In her latest article, Claire Partridge reminisces on Christmases past and why it really is the most wonderful time of the year… seafood included heavily in this!
At Big Prawn, we source our clams from the Ben Tre fishery in Vietnam. This fishery is dedicated to ensuring sustainable seafood whilst also providing a better life for the community.
In her latest article, food blogger, Claire Partridge chats catering for a Bonfire Night party and why if it’s a pot luck style event, then someone should definitely bring along the seafood.
Our sourcing manager Nick Neeld visited our Canadian Lobsters suppliers to ensure our high standards are being met.
In her latest post, Claire Partridge discusses seafood’s versatility and why as we move through autumn, seafood still has its place.
Eating more shellfish in our diet is a great way to look after our health. Although not one particular food will turn you completely healthy, however, introducing more shellfish is a great start. Many believe that … Read More »
Big Prawn talks with seafood consultant Mike Warner who is currently working with the Shellfish Association of Great Britain (SAGB) in order to improve awareness of shellfish benefits, issues, and to encourage the UK to love … Read More »
In this month’s column, Claire Partridge ponders the end of summer, the start of new adventures and how a childhood staple tastes even better when you’re all grown up.
Barbecuing is often associated with burgers, hot dogs, and generally meat. However, seafood is just as good on a grill, so here are some great tips that will help you get the best out of your … Read More »
This charcoal squid is delicious with the fresh cucumber and tomato salad for a zingy taste that marries with the smokey flavour. The tasty spice blend caramelises the calamari for an ideal summer dinner.