Crawfish Season at Plaquemine Lock
We’re proud to host the most authentic crawfish boil London has to offer, right here on the canal in Islington.
Welcome to crawfish season in Islington, our favourite time of year. From June through October, our Louisiana-style pub on the Regent’s Canal becomes the capital’s home of the traditional Southern crawfish boil. Think sunshine, spice, sleeves rolled up, and a pot full of red-clawed troublemakers.
We serve a wild British crawfish catch, boiled in our signature Cajun seasoning and piled high with corn, potatoes, and house-made andouille sausage. Outside, the tables spill onto the pavement. Inside, the jazz is swinging. It’s a slice of the American South, just five minutes from Angel, but unmistakably Islington at heart.
If you’ve been searching for a proper crawfish boil London-style, you’ve just found it.
Crawfish season in the UK runs from June to October, depending on nature’s mood. So grab them while you can.
Born in the Bayou, Boiled in London
Before they hit a pot in Islington, crawfish culture was born in the bayous of Louisiana. Tangled, steaming wetlands where ancient oaks drip with Spanish moss and the water barely moves. In the South, a crawfish boil isn’t just dinner. It’s how people come together.
Across Louisiana and the Gulf Coast, crawfish season runs from Winter into early Summer. Families and friends gather around newspaper-covered tables, elbows deep in red shells, corn, spice, and conversation. These boils are part ritual, part street party, part primal feast.
It’s a tradition that fuses French, African, and Indigenous roots. A uniquely Southern thing. Crawfish boils mark birthdays, graduations, Mardi Gras hangovers, or just plain old Saturdays. Everyone’s welcome, as long as you know how to peel (see a guide below).
It’s not just a crawfish boil, London makes it a party, and Islington makes it feel like home.
At Plaquemine Lock, we bring that tradition to Islington. No cutlery (unless you ask). No polite portions. Just spice, steam, music, mess, and a pile of fresh British crawfish straight from the boil. If you’re looking for a real crawfish boil in London, you’ve found it.
Whether you’ve been to New Orleans or not, you’ll recognise the feeling. The joy of too much, of elbows on the table, juice on your chin, and the sound of jazz in the air. It’s not just a dish. It’s a mood.
Meet Carl, Our Crawfish Man
We don’t deal with middlemen. We deal with Carl.
Carl’s a licensed wild crayfish trapper working on one of the UK’s most protected waterways: the River Wey, a chalk stream that winds through the Hampshire countryside. These rare, spring-fed rivers are some of the cleanest in the world – crystal-clear, nutrient-rich, and officially recognised by Natural England as habitats of special ecological interest.
But they’ve also been overrun by invasive American signal crayfish, a species introduced in the 1970s that’s outcompeted native wildlife and damaged fragile riverbeds. That’s where Carl comes in. He’s been trapping signal crayfish longer than some of our chefs have been alive – and he does it the right way. By hand. With a license. In line with conservation laws. His work actually helps protect our waterways, restoring balance to an ecosystem under pressure.
The crawfish he delivers aren’t farmed. They’re wild. They live in fast-flowing currents, feed on natural plants and bugs, and grow slower, tougher, tastier. Real river crayfish, with big claws and clean muscle. They get boiled in our secret Cajun spice mix straight of the river in Hampshire and then come direct to our kitchen door – no middlemen, just one very well-timed van.
We build our whole crawfish season around Carl’s catch. Every batch is different. Rain changes things. So does sunlight, temperature, even local river politics. When you eat a boil at Plaquemine Lock, you’re not just getting a dish – you’re tasting a moment in time. A living, local, wild-caught story.
See Carl’s website for King’s Crayfish here.
How to Eat Crawfish
9 Easy Steps to Master the Boil – Tail, Claws, and All
1. Remove the claws
A gentle twist should do it. Keep them – the big ones are worth the work.
2. Use claw crackers
Or your teeth, if you’re feeling brave. You’re amongst friends (we hope).
3. Pull out claw meat
Satisfyingly sweet. If it slides out whole, you’re officially doing it right.
4. Twist the tail
Grip the body and the tail, then twist with confidence. It’ll pop off clean.
5. Be careful of juices!
That’s hot Cajun spices and much else besides in there. Aim away from your neighbour’s shirt.
6. Peel the first segment
Start from the open end and work your way up. It’s like unwrapping a very spicy sweet.
7. Squeeze the tail
Pinch at the bottom and the meat will push forward – ready to grab.
8. Pull out the meat
One smooth motion. If it resists, blame the moon phase, not the chef.
9. Optional: suck the head
Not for the faint-hearted, but full of rich, buttery flavour. The true mark of a seasoned pro.
