The Ceres Podcast: Recent Episodes
Ceres | Pure Food Innovation
Stelios (Founder & Director of Ceres | Pure Food Innovation) travels and talks to exciting people within the Food & Hospitality industry. We don't rush in this podcast; we really want to discover what makes people do what they do.
Focussed on learning from chefs, food producers, fish & chip shop owners, growers, hoteliers, food futurists, suppliers, potato merchants, restauranteurs, trade associations, and whoever makes hospitality happen.
Tune in if you're in the business of making hospitality happen.
The Podsquad is back—minus Kelly Barnes (physio duties!)—to unpack a long list of hot topics in fish & chips and hospitality:
- The 7p fish & chip giveaway at Harry Ramsden’s: smart stunt or just chaos?
- What makes Chez Fred such a standout (and why it’s not about location)
- The never-ending VAT campaign—time for a reality check?
- Why fish & chips offer more value than a Big Mac or KFC bucket
- Are trade bodies missing the point in the media spotlight?
- Federation representation: who’s speaking for who?
- How great hospitality businesses still thrive
- The value of visiting other shops (and taking your kids along!)
Plenty of laughs, some sharp critique, and loads of practical insights for anyone running a food business.
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Lorraine Arnold swapped the stage for the seafront and built one of Devon’s standout fish and chip businesses from scratch. In this episode, she joins Kelly Barnes to share the raw, unfiltered story of how she overcame financial ruin, a devastating fire, and lockdown chaos to create Pier Point Restaurant & Bar. It’s a must-listen for anyone in hospitality who’s ever wondered if grit, graft, and guts are enough.
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Good Friday highs and lows, bold ideas for National Fish & Chip Day 2025, staff training truths, and a frank look at the challenges facing fish and chip shops—from spud bruising to frozen-at-sea fish supply issues. No fluff—just real operators talking shop.
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In this episode of The Ceres Podcast, Mark Petrou sits down with Barry Dickman, founder of BD Signs, to explore the incredible journey from growing up above a chip shop to becoming one of the most influential figures in fish and chip branding. Barry shares candid stories of resilience, building a business from scratch (twice), and why he believes fish and chips is one of Britain’s strongest untapped brands.
They dive into the future of the trade, the importance of portion control, and how independent shops can stand out without losing their community roots. Plus, hear how Barry helped hundreds of businesses survive through COVID with creative, practical solutions.
Packed with real insights, honest reflections, and a few laughs along the way, this is essential listening for anyone in hospitality, food, or small business ownership.
Listen now and discover why building a brand is about so much more than just a new sign.
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In this heartwarming and brutally honest episode, Mark Petrou is joined by Brent Watson of Y-Pas Chippy in Kexborough, Barnsley. Brent shares his journey from growing up around the coal pits and pigeon lofts of Yorkshire to running one of the most beloved independent chip shops in the region.
Discover how a derelict hut became a local institution, how Brent’s father used his mining redundancy to build a chip shop from scratch, and why Y-Pas quietly thrives without apps, delivery services, or fancy equipment. Brent’s story is a masterclass in balance, craft, and doing things right—every single day.
Whether you’re in hospitality, a business owner, or simply love a good fish and chip tale, this episode is full of inspiration, insight, and proper Yorkshire grit.
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Graham Kennedy of Bells Fish & Chips joins Stelios to share his journey. They talk about resilience, community, economic pressures, and a personal loss that changed everything—packed with honesty, insight, and lessons for anyone in hospitality.
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Stelios chats with Jo Hage and Lynda Simmons about 10 years of National Fish and Chip Day, NEODA’s behind-the-scenes work, industry challenges, and why this annual celebration is more than just a day—it’s a powerful platform for the trade.
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George Morey of Knights Fish Restaurant joins Kelly Barnes to share how he took his 116-year-old family business to award-winning success. From fish trays to fresh ideas, it’s a story of legacy, innovation, and love for fish and chips.
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Stelios and David explore AI in fast food, Greggs’ sales slump, Domino’s digital edge, the plant-based backlash, and why data matters—a must-listen for hospitality pros navigating tech, trends, and tough choices.
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In this episode, Kelly Barnes sits down with Sarah Heward, the inspiring founder of The Real Food Cafe—an award-winning roadside diner, chippy, and cafe on Scotland's scenic A82. Sarah shares how she transformed a derelict Little Chef into a thriving business serving travellers, locals, and adventurers alike. From running a year-round operation in the Highlands to championing local sourcing and building long-term careers, this story is about vision, grit, and exceptional hospitality.
Read "Why the Industry Needs More Female Leaders" by Sarah Heward
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Is the fish and chip industry shifting its focus in the right direction? Stelios Theocharous is joined by industry leaders Mark Petrou, David Nicolaou, Kelly Barnes, and David Miller to discuss the Fish & Chip Awards, the importance of value over price, and whether Seafish is doing enough to support the sector.
They also tackle the idea of standardised portion sizes, why positive messaging is crucial for business, and what fish and chip shop owners can learn from major food brands.
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How do you build a thriving fish and chip business that spans generations? In this episode, Mark Petrou sits down with Shane, John Henry, and Sonny Lee to explore their incredible journey in the fish and chip industry. From Shane’s early days as a 14-year-old “spud boy” to growing a multi-shop empire, this conversation is packed with business lessons, digital marketing strategies, and the power of family-driven entrepreneurship.
Discover how they’ve adapted to industry changes, why their digital marketing has gone viral, and how they’re paving the way for future generations in hospitality. Whether you’re a business owner, fish and chip shop operator, or just love a great success story, this episode is a must-listen!
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What does it take to run the UK’s best fish and chip shop? In this episode of The Ceres Podcast, host Mark Petrou sits down with Will Burrell of Yarm Road Fish & Chips, fresh off winning Takeaway of the Year at the National Fish & Chip Awards 2025.
Will shares his journey—from growing up in a family-run chippy to taking the leap and opening his own shop. He reveals the key strategies behind Yarm Road’s success, including why keeping a tight, traditional menu works, the power of strong customer relationships, and how meticulous portion control helps maintain profit margins.
Plus, they dive into:
🔹 The awards process and what it takes to compete at the highest level
🔹 Challenges facing the industry, from rising costs to changing consumer habits
🔹 Why investing in the right team is crucial for long-term success
🔹 Will’s big year ahead—opening a restaurant, getting married, and welcoming his first child
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What does it take to run a fourth-generation business while standing firm on tradition, politics, and economic challenges? Lance Forman, owner of H. Forman & Son, joins me to talk about the legacy of London’s oldest smoked salmon producer, the farmed vs. wild salmon debate, Brexit’s impact on business, and customer reactions to global events. A bold voice in both business and politics, Lance doesn’t hold back.
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In this Masterclass Interview, we sit down with Bobby Joyce from Smales to discuss the real impact of shrinking fish quotas, rising prices, and supply chain pressures on the fish & chip industry.
Fish & chip shop owners are feeling the pressure—fish prices are rising, supply chains are tightening, and businesses are struggling to stay profitable. In this episode, Bobby Joyce, a leading expert from Smales, breaks down what’s happening in the industry right now, why it’s happening, and—most importantly—what you can do about it.
We tackle key questions, including:
✅ Why has the cod quota dropped to its lowest in 34 years?
✅ How are shops adapting to skyrocketing costs?
✅ Should you switch from cod to haddock—or something else entirely?
✅ What pricing strategies can help protect your margins?
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In this episode of The Ceres Podcast, Stelios Theocharous sits down with Antony Akathiotis, owner of Merchants Fish Bar in Bewdley & Halesowen, for a no-holds-barred conversation about running a successful fish & chip shop in today’s market.
They dive into pricing strategies that too many shops are getting wrong, how to use smart calculations to protect profits, and why knowing your numbers is more crucial than ever. Antony shares how his team blew up on TikTok, amassing millions of views and turning social media into a customer-driving machine.
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Ryan Hughes went from washing dishes at 14 to running the UK’s best fish & chip shop in 2024. In this episode, he spills the secrets behind his rise, the game-changing moment during COVID-19, and how winning Fish & Chip Shop of the Year turned his business upside down (in the best way).
Hard work, resilience, and a few surprises—don’t miss this one!
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What’s driving fish prices, and why should fish & chip shop owners be more concerned about supply than cost? In The Ceres Podcast Episode 199, Stelios and David Miller sit down with industry expert Gary Warner from Warners Fish Merchants for an unfiltered discussion on market volatility, fishing quotas, and the future of fish and chips. From debunking stockpiling myths to revealing how suppliers like Brim navigate the industry, this episode is packed with insights every shop owner needs to hear.
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Stelios and David Nicolaou dive into the latest industry news with their signature mix of wit and wisdom. No topic is off-limits, from the £1bn National Insurance hike threatening hospitality businesses to Greggs’ controversial sausage roll price increase. They also explore how menu simplification could be the key to survival in a cost-conscious market. Expect sharp insights, real-world advice, and plenty of laughs.
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Host Mark Petrou sits down with David Henley of Henleys of Wivenhoe to explore the highs and lows of building a thriving fish & chip business. From his early days working in a seaside burger kiosk to running one of the UK’s most respected fish & chip shops, David shares the challenges, triumphs, and invaluable lessons learned along the way.
They discuss surviving a devastating fire, mastering business strategy, and the importance of team investment—all with the signature humour and insight that makes this episode a must-listen. As an industry leader, mentor, and ambassador for Frymax, David’s influence extends beyond his shop, helping others refine their craft.
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Michael Kill, CEO of the NTIA (Night Time Industries Associaton), joins Stelios to discuss the challenges facing the UK’s nightlife industry, from overregulation to economic pressures, and shares his vision for its future. Don’t miss this enlightening conversation with one of the industry’s leading voices.
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Join Stelios on The Ceres Podcast Episode 195 as he chats with Charlie Collins of Frydales (two outlets in Leicester) and Cem Oktem of Oktem Kitchens (four outlets in the North West). They dive deep into the fish and chip industry, discussing everything from rising fish prices and delivery challenges to the impact of labour costs and social media on their businesses. With candid insights and a touch of humour, this episode is a must-listen for anyone passionate about food, business, or the people behind the fryer.
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Stelios and co-hosts—David Miller, Mark Petrou, and David Nicolaou—dive into VAT policies, delivery trends, and the art of simplifying menus inspired by Pal’s Sudden Service.
Explore fish pricing, stockpiling, and customer habits as the squad shares actionable tips for navigating today’s economic challenges—all wrapped in light-hearted banter.
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Stelios is joined by Andrew Crook, President of the National Federation of Fish Friers, for a no-holds-barred conversation about the fish and chip industry. They discuss the challenges of running multiple shops, the heated debate over cash vs. card payments, and the pressing need for fair regulation to level the playing field. Andrew shares his journey, insights on government policies, and the future of this beloved British staple. Don’t miss this engaging episode packed with industry truths.
