Marmalade, made with a dark sugar ice cream base, kernels of crunchy wholemeal sourdough, and swirled through with Seville marmalade. It was worth all the failed attempts.

In the interests of good kitchen economy, I ensure the many egg whites left over from the ice cream making are put to good use. I also make a chocolate mousse, one of the most enduring puddings. I’m not going to disclose the recipe, but it’s underpinned by the delicious aforementioned single-estate chocolate from the Caribbean. And again, it’s made by my aching hand!

Thank you, Richard, we’re all sweetly in love with your creations!

Buzzing about honey

We’re all a buzz over the collection of specialty honeys in store this month. Perfect for gifting, stockpiling for winter or simply indulging!

Waddesdon Echium Honey ~ homemade from blue flowers surrounding the beautiful Waddesdon Estate in Buckinghamshire.

Maters & Co ~ 100 % pure, Kate Maters started beekeeping in Cambridgeshire for the bees, not the honey (and has grown to support beekeepers across the region and beyond!)

Raw Artisan Raw Acacia ~ Acacia is sweeter than most honeys. Sourced uniquely from small producers and 100% natural.

Delicario Walnuts and Hazelnuts in Honey ~ from the Piedmont countryside, freshly harvested walnuts are harvested and soaked in delicate local acacia honey.

Hillfarm Runny Honey ~ straight from hives set in the clover-rich grasslands, borage and rapeseed fields (Hill Farm are experts in cold pressed rapeseed oil!) in Suffolk.

Riza Fir Tree and First Harvest Honey ~ sourced from the rarest of Greek ingredients and lower in sugar than the average honey.

Mel de Muntanya ~ an intensely floral honey sourced from the foothills of Catalunya’s Montsec mountains.

Vegan Honea ~ a bee free vegan alternative made from juices, flowers, molasses, prebiotics and more.

Nikkitas Flower & Conifers Honey ~ rare high altitude honey from Greece, dark red but with a mild taste & unique scents of the forest.

Panzer’s Own ~ our own bestselling organic honey range (with flavours from vanilla to cocoa to blueberry) from a family run farm in Lithuania. (Grab one of our honey gift boxes!)

…and more in store, including Panzer’s honeycomb! We have limited stock of much of the above available in store so come in to see us soon!

Q & A with Panzer’s Head Florist

  1. What makes an excellent florist?

Experience under their belt, strong floral knowledge, and a drive to find out about seasonality in all flowers and foliage… a florist is always learning. They should get a sparkle their eyes when they see a flower with a short season. They need a willingness to muck in and do everything involved in floristry with enthusiasm – from conditioning flowers, to cleaning buckets and vases. Each customer should feel truly looked after with bespoke advice and attention.

  1. What makes Panzer’s flowers so special? 

 We endeavour to stock seasonal flowers and foliage. A lot of time is spent choosing and selecting both our flowers and plants (several times a week!) and no two bouquets are ever the same. We don’t use floral foam and have an environmentally-friendly alternative, if requested. You will always be met by a friendly and willing florist with anything-but-ordinary flowers at Panzer’s.

  1. What are your favourite occasions for gifting flowers? 

Any occasion! A florist can make an impact on life’s events – be they big or small. Weddings, funerals, birthdays, parties or simply a thank you bouquet… we feel humbled to be part of them all.

  1. Looking ahead to September & October, which flowers are you most excited for and why?

Autumn flowers and foliage give us so many colours and textures! Hydrangeas, rose hips and dahlias with their amazing colour spectrum along with colourful autumnal foliage. We will be stocking a beautiful selection of all the above and more.

Panzer’s Flowers is open 7 days a week. Order a bouquet online or call the store for next day delivery across London.

Producer of the Month: White Mausu

Founder Katie Sanderson was born and grew up in Hong Kong and the inspiration behind her recipes is the amalgamation of those early years, time spent travelling, working in kitchens, and the strong belief that a good larder full of condiments makes cooking a breeze. 

We currently stock all 3 of our utterly delicious products: Peanut Rayu, Cashew Crunch and Black Bean Rayu and couldn’t wait to ask her a few questions about her love of food: 

Why did you launch White Mausu? 

We launched White Mausu off the back of the success of the Peanut Rãyu, which I’d started making a year or so before and selling from a stall at Dublin Flea Market. My partner Jasper and I launched White Mausu in 2016 (our son was born the following year).  The brand now comprises a Black Bean Rãyu and a Cashew Crunch as well as the inaugural Peanut Rãyu. 

Favourite foods at Panzer’s? 

As an Irish woman I am always going to be flying the flag for Irish produce and Irish cheese has always been amazing.  And so I’m delighted to see that Gubbeen, St Tola and Durrus cheeses all feature in your deli selection. 

Life changing foodie moment? 

I have a few! But a plate of tomatoes eaten on the street outside a little bar in San Sebastian always trumps my fancier memories – they were so perfectly in season!   

How do you eat your bagel? 

Toasted with an unhealthy amount of Kerrygold Irish butter…  

What’s next for White Mausu? 

