![]() But you have to take the rough with the smooth and accept that some days we’ll come back with pots full of lobsters, whilst other days we won’t be able to get any. Richard Matthews: If the weather’s rough, we might not be able to go out to sea for a few days, so bad weather can have a massive impact on the amount of lobsters we catch. KL magazine: What impact does the weather have on your catch? Actually, I think there’s only two of them left. A lot of fisherman are changing over to faster boats but I’m happy with my traditional boat. It’s very low in the water, which works well for hauling pots. Richard Matthews: I still use a traditional double-ended Norfolk crab boat. KL magazine: What boat do you sail and why is it so good for catching lobsters? Richard Matthews: We’ve got a unique chalk reef and it’s never been trawled on, so it’s still very natural – and the water is extremely rich in nutrients, making it a great environment for crabs and lobsters to feed and grow. ![]() KL magazine: Why is the north Norfolk coast such a good location for lobsters? That’s all part and parcel of being a fisherman, however, and I wouldn’t do anything else. You can’t beat working outside – although no one enjoys it when it’s pouring down with rain and the wind is blowing. Richard Matthews: I love the fact you never know what to expect and every day is different. KL magazine: What do you enjoy about your job – and is there anything you don’t enjoy I got together with one of my best friends and we bought a boat, made some pots and got started. ![]() I was actually a welder by trade, and I thought being a fisherman would be a better life. Richard Matthews: I had a friend who was a fisherman, and I used to help him every now and again. KL magazine: How did you come to be a fisherman? “The fish is caught on our boats, brought straight into the restaurant, prepared, cooked, and put on the plates,” says Alison. With Richard catching the fish and Alison dressing it, they make the perfect team! “But it evolved so much from there – and we now do a wide selection of dishes.” “Initially we were just going to do lobster rolls and crab sandwiches with a pot of tea,” says Alison. In May 2015, after much work, the restaurant finally opened its doors. Richard has been a fisherman for over 40 years, and in 2008 Richard and Alison bought an old 18th century brick kiln – and had a vision to transform it into a restaurant to sell Richard’s fresh fish. The husband and wife team own Rocky Bottoms seafood restaurant, which is located in the beautiful coastal village of West Runton, where they deliver local shellfish from pot to plate. In our quest to find out more about lobsters, we caught up with Richard and Alison Matthews. But why is Norfolk such a good location for lobsters – and do you know how to prepare one? Certainly most of us will be aware that from now until September we’re in the main season for UK lobsters – which makes it the ideal time to be thinking about enjoying this delicacy. We all know that here in Norfolk we’re lucky enough to be able to enjoy freshly-caught lobster.
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