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In this episode of The Ceres Podcast, Stelios is joined by two leading voices in the fish and chip industry:
Tim Barnes: Director of Krispies Fish & Chips (Exmouth & Exeter), known for his innovative approach and dedication to quality in every aspect of his business.
Paul Goodgame: Managing Director of The Chesterford Group (Fishnchickn, Churchills, Toffs, The Boundary Fish & Chips), overseeing multiple brands and sites while championing growth and operational excellence.
Together, they explore the challenges and opportunities facing fish and chip shops and the wider hospitality sector, including:
- The impact of extreme weather on customer habits, deliveries, and operations.
- The complexities of managing and motivating teams in an evolving industry.
- How innovation in technology, menu design, and offers can drive growth and efficiency.
- The economic pressures of rising wages, VAT structures, and increasing costs—and how businesses can adapt.
- The importance of culture, leadership, and transforming young employees into confident team members.
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With the UK budget still fresh in their minds, David & Stelios unpack a lot of what was said and how it might affect businesses in the UK.
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In this Masterclass discussion episode, David and Stelios welcome Stuart Mitchell of Mitchells Potatoes and Patrick Clabon from HG Bliss Farms, a farmer in Norfolk-Cambridgeshire. We discuss market insights and trends impacting the industry. For an even deeper look, check out our blog's full Ceres Potato Market Report, featuring exclusive insights from Stuart, Patrick, and other industry leaders.
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In this episode, I sit with Kate Nicholls, Chief Executive of UK Hospitality, at a pivotal moment—just after Labour’s first budget. Kate and I have connected over some crucial events: Brexit, the COVID crisis, the recent general election, and now, this budget, which has stirred up strong opinions across the board.
We closely examine what this budget means for businesses, especially in the hospitality and farming sectors. Spoiler: it’s not exactly winning any popularity contests. From the left and the right, the consensus seems to be that it’s missed the mark, with each side feeling it either didn’t go far enough or went too far. This especially hits home for farmers, who feel unfairly targeted by inheritance tax changes. Farmers know how to mobilize and make their voices heard, and it leaves me thinking—should we all be doing the same to push for real change?
Thank you for your feedback on our recent episodes—your thoughts on these heavy-hitting topics, especially around VAT, have been invaluable. It’s clear these conversations matter to you, and I’m thrilled they’re resonating.
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Stelios is joined by John Webber, a true authority on business rates with over 35 years of expertise. As Head of Rating at Colliers, John leads a top advisory team and works closely with MPs, ministers, and the media to advocate for fairer rates. In this episode, we explore why meaningful reform remains elusive, the impact of recent budgets, and what lies ahead for UK businesses.
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In this episode, Mark Petrou sits down with two close friends of Ceres, Lesley Graves and first-time guest Des Anastasiou from the renowned Burton Road Chippy in Lincoln. Lesley, a familiar voice from Episode 82 (where she joined Kelly Barnes and Jodie Zeniou), returns with fresh insights into the industry. If you haven’t yet, go back and listen—there’s plenty of wisdom in that episode, too!
Lesley and Des have been avid supporters of Ceres from day one, and we’re grateful for their honesty and dedication to the industry. Over the years, they’ve taken part in numerous award competitions. Lesley also serves as a Regional Director at the National Federation of Fish Friers, where she champions the industry tirelessly. This episode is packed with industry insights, heartfelt reflections, and plenty of laughs.
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Les Howard, now semi-retired, has worked as a VAT consultant, focusing primarily on helping businesses, charities, and churches navigate the complex world of Value Added Tax (VAT). With years of experience, Les has represented clients in disputes with HMRC, including Alternative Dispute Resolution (ADR) and Tax Tribunals.
We welcome Les back for his second guest appearance on the Ceres Podcast to discuss VAT investigations. If you have not listened to Les on episode 181, listen. It's worth it.
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Stelios is joined by the award-winning newcomer and young fish frier, Jamie Russo, from Redcloak Fish Bar in Stonehaven. With David taking a brief break, Jamie and I will be diving into some exciting industry updates. Don’t worry—David will be back next week to unpack the budget with us, so plenty of insightful analysis is coming!
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In this episode, Mark Petrou sits down with Austen Dack, the editor-in-chief of ChippyChat magazine. They delve into Austen’s career journey before joining the fish and chip industry, discuss the magazine’s role in the community, and highlight key events like the Isle of Ely Open Day. They also discuss the upcoming Chip Barons Ball on Sunday, 8th December 2024—be sure to grab tickets for yourself, your family, and your team!
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Peter Farrell is a man whose journey through the peaks and valleys of the hospitality industry is truly remarkable.
Starting his career at just seven years old, Peter worked his way into some of the world’s most renowned kitchens, including The Fat Duck with Heston Blumenthal. His path led him globally, from Michelin-starred restaurants to senior management roles in Sir Terence Conran’s restaurant group. But life took an unexpected turn when Peter faced immense personal challenges—losing his eyesight, battling two brain tumours, and enduring chemotherapy—all while grappling with the loss of his brother to suicide.
Despite these hardships, Peter’s resilience and determination propelled him forward. He rebuilt his life, launching successful ventures like Epsom Social Food Hall and the Food Motion Network. Today, Peter is not only a leader in thehospitality industry but also an ambassador for Hospitality Action. His story of reinvention and courage will inspire anyone, no matter where they are in their journey.
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In this episode, Mark is joined by Stuart Fusco from Fuscos of Whitby; they discuss their time entering the Seafish Fish & Chip Awards and their winning it in 2014.
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Les Howard, now semi-retired, has spent his working life as a VAT consultant, focusing primarily on helping businesses, charities, and churches navigate the complex world of Value Added Tax (VAT). With years of experience, Les has represented clients in disputes with HMRC, including Alternative Dispute Resolution (ADR) and Tax Tribunals.
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In this episode of the Past Masters, Mark is joined by Kelly & Tim Barnes from Krispies in Exmouth & Exeter.
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In this episode of the Ceres Podcast, Stelios discusses the hospitality news with David Nicolaou from Auckley Friary & Charlie Collins from Frydales in Leicester.
If you have listened to this episode, what do you think? Let us know at info@worldofceres.com
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We're excited to welcome back Lee Sheldon from Mastering Multi-Units (MMU), which specialises in developing managers, particularly in the hospitality sector. This is Lee's second appearance on the Ceres Podcast—he previously joined us in episode 112, packed with valuable insights.
Lee brings a wealth of experience from his years in frontline operations, having held single and multi-unit management roles. At MMU, they focus on supporting managers right where it matters most—on the frontline. Lee shares his multi-unit and remote management expertise, emphasising the importance of applying better behaviours and high-impact activities in real-world situations. He's also a passionate advocate for Franklin Covey programs, which MMU integrates into their unique approach to development.
During our conversation, Lee recommended "Radical Candor" by Kim Scott, a must-read for anyone serious about enhancing their leadership skills. Tune in for an insightful discussion on managing people and teams—topics that arebecoming increasingly important as our industry grows.
Learn more about MMU & Lee Sheldon
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In this episode of the Past Masters, Mark is joined by Adrian Tweedale from Elite Fish & Chips Group. Adrian won Fish & Chip Shop of the Year in 1991, and Mark discusses what this was like and what has happened since.
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In this episode, David & Stelios talk to Terry Jones from Meijer Potato; Terry is a seasoned professional in the potato industry and brings over 30 years of experience to the Ceres Podcast. He resides in North Shropshire and has dedicated his career to advancing the potato sector. Terry began his journey as an operative and factory manager in the fresh pre-pack industry, supplying retailers. In 2007, he seized the opportunity to transition into ware and seed crop management and sales by joining a Meijer-owned subsidiary. Since 2015, he has served as the UK Sales Manager for Meijer Potato UK.
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In this episode of the Past Masters, Mark is joined by Bonny Layhe and James Ritchie, from Simpsons Fish & Chips. They went on to win the Seafish Fish & Chip Shop of the Year award in 2016 and have since expanded their business.
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Listen to the dynamic conversation between the Ceres Podsquad! Led by Stelios, the director and founder of Ceres, this team is packed with industry experts. Mark Petrou from Petrou Brothers, David Nicolaou from Auckley Friery, and David Miller from Millers Fish & Chips and the one and only Kelly Barnes from Krispies.
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Join David Miller and Stelios in this Master Class as they discuss using pre-cut chips in your fish & chip shop.
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Today, we have a special guest: Allen Simpson, Deputy CEO of UKHospitality, the leading organisation for the £140bn hospitality sector. Allen's expertise in politics and economic development makes him an invaluable guest. After our conversation, I felt enlightened and relaxed, which is usually rare when discussing politics around election time.
A bit about our guest, Allen has an impressive background. From 2018 to 2023, he was with London & Partners, serving as Managing Director of Strategy and Operations and later as Interim Chief Executive. He played a crucial role in London's recovery post-pandemic. Prior to that, Allen led Barclays Bank's business finance policy team, focusing on trade, SMEs, and scale-ups. He also advised the CEO and Chairman of the London Stock Exchange during the financial crisis. Allen has held various government roles and was Labour's parliamentary candidate in Maidstone and the Weald in 2015 and 2017.
Visit UKHospitality to find out more.
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Join David Miller and Stelios in this Master Class as they interview Paul Graham, the director of PG Chips, a pre-cut chip supplier.
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In this episode of the Ceres Podcast Past Masters, Mark Petrou hosts a captivating conversation with our good friend Alastair Horabin, the previous owner of Seniors Fish & Chips. Alastair, a regular guest on the Ceres Podcast, always brings unique insights that are not to be missed.
Alastair is now a regular guest on the Ceres Podcast, and as always, he doesn't hold back. Mark delves into what it was like entering the Fish & Chip awards and what has happened since.
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Join David and Stelios as they discuss news stories that affect the hospitality industry. They will discuss the news with their wit, honesty, and charm.
Today's news stories are:
-> Concerns Arise as Convicted Deliveroo Rider Found Still Making Deliveries
-> Cheon Fat's Sales Suppression Battle with HMRC
-> Opinion - Will Cultured Meat Outpace Plant-Based Alternatives?
-> Opinion - Why Fewer Menu Items Mean More Customer Satisfaction
-> Unraveling the Dine-and-Dash Dilemma in UK Restaurants
-> Burger Boom or Bust?
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Join David Miller and Stelios in this Master Class as they interview John Bones, the commercial director of R S Cockerill Ltd, a leading crisping and table potatoes supplier. This marks their first conversation with a professional from the industry, offering enlightening insights—because, believe it or not, John really knows his potatoes.
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Stelios is thrilled to be joined by Stuart Devine, MBE, from the Ashvale Group in Aberdeenshire. They dive deep into Ashvale’s story, moving beyond our last discussion, which was heavily focused on COVID-19.
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Join David Miller and Stelios in episode 166 of the "Ceres Master Class" podcast, "The Chipping Process." This essential guide delves into the nuances of potato chipping for the fish and chip industry.
