The Ceres Podcast

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 Po...

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...

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.

Yianni   Papoutsis 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....

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.