From Paul Merrett
10, west Temple Sheen
Previous Chef of the Green House (27a Hay's Mews, Mayfair London)
TV presenter for BBC best on BBC food program
"Many years ago I remember using smoked eel from Beale's Eels it was not until I came across The Dutch Eel Company that I rediscovered that quality. Most of my menus have made some use of this versatile product which when prepared and smoked properly is amongst the best of smoked fish. The excellent product comes direct from the producer which is always a good thing."
From Chef Jeremy Lee
Bleu Print Cafe' (d&d restaurant)
First Floor design Museum
"Yours is the only eel we use and we love how deliciously it eats in what ever dish we serve it. It warms splendidly in oatmeal with bacon and horseradish, or on a potato pancake or in a broth of leeks and potatoes.
It is a very good business that you took over from Mr. Beales and it is a delight to see it continue to flourish."
From Chef Henry Harris
239 Brompton Road
Dense, sweet and smokey
These Dutch eels are quite sumptuous.
From Chris Gillard
St John Restaurant
26 St John Street
They are just the best