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In this episode of the Ceres Podcast Past Masters, Mark Petrou hosted a captivating conversation with our good friend Andrew Thrasyvolou, the previous owner of Brownsover Fish Bar in Rugby. Andrew, the winner of the Seafish Fish & Chip Shop of the Year in 2002, brings a unique perspective after a hiatus from the industry, now navigating a new accidental career at Stokescroft Nursery.
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Join David Miller and Stelios in episode 164 of the "Ceres Master Class" podcast, "The Potato Peeling Episode." This essential guide delves into the nuances of potato preparation for the fish and chip industry. The hosts cover everything from the mechanics of peeling machines and the importance of maintaining them to the strategies for maximising yield and quality. They also discuss the benefits of keeping a potato diary and the decision-making in choosing the right equipment. Whether you're a seasoned professional or new to the industry, this episode offers valuable insights to ensure you get the best out of your potatoes.
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Stelios welcomes Demetri Lawton to discuss his intriguing transition from Stafford to Cyprus, where he worked at the first McDonald's in Larnaca in 1997, and his eventual move back to the UK to run the Ruddington Fish Bar in Nottingham. Demetri shares insights on navigating the competitive fish & chip industry, the importance of systematisation skills gained during his McDonald's tenure, and his business's adaptations post-COVID, including managing pricing and embracing technology. This episode offers a deep dive into the personal and professional life of a traditional British food entrepreneur facing modern industry challenges.
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Listen to the dynamic conversation between the Ceres Podsquad! Led by Stelios, the director and founder of Ceres, this team is packed with industry experts. Meet our exciting new members: Mark Petrou from Petrou Brothers, David Nicolaou from Auckley Friery, and David Miller from Millers Fish & Chips.
Kelly Barnes from Krispies was out of action today, so we went ahead without her until she returned from her Sabbatical.
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Join David Miller and Stelios on the first episode of the "Ceres Master Class" podcast, "The Potato Selection Episode." This episode is essential for anyone in the fish and chip industry, focusing on sourcing the best chipping potatoes.
With over 35 years of industry experience, David, alongside Stelios, who brings his technical know-how from his time in a family-run fish and chip shop and as the founder of Ceres, dives into the potato growing cycle, the importance of choosing potatoes with high starch and low moisture for crispier chips, and the benefits of sourcing locally.
They address common misconceptions and offer practical advice on storage and record-keeping to maintain potato quality.
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In this episode of the Ceres Podcast Past Masters, Mark Petrou had the privilege of hosting a captivating conversation with Giovanni Fionda. Giovanni, the winner of the Seafish Fish & Chip Shop of the Year in 2010, shares his unique perspective after a hiatus from the industry, navigating a new career and family life. Mark, a seasoned expert in the field, adds his wealth of knowledge to the discussion, making this episode a must-listen for anyone in the food industry.
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David Nicolaou, owner of Auckley Friery, joins Stelios in Auckley near Doncaster. Since David is now joining Stelios as the co-host of Read the News, we thought introducing you to David would be a great idea. We hope you enjoy this episode; we know Stelios did.
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Stelios chats to Reece Head from Fry Magazine, the Fry Top 50 Awards. They go on to discuss the development of Fry Magazine, the invention of the Fry Top 50 Awards, and how they have evolved over the years. While they were talking, they delved into National Fish & Chip Day.
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Mark Petrou talks to Gordon Hillan from KFE Limited about his journey into Fish & Chips with family, how he spread his wings to go it alone, and how he made it to KFE Limited as the Scottish Area Manager.
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Stelios is joined by Mark Polley, co-owner of John Dory's Group in Northern Ireland.
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Kelly Barnes is joined by Lauren Kellaway, Kellaway's Fish & Chips in Truro, for her inaugural Ceres Podcast episode.
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Mark Petrou is joined by David Miller of Millers Fish & Chips in Haxby for this episode of Past Masters.
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Join David and Stelios as they discuss news stories that affect the hospitality industry. They will discuss the news with their wit, honesty, and charm.
Today's news stories are:
-> Greggs Successfully Overcomes Technical Glitch, Resuming Normal Operations
-> Settlement Awarded in Uber Eats Facial Recognition Bias Case
-> When Food Delivery Goes Wrong: A Grievous Assault Case
-> Opinion - The Fight Against Shop Worker Assaults, is Britain angry?
-> Restaurant Owner Jailed Over £30K Covid Loan Fraud
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Get acquainted with the dynamic Ceres Podsquad in our debut episode! Led by Stelios, the director and founder of Ceres, this team is packed with industry experts. Meet our exciting new members: Mark Petrou from Petrou Brothers, David Nicolaou from Auckley Friery, Kelly Barnes from Krispies, and David Miller from Millers Fish & Chips.
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Stelios is joined by Andrew Crook, the president of the National Federation of Fish Friers; they delve deep into the pressing issues affecting the Fish & Chip industry.
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Stelios is joined by Jamie Bird, the Director of Strategy at Birds Bakery, a family-run business founded in 1919 by three brothers with expertise in baking, butchering, and confectionery. Birds Bakery is known for its commitment to freshness and quality, using traditional recipes and methods. Jamie, who has a strong background in commercial real estate, recently returned to the Midlands to bring his strategic expertise to the family business, helping to uphold their high standards and time-honoured practices.
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In this episode of the Ceres Podcast, we're thrilled to welcome Marcus French, a seasoned fish and chip industry veteran and the proud operator of French's Fish Shop in Wells-next-the-Sea. As a third-generation frier, Marcus has fish frying deeply rooted in his lineage, tracing back to 1921 when his grandparents embarked on their fish and chip venture. He shared fascinating insights into the evolution of his family business, the traditional methods preserved through the generations, and the innovations that have kept French's Fish Shop at the forefront of the industry.
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In this episode of the Ceres Podcast, we're thrilled to welcome Jamie Russo, who has contributed to the remarkable transformation of the Redcloak Fish in StonehavenBar. At just 23, Jamie has revitalised a once-neglected establishment and clinched prestigious accolades, including the NFFF Best Newcomer and Drywite Young Fish Frier awards, within his first year of ownership.
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We welcome the return of Charlie Collins, who previously appeared in episode 62 and brings an insightful exploration of the resilience and strategic adaptation required in the challenging landscape of the hospitality industry. This episode is a must-listen for those interested in the dynamics of business turnaround.
Charlie Collins, celebrated as the last person to win the "Young Fish Frier" award in 2020 before COVID-19 dramatically impacted the industry, shares his journey through the difficult times that followed. Winning the prize was a moment of pride and brought an initial surge in business, but Charlie candidly discusses how a combination of high pricing and the pandemic led to a significant downturn in trade. The conversation delves into the critical moments of realisation and the strategic decisions made to navigate out of financial distress.
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In this engaging episode, we reconnect with John Molnar, the force behind The Cod's Scallops. With outlets spread across Nottingham and an outpost in Harborne, Birmingham, John shares his journey since our last conversation in episode 45 in February 2020, just after The Cod's Scallops was crowned Fish & Chip Shop of the Year.
John reflects on the significant impact of the award and discusses the unique position of being the last winner under the Seafish banner, a title extended due to unforeseen circumstances. He also touches upon the potential of entering the new NFFF fish & chip awards.
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In the compelling 145th episode of the Ceres Podcast, we dive deep into the life and insights of Paulo de Tarso, a name that has become a hallmark of excellence in hospitality. From washing pots in New York to orchestrating the floor of some of the UK's most prestigious restaurants, Paulo's journey is a testament to the transformative power of dedication, passion, and an unwavering commitment to excellence.
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In this episode of the Ceres Podcast, Stelios discusses the news with Jim Cowie from the Seafood Matters Podcast. They discuss the following topics:
- Unfounded Fears: The Truth Behind Russia's Fishing Ban and the UK's Fish & Chips
- Norovirus Outbreak Leads to Oyster Sale Ban in France
- Scottish Hospitality Urgent Call for Rate Relief Support
- E. coli Outbreak Tied to Mrs Kirkham's Lancashire Cheese
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Listen to Jim on the Seafood Matters Podcast.
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In the latest episode of the Ceres Podcast, Stelios had the privilege of sitting down with Nick Hogan, the managing director of George's Tradition, a name synonymous with quality fish and chips in East Midlands. With a career deeply rooted in operations, Nick has been the unseen force ensuring the smooth running of George's Tradition's operations.
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Join us in Episode 142 of the Ceres Podcast with Kate Nicholls, chief executive of UKHospitality.
Their discussion zeroes in on three pivotal policy proposals: capping business rate increases, revising employer National Insurance Contributions, and advocating for a reduced VAT rate for hospitality.
Kate offers a deep dive into the nuances of each ask, critically examining their potential impact on both small independents and larger chains.
Through a thoughtful debate, we uncover the broader implications of these policies, explore the balance between ambition and practicality, and contemplate the government's role in prioritising support for different sectors.
Join us as we dissect the intricacies of these proposals, their significance for the industry, and the path forward in advocating for meaningful change.
Follow Kate Nicholls on Linkedin and Twitter, but also follow UKHospitality on Facebook and Twitter. Why not read UKHospitality's Blueprint for the 2024 General Election.
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Join us in Episode 141 of the Ceres Podcast with Austen Morley, founder of Morley's Coffee. Discover how a vintage 1972 Citroen Hy van marked the start of Austen's journey from Australia's coffee scene to a coffee revolution in Aberdeenshire, Scotland.
Host Stelios delves into the challenges and triumphs of entering the coffee market, Austen's future ambitions, and the balance between home and café coffee experiences. Austen shares his insights on the art of coffee making, the evolution of coffee culture, and predictions for the industry's future.
Tune in for an inspiring blend of business savvy and coffee passion, perfect for enthusiasts and entrepreneurs alike.
Follow Morley's Coffee on Facebook and Instagram.
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In this episode of the Ceres Podcast, Stelios talks to the current NFFF Fish & Chip Takeaway of the year winner.
Whitehead's Fish & Chips is run by the Whitehead family and the friendly Whitehead's Team, who aim to serve Britain's best freshly-cooked fish & chips.
Together, they discuss Geoff's history in Fish & Chips, his management style, how he invests in his teams and the business, and Geoff's concerns about energy, wages and VAT.
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In this episode of the Ceres Podcast, Stelios discusses the hospitality news with David Nicolaou from Auckley Friary. They discuss the following topics:
- Significant Fine for London Bar After Hazardous Incident
- UKHospitality's Blueprint for the 2024 General Election
- HMRC Sharpens Focus on the Hot Food Sector
- Chick-fil-A's Sunday Closure Policy: A Crossroad of Faith, Business Ethics, and Government Intervention
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In this episode, Stelios discusses the hospitality news with previous Young Fish Frier Winner Zohaib Hussain from Zero Plus Fish Bar in Cardiff.
They discuss the following topics:
- The KFC Controversy: Navigating Health Policies and Business Interests
- UK's New Food Recycling Laws: What Businesses Need to Know
- Deliveroo Bolsters Its Arsenal with Non-Food Deliveries
- Climate Crisis and Crime: A Perfect Storm Brews in the Olive Oil Industry
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In this episode, Thomas Doran turns the tables on Stelios and asks him questions about his career, life and pet peeves.