We have been overwhelmed by the reception White Mausu has received this year in the UK.  As we move into additional European markets, I am also starting work on some new additions to the White Mausu offering so watch this space!  

You’ll find White Mausu in our oriental section behind the sushi fridge. 

Punchy Drinks at Panzer’s

In a world of sugary, eco-destructive and unadventurous drinks, Punchy is a breath of fresh air.   With a mission to make the best drinks everthe team only use the best ingredients, plastic-free packaging, and a percentage of all our sales going to charities dedicated to protecting our environment. Expect natural, refreshing punches which will remind you how much you love the outdoors and summer fun. 

Here is our interview: 

Why did you launch Punchy Drinks?  We saw an opportunity to create a vibrant drink with all the health benefits that people want today – but without compromising on flavour. 

Where did the idea come from?  A combination of innovation in craft beer and growth in the no/low category – we felt there was an opportunity to create a soft drinks brand that catered for a younger audience.  

Which is your favourite flavour and why?  Peach Ginger and Chai for me, it’s super refreshing. 

Favourite snacks with your Punchy?  Green olives – absolute winning combo. 

How would you describe Panzer’s?  Wall to wall deliciousness.  

How do you eat your bagel?  Cream cheese, cucumber and smoked salmon for me. Dangerously tasty.      

Check out for Punchy Drinks in the fridge behind the wine rack.   


NEW chocolate bars: Heist & Hogarth

You may have noticed – we have two very exciting and utterly delicious NEW lines of chocolate bar in store.  Here is all you need to know about each one … 


Behind these New Zealand bars is a husband-and-wife team with a sole mission to make the best chocolate and to share it with the world. Pushing boundaries with new flavour combinations, the duo want to challenge our perceptions of what chocolate actually is. 

Buttered Toast and Sea Salt (pictured) is flavoured with rye bread and pure New Zealand butter. 

Buy Hogarth Chocolate here >>


Mikey Lewis only uses single origin, organic cacao beans in his Heist bars.  The beans are personally hand sorted, ground and roasted (by him) in a small factory in Cardiff, Wales.  Each bar comes in a beautifully stitched jiffy bag. 

The Margarita bar (pictured) includes a sprinkle of Halen Môn sea salt and a hint of lime coming together to create a fresh tasting 70% chocolate treat – non-alcoholic of course… 

Buy Heist here >>


May Employees of the Month

Debbie and Marc are our joint employees of the month for May.  Always smiling, Debbie is a brilliant barista who takes time to make every single customer feel special as they order their breakfast, lunch or dinner.  Marc is one of our sous-chefs responsible for Panzer’s house-made Granola, our delicious pies and those delicious breakfasts you’ll be enjoying alongside Debbie’s velvety flat white! 

Jack’s Gelato x Panzer’s

After making ice cream in restaurants for 11 years, Jack van Praag launched Jack’s Gelato in 2010. Based in Cambridge, his criteria of making every single ice cream in small batches and only using the very best ingredients remains more than a decade later.  And, once we’d tried every flavour he’d ever churned and scooped, we knew that this was the ice cream we wanted to serve at Panzer’s. 

We interviewed Jack for our May Newsletter:

What makes a great ice cream?  Great ingredients, the best equipment, skill and hard work! 

How many boules is best?  Generally, I would say one! I think most of the time a flavour is best enjoyed on its own. As with every rule, there are exceptions – for example: try a scoop of Lemon with a scoop of Dark Chocolate & Sea Salt. 

Which is your favourite flavour and why?    It would have to be Stracciatella. I just love it. The contrast between the sweet cream base and the dark bitter chocolate is just something I will never tire of. We use the best milk and cream from The Estate Dairy and various world class chocolates (at the moment we are using chocolate from Pump Street Bakery) and they are both able to absolutely shine.  

Where would we find you on a hot summer’s day?  In the kitchen.  

How would you describe Panzer’s?   Utterly Unique. Driven by passion and obsession. A treasure trove of the world’s best produce.  

How do you eat your bagel?  Everything Bagel toasted with cream cheese and jalapenos.     

You’ll find 13 flavours of Jack’s Gelato in Panzer’s Ice Cream freezer.     

Scooping: 12noon -730pm 

April Employee of the Month

Anna is part of the shop floor team ensuring that our shelves are not only fully stocked but also beautifully displayed. She checks in deliveriesupdating our systems and has been recognised because she is meticulousfocussed and a huge asset to the business.  

How long have you worked at Panzer’s?  Just over 2 years. 

What do you love about your role?  Well, I love food and I also love people – the team here is brilliant and the customers are super friendly too!  So I think it’s the combination of the food and the people, plus I’m always learning in my role which is important to me. 

Describe Panzer’s in 3 words.  Top quality and international.

Which is your favourite bagel? I adore the Everything Bagel – either with nothing on it or with smoked salmon and cream cheese. 

Do seek out Anna when you’re shopping in store and congratulate her in person! 



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.