A brand steeped in heritage, Marius Morel began designing frames in 1880. His collection reintroduces the elegance of the very first designs: authentic products subtly updated and reinterpreted using the latest technologies. First and foremost, Morel’s story is one about family, that takes us back to four generations in optics, and designing frames. A true passion and know-how gave birth to frames that became great eyewear classics. Morel always stood out by its avant-garde and singular spirit. In the 1950s, exports accelerated. Morel positioned itself in new, highly demanding markets, like the United States. In 1958, the company received an “export Oscar” from the Ministry of Finance for all its commercial activities. For Morel, exporting is a long story: since 1880, Jules Morel had been traveling miles by train, heading for Switzerland or Belgium, to deliver his frames, not hesitating to ride his bike 40 km in the snow to reach the closest station! Today, the company sells its frames in more than 94 countries around the world. Morel imposes its strong and atypical vision of the market thanks to its independence.  

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At Exley Opticians we believe sight to be the most important sense.

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At our practice, we provide the answer to your know-how questions about contact lenses.

Grilled Halibut Salad Nicoise

Salad nicoise, a classic French salad, is typically made with tuna. Here we use sweet grilled halibut or striped bass. To make it quicker, substitute 2 or 3 cans of drained chunk light tuna. Or skip the fish altogether for a vegetarian main-course salad. Ingredients:

  • Makes 6 servings

Vinaigrette :

  • 1 medium clove garlic 
  • ¼ teaspoon salt 
  • 5 tablespoons extra-virgin olive oil 
  • 6 tablespoons fresh orange juice, plus more to taste 
  • ¼ cup white-wine vinegar or red-wine vinegar 
  • 1 tablespoon Dijon mustard 

Salad:

  • 1½ pounds red potatoes (5-6 medium), scrubbed and halved 
  • 1¼ pounds green beans, trimmed 
  • Juice of 1 large lemon 
  • 2 tablespoons extra-virgin olive oil 
  • ½ teaspoon salt, divided 
  • 1 pound Pacific halibut or striped bass (see Note) 
  • ¼ teaspoon coarsely ground pepper, plus more to taste 
  • 1 large head Boston lettuce 
  • 1½ cups grape tomatoes 
  • 3 hard-boiled eggs (see Tip), peeled and cut into wedges 
  • ¼ cup sliced pitted black Nicoise or Kalamata olives 
  • ¼ cup finely chopped fresh parsley 

Roasted Butternut Squash with Bacon and Pistachios over Baby Lettuce or Baby Wild Greens

Especially rich in: lutein/zeaxanthin, vitamin C, vitamin E, zinc and omega-3s. Most of the omega-3s are from plant sources, which are not quite as good as the EPA and DHA in fish.  Also rich in: fiber, calcium, iron, magnesium, potassium, and manganese 

Ingredients: 

Makes 6 servings

  • cooking spray 
  • 1 1 /2 lb butternut squash, peeled, seeded and chopped into 1 /2″ cubes (~ 4 cups) 
  • 1 lb beets, peeled and cut into 8 to 12 cubes 
  • salt & pepper to taste 
  • 2 slices bacon 
  • 3 tablespoons red wine vinegar 
  • 1 1 /2 teaspoon Dijon mustard 
  • 1 tablespoon olive oil 
  • 1/3 cup thinly sliced red onion 
  • 2 (4.5 ounce each) bags baby greens, such as Tender Ruby Reds and/or Sweet Tender Greens 
  • 3 tablespoons chopped pistachio nuts 

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A huge selection of fashion forward frames from our stylish designers

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