East Coast Lobsters was founded by husband and wife team, Phil and Annabel. Combining a love of seafood with culinary skills, ECL was established in 2020, after Phil was unable to return to his original job as a chef on a super yacht in America due to COVID-19. Phil has a wealth of experience in the catering industry, starting in East Lothian at the legendary Greencraigs hotel in Aberlady. Expanding on his culinary skills, he began working as a chef on super yachts catering for a diverse range of clients with many demanding requests. ECL delivers fresh seafood, including many delicious dishes such as North Berwick lobster, seafood platters, and half shell scallops in a choice of two sauces, to customers so they can enjoy restaurant-quality food within the comfort of their own home.

I WAKE UP…

Early doors, about 5.30am, as quietly as possible so not to wake up our three girls. Biffy our cat comes in from his nightly adventures and I have a strong black coffee while going through the orders for the day and checking the lobster count for the day ahead.

WORK STARTS…

By collecting lobsters from Seacliff before heading to our kitchen unit at The Mart in East Linton, unless I’m out fishing with Jack Dale or one of his crew, which I try to do once a week. We check the tide times and we’re out at sea early. Nothing like being on the water and a blast of sea air first thing in the morning.

A TYPICAL DAY…

A busy day would begin with collecting lobsters and preparing all the seafood for the day. BBC Radio 6 keeps me company while I cook and pack all the orders ready for delivery in the afternoon. It’s great to be able to get back home in the evening and see our three girls, Freya, Mia and Rowan.

BEST PART OF THE JOB IS…

When I worked on a yacht getting the freshest and finest produce, although expensive, was definitely a highlight. Now I love being able to use the same high-quality seafood that is produced right here on our doorstep and deliver it round East Lothian. We live in such a beautiful a part of the world and I feel privileged to deliver amazing seafood and see how happy it makes our customers.

AND THE WORST…

It can be hard working on my own in the kitchen and not having the ‘galley banter’. But there are lots of great businesses next to us at The Mart so I can pop out for a chat at any time.

CAREER HIGHLIGHT…

I’ve been lucky that I have a few, but living in the French Alps for nine years and being able to ski and cook in the same town was amazing. Working on MY Northern Star for eight years was also a highlight, as we travelled to incredible places such as Greenland, Norway and the Caribbean. But now being based at home and launching my own business is definitely up there.

AFTER HOURS…

Coming home after a busy day cooking and delivering, it’s good to switch off with a glass of red and a good cheeseboard, and spend time with the family. Catching some of the autumn internationals in rugby has been a real stress reliever too.

IN TEN YEAR’S TIME…

I’d like to see a bigger team working with ECL so we can supply even more people with sustainably locally-sourced seafood. Working at sea for so long taught me the importance of working well within a team and the great things that can happen when good communication and team spirit comes together.


www.eastcoastlobsters.co.uk