The Big Prawn Co. was founded out of a genuine love of incredible shellfish (we’re not just about prawns – but they are the main event) and a desire to bring the best quality products to the plates of the UK.
We’re constantly working to deliver best practice policies that support workers, local communities and the planet.
We combine personal visits to sites we source from with independent third party audits, alongside industry-recognised certification schemes. Where necessary we implement aquaculture and fishery improvement initiatives to help smaller suppliers work towards accreditation that will help them gain access to new markets and improve practices in their community.
Our recent investment includes a brand-new prawn cooking facility, as well as an annual pack capacity of 50 million units, 6 production lines, chilled and frozen operations.
And whilst we’ve tripled our operational footprint in the last 5 years, we’ve also halved our energy use.
We’re based in Norfolk, UK, and since we began in 1995 we’ve been on a mission to source the best shellfish from around the world to supply to UK retailers, wholesalers and foodservice: building a network of communities who share our love of excellent shellfish, from provenance to plate.
We’ve grown up as a business with our philosophy of always challenging ourselves and the industry to think big, and do better – and that’s what we’ll always do.
Big Prawn is founded by Sean O’Hanlon, who starts off peeling prawns by hand.
Big Prawn start supplying Pret.
Morrisons and Waitrose start stocking The Big Prawn brand.
£5 million invested in new facility.
Tesco start stocking The Big Prawn brand.
New coldstore & factory site completed.
Further significant investment in site facilities.
New on-site cooking facility installed.
Mindful chef launch.
If you’d like to join our team of enthusiastic and dedicated people, keep an eye on our LinkedIn page, where we advertise roles as and when they come up. Even if we’re not currently advertising any roles, we’re always interested in hearing from people who are also fans of bold thinking on sustainability, community and of course, any fellow shellfish enthusiasts.