What food do you produce?
We provide live and cooked lobster, dressed crab and crab meat for local restaurants and cafes.

How did you get started?
I used to work at the Octel factory in Amlwch and did this part time, but when the factory closed I decided to start this business full time. I run 400 lobster pots in Cemaes Bay - the crabs are a by-catch which has become more and more lucrative over the past few years.

We started doing crab about four years ago. A friend opened a café and asked for some, so I knocked her up 20 dressed crabs - I left the shell on one, so she soon taught me how to do it properly. Then Trearddur Bay Hotel wanted some, and so word spread. We don't really need to advertise on the internet or anything - there's quite enough work for the two of us to maintain the supply and demand.

I much prefer working outdoors. In the factory you'd walk through the big gates into a place surrounded by fences, feel the gates close behind you and clock in - it was like being in prison. On a fine day I'd be wearing protective clothing because of the chemicals - now on a fine day I'm out on the sea, although this past week I've had a soaking!

How important is food in your life?
I love to eat out - and so I assume others like to too, and so can enjoy the food we provide for them.

What's your favourite food/type of food and why?
T-bone steak! Charcoal on the outside, comes out of cook's kitchen with its hands up! I also like lobster and crab meat is delicious. It's an old-fashioned food which people forgot about and now when they taste it they know that it's fantastic. You can do so much with it.

Favourite local produce and why?
We buy most things locally - our meat from Brian in Llanerchymedd, our lamb from Llanuwchllyn and new potatoes from the van in the Llanbedrgoch lay-by. We meet up regularly in food fairs and we support each other.

Favourite recipe you use
I cooked a great lobster thermidor last week. The thermidor is the sauce and it's open to interpretation, but the way I do it is to melt butter in a frying pan and add pepper and grind up mushrooms, so they look like chopped hazelnuts. Then I cut the lobster meat up quite fine with scissors, pop all that in, mix it up a bit, pour in some fresh double cream, two caps of whisky and a bit of cornflour to thicken. Then just when it's starting to gather round the edge of the pan, like an omelette, tip it all into a casserole dish, put Parmesan, paprika and maybe some sliced mushrooms and bits of shallots on top and pop in the oven for 15 minutes. Serve it with Anglesey new potatoes, a nice bit of cauliflower and a lovely bottle of wine - it's very rich, but lovely!

Favourite place to buy food
Locally. I've lived on Anglesey all my life so I've sussed out all the different places to go for the best produce.

Anything you can't get?
Peace and quiet! But you can get mostly all you need on Anglesey.

Favourite place to eat
I've got several - Trearddur Bay hotel, Gadlys Hotel, Cemaes, Lastra Farm Hotel, Amlwch, Water's Edge in Benllech, the Sailor's Return in Beaumaris - we get around and love eating out.