The Ceres Podcast

Ceres | Pure Food Innovation
  • 5.0 (1)
  • Food

Practical conversations for people who run food businesses. The Ceres Podcast is a long-form podcast for people in food, hospitality, and the fish and chip trade. Hosted by Stelios Theocharous of Ceres | Pure Food Innovation, alongside Mark Petrou, Kelly Barnes, David Nicolaou, and David Miller, the podcast brings together operators, chefs, suppliers, producers, and hospitality voices for honest conversations about the realities of the industry. We talk about what is actually happening on the ground: pricing, margins, customer behaviour, menu strategy, marketing, trade pressures, and the decisions that shape real businesses. No rushed soundbites. No glossy nonsense. Just practical experience, hard-won lessons, and proper conversations with people who care about the trade. If you run a food business, work in hospitality, or want to understand where the industry is heading, this podcast is for you.

  1. #247 - Fish Supply, EHO Inspections and Running a Better Fish & Chip Shop with Cos Michael

    1d ago

    #247 - Fish Supply, EHO Inspections and Running a Better Fish & Chip Shop with Cos Michael

    Cos Michael returns to the Ceres Podcast for a follow-up conversation, building on the discussion from Episode 230.   In this episode, we explore some of the biggest challenges currently facing fish and chip shop operators, from fish supply and rising costs to changing customer behaviour and the realities of modern trade. Cos also shares a remarkable EHO inspection story that resulted in a long-standing five-star business being downgraded overnight, before successfully challenging the decision through the appeals process.   From there, we discuss why speed, simplicity and operational efficiency are becoming increasingly important, whether many businesses are carrying more complexity than they need, and how operators can make better decisions using strategic frameworks such as the Boston Matrix.   We finish by discussing the newly rebuilt Ceres Calculator Suite and why understanding your numbers is essential for making better business decisions in today's market.   In this episode: Current trading conditions across the industry Fish supply challenges and alternative species Rising costs and changing customer expectations Lunch trade, menu design and service speed A real-life EHO inspection and appeal The hidden cost of complexity Menu engineering and operational efficiency The Boston Matrix explained simply Strategic thinking for fish and chip shops The importance of understanding your numbers The new Ceres Calculator Suite   If you haven't already listened to it, make sure you also check out Episode 230, where Cos and I discussed staffing, customer service, technology, CRM systems, delivery platforms and the evolution of the fish and chip industry.   Sharpen your decision making with the Ceres Calculators. Download your FREE copy of the Fish & Tips E-Book and boost your business today. Ceres Facebook Page Ceres Podcast 📮 Join the Ceres email list to keep updated and receive monthly offers.

    2h 18m
  2. #246 - May Podsquad: Trade Reality & Market Pressure

    May 18

    #246 - May Podsquad: Trade Reality & Market Pressure

    In episode #246 of The Ceres Podcast, Stelios is joined by the Podsquad team — Kelly Barnes, David Miller, David Nicolaou and Mark Petrou — for a May roundtable on the realities facing fish and chip operators right now. The discussion covers trade in 2026, changing customer behaviour, rising food and supply chain pressures, pricing, market updates, social media, online reputation, copycat businesses, alternative fish species, and the difficult commercial decisions behind closing a site. Download your FREE copy of the Fish & Tips E-Book and boost your business today.  Ceres Facebook Page Ceres Podcast 📮Join the Ceres email list to keep updated and get monthly offers.

    1h 48m
  3. #245 - Jamie Russo & Charlie Collins on Fish Prices, Delivery Apps, Margins and the Future of Fish & Chips

    May 12

    #245 - Jamie Russo & Charlie Collins on Fish Prices, Delivery Apps, Margins and the Future of Fish & Chips

    In this episode of The Ceres Podcast, Stelios is joined by Jamie Russo from Redcloak Fish Bar in Stonehaven and Charlie Collins from Frydales in Leicester for an honest operator-to-operator conversation about the current state of the fish and chip industry. Originally planned as a Q&A episode, the conversation quickly turns into a deep discussion around what's really happening in the trade right now: Are shops actually making money? Why are fish prices still so volatile? Are delivery apps helping or hurting independent shops? Does the traditional fish and chip shop model still work in 2025? Are menus becoming too big and complicated? Why are customers spending differently now? And what happens next for the industry? Jamie and Charlie both run successful fish and chip businesses day-to-day and are former Young Fish Frier of the Year winners, bringing practical insight from two very different parts of the UK. This episode covers everything from cod vs haddock, frozen-at-sea fish, potato pricing, staffing pressures and rising costs, through to pizza businesses, customer psychology, supermarket competition and the changing future of takeaway food. A candid, unscripted discussion between three operators living the realities of the trade every day. Download your FREE copy of the Fish & Tips E-Book and boost your business today.  Ceres Facebook Page Ceres Podcast 📮Join the Ceres email list to keep updated and get monthly offers.