Download your FREE copy of the Fish & Tips E-Book and boost your business today.
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In this episode, Stelios discusses the hospitality news with previous Seafish Fish & Chip Shop of the Year Winner Mark Petrou from Petrou Brothers in Chatteris.
They discuss the following topics:
- Navigating the Fine Line Between Workplace Banter and Bullying
- The KFC Controversy: Navigating Health Policies and Business Interests
- Scottish Pubs Shutting Down Twice as Fast as in England
- Australia's Seafood Scene Gets a Transparency Boost with Mandatory Origin Labelling.
Download your FREE copy of the Fish & Tips E-Book and boost your business today.
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📧 To send your feedback or suggest a guest, email The Ceres Podcast at stelios@worldofceres.com
In this episode, Stelios discusses the hospitality news with previous Young Fish Frier Winner Charlie Collins from Frydales in Leicester.
They discuss the following topics:
- The Challenging Potato Harvest Across the UK and Europe 2023
- UK Government Reconsiders Tax-Free Shopping to Boost Tourism
- Next-Level Delivery: KFC Teams Up with Uber Direct
- UK Government Raises Salary Threshold for Foreign Workers Amid Immigration Control Efforts
Download your FREE copy of the Fish & Tips E-Book and boost your business today.
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📧 To send your feedback or suggest a guest, email The Ceres Podcast at stelios@worldofceres.com
In this episode, Stelios talks to Hugh Lipscombe, founder and chairman of the Chesterford Group.
The Lipscombe family have been in fish & chips for 100 years, and Hugh founded Fish n' Chick'n in the 1970s. We discuss the founding and the challenges over the years, Hugh's professional pet hates, and the future of the Chesterford Group.
Download your FREE copy of the Fish & Tips E-Book and boost your business today.
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📧 To send your feedback or suggest a guest, email The Ceres Podcast at stelios@worldofceres.com
PART TWO
In this two-part special, Stelios talks to Alastair Horabin, the director of Seniors Group on the Fylde Coast.
Alastair doesn't hold back in this episode, and in business, he doesn't mess about. Nine outlets and more to come, a central preparation factory that supplies his outlets.
They talk about so much that it had to be split in two.
Download your FREE copy of the Fish & Tips E-Book and boost your business today -> https://bit.ly/fisht1ps
Join the Ceres email list to keep updated and get monthly offers. -> http://bit.ly/3zg0uIJ
To send your feedback or suggest a guest, email The Ceres Podcast at stelios@worldofceres.com
PART ONE
In this two-part special, Stelios talks to Alastair Horabin, the director of Seniors Group on the Fylde Coast.
Alastair doesn't hold back in this episode, and in business, he doesn't mess about. Nine outlets and more to come, a central preparation factory that supplies his outlets.
They talk about so much that it had to be split in two.
Download your FREE copy of the Fish & Tips E-Book and boost your business today -> https://bit.ly/fisht1ps
Join the Ceres email list to keep updated and get monthly offers. -> http://bit.ly/3zg0uIJ
To send your feedback or suggest a guest, email The Ceres Podcast at stelios@worldofceres.com
In this episode, Stelios talks to Josette Foster, a regional director for the national federation of fish friers.
As well as her role within the federation, she owns the multi-award-winning shop - Fish & chips at Weston Grove, which she started with her late husband, Richard.
This episode has one topic: Fish & Chip Awards and Fish & Chip Awards only.
If you would like to go to the Fish & Chip Awards 🏆🏆 in London, then click this link -> http://bit.ly/3CSZA7J
Download your FREE copy of the Fish & Tips E-Book and boost your business today -> https://bit.ly/fisht1ps
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📧 To send your feedback or suggest a guest, email The Ceres Podcast at stelios@worldofceres.com
In this episode of the Ceres Podcast, Stelios talks to Andrew Crook, the president of The National Federation of Fish Friers and owner of Skippers Fish Bar in Euxton.
They talk about the industry's current challenges, fish prices, commodity prices, double invoicing and VAT fraud.
Download your FREE copy of the Fish & Tips E-Book and boost your business today -> https://bit.ly/fisht1ps
📮Join the Ceres email list to keep updated and get monthly offers.
📧 To send your feedback or suggest a guest, email The Ceres Podcast at stelios@worldofceres.com
In this episode of the Ceres Podcast, Stelios talks to Paul Goodgame, the managing director of The Chesterford Group.
They talk about Paul's career progression and how he worked at TCG for 29 years and became operations director in 2010 and managing director in 2020.
Paul discusses the challenges of covid19, inflation, aggregators, recruitment, and the elephant-in-the-room topic of VAT fraud.
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📧 To send your feedback or suggest a guest, email The Ceres Podcast at stelios@worldofceres.com
Dan is the founder of SixEight Marketing Agency, a South East Asian food nerd and a brand strategist who gets food brands more customers by telling a great story.
Dan cuts through all the marketing jargon to put independents on the same path to success as the big corporates, if not better.
He works with obsessive food brands to grow their loyal tribe, helping brands like Dishoom and Flat Iron stand out from the noise and get more sales using the power of their story.
To find out more about Dan Nash:
💡 Visit SixEight Marketing Agency 💡
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📧 To send your feedback or suggest a guest, email The Ceres Podcast at stelios@worldofceres.com
Paul Gunning is the head chef and owner of Purslane in the stunning area of Stockbridge on St. Stephen Street.
This fantastic restaurant is the epitome of rustic, casual fine dining. Paul is a brilliant podcast guest; we got into the nitty-gritty of what he likes about the restaurant business.
To find out more about Paul or Purslane:
💡 Visit Purslane Restaurant Website 💡
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📧 To send your feedback or suggest a guest, email The Ceres Podcast at stelios@worldofceres.com
In this episode, Stelios talks to Stefano Nella from Nella Cutlery Services.
Nella Cutlery Services have been sharpening knives for over 120 years; I love that Nella has been in business for this long, but they have evolved and stayed true to what they do.
Nella Cutlery Services have been at the forefront of sustainability for a long time, even when it wasn't fashionable. Nella Cutlery also gets the most out of your money, no more broken mouldy boards, no more blunt knives. Put an end to the throwaway culture today.
💡 Visit Nella Cutlery Services 💡
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📧 To send your feedback or suggest a guest, email The Ceres Podcast at stelios@worldofceres.com
Matthew Konen has been in the fish & chip industry since 2018; I wanted to get Matthew on the podcast because I knew that he had a lot of challenges turning Athena B around and still does.
As we all know, there are loads of general challenges with hospitality at the moment, so it was interesting to hear how they are going about these issues.
I love how optimistic Matthew is, it does not diminish how hard things are at the moment, but we all need to keep pushing hard through these challenging times.
💡 Episode Sponsor - Ceres Fishcake Mix 💡
To follow Matthew at Athena B, visit Facebook & Instagram.
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Stelios talks to the brilliant Amanda Stansfield from Granny Gothard's; they discuss building a great business with local and quality values and international ambitions. Oh, and let us not forget the ice cream.
To find out more about Granny Gothard's, visit their website.
To follow Amanda visit her profile on LinkedIn.
To enjoy some amazing ice cream get yours from Waitrose or Ocado.
Stelios talks to William Crooks from Dennis Crooks Fish Merchants in Whitby in this episode.
They discuss the history of Dennis Crooks but also the current happenings in the British fish industry.
Visit Dennis Crooks Fish Merchants to find out more.
Mark & his brother Paul are third-generation family farmers with a deep love and respect for the countryside and agriculture. They started the Dingley Dell Pork brand around 15 years ago with the philosophy of animal welfare, taste, and sustainability. These remain the pillars and foundations of what they do today.
Listen to Mark & Stelios discuss so many great topics about British farming, helping the bees and nearly everything pig-related.
The first three listeners to contact us about this episode will win the Introductory Tasting Pack from Dingley Dell Cured.
To learn more about Dingley Dell Pork, visit the following sites:
Dingley Dell Pork Website
Dingley Dell Cured
Dingley Dell Cured Facebook
Mark Hayward Twitter
This podcast was brought to you by www.worldofceres.com.
In this episode of the Ceres Podcast, I talk to Andrew Crook, the owner of Skippers Fish Bar in Euxton and president of The National Federation of Fish Friers.
To learn more about The National Federation of Fish Friers, visit https://www.nfff.co.uk
To join our mailing list visit https://j.mp/3zg0uIJ
In the first instalment of the Ceres Podcast of 2022, we talked to Stuart Fusco of the Fusco Group in Whitby.
To join our mailing list visit https://j.mp/3zg0uIJ
John Barnes has co-authored Altering Course the Covid Chronicles with Laura Cowan of Rockfish restaurants. It’s a collection of short stories about how companies, individuals and organisations found new ways to navigate their way through the pandemic—Hawksmoor Rockfish and Pizza Pilgrims all feature in the book.
John has had a long career in hospitality which started as MD of KFC GB in the early 1980s. He was Chairman of Harry Ramsden’s for 11 years and has been a Non-Executive Director of several well-known pub and bar chains. John and Laura are both Directors of Rockfish who have sponsored the book. All proceeds go to the charity Mind.
Ceres have bought ten copies of Altering Course. We will send out a copy for the first ten people to get in touch for free of charge. Just email us at info@worldofceres.com.
Visit to purchase your copy of Altering Course.
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Bobby Joyce is Sales & Marketing Director at the well-respected fish merchants Smales based in Hull. This is Bobby's second time on the Ceres Podcast, we just wanted to catch up, and with everything happening, we think it is perfect timing with all the cod & haddock availability issues.
Want to know, follow Bobby on Linkedin or visit the Smales Website.
Join the Ceres Mailing List for great deals and up-to-date news.
Mitch Tonks is a prolific and award-winning restaurateur. He has 9 restaurants, The Seahorse in Dartmouth which won the Observer Food magazine UK restaurant of the year and numerous other awards, and 8 Rockfish seafood restaurants in Devon and Dorset. Mitch, recently called ‘Mr Seafood’ by Nigella Lawson, has also just launched the first ever range of British tinned seafood and has another exciting launch happening in Jan 2022. Keep an eye out.
Mitch’s latest book, The Rockfish Cookbook, is available online and in the restaurants, along with the 6 other books he has written (The Seahorse recipes, Fish, Fish Easy, The Aga Seafood cookbook, Fresh the fishmongers cookbook and The Seafood café cookbook).
To find out more about Mitch Tonks you can visit the links below:
Personal - Website | Instagram | Twitter
Rockfish - Website | Instagram | Twitter | Facebook
The Seahorse - Website | Instagram | Twitter | Facebook
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Jamie Sergeant is a leading British digital entrepreneur, creative industries influencer and respected university lecturer.
His global thinking, ability to spot and incubate raw talent, and identification of market potential have been crucial to his enterprise’s commercial expansion into major international markets.
