Comments on: So Long, Tubby Isaac’s Jellied Eel Stall

By: Jeffrey Insole

Jeffrey Insole — Mon, 12 May 2025 20:51:47 +0000

I can remember Jelly Elly’s being 1 shilling, I remember , father Murphys, the Irish eels, and becoming a contortionist to get one in your mouth.
The days of wine and Roses are here in Miami, all the fancy fish, but all I want is a constant 2 basins a day to let me know I exist.
Isaac’s were great, and Barney’s, and remember trying Mitchell’s on market days – eels, wiggy nob then pepper, salt, and if you have lemon.
Then a fistful of various breads, after your done start on scampi, prawns, muscles, crabs, the fishy ones, then off to Speakers Corner to teach some of them there respect, Temps Fugit.

By: Victor R OUTRAM

Victor R OUTRAM — Sun, 21 Jul 2024 22:38:40 +0000

Back in the seventies always delivering in London regular visit tubby’s also commercial motor show for the weekend always finished up there after a night on ale,following. Morning breakfast in brick Lane before we left for home,good old days.

By: Dennis

Dennis — Thu, 16 May 2024 20:43:37 +0000

Thank you for documenting this history. The memories in the comments are lovely.

By: Liz Hancock

Liz Hancock — Wed, 08 May 2024 17:23:50 +0000

How sad My Dad a true Cockney, loved Tubby and he would often take Mom and me from Essex to London to the Ise of Dogs and end up at Tubby Issacs. He used to love the Jellied Eels and to make me laugh he would put the finished bones in his top pocket of his jacket, Mom would go crazy and tell him to throw them away,

It is always a huge sadness when an old and well loved establishment closes, Thanks for those lovely memories. Although I have lived in Canada for many years, I am still a Brit at heart!

By: Flo

Flo — Fri, 22 Dec 2023 15:03:43 +0000

This is sad tradition that should be kept alive,as a kid in the forties that Saturday morning cinema then pie and mash ,oh my god my mouth is watering .Im 87 now and find it hard to find a proper pie and mash shop,I live in Dartford and the only 2 pie shops are not a patch and could do with a few cooking lessons!!!!!!!! And the decent ones are out of my range.as I’m invalid.those were the days,loverly jubberly.NAN87???merry Xmas folks????

By: Michael Reeves

Michael Reeves — Tue, 10 Oct 2023 22:32:18 +0000

Sad to see it pass. My favorite place to eat jellied eels.

By: nancy rampling

nancy rampling — Sat, 11 Apr 2020 12:59:42 +0000

When I was about 3 years old, my dad would go to Tubby’s stall returning with brown paper bags of winkles, cockles and tiny brown shrimp. Mum would have the kettle boil ready to fill the brown pot with tea, a plate of brown bread and butter, the malt vinegar bottle ready. We’d sit round the fire with plates on our laps, listening to the radio with a bowl ready for the empty shells and peelings.

We’d pull the meat from the winkles with a pin, scoop the cockles with small egg spoons and peel the fiddly brown shrimp, well worth the effort to taste those salty, sweet bites. Oh my goodness.

Such a shame that yet another east end tradition is blown to the wind.

By: Victor Clarence Parker

Victor Clarence Parker — Mon, 02 Sep 2019 16:25:52 +0000

My first taste of jellied eels was at Tubbys on a Sunday morning 1964.Fell in love with them.Had just paid off the Royston Grange, KG5.Was staying in The Stack of Bricks.Seamens hostel.Had been on the ale in Cable St… Shipped out and worked in London for the next 45years.Back in Geordie land now,but moving back south.I miss it so much

By: Bob

Bob — Mon, 30 Apr 2018 15:52:20 +0000

The business was founded in 1919 by ‘Tubby’ Isaac Brenner, In 1920 Solly Gritzman began working with Tubby on the stall at the age of 11. When Tubby emigrated to USA, just before the Second World War, Solly took over the business. Solly died in 1982 and the business was taken over by his nephew Ted Simpson. Ted’s son Paul started working on the stall in 1989. Sadly the stall closed down in June 2013.

By: Georgina Briody

Georgina Briody — Sat, 03 Feb 2018 10:01:46 +0000

Another tradition gone, there will be nothing left soon of our rich past.