The Ceres Podcast

Host Mark Petrou sits down with industry veteran Graham Reed-Stephenson to unpack five decades of wins, wipe-outs and reinventions in fish and chips—from premium positioning and portion strategy to real-world margin discipline you can apply this week.   Join the  Ceres Whatsapp Group   Download your FREE copy of the Fish & Tips E-Book   and boost your business today.  Join the discussion   on the...

John Lavery joins Stelios to share how he built Fish City Belfast through economic crises, shifting consumer trends, and bold business pivots.  From the meat trade to MSC-certified seafood, this candid chat covers resilience, reinvention, and the future of fish and chips. Join  the  Ceres Whatsapp Group   Download your FREE copy of the Fish & Tips E-Book   and boost your business today.  Join the...

Brothers Aman & Gav Dhesi tell host Stelios Theocharous how they transformed a derelict roadside loo near York into  The Scrap Box .  Hear the "product-demand-price" framework that guides every decision, why a £10 Facebook boost can create a lifetime customer, and how experimenting with saithe and hake protects profits when cod gets costly.  A fast-paced, insight-packed listen for fish-and-chip op...

In this episode of The News Review, Stelios Theocharous and David Nicolaou dive into the headlines shaping the food and hospitality world. They explore Ireland's VAT cut for hospitality and whether it helps or harms independents, debate the ethics behind 524 UK companies underpaying staff, and ask what KFC's £1.5 billion UK investment signals about the economy . Plus, they unpack Cranswick's acqui...

Mark Petrou sits down with David Hennighan of Hennighan's in Machynlleth, Mid Wales—one of the most grounded and quietly inspiring voices in the fish and chip industry. With 43 years in the trade, David shares how a short-term plan to help his parents turned into a lifelong career across two shops, a hardware store, a garden centre, and even an ice cream parlour. They discuss everything from manag...

Geoff Whitehead is back—and this time, we're talking growth, reinvestment, and building for the future. In this episode, Geoff opens up about taking bold risks, managing burnout, and why standing still in business is the fastest way to fall behind.  Want to hear Geoff's backstory? Catch his first appearance in Episode 140 of The Ceres Podcast. It's the perfect prequel to this one. Join the  Ceres...

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 tra...

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 gu...

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. Join the  Ceres Whatsapp Group  ->  https://bit.ly/CERESWA Download your FREE copy of the Fish & Tips E-Book   and boost your business today. ...

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 unta...

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 b...

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. Join the  Ceres Whatsapp Group  ->  https://bit.ly/CERESWA Download your FREE copy of the Fish & Tips E-Book   and boost your business today.  Join the dis...

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. Join the Ceres Whatsapp Group ->  https://bit.ly/CERESWA Download your FREE copy of the Fish & Tips E-Book   and boost your business today.  Join the discussion...

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. Join the  Ceres Whatsapp Group ->  https://bit.ly/CERESWA Download your FREE copy of the Fish & Tips E-Book   and boost your business today.  Join the discussion on...

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. Join the  Ceres Whatsapp Group  ->  https://bit.ly/CERESWA Download your FREE copy of the Fish & Tips E-Book   and boost your business today.  Join the discussion on the   Ceres Podcast...

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 bu...

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 cruc...

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...

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  be...

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...

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 e...

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 num...

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! Join the  Ceres Whatsapp Group ->  https://bi...

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...

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, an...