The Ceres Podcast
In November 2018, Stelios Theocharous, the founder of Ceres | Pure Food Innovation (and someone who occasionally finds his keys on the first try), launched the Ceres Podcast. This groundbreaking platform has now become a gathering spot for like-minded co-hosts: • Mark Petrou, Petrou Bros • Kelly Barnes, Krispies • David Nicolaou, Auckley Friery • David Miller, Millers Fish & Chips Together, they embark on insightful conversations with the movers and shakers of the Food & Hospitality industry, forming the illustrious Podsquad. At the Ceres Podcast, we take our time. There's no rushing here - unless we're late for dinner. We're on a mission to uncover the deep-seated passions that motivate our guests, ranging from Chefs and Fish & Chip Shop Owners to Food Producers and Hoteliers, including everyone who makes the hospitality world spin. Our discussions are as varied as the ingredients in a gourmet dish, catering to anyone with a stake or interest in the bustling world of hospitality. If you're eager to learn from the experiences and stories that shape this industry, the Ceres Podcast awaits you. Dive into our world, where learning is served with a side of laughter.
Episodes
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.
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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.
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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 experi...
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 eco...
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.
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 per...
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 stu...
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.
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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 scra...
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 Bren...
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.
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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.
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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.
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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.
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
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...
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