The Ceres Podcast

Ceres | Pure Food Innovation
  • 5.0 (1)
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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. 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
  2. #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

  3. 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
  4. #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
  5. #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
  6. #239 - Sarah & Warren Paul on the Scottish Fish and Chip Awards and the Future

    JAN 19

    #239 - Sarah & Warren Paul on the Scottish Fish and Chip Awards and the Future

    Mark Petrou is joined by Warren and Sarah Paul of Paramount Creative for an open and wide-ranging conversation about the Scottish Fish and Chip Awards, visibility and what real recognition means for fish and chip shops. Warren and Sarah share their journey from hospitality publishing and design into creating some of the UK's best-known industry awards, including the Scottish Fish and Chip Awards. They explain why public voting matters, how credibility is built through transparency, and why regional recognition can be more powerful than chasing a single national title. The conversation also looks ahead to the upcoming English Fish and Chip Awards, set to take place in Manchester, and what this expansion means for fish and chip shops across England. The discussion covers the realities facing family-run fish and chip businesses today, from rising costs and competition to the importance of community support, local media and social proof. Along the way, Mark reflects on his own experiences attending the awards and what makes these events land differently with operators and guests alike. 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 21m
  7. #238 - Business rates, wages and hospitality policy with Allen Simpson and Kate Nicholls

    12/20/2025

    #238 - Business rates, wages and hospitality policy with Allen Simpson and Kate Nicholls

    Stelios is joined by Allen Simpson, CEO of UKHospitality, and Kate Nicholls, Chair of UKHospitality, for an open and detailed discussion on the pressures facing hospitality businesses across the UK. The conversation explores business rates, rising rateable values, wage policy, VAT, employment reform and why many pubs, restaurants, hotels and fish and chip shops feel increasingly constrained. Allen and Kate explain how recent budget decisions have played out in practice, why promised reforms have fallen short, and what these policies mean for jobs, investment and long-term viability. They also discuss wage compression, youth employment, apprenticeships and welfare-to-work schemes, alongside the importance of engaging directly with MPs rather than relying on social media to drive change. Episode highlight powered by Ceres Heavy Duty Degreaser Download your FREE copy of the Fish & Tips E-Book and boost your business today.  Ceres Facebook Page Ceres Newsfeed Ceres Podcast 📮Join the Ceres email list to keep updated and get monthly offers.

    1h 7m
  8. #237 - Trust, pressure and customer loyalty, with Giles Fuchs of Burgh Island Hotel

    12/20/2025

    #237 - Trust, pressure and customer loyalty, with Giles Fuchs of Burgh Island Hotel

    Stelios is joined by Giles Fuchs from Burgh Island Hotel for a grounded conversation about what it really takes to run a hospitality business when the pressure is real. Giles shares lessons from building, losing, and rebuilding businesses, including why even a single customer can become your strongest long-term asset if you get the experience right. The discussion explores staffing costs, government policy, and the unintended consequences that hospitality operators feel first, long before they appear in headlines. The episode also looks at trust, personal risk, and the mental load of being responsible for a business and the people in it. Giles explains how stoicism and preparation help him stay steady in uncertain conditions, offering a practical mindset rather than motivational slogans. Episode highlight powered by Ceres Traditional Batter Mix Download your FREE copy of the Fish & Tips E-Book and boost your business today.  Ceres Facebook Page Ceres Newsfeed Ceres Podcast 📮Join the Ceres email list to keep updated and get monthly offers.

    1h 35m
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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
    244
  • Rating
    Explicit
  • Copyright
    © Copyright 2026
  • Show Website
    The Ceres Podcast

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