20 January 2009 Dear Richard & George May we thank you once again for you time and generous hospitality in allowing us to visit your premises and the docks yesterday. I believe it is vitally improtant that we are able to provide provenance to our customers regarding the sourcing of ingredients and it is extremely helpful to understand the entire process by which they arrive at our kitchen. We all found the smokery and market absolutely fascinating and feel very fortunate that such a facility exists within the county. Please also pass our grateful thanks to Bob and Steve at the Grimsby Fish Merchants Association Ltd for their patience and hospitality and providing the facility for such a splendid breakfast containing your fine smoked haddock. We are now in the process of ammending our breakfast menu to incude this dish and shall therefore be requiring an increase in future supplies. We wish you well with your business and you are assured of our future support in helping to ensure that your tremendous product reaches the fine dining market of the population in Lincoln. Yours sincerely Alan Ritson, Ivano & Tracey de Serio Partners The Old Bakery Restaurant, Lincoln www.theold-bakery.co.uk Extract from the Times taste test - December 2001. Enderby's of Grimsby - Traditionally Smoked Salmon. Verdict: Two versions here: A sliced side and a whole side. The sliced version had generous thick slices and both were gently smoked and nicely salted with a light oiliness that avoided dryness. Highly recommended. 4 plus stars out of five. ADDITIONAL (Of the eight companies tested ours was the most reasonably priced)		Today the majority of smoked fish is cured in mechanical kilns, but for a hundred years fish was smoked exclusively in traditional smokehouses. The traditional smokehouses, which have survived in England today, are mainly found in Grimsby where the main developments in the process took place. Read More >>>