Zerdo Gourmet Shop

Zerdo Gourmet Shop Contact information, map and directions, contact form, opening hours, services, ratings, photos, videos and announcements from Zerdo Gourmet Shop, Wine bar, Unit 7, Ely Court, Royal Victoria Place, Tunbridge Wells.

All of Spain in a small shop 🇪🇸
Jamón · Artisan cheese · Olive oil refilling station
UK delivery · Ely Court, Tunbridge Wells
Order online | www.zerdo.co.uk | Deliveroo

19/08/2026

Important Notice

Zerdo will be closed today, Wednesday 19 August, and tomorrow, Thursday 20 August, due to staff shortages.

We sincerely apologise for any inconvenience and thank you for your understanding.

We’ll be back open as usual from Friday 21 August.

Zerdo Gourmet Shop

25% off the wine, the Spanish sweets and the olives this week, until Sunday the 23rd.Good week to try the olives if you'...
16/08/2026

25% off the wine, the Spanish sweets and the olives this week, until Sunday the 23rd.

Good week to try the olives if you've only ever walked past them: the Aloreña de Málaga, split and seasoned the traditional way, the Chupadedos (the name means finger-licking, and it's about right), and the spicy Bravas green ones.
The sweets are the loose Aromas de Medina counter – polvorones, hojaldres and the rest, picked by weight, the proper Andalusian kind rather than the supermarket version.
The wine runs Spanish, French and Italian, so there's a bottle for an ordinary Tuesday and one for when people are coming over.

See you at Zerdo in Ely court!

09/08/2026

The difference starts with the pig. Serrano is Spain's everyday ham, made from ordinary white pigs. Ibérico is a different breed - the black pig that walks the dehesa eating acorns, and that diet gives it the soft, marbled, melt-on-the-tongue fat. Serrano is lean and firm; Ibérico melts.

Part 4 out of 7 of the Ibérico Jamón series.

07/08/2026

That nutty, almost buttery flavour in good jamĂłn comes from acorns. For a few months a year the pigs live out in the dehesa, the oak forests of south-west Spain, walking miles a day and eating acorns off the ground. The acorns give the fat its olive-oil quality; the walking marbles it right through the meat. They call the season the montanera, and without it you just get ordinary ham.

Part 3 out of 7 of the Ibérico Jamón series.

02/08/2026

The good jamón melts on your tongue. The difference is the fat — Ibérico is high in oleic acid, the same fat that’s in olive oil, so it melts at a low temperature.

One tip: take it out of the fridge fifteen minutes before you eat it. Cold, the fat stays firm and you lose half the flavour.

Part 2 out of 7 of the Ibérico Jamón series.

22/07/2026

“Ibérico is just fancy pork” – you see it online, and you can see the same question on people’s faces when they look at the price. “Ibérico” isn’t one thing: the label tells you how much of the pig is actually Ibérico – 50, 75 or 100% – and what it ate, acorns in the forest (Bellota) or grain on a farm (Cebo). The supermarket “Ibérico Selection” is Cebo: part-Ibérico, grain-raised. Everything we sell is 100% Ibérico, Bellota (acorn-fed).

Part 1 of a series, the rest is coming.

19/07/2026

Mushy rice, pale colour, flat flavour — none of that’s a cooking mistake. It’s what happens when you make paella with supermarket rice and a jar of “paprika.”

The kit has the actual things: bomba rice that holds its bite, real saffron, smoked paprika, and the pan. £25 for the lot, £5 more if you want cooking chorizo in there too. Ask us in the shop and we’ll put it together.

05/07/2026

Seven new Torres flavours in the shop this week: Iberian ham, caviar, black truffle, cured cheese, olive oil, fried egg, and a beetroot, parsnip and sweet potato veg mix. Come and pick your one.

Four Spanish cheeses, four things to pour with them. A mild cheese likes a crisp white. An aged one wants a red with som...
03/07/2026

Four Spanish cheeses, four things to pour with them.

A mild cheese likes a crisp white. An aged one wants a red with some age of its own. Blue wants something sweet.

None of it is a rule though. If you love your Manchego with a cold beer, have it with a cold beer. This is just where we’d start you off. Screenshot it, bring it to the counter, and we’ll sort the rest.

We’ve got all four cheeses and every bottle here in the shop. Tell us what you’re serving and we’ll point you at the right one. Follow along for more on Spanish food.

30/06/2026

If you’ve worked your way through brie and camembert, this is where you go next. La Retorta has a firm, creamy rind, and underneath it the cheese turns almost liquid. You cut the top off and scoop it onto bread.

It’s raw sheep’s milk from Extremadura, rich and meaty in a way cow’s milk doesn’t get, with a quiet vegetal bitterness that comes from the thistle flower they set it with instead of animal rennet. That thistle is also why it’s vegetarian, which is rare for a cheese this intense.

Take it out of the fridge an hour before you want it, or the centre stays firm and the flavour stays asleep.

160g, ÂŁ12. Order online or buy it in the shop.

Address

Unit 7, Ely Court, Royal Victoria Place
Tunbridge Wells
TN12SP

Opening Hours

Monday 9am - 7pm
Tuesday 9am - 7pm
Wednesday 9am - 7pm
Thursday 9am - 7pm
Friday 9am - 7pm
Saturday 9am - 7pm
Sunday 10:30am - 5pm

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