His Bournemouth-based (HQ), multi-award winning, digital transformation agency, Crowd (www.thisisicrowd.com), operates in 11 major cities worldwide. Following this rapid and successful expansion, particularly his recent inroads into China.
Why not follow Jamie Sergeant on Linkedin or Twitter.
Learn more about Crowd on their website or Facebook.
Download Crowds Sustainability guide.
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Sarah Lock, owner of Harbourside Fish & Chips, many people don't know that Sarah is also the owner of five outlets in total and soon to be seven in the southwest.
We have an excellent conversation about being a leader of people, motivating and growing teams, and working with aggregators.
Marcus is passionate about all things cooking outdoors, BBQ, wood-fired, campfire cooking and smoking. He is the Editor of UK BBQ magazine and all things Country Wood Smoke. Teaching many people to cook exciting food outdoors at BBQ demos and his UK BBQ School at his home in Devon, UK.
He looks to flavours from all around the globe and finds the best ways to cook them with live fire and smoke.
Grab a copy of Skewered or Food & Fire.
Want to go to the UK BBQ School?
Want to talk about all things bbq? Join the Country Wood Smoke group.
Wilfred was born in Jamaica and raised in Birmingham; unqualified but persistent, he talked his way into television, becoming a producer/director. Responsible for introducing chefs like James Martin, Antony Worrall-Thompson, Brian Turner and Gordon Ramsay to the small screen – but he’s now known simply as The Black Farmer.
After a stint in TV, Wilfred fulfilled his ambition to own a small farm in Devon. Wilfred spotted that while many farmers had lost contact with the customer, he could engage directly with them and even persuade them to lobby supermarkets on his behalf.
This led Wilfred to launch a range of sausages and sauces under the Black Farmer label; Wilfred’s brand now extends to country clothing. Flavours without Frontiers sums up Wilfred’s personality and philosophy, and he refuses to be confined by race, convention or tradition. His forthright opinions on rural affairs and what he sees as justice for small producers often arouse media attention.
Wilfred has won entrepreneur awards, and in his presentations, he argues that everyone must take personal responsibility for their actions, no matter how disadvantaged. The alternative is to slide into a culture of victimhood. As part of his commitment to broadening horizons, he has launched a scholarship to give young people from inner-city communities an opportunity to experience life in a rural environment.
Buy Wilfred's Book Jeopardy: The Danger of Playing It Safe on the Path to Success.
Lee Sheldon is the co-founder of MMU (Mastering Multi-Units), a development consultancy focused on enhancing the capabilities of operators (especially multi-unit managers) to achieve sustained operational excellence.
To learn more about MMU visit https://www.masteringmultiunits.com to download the content discussed in the episode visit https://www.masteringmultiunits.com/category/downloads/
Episode 111 is with Danilo Cortelinni, we recorded this in early August when he was on vacation in his hometown of Abruzzo in Italy. I wanted to wait before releasing this one because he had just finished as the head chef of the Italian Embassy in London and i didnt want the episode to be too confusing.
You might have seen Danilo on BBC2’s MasterChef: The Professionals a couple of years ago, or more recently appearances on BBC1’s Saturday Kitchen bringing Italian recipes to the main stream. I absolutely love Danilos instagram profile, although like he mentions he is on tiktok too.. His links will be in the show notes but be sure to jump over to instagram and search for Danilo Cortellini.
Follow Danilo Cortellini on Instagram or visit his website.
This episode guest is the brilliant Antonia Smith of Dragonfly Coaching & Consulting. I love her approach to business. She isn’t just someone who bands about the word consultant; she still works in the hospitality industry with some high profile roles.
I like to think of myself as an open-minded person, but after my conversation with Antonia, I realised a few things kept me boxed in, and I realised I had it wrong.
To follow Antonia Smith visit Instagram or Linkedin.
Click here to sign the petition for a permanent change on VAT.
This episode guest is Christopher Moore, CEO of the Clink. Four restaurants with colleges training people in prison to become chefs or front of house staff.
The Clink is an outstanding example of how scalable commercial solutions can make a difference to even the thorniest social problems.
To learn more about The Clink, visit their website.
In this episode, we talk to Antony Bennett from Loungers Group.
Antony is the head of food responsible for Loungers & Cosy Club; we talk about the challenges he's taken on over the years with La Tasca, Loungers Group and his subsequent work-life challenge.
To follow Antony Bennett, visit Instagram or his website.
To learn more about Loungers, visit their website.
In this episode, we talk to Daniel Harbo Pinheiro from PHL Seagold.
PHL Seagold is a family company that offers premium white fish from Norwegian fishing vessels fresh frozen at sea. They are incredibly proud of their premium products from Leinebris – the world’s most modern longliner.
To learn more about PHL Seagold, visit their website.
In this episode, we talk to Conrad Brunton from Tonic Talent.
Conrad is an expert in hospitality and recruitment specialist, bringing them both these fields together. He is the perfect person to talk about what's happening at the moment with staff shortages and the future of hospitality.
Follow Conrad on Twitter, and for more information on Tonic Talent, visit their website.
It was great to talk to chef Bruce Rennie from The Shore in Penzance, Cornwall.
Bruce is the sole chef in the kitchen; his philosophy is simple; he sources the best quality and freshest fish from the Newlyn market daily, emphasising sustainability and quality and supporting the local fishermen.
By creating dishes focusing on local vegetables & herbs, some from his garden, most from local farms.
Find out more about The Shore Restaurant and follow on Instagram; follow Bruce on Youtube if you are looking for inspiration.
Big thank you to episode sponsor Bizimply.
In this episode, I talk to chef Stuart Collins from Docket No.33; Stuart started his career with Michael Caines MBE at Gidleigh Park in Devon before working under Gordon Ramsay at his three Michelin star Hospital Road restaurant in London.
Stuart was invited to set up Gordon’s New York restaurants, Restaurant Gordon Ramsay and Maze before becoming Head Chef at Maze. Stuart then returned to the UK as Executive Chef for Michael Caines’ venture at the Abode Hotel in Chester before returning to Doha, Qatar.
In 2017, Stuart and his wife Frances leapt to open their restaurant Docket No. 33 in the market town of Whitchurch, Shropshire.
The restaurant has now featured in the prestigious Michelin Guide GB & NI for two consecutive years. Seasonality is central to the offering at Docket No. 33. The carefully curated 7-course tasting menu changes throughout the seasons, ensuring that each ingredient is at its freshest and highest quality.
Follow Stuart on Instagram, and to find out more about Docket No.33 visit their website.
Big thanks to episode sponsor Sauce Intelligence.
Ken Hom is one of the world's leading experts on authentic Chinese and Asian cooking.
He is passionate about using high-quality ingredients and highly effective cookware and accessories to help give every stir-fry great flavour and has been developing his range to meet these needs since 1986.
It was an absolute pleasure chatting with Ken; he is an absolute gentleman.
Follow Ken on Twitter & Facebook.
Big thanks to episode sponsor Bizimply.
In this episode, I talk to seasoned chef Martin Cahill. Martin has worked for some of the finest hotel groups across the globe, but now his new challenge is not only setting up a new restaurant but a new life in the Hebridean village of the Isle of Mull.
We talk to Martin about his career but his thoughts on the future of the industry.
Follow Martin on Instagram, and be sure to follow his restaurant, The Galleon Bistro.
Paul Newbegin was the host of The Pass Podcast; Paul has interviewed loads of great chefs all over the UK and some abroad too.
Paul has now retired up his microphone, However in this episode we discuss his experience and his current thoughts on the state of the industry.
Find The Pass Podcast on your favourite podcast player.
Big thank you to episode sponsor Bizimply & Indulgence Desserts.
This episode was brought to you by Ceres | Pure Food Innovation.
Victoria Searl from DataHawk is with marketing and data specialist with loads of experience in the hospitality industry.
We thought we would chat about the importance and how it can help hospitality and retail businesses.
Want to follow Victoria Searl on Linkedin or to find out more visit the DataHawk website.
This episode was brought to you by Ceres | Pure Food Innovation.
Big thank you to episode sponsor Bizimply.
In this episode, Stelios talks to the food futurist Tony Hunter.
Tony Hunter is a Global Speaker, Futurist and consultant specialising in the Future of Food. He provides Global Speaking services, Strategic foresight advice, Innovation Strategies, and Director and Advisory services.
It was so good to chat about plant-based meats, cell-based meats, algae and modern agriculture.
Follow Tony Hunter on Twitter, or Linkedin.
This episode was brought to you by Ceres | Pure Food Innovation.
Big thank you to episode sponsor Bizimply.
Ben Tish is the Culinary Director of Norma Restaurant on Charlotte Street, Fitzrovia and The Stafford London, in the heart of St James. Norma has received critical acclaim from leading UK food critics, including Fay Maschler, Jay Rayner, Giles Coren, Tom Parker Bowles, and Grace Dent.
Ben is also an accomplished, award-winning food writer with five published cookbooks. Sicilia, Moorish, Grill Smoke BBQ, Salt Yard, The Food & Wine of Spain and Glorious Game.
Follow Ben on Twitter and Instagram.
Are you fed up with managing staff rotas and keeping up with HR? Talk to episode sponsor Bizimply; they will get you sorted.
The Ceres Podcast is brought to you by Ceres | Pure Food Innovation
In this episode I chat to Robert Furey from Florigo UK Limited.
Together we chew the fat about how Covid has changed the way people order their fish and chips and how it’s imperative shops adapt to today’s market or run the risk of being left behind.
Rob also explains the rationale behind the company’s new Edge range, which gives shops with a smaller budget the opportunity to have the benefits of Florigo technology without paying the bespoke price.
In this episode Stelios talks to Dino Joannides, Dino spins a lot of plates and can be found over at Bizimply the All In One Scheduling, Time Tracking, Human Resources software, but he is also very much involved in the hospitality world too and if that isn’t enough he is also written a fantastic Italian cookbook 'Semplice' filled to the brim with great recipes but also lots of history about the ingredients.
You can find Dino on Instagram, Twitter or Linkedin and if you have any questions about Bizimply you can email Dino at djoannides@bizimply.com.
Big thanks to our episode sponsor; get in touch with Sauce Intelligence for your mystery guests visits.
The Ceres Podcast is brought to you by Ceres | Pure Food Innovation.
In this episode it was so good to talk to Darren Burns the National Recruitment Manager for The Timpson Group & Head of the Timpson Foundation.
We discuss employing ex-offenders and how important it is to the country but how beneficial it can be for your business too. Done right it is a win win.
Follow Darren on LinkedIn or Twitter.
Want to unlock new potential? We have put this article together to get you started.
Big thanks to our episode sponsor Indulgence Patisserie.
The Ceres Podcast is brought to you by Ceres | Pure Food Innovation
In this episode we talk to Loren Hiller senior commercial officer of Marine Stewardship Council (MSC).
As you may know we had Loren on episode seven, so we thought it was well overdue to have a good catch up and to get a feeling for whats going on out there and of course we also touched on Seaspiracy.
