OUR STORY

Lazy Lobster started off as a holiday dream from husband and wife team, Don and Donna. When opening the doors to their first restaurant, Lazy Lobster Chew Magna, the plan was always to expand their business, and Lazy Lobster Castle Cary was born.

HOW IT ALL HAPPENED...

Lazy Lobster Castle Cary opened their doors 16th August 2024 after 4 years of hard work and dedication from our team. As much as there were many set backs to our opening, we are so glad with the outcome from all the years of planning, scheduling, building and interviews.

We have only managed this with the help of our loyal and devoted customers, rating us so highly with our previous project in Chew Magna, we can't thank you enough for the amount of support that led to us being able to achieve our dream.

OUR SUPPLIERS

KINGFISHER BRIXHAM

For all things seafood, we rely on Kingfisher Brixham to supply. Based in the South West, they supply fresh fish and quality seafood to the surrounding area, offering wholesale to businesses as well as home delivery. Their location means they have prime access to the highest quality seafood, and we will accept no less for our customers.

WRIGHT BROTHERS WHOLESALE

For our stars of the show, our lobsters, as well as some of our other shellfish, Wright Brothers Wholesale has always been a standout option for us. 20 years into their business, Wright Brothers supply to over 500 chefs around the UK, and we are glad that we are one of them.

WALTER ROSE & SON

Walter Rose & Son have been established since 1847, and have built a business based on high quality meat from farm to fork. They pride themselves on selecting the finest meat from the best, local, high-welfare farms. Even though we are a seafood restaurant, we have expanded our menu to cater for everyone, and we are comfortable knowing Walter Rose are the ones providing for us.

Cordelia T - TripAdvisor *****

What a surprise, a fish restaurant in Somerset that actually knows how to cook fish! I had the red mullet bouillabaisse which came with a soft shell crab on the side - it was perfect, my friend had the Massaman muscles with the most exquisite sauce ever. We we lucky as the chef also bought us a dish he was trying out for the evening menu - monkfish on cardamon infused channa Dahl on a subtle fennel cream base - first non rubbery monkfish I've experienced! I am sure this will make it onto the menu and I will 100% go back to enjoy it again.