The Ceres Podcast

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, help...

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 1...

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...

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 excitin...

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...

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. Gr...

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...

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 mo...

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 reali...

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. F...

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...

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 & Facebo...

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 restau...

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 . Th...

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...

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...

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 , ...