If you want to get in touch or to give feedback to Loren then email her at mscintheuk@msc.org.
Big thanks to our episode sponsor; get in touch with Amity Fish Company today.
The Ceres Podcast is brought to you by Ceres | Pure Food Innovation.
In this episode, I talk to the king of fish, Nathan Outlaw from Outlaw New Road & Outlaws Fish Kitchen in Port Issac in Cornwall.
Nathan is super-intelligent and down to earth. If you loved listening to Nathan, then why not follow him on Instagram too.
Big thanks to our episode sponsor; get in touch with Sauce Intelligence for your mystery guests visits.
The Ceres Podcast is brought to you by Ceres | Pure Food Innovation.
In this episode I talk to two great people, Martin Robinson from Robinsons Fish & Chips in Billingham, and Tom Doran from the Fishermans Chippy in Mevagissey and Archies Fish & Chips in St Stephen in Cornwall.
Both chaps are running great businesses, I have wanted to get them both on for some time to test out something. Whats It like putting two great operators on a podcast that haven't met before. I think it was great, both knowledgable and Id love to have them on again in the future.
Big thanks to our episode sponsor Amity Fish Company.
The Ceres Podcast is brought to you by Ceres | Pure Food Innovation
In this episode I talk to Jim Cowie the owner of the the Scrabster Seafood Bar & Takeaway and Captains Galley, and Ashley Cowie the Explorer, Filmmaker, Presenter and Author.
In this episode we discussed the recent Netflix movie Seaspiracy, and we had a passionate seafood chef and a a filmmaker to help us disassemble it all.
Follow Jim on Instagram, Facebook.
Follow Ashley on Instagram and Facebook.
Big thanks to our episode sponsor Indulgence Patisserie.
The Ceres Podcast is brought to you by Ceres | Pure Food Innovation
In this episode I talk to the general manager Debbie Capadonna and head chef Gareth Stevenson of the renowned Pale Hall Hotel & Restaurant the Grand historic house on the edge of Snowdonia.
Click on these links to find out more about Pale Hall Hotel & Restaurant.
Follow Debbie & Gareth on Twitter
Big thanks to our episode sponsor Sauce Intelligence.
The Ceres Podcast is brought to you by Ceres | Pure Food Innovation
In this episode we talk to two people who know nearly all we need to know about Scottish fish, seafood and fishing.
Graeme Tallis is the owner of GT Seafoods in Peterhead & Alan Addison is the skipper of Venture III.
In this episode we talk to lifelong fisherman Jimmy Buchan, for over forty years he has been involved with fishing.
Was brilliant to pick his brain, there isn't much he doesnt know about Scotland, fishing, seafood, and of course Langoustines.
If you fancy trying some of his great products for your business or home then visit his website.
In this episode we talk to Chef Mark Greenaway, we discuss the ongoing pandemic but we tap into his thoughts about the hospitality industry.
Whilst the restaurants are closed you can grab yourself a meal kit or wait till he opens Greenaways Pie & Mash in London.
In this episode we talk to Cihan Oktem from Packet Bridge Fish and Chips in Bolton Le Sands and Westgate Fish & Chips in Morecambe, and Mark Petrou from Petrou Brothers from Chatteris.
A lot of this focus was on the 2021 Budget and Delivery Aggregators, we have a real candid conversation about the industry.
In this episode we talk to tech superstar Jason Jeffries founder of Fetch the hospitality ordering platform and Paul Pavli hospitality legend.
We discuss so many key topics affecting the industry and how technology can help.
To find out more visit:
https://www.fetchmyorder.com
https://paulpavli.com
In this episode we talk to the founder of WingShack Co, Joshua Jarvis.
We talk the founding, pandemic, growth and future plans, and his mentoring.
This episode is all about the the humble potato. Stelios talks to Stuart Mitchell from Mitchells Potatoes and Richard Lee from PJ Lee & Sons.
If your business relies on potatoes then you must listen to this episode, so many important topics were discussed.
To learn more about guests visit:
https://www.mitchells-potatoes.co.uk
https://pjleeandsons.com
In this episode I talk to three leaders in the fish & chip industry. it was long overdue and great to talk to Jodie, Kelly & Lesley.
In this episode with Nick we have a general chat, but we also deal with the questions submitted by listeners.
It is a long episode because we tackle all the questions but also have the odd conversation about them too.
In this episode we bring back Kate Nicholls from UK Hospitality, we first spoke to Kate a year ago nearly to the day little did we know what was ahead of us.
In this episode we discuss so many topics, and once again Kate is an absolute star. How she remembers what she does is a credit to her and her team.
To learn more about UK Hospitality visit http://www.bha.org.uk
In this episode I talk to Steve Drake from Sorrel Restaurant in Sorrel.
We talk about so many great things that we cant list them here, and I could write a really long description but its better if you just listen.
Alex started his career in London as a private butler for the French Ambassador and has worked on projects with The Hoxton Hotel, Eight Members Club and Coya Restaurants.
From 2017 he became Global Brand Director at The Hakkasan Group and In 2019, he founded Aware Hospitality, specialising in food and beverage concept creation and international project management
Their latest projects include CHA CHA London (which launched in Notting Hill in September) and Bazaru Riyadh in Saudi Arabia.
It was really good to talk to Alex, who is a very knowledgeable and highly driven businessperson.
In this episode we talk to the owner of Finnegans Fish Bar Group. It was really enjoyable catching up with Huw, he is very knowledgeable about fish and chips but also about business.
You can learn more about Finnegans Fish Bar here.
Charlie Terry, the CEO of CEEK Marketing, he is a Marketing Consultant, Board Advisor, an expert on Social Media and SEO, and so much more.
We had a great conversation on the technicalities of being online for business.
Learn more about CEEK Marketing.
In this episode, I talk to Australian hospitality expert Shaun De Vries about hospitality in the UK and Australia. It's more of a joint conversation, to be honest, we end up going off script and just talking.
In these crazy times, it can be pretty therapeutic to talk without a fixed plan, we kept to what we know, but it was pretty fluid.
You can subscribe to Shaun's podcast on The Open Pantry Podcast.
This episode is unashamedly about fish & chips; we tackle a lot of the pressing issues.
Some of the topics we cover are the dreaded Covid-19, Seafish Awards, NFFF, Training, National Fish & Chip day and so much more.
Thanks to our guests Tim Barnes from Krispies and Charlie Collins from Frydales.
In this episode of the ceres podcast, we talk to Amir Gehl, the founder of Difference Coffee. Amir buys some of the most expensive coffee in the world and sells it to some of the UK's finest restaurants. If you have a Nespresso machine at home, then you can buy some too.
After a little break, we are back at it. In this episode, we talk my good friends Cem & Cihan Oktem from The Packet Bridge Fish & Chips in Bolton Le Sands, and Westgate Fish & Chips in Morecambe.
We talk about so much industry stuff. But also how the brothers both work with each other often from a distance.
In this episode we talk to Chloe Combi who is a Writer, Speaker, Consultant.
We talk about the next generation of people coming not into the workplace but the consumer space too.
This is a wide ranging conversation, we discuss all topics from movements, covid 19 and training Gen Z’s.
Find out more about Chloe at https://chloecombi.net
in this episode we talk to Max Kotin, Global Communications of Dodo Pizza.
Today Dodo Pizza have 619 pizza outlets in 13 countries, including the US, the UK, and China.
Follow Max on Linkedin
Read more about Dodo Pizza.
In this episode, we talk to Pete Fraser from Harbour Lights in Falmouth & Frasers Fish & Chips & Penzance.
We discuss his journey in the fish & chip industry and how he manages teams across two sites, how he manages with seasonal trading, serving 180,000 people last year.
If you want to get in touch with Pete, email him on pete@harbourlights.co.uk
In this episode, I talk to Stuart Devine, Operations Director of The Ashvale Group.
We discuss all the recent happenings and how it affects a group of 8 outlets (soon to be 7) and how you manage with 140 employees. While I had Stuart on, I picked his brain on regional issues and differences.
In 2015 Stuart was awarded an MBE in the Queen’s New Year’s Honours List for his services to the seafood industry and charity work.
In this episode, we talk to Adrian Bartlett. He is an ambassador of Seafish UK & Love British Food, He is partners with Andy Hunting, and they both travel the country as The Crabstock Boys.
They have a lofty goal of making trying to get people to fall in love with British seafood, but more importantly, British crab.
In this episode, I catch up with Steven Hesketh CEO of Savvy Hotel Group. We met in person just before COVID 19 hit and with everything happening we caught up online to have a chat.
YianniPapoutsis was the co-founder of the Meatliquor. He started as one of the first street food trucks in the U.K., the Meat Wagon. Yianni was doing street food before it was fashionable and explained why the U.K. just doesn't have street food like they do in the U.S.
After teaming with Scott Collins and opening a pop-up restaurant, they opened thirteen restaurants, including twelve in the U.K. and one in Singapore (now closed).
It was so good to talk to Yianni about his thoughts on the current COVID pandemic. His views on the future of the industry and our ideas on how the government could probably help with the long-standing issues in the hospitality sector.
Yianni is now a consultant in the hospitality and entertainment industry.
We talk to Cyrus Todiwala about the current COVID-19 pandemic and how it is affecting the hospitality industry. We talk through how he has managed at Cafe Spice Namaste, the challenges with takeaway & delivery models and how he envisages the future.
Elaine Batho is a Life Coach & Wellness Consultant. She has been in the hospitality industry for 30 years, and we discuss how looking after yourself is really important, especially if you are a leader, but the positive impact it can have on teams too.
Charlie Collins is the owner of Frydales in Leicester & Syston.
Charlie & Stelios chat about current affairs, how he became an owner of two fish & chip shops at the age of 25, we discuss the current COVID-19 pandemic, delivery aggregators and the future of fish & chips.
In this episode, we talk to the awesome publicist of The Pig Hotel Group, Emma Cripwell.
The Pig Hotel Group have seven hotels and soon to be nine. As you know, nearly all hospitality sites in the UK have had to close because of COVID-19.
Today The Pig Group have announced they are now open for bookings again.
In this episode, we talk to the remarkable Andy Hayler from AndyHayler.com and Elite Traveler Magazine.
We discuss the Covid-19 and the restaurant industry, and Andy helps me understand a little more about the pandemic as he knows a lot more about it than me (which is not hard).
In this instalment of Hospitality Insight, we talk to Gary Lewis, Business Development Manager at KTC Edible Oils & President of NEODA.
Was good to talk to Paul Williams from KFE Limited.
It is a long one, but hey it seems if your business is close. We have nothing but time.
Why not find out more about KFE.
In this instalment of Hospitality Insight, we talk to Tony Crolla from the Vittoria Group in Edinburgh.
In this instalment of Hospitality Insight, we talk to Stuart Mitchell from Mitchell Potatoes. We talk about how the current COVID-19 pandemic is affecting their business and talk about the decisions they have made for their business and customers.
