The Ceres Podcast (Ceres | Pure Food Innovation)

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.

Download your FREE copy of the Fish & Tips E-Book and boost your business today. 

Episode Sponsor -> The Ceres Pre-Dust Number Two, the key to the perfect pre-dust.

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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

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Comptoir Libanais Website


Levant Website

Kenza Website

Shawa Website

Yalla Yalla Website

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.

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, 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.

Download your FREE copy of the Fish & Tips E-Book and boost your business today. 

Join the discussion on the Ceres Podcast Facebook Group.

Episode Sponsor -> Pre-Dust Number Two

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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. 

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 Facebook Group

Episode Sponsor -> Ceres Fishcake Mix

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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

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.

Download your FREE copy of the Fish & Tips E-Book and boost your business today. 

Join the discussion on the Ceres Podcast Facebook Group.

Episode Sponsor -> Natural Degreaser

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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 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.

If you have listened to this episode, what do you think? Let us know at info@worldofceres.com

Download your FREE copy of the Fish & Tips E-Book and boost your business today. 

Join the discussion on the Ceres Podcast Facebook Group.

Episode Sponsor -> Ceres P1 Chip Preparation Formula

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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

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.

Download your FREE copy of the Fish & Tips E-Book and boost your business today. 

Join the discussion on the Ceres Podcast Facebook Group.

Episode Sponsor -> Ceres Deep Fryer Cleaner

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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!

Download your FREE copy of the Fish & Tips E-Book and boost your business today. 

Join the discussion on the Ceres Podcast Facebook Group.

Episode Sponsor -> Ceres Curry Sauce

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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 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 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.

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.

Download your FREE copy of the Fish & Tips E-Book and boost your business today. 

Join the discussion on the Ceres Podcast Facebook Group.

Episode Sponsor -> Orange Chipping Basket

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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

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 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?

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 Facebook Group

Episode Sponsor -> Ceres Fishcake Mix

Check out the Ceres Calculators now!

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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.

In this episode Mark Petrou 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. 

Download your FREE copy of the Fish & Tips E-Book and boost your business today. 

Join the discussion on the Ceres Podcast Facebook Group.

Episode Sponsor -> Gluten Free Batter Mix

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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.

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 Facebook Group

Episode Sponsor -> www.ceres.shop

📮Join the Ceres email list to keep updated and get monthly offers.

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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 

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 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 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.

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, 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.

If you have listened to this episode, what do you think? Let us know at info@worldofceres.com

Download your FREE copy of the Fish & Tips E-Book and boost your business today. 

Join the discussion on the Ceres Podcast Facebook Group.

Episode Sponsor -> Ceres Fishcake Mix

📮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

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.

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.

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.

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

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!

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 Facebook Group

Episode Sponsor -> Ceres Pre-Dust Number Two

Check out the Ceres Calculators now!

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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/

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 of the Ceres Podcast, Mark Petrou hosts 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. 

Download your FREE copy of the Fish & Tips E-Book and boost your business today. 

Join the discussion on the Ceres Podcast Facebook Group.

Episode Sponsor -> Ceres Orange Chipping Basket

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📧 To send your feedback or suggest a guest, email The Ceres Podcast at stelios@worldofceres.com

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.

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

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. 

Download your FREE copy of the Fish & Tips E-Book and boost your business today. 

Join the discussion on the Ceres Podcast Facebook Group.

Episode Sponsor -> Ceres Pre-Dust Number Two

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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.

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.

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.

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.

Download your FREE copy of the Fish & Tips E-Book and boost your business today. 

Episode Sponsor -> Ceres Natural Degreaser, the potent solution done naturally.

📮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, 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.

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. 

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. 

Download your FREE copy of the Fish & Tips E-Book and boost your business today. 

Join the discussion on the Ceres Podcast Facebook Group.

Episode Sponsor -> Ceres Deep Fryer Cleaner

📮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

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. 

Download your FREE copy of the Fish & Tips E-Book and boost your business today. 

Join the discussion on the Ceres Podcast Facebook Group.

Episode Sponsor -> Ceres Natural Degreaser

📮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, 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 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

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.

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 Facebook Group

Episode Sponsor -> P1 Chip Preparation Formula

Check out the Ceres Calculators now!

📮Join the Ceres email list to keep updated and get monthly offers.

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

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 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.

📮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

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.

Kelly Barnes is joined by Lauren Kellaway, Kellaway's Fish & Chips in Truro, for her inaugural Ceres Podcast episode.

Download your FREE copy of the Fish & Tips E-Book and boost your business today. 

Join the discussion on Ceres Podcast Facebook Group.

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📧 To send your feedback or suggest a guest, email The Ceres Podcast at stelios@worldofceres.com

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.

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.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. 

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.

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 Facebook Group

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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. 

Download your FREE copy of the Fish & Tips E-Book and boost your business today. 

📮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

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.

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://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 Facebook Group

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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.

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 Facebook Group

Episode Sponsor -> Ceres Fishcake Mix

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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. 

Download your FREE copy of the Fish & Tips E-Book and boost your business today. 

Episode Sponsor -> Natural Gold Batter Mix

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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.
•  

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 Facebook Group

Episode Sponsor -> Ceres Curry Sauce

📮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

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. 

⬇️ Download your FREE copy of the Fish & Tips E-Book and boost your business today. 

💬 Join the discussion on the Ceres Podcast Facebook Group.

📻 Episode Sponsor -> Natural Gold Batter Mix

📮Join the Ceres email list to keep updated and get monthly offers.

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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.

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. 

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.

Download your FREE copy of the Fish & Tips E-Book and boost your business today. 

📮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

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. 

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...!

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.

Download your FREE copy of the Fish & Tips E-Book and boost your business today. 

📮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

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. 

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 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. 

📮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, 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 

📮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

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

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

Instagram

Facebook

Twitter

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.

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!

If you have listened to this episode, what do you think? Let us know at info@worldofceres.com

Download your FREE copy of the Fish & Tips E-Book and boost your business today. 

Join the discussion on the Ceres Podcast Facebook Group.

Episode Sponsor -> Natural Degreaser

📮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 we talk to the founder of WingShack Co, Joshua Jarvis. 

We talk the founding, pandemic, growth and future plans, and his mentoring. 

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.

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 instalment of Hospitality Insight, we talk to Gary Lewis, Business Development Manager at KTC Edible Oils & President of NEODA.

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. 

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 

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.

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. 

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 Facebook Group

Episode Sponsor -> Ceres Fishcake Mix

Check out the Ceres Calculators now!

📮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, 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. 

Download your FREE copy of the Fish & Tips E-Book and boost your business today. 

Join the discussion on the Ceres Podcast Facebook Group.

Episode Sponsor -> Ceres Curry Sauce

📮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 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. 

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 

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. 

Download your FREE copy of the Fish & Tips E-Book and boost your business today. 

Join the discussion on the Ceres Podcast Facebook Group.

Episode Sponsor -> Orange Chipping Basket

📮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

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

Facebook

Instagram 

Twitter

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.

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. 

📮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

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

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.

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 Facebook Group

Episode Sponsor -> Ceres Heavy Duty Degreaser

Check out the Ceres Calculators now!

📮Join the Ceres email list to keep updated and get monthly offers.

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.

Download your FREE copy of the Fish & Tips E-Book and boost your business today. 

Join the discussion on the Ceres Podcast Facebook Group.

Episode Sponsor -> Ceres Curry Sauce

📮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

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