Customer Quotes & Endorsements

Top chefs use Demlane Mussels

Alan Hodgson, Hodgson Fish, Hartlepool: "Demlane mussels are sweeter and plumper and have a more generous meat to shell ratio."

Anthony Bickers, Bentley's Restaurant, West Yorkshire: "We have used Demlane mussels for over 8 years, they are a consistently superior product."

Derek Wilby, The Harcourt Arms, Oxfordshire: "We have highlighted them as a speciality on our restaurant starter men, referring to them specifically as Isle of Shuna mussels. We'd like to find more ways of reminding our customer how good they are."

Muir Picken, Executive Chef at Belgo: "First things first, I want to be able to offer the best product on the market, all year round, and for me that would ideally be Scottish loch, rope-grown mussels. I know that producers like Isle of Shuna are striving to achieve continuous supply with their blend of Shetland and West coast. I know they can do it."