In this instalment of Hospitality Insight, we talk to Dino & George Papa-Adams from Papas Fish & Chips Group.
We talk about how the current COVID-19 pandemic is affecting their business and talk about the decisions they have made.
Learn more about Papas Fish & Chips.
In this instalment of Hospitality Insight, we talk to Tony Rodd co-owner of Copper & Ink in Blackheath Village, London.
We talk about his bad the current COVID-19 pandemic is affecting restaurants in London.
Learn more about Copper & Ink.
In this instalment of Hospitality Insight, we talk to Nick Hucker from Preoday.
We talk about how the current COVID-19 pandemic and how food retailers, restaurants are all implementing click & collect and delivery systems.
Learn more about Preoday.
In this instalment of Hospitality Insight, we talk to Andrew Crook (President) of The National Federation of Fish Friers.
We talk about his bad the current COVID-19 pandemic is affecting the fish & chip industry what he and the NFFF team are doing to help.
Become a member here.
In this instalment of Hospitality Insight, we talk to Kevin Newey from Shire Foods.
We talk about his bad the current COVID-19 pandemic is affecting food manufacture; we take a different take on this as they supply retail supermarkets.
In this instalment of Hospitality Insight, we talk to David Moore of Pied a Terre.
We talk about his bad the current COVID-19 pandemic is affecting hospitality in London.
In this instalment of Hospitality Insight, We talk to co-owner of Krispies In Exmouth, Kelly Barnes.
We talk about the current outbreak of the coronavirus and how its affecting business.
In this episode we talk to James Ritchie from Simpsons Fish & Chips in Stroud.
No messing around with long introductions, just listen :)
In this episode, we talk to Derek Collinson from Polarfrost Seafoods.
We cover so many topics relating to seafood, fishing, Brexit, and so on.
To see more about what Derek does visit:
http://polarfrost.com
https://fasfa.co.uk
In this instalment, we talk to Marc & Jacques Verite from Bistrot Vérité in Birkdale, Southport.
Was so good to have a chat to them both, we talk about so many great topics. Interestingly they are both from a family business, so it was good to see both their perspectives.
I absolutely love these chaps, I can see why they are respected by so many in the industry.
John Molnar is the co-owner of The Cods Scallops Group based in East Midlands.
He has not long won independent fish & chip shop of the year award, so it was so good to sit down and have this talk.
Gregg Howard is from Our Plaice in Hagley and The Chip Shed which operate from multiple locations in Warwickshire and the Cotswolds.
We talk about his journey, winning Fish & Chip Shop of the Year in 2004 and his role as the president of the National Federation of Fish Friers.
Afroditi Krassa has worked with some fantastic clients on amazing projects. So it is pretty fascinating to hear about her journey and career in product design.
Many wouldn’t consider this an episode about hospitality, there is no doubt that it is. Design is essential if you want to get hospitality right.
Clients that AK have worked with so far, Lucky Cat by Gordon Ramsay, Heston Blumenthal, Dishoom, Itsu, Curzon Victoria, Suvlaki, Hilton, and so many more great projects.
Want to know more, visit https://www.afroditi.com
In this episode with Kelly & Tim Barnes we chat about their year as the Independent Fish & Chip Shop of the Year winners.
Was a great conversation about how they prepared for the awards and how its affected them after winning.
I've known David for nearly ten years as you will hear, he's been a customer many years but for the most part but a good friend too.
I found this episode interesting, although I have known David for a long time, I didn't realise the extent of his health issues and how he overcomes them.
One thing I find amazing about David is his love for his family, it drives him forward.
David is very passionate about fish and chips, but even more so he's even more into training.
If you are listening to this episode and fancy being training by David at the NFFF School, then get in touch with the National Federation of Fish Friers.
Eric Snaith is the owner of Titchwell Manor Hotel in Thornham but also Eric’s Fish & Chips.
In this episode we discuss his childhood in the hotel business, the blood sweat and tears of the family investing in Titchwell Manor Hotel, we also chat about nurturing younger staff, and giving people the freedom to make mistakes and helping them learn from them.
Andrew Crook is the President of the National Federation of Fish Friers, this is our second time having Andrew on the podcast.
Thank you to everyone who sent us in a question or concern, I give a lot of credit to Andrew for being upfront and honest.
Don’t be a lemon, if you have a fish & chip shop join the NFFF and be involved. Be a stakeholder in your industry. It is okay to disagree, just get involved and be heard.
NFFF Website / NFFF Facebook Page
Kate Nicholls is the CEO of UKHospitality, the authoritative voice representing the broad hospitality sector.
Supporting everything from bars, coffee shops, contract catering, hotels, nightclubs, visitor attractions and other leisure venues. Its main aims are to represent the sector, promote the industry, share best practice and create a unique networking platform.
The sector is a significant contributor to the UK economy, employing 2.9 million people and generating £130bn in economic activity while paying £38bn in taxation to fund essential local & national services. Hospitality is the 3rd largest private-sector employer in the UK; double the size of financial services and more significant than automotive, pharmaceuticals and aerospace combined.
Where to follow UKHospitality Website, UKHospitality Twitter, Kate Nicholls Twitter.
Mark Thomson, Ambassador to Scotland - Glenfiddich.
Mark is a fascinating chap, there is something quite 007 about him. We bust some of the basic myths you hear about whisky, we talk about the whisky industry and why whisky is essential to get right in hospitality.
I really found the topic of whisky really interesting because it is generally shrouded behind the mystery and so many so-called rules that accompany it that it puts people off from drinking it.
If you like whisky this could be the perfect episode for you.
Follow Mark on Instagram
Andreas Antona is the chef patron of Simpsons Restaurant in Edgbaston & The Cross in Kenilworth, and they both hold one Michelin star.
He also holds an honorary doctorate for hospitality, and he also founded the Bocuse d'Or UK Academy and is the chairman.
If you like cookbooks and want to buy Andreas's books here are the links:
Simpsons The Cookbook
Modern French Cooking
Follow Andreas on Simpsons Restaurant Website & Instagram.
Mark Gevaux, aka The Rib Man.
Mark is a formidable person on twitter (and in real life), he doesn't suffer fools at all. You have to go to Brick Lane or West Ham and try his ribs, and if you cant, you must order his hot sauce from his website.
Where to follow The Rib Man
➡️ Twitter
➡️ Instagram
➡️ Order some sauce...!
In this episode I talk to chef Stephen Terry Chef Patron of The Hardwick in Abergavenney.
Stephen has worked for Marco Pierre White, Nick Nairn, Michel Roux Junior, Allan Passard, Oliver Peyton and many other great roles including him buying out the walnut tree in Abergavenny before moving on to The Hardwick.
I am not just giving Stephen a shameless plug, but his book “inspired by” is pretty unique, it is the perfect coffee table book with great stories and really crisp photos.
The Hardwick Website
The Hardwick Twitter
The Hardwick Instagram
The Hardwick Facebook
Stephen Terry Twitter
Stephen Terry Instagram
In this episode, I talk to Stuart Mitchell, one of the directors of Mitchell Potatoes based in Rugby.
It is not every day that you get to talk to someone who’s family has been involved with farming and potatoes since the 1880s.
We discuss how his ancestors packed up all their belongings, family and animals and moved from Bathgate near Edinburgh and moved to Rugby.
Mitchells are probably one of the most significant potato merchants in the UK now. However, the family still pushes along, trying to build better relationships with farmers and sourcing a wider variety of quality chipping potatoes.
Follow Mitchell Potatoes on:
Website | Instagram | Twitter | Facebook
Today's episode is with the renowned thalassophile Mitch Tonks, he is the co-founder of The Rockfish Group and co-owner with Mat Prowse of The Seahorse in Dartmouth.
Mitch is truly a proper gentleman, he was really generous with his time on such a busy day and we discussed so many interesting topics.
Want to follow Mitch on social?
The Seahorse Dartmouth | Website | Instagram | Twitter | Facebook
The Rockfish Group | Website | Instagram | Twitter | Facebook
Mitch Tonks | Website | Instagram | Twitter
David Moore is the owner of Pied à Terre. Established in 1991 and won their first Michelin Star in 1993 and today they have 1 Michelin Star & 3 AA rosettes.
As a food and wine expert and hospitality consultant, Moore is a man of discerning tastes, both literally and figuratively speaking.
We discuss David’s journey in the industry, why you want to have a Michelin star or two, and how the industry is changing and what he and his team do to keep up with the times.
Pied à Terre Website
Pied à Terre Twitter
Pied à Terre Instagram
Pied à Terre Facebook
David Moore Consultancy Website
David Moore Twitter
David Moore Instagram
Cem Oktem is from The Packet Bridge Fish & Chips in Bolton Le Sands & the soon to be Westgate Fish & Chips in Morecambe.
I have known Cem for a good few years, as he and his brother have been friends and customers for some time.
Similar to the conversation we had with Banico Zeniou in Episode 26, we wanted to just sit down and have a casual conversation about the Fish & Chip business.
Around now they are preparing their new business Westgate Fish & Chips, so I would like to wish Cem and Cihan the best of luck.
Follow on:
Website
Facebook Page
Adam Stokes is the co-owner of Adams Restaurant & The Oyster Club in Birmingham with his wife Natasha.
Adam is a private person; he likes to keep his head down and keep the focus on the restaurants. All of his attention is on making the restaurants better one step at a time.
I would like to congratulate the Adam & the team for retaining 1 Michelin Star at Adams and gaining a plate recognition for The Oyster Club.
Adams Restaurant
The Oyster Club
There isn’t a lot that Stephen doesn’t know about coffee and for that reason, many call him the coffee hunter.
We discussed how Stephen went from the commodity desks at Goldman Sachs to trading speciality coffee, which didn’t really exist before he started Mercanta, we discuss coffee roasting in the U.K, issues with fairtrade, global and local issues with coffee growing, the environment and many other coffee issues. As you will hear we touched on quite a few coffee topics.
Amanda Afiya currently works with Sauce Communications on a couple of client accounts. She is also Co-founder of Sauce Intelligence alongside Jo Barnes, Nikki Hancock & Giovanna Grossi. She is also Non-Executive Director of Cartwheel Recruitment, and like that is not enough she is also involved with Hospitality Action and Adopt a School a programme where chefs help get children interested in food.
Website
This is a pretty relaxed episode, we discuss a little bit of his journey, modern customers buying off aggregator applications, dark kitchens, fish and chip prices against burger prices, we discuss food trends and generally have a casual conversation about the day to day topics relating to the fish and chip industry and hospitality industry.
Banico is the co-owner of the Fylde Fish & Chips Group, you can learn more below.
Website
Johnny Pusztai is an expert butcher based in Nottingham, Johnny has owned Beedham & Sons since 1991 and now supplies not only retail customers but some excellent restaurants all over the UK.
We had a good chat about most things meat and animal-related, but Johnny is also pretty much an expert in curing and smoking meats too.
I am glad that Johnny knows his stuff because we covered a wide range of topics including animal welfare, free-range, organic, rare breeds, emissions from farming and so much more.
