MORE THAN JUST SEAFOOD

The story of The Cajun Boil started during lockdown with one simple craving. While seafood boil mukbangs were taking over social media in the US, there was nowhere in the UK offering seafood boils that was easily accessible. Rather than wait for someone else to bring it here, the founder, Thuy Pham decided to create it from scratch.

After countless hours watching YouTube recipe videos, experimenting with ingredients, and combining different flavours and techniques, the very first seafood boil was created - and it instantly became an obsession. What began as a personal craving quickly caught the attention of friends and followers online after photos and videos were shared on social media. Before long, requests and orders started flooding in.


Just before those first orders went out, another moment of inspiration struck. A Netflix documentary by David Chang introduced the world of Viet-Cajun seafood boils in Houston - a style that blended classic Cajun flavours with Asian influences. Inspired by that fusion, Thuy hopped back into the kitchen, experiments continued, incorporating Asian ingredients, spices, and flavours to create a signature style that would later define The Cajun Boil.

In 2023, the journey led Thuy all the way to New Orleans the home of seafood boils - where the culture, traditions, and flavours behind the dish were explored firsthand.

For several years, The Cajun Boil continued to grow online through Instagram while being built alongside Thuy’s 14-year career in the nail industry. Then in 2025, the leap was finally taken to open the first physical location.

Today, The Cajun Boil is known for bold flavours, messy hands, shared tables, and a dining experience designed to bring people together. Combining Cajun soul with Asian-inspired flavour, every boil tells the story of how one lockdown craving became a restaurant loved by seafood fans across the UK.