    1h 38m

  4. Mar 31

    #244 - Welsh Fish & Chip Operators on Trade, Tech and the Future

    In Episode 244 of the Ceres Podcast, Stelios introduces the first Welsh roundtable, hosted by Zohaib Hussain of Zero Plus Fish Bar in Cardiff. Joining him are Ryan Hughes of Ship Deck Fish and Chips in Caerphilly, Danny White Mier of Enochs in North Wales, and Jemma Hennighan Evans of Hennighans in Mid Wales. Together, they discuss what fish and chip shop operators across Wales are seeing on the ground right now: getting more customers through the door, the reality of delivery platforms, how digital content and branding affect sales, the challenge of moving customers beyond cod, and where the industry may be heading over the next decade. This is a practical, honest operator conversation covering pricing, community, menu development, customer behaviour, marketing, and the changing shape of the fish and chip trade in Wales. Download your FREE copy of the Fish & Tips E-Book and boost your business today.  Ceres Facebook Page Ceres Podcast 📮Join the Ceres email list to keep updated and get monthly offers.

    1h 37m
  5. #243 - The Decline of the Rural Pub and What It Means for Community Life | Dr Claire Markham & Mark Petrou

    Mar 31

    #243 - The Decline of the Rural Pub and What It Means for Community Life | Dr Claire Markham & Mark Petrou

    Mark Petrou is joined by Dr Claire Markham of Nottingham Trent University to discuss the social, cultural and economic role of rural pubs in Britain today. Together, they examine why the village pub remains such an important part of community life, why so many are struggling, and how nostalgia, commercial reality and changing habits are reshaping the future of these local institutions. It's a thoughtful conversation about belonging, survival and what happens when the places that hold communities together begin to disappear. Download your FREE copy of the Fish & Tips E-Book and boost your business today.  Ceres Facebook Page Ceres Podcast 📮Join the Ceres email list to keep updated and get monthly offers.

    1h 20m

  6. Feb 17

    #242 - Fish & Chip Shop Reality Check: Stable Cod Prices, Smarter Menu Psychology

    It's the first full-squad catch-up of the year. We cover how January trade really played out, David Miller's fish and potato market update (including why cod prices look stable for now), and why "cheaper alternative species" marketing often backfires. We also get practical on price anchoring, portion strategy, and why Just Eat/Deliveroo can add incrementalsales if you price it properly. Plus: how to win younger customers without bloating the menu—and a TikTok hiring test that delivered 75 applications in a day.  Download your FREE copy of the Fish & Tips E-Book and boost your business today.  Ceres Facebook Page Ceres Podcast 📮Join the Ceres email list to keep updated and get monthly offers.

    1h 37m
  7. #241 - What Are Fish & Chip Shops Really Worth? — with Danny Hennesy

    Feb 9

    #241 - What Are Fish & Chip Shops Really Worth? — with Danny Hennesy

    Mark Petrou & Danny Hennessy discuss how fish and chip shop valuations have changed dramatically — and why most owners don't realise it. In this episode, they break down how shops are valued today, why profit now matters more than turnover, how banks really view the industry, and what owners should be thinking about if an exit is on the horizon. Download your FREE copy of the Fish & Tips E-Book and boost your business today.  Ceres Facebook Page Ceres Podcast 📮Join the Ceres email list to keep updated and get monthly offers.

    1h 16m
  8. #240 - James Fowler on Survival, Growth, and Government Support

    Jan 24

    #240 - James Fowler on Survival, Growth, and Government Support

    Stelios sits down with seasoned restaurateur James Fowler to explore the resilient world of UK hospitality. From his early days starting a fruit bar on Bournemouth's beach to running successful venues like The Larder House for over 15 years, James shares his passion for quality food, community-driven high streets, and the joys of wood-fired cooking. Dive into candid discussions on post-COVID consumer shifts, the impact of rising business rates and minimum wage increases, and the push for VAT reductions to foster growth in restaurants, pubs, and fish and chip shops. James also opens up about innovative responses to recent budgets, including a bold campaign highlighting the need for better government support to revive local economies and mental health through social dining. Packed with optimistic insights and practical advice for hospitality owners facing unpredictable trade, this conversation reminds us why thriving high streets are essential for UK communities. Download your FREE copy of the Fish & Tips E-Book and boost your business today.  Ceres Facebook Page Ceres Podcast 📮Join the Ceres email list to keep updated and get monthly offers.

    1h 9m
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About

Practical conversations for people who run food businesses. The Ceres Podcast is a long-form podcast for people in food, hospitality, and the fish and chip trade. Hosted by Stelios Theocharous of Ceres | Pure Food Innovation, alongside Mark Petrou, Kelly Barnes, David Nicolaou, and David Miller, the podcast brings together operators, chefs, suppliers, producers, and hospitality voices for honest conversations about the realities of the industry. We talk about what is actually happening on the ground: pricing, margins, customer behaviour, menu strategy, marketing, trade pressures, and the decisions that shape real businesses. No rushed soundbites. No glossy nonsense. Just practical experience, hard-won lessons, and proper conversations with people who care about the trade. If you run a food business, work in hospitality, or want to understand where the industry is heading, this podcast is for you.

Information

  • Creator
    Ceres | Pure Food Innovation
  • Years Active
    2018 - 2026
  • Episodes
    247
  • Rating
    Explicit
  • Copyright
    © Copyright 2026
  • Show Website
    The Ceres Podcast

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