Website
In this episode we talk to to Robin Sheppard from Bespoke Hotels. Bespoke Hotels are a group of 200 unique luxury hotels over the world.
Robin is an absolute gentleman, we had a really good conversation about hotels, online booking systems, Recession, Brexit, and more importantly we talk about how he was afflicted with Gillian Barre syndrome.
Order his book today for a good read.
A Solitary Confinement - Robin Sheppard
In this episode we talk to Liam Dillon the (chef/proprietor) & Steve Locklin Front of House at The Boat Inn, Lichfield.
We discuss the perils of running a new restaurant, social media, guests chefs, customers expectations and how you manage them all whilst trying to push the business forward.
Be sure to subscribe to the ceres podcast, this way you can get regular updates automatically.
Book recommendations:
Eleven Madison Park - The Cook Book
Sat Bains - Too many chiefs only one Indian
Fred Siriex - Secret Service
Simon Sinek - Leaders Eat Last
Where to follow:
The Boat Inn - Website | Facebook | Twitter | Instagram
Liam Dillon - Twitter | Instagram
Steve Locklin - Twitter | Instagram
Simon Bonwick owner of The Crown in Burchetts Green, Berkshire. Andy Hayler put me on to Simon as he referred to The Crown as probably one of the best restaurants in the UK outside of London.
We talk about his journey and how he had his Napoleon moment and lost two pubs, but he didn’t go bankrupt he knuckled down and paid everyone off. He then worked as a private chef and then fell in love with the crown in Burchetts Green.
Simon is the only chef in the kitchen, and the front of house is his son, many would argue it is unsustainable to do this but the restaurant is thriving and now has one Michelin star, 3 AA Rosettes, 13/50 best gastropubs in the UK, Waitrose good food guide best pub, and many many more that I have no doubt forgotten to mention.
The Crown - Website
The Crown - Twitter
Dr Tom Pickerell is Global Tuna Director at Sustainable Fisheries Partnership. Tom has a degree in marine biology, and over the years he has worked at WWF UK, Defra, Shellfish Association of Great Britain (SAGB), Seafish & Seafood Watch program at Monterey Bay Aquarium in California.
Dr Tom & Stelios discuss so many seaworthy topics, and they discuss the claims that there will be no edible fish by 2050, they talk consumer habits and the big five species consumed, Ethics, Sustainability and of course we touched on Brexit.
You can learn more about the Sustainable Fisheries Partnership by following their social media.
Website | Twitter | Facebook | Linkedin
You can follow Dr Tom Pickerell on:
Linkedin | Twitter
Andy Hayler is probably the only person at present to have eaten at every 3 star Michelin restaurant in the world. He has a wealth of experience reviewing restaurants, what is refreshing is that he pays for all his travel and meals; he is completely unbiased and independent.
Andy Hayler’s Restaurant Guide
Andy Hayler’s Twitter
Andy Hayler’s Instagram
Group Ceo & Chairman Tony Crolla from The Vittoria Group.
The Vittoria Group runs the following successful businesses Vittoria on the Walk, Vittoria on the Bridge, La Favorita, Divino Enoteca, Taste of Italy and Berties Fish & Chips.
In this episode we discuss the journey of building a business of this scale, challenges and opportunities.
Image credit: Headshots Scotland.
Dale Osborne (Bistrot Bagatelle) is a brilliant chap, we had a great chat about his journey as a chef.
We discuss his time at Bournemouth College, The Goring Hotel, Grand Hotel du Cap Ferrat - Four Seasons, The Orrery, The Wolseley, St Alban, His, Dinner by Heston Blumenthal and more great places.
Really loved this episode as Dale is a good laugh and pretty honest.
Enjoy.
Dale Osborne Twitter
Dale Osborne Instagram
Bagatelle Instagram
Bagatelle Website
Image Credit: Bagatelle/Ben Pipe Photography
James Lipscombe is the Managing Director of The Chesterford Group, the parent company of Churchill’s Fish and Chips, Fishnchickn & Bankers Fish & Chips.
We discuss the challenges of recruiting and retaining nearly 550 staff across almost 40 sites and "the shed". We cover lots of topics, including business models, aggregator delivery model, dietary changes, lifestyle, changes, BREXIT, and so much more.
Find out more about James and The Chesterford Group below:
James Lipscombe - Linkedin
Chesterford Group Website
Churchill’s Fish and Chips Website
fishnchickn Website
Bankers Fish & Chips Website
Book Recommendations:
Losing My Virginity, Richard Branson
Principles, Ray Dalio
Homosapiens, Yuval Noah Hari
Garry Rosser is the owner of The Scallop Shell in Bath, Somerset.
We discuss his early years in the hospitality industry. He is unique that he has been a chef but also worked as a fishmonger. He opened The Scallop Shell in 2015 and has overcome many challenges, and soon he will be opening a takeaway in Bath called The Oyster Shell.
The Scallop Shall Website
The Scallop Shell Facebook
The Scallop Shell Instagram
The Scallop Shell Twitter
Kelly & Tim Barnes are from the award-winning Krispies in Exmouth, the 'home' of the battered chip.
We discuss many great topics including;
Their journey, challenges and today.
Being on TV for the Best of the British Takeaway.
Refurbishments & Investing in the business.
Awards & staff motivation.
Charity & Goodwill
General chit chat.
Favourite Books.
People who have inspired them.
Find & Follow Krispies on the following:
Website
Stelios talks with Andrew Crook (President, National Federation of Fish Friers) & Mark Petrou (Petrou Bros, Chatteris).
We discuss most of the listener questions that were sent into Stelios.
Tony Kitous is the owner of Kenza, Levant, Yalla Yalla, Shawa and the Founder and Creative Director of Comptoir Libanais Group.
His journey starts in 1988 when he comes to London with around £70 in his pocket, fast forward to today and he is involved with nearly 37 restaurants.
Tony's mission has been to introduce people in the UK to Lebanese and Middle Eastern cuisine, he wants it to be up there with Italian and French cookery, and it looks like it is a success so far.
Listen to the challenges he has had since coming to the UK and how he overcame them to build this casual dining group.
Fancy cooking up some Lebanese food? Give his books a try.
Comptoir Libanais
Comptoir Libanais Express
Feasts From the Middle East
-
Comptoir Libanais Website
Levant Website
Kenza Website
Shawa Website
Yalla Yalla Website
This is our first episode talking to a food producer; I want to do more of these as they are the beginning of the journey for many food businesses.
Razan Alsous is the perfect person to start with, Razan came over to the UK in 2012 after fleeing war-torn Syria. She has overcome many challenges to start her own business making 'Halloumi' cheese in the U.K.
We discuss the challenges of being a refugee in a new country, with limited funds and limited grasp of the English language but a great idea and great ingredients.
Want to find out more about Yorkshire Dama Cheese;
Website | Facebook Page | Twitter
Zohaib Hussain is a previous winner of the Drywite Young Fish Frier Award, in this episode, we discuss how he got into the fish and chip industry, his involvement in the documentary fly on the wall video “frying tonight”, Drywite Young Fish Frier and current topics.
Frying Tonight Video
Zohaib's Book Recommendation:
Warren Buffet - The Essays of Warren Buffet
Cyrus & Stelios discuss his upbringing in Bombay, his journey into being a chef where it is frowned upon at the time in India.
We talk about how his career as a chef brings him to the UK and how he takes a massive interest in training at Cafe Spice Namaste, we discuss cooking oils, meats that have fallen out of favour and how he feels about negative reviews on the likes of trip advisor.
Cyrus is a fascinating chap, he had a bucket full of knowledge, and it was a delight talking to him.
Fred Capel is a legend in the fish & chip industry. He is the owner of Chez Fred in Westbourne, Bournemouth.
We discuss his journey into the fish & chip industry, up to the present day, and discuss the many lessons he has learnt along the way.
Book recommendation:
7 Habits of Highly Effective People - Stephen Covey
Bobby Joyce is National Sales Manager at the well-respected fish merchants Smales based in Hull.
We had a really good conversation about his journey, the fascinating history of Smales Fish Merchants and then the fish industry.
Where you can find more about Bobby and Smales.
Smales Website
Bobby Joyce Linkedin
Loren Hiller is the commercial officer at the Marine Stewardship Council (MSC), we discussed so many topics relating to the oceans, sustainability and seafood in general.
Where you can find out more about Loren and MSC.
MSC Website
MSC Facebook
MSC Twitter
MSC Instagram
Loren Hiller Linkedin
Craig Buckley is the owner of The Fish Bar in Crewe. We had a really good chat about his journey into fish and chips and his role at the National Federation of Fish Friers. Really good to get his view on current events.
The Fish Bar Website
The Fish Bar Facebook Page
Phil Vickery is one of the chefs on ITV This Morning. However, you probably wouldn't know that he has been a Michelin starred chef and worked his way through the ranks.
We discuss his journey from chef to television chef and farmer.
Today he is the writer of 14 cookbooks, coeliac ambassador, chef on TV, pig farmer, and heads up a range of food products suitable for coeliacs.
Phil Vickery Book Recommendation: The Oxford Companion to Food.
Where to follow Phil Vickery:
Phil’s Personal Twitter
Phil Vickery Seriously Good Twitter
Website
Stelios gives a little update about the podcast.
- Ideas about the podcast, hope of the future.
- Types of people we want to interview.
- Questions & Answers.
Podcast Recommendations:
- Freakonomics by Stephen Dubner.
- The Bottom Line by Evan Davis (BBC).
- The Revisionist History by Malcolm Gladwell.
Book Recommendations:
- Grinding It Out: The Making Of McDonald's by Ray Kroc.
- Freakonomics: A Rogue Economist Explores the Hidden Side of Everything by Stephen Dubner.
Thomas Colombo is a professional mixologist, he is the founder and owner of Mambo Mobile Bars and travels the country mixing up drinks.
We wanted to talk to someone different in the hospitality industry, and I think Thomas is a perfect example with a unique business.
Thomas Book Recommendation:
The Craft of the Cocktail - Dale Degroff
Where to find Thomas online;
About Thomas
Website
Andrew Crook is the President of the National Federation of Fish Friers and co owner of Skippers of Euxton.
We discuss many interesting topics inc;
- How he got into the trade.
- Packaging.
- Public Health.
- NFFF.
- General industry topics.
Andrew's Book Recommendation:
Tribes: We need you to lead us by Seth Godin - https://amzn.to/2SLtelZ
Mark Petrou is former Seafish Fish and Chip shop of the Year Winner; he is one of the resident trainers at the KFE school of excellence. Aside from winning fish and chip shop of the year, he and his brother have run multiple businesses (usually all at once).
We discuss his history and the ups and downs of the business.
Mark has also written Fish & Chips - A National Treasure. https://amzn.to/2PbwXa8
Mark's book recommendation.
Michael Leboeuf - How to Win Customers and Keep Them for Life https://amzn.to/2Q2jEOE
