playnext.fm

The Ceres Podcast

150 episodes listed below

Listen to the show on
Apple PodcastsSpotify

Straight trade talk for hospitality operators.

The gist

The Ceres Podcast treats hospitality as a practical, pressured trade rather than a lifestyle story. Recent episodes move from Welsh fish and chip roundtables and shop valuations to rural pubs, business rates, menu psychology, awards, staffing costs, and customer loyalty.

PRESS PLAY

Find your next episode

All episodes

About The Ceres Podcast

The Ceres Podcast is a long-form trade conversation built around the real operating pressures of UK hospitality. Fish and chip shops sit at the heart of it, but the show keeps widening the lens. Recent episodes range from Welsh operators comparing digital menu boards, TikTok, menu changes, and regional habits to wider discussions about pubs, hotels, wages, business rates, awards, and customer loyalty. It is not polished lifestyle hospitality. It is shop-floor, back-office, and high-street talk. The show is at its best when people with direct experience start testing assumptions out loud. A conversation about alternative species becomes a sharper discussion about consistency, customer perception, and whether selling tilapia as a cheaper option weakens the product before it has a chance. A valuation episode turns into a frank account of ownership, partnerships, village locations, succession, and the difference between fixing someone else’s shop and carrying the whole business. The rural pub episode brings in community, nostalgia, viability, and the awkward gap between what people say they want and what a publican can actually afford to deliver. Policy episodes are equally practical. Business rates, wages, recruitment, apprenticeships, VAT, and lobbying are treated as forces that land on payroll, margins, morale, and survival. The show also has a strong regional curiosity, from Scottish fish and chip awards and menu language to a Welsh roundtable with operators from Cardiff, Caerphilly, North Wales, and Mid Wales. Its tone is blunt, conversational, and trade-aware. There is humor, but the jokes sit inside serious commercial talk. The result is a podcast for people who want to hear hospitality discussed by those close enough to know the numbers, the compromises, the stress, and the pride. It suits operators, suppliers, owners, managers, and anyone interested in how independent food businesses keep moving when costs, customers, policy, and local culture keep shifting.

Made for: Built for fish and chip shop owners, hospitality operators, suppliers, managers, and trade-watchers who care about margins, staffing, menu decisions, customer loyalty, and policy pressure. It also suits listeners curious about the business realities behind independent food and pub culture.

What sets it apart: The show stands out by letting operators, trade figures, academics, and hospitality owners work through concrete problems in detail, from cod prices to business rates. It stays close to lived experience rather than abstract business advice.

In their own words

In November 2018 I launched the Ceres Podcast — a place for proper conversations with the people who keep food and hospitality moving.Since then it's grown into a bit of a team effort. I'm joined by a cracking line-up of co-hosts: • Mark Petrou (Petrou Bros) • Kelly Barnes (Krispies) • David Nicolaou (Auckley Friery) • David Miller (Millers Fish & Chips)Together we're what I jokingly call the Podsquad — a group of people who care about the industry and aren't afraid to talk honestly about what's really going on.We don't do rushed soundbites or glossy nonsense. We take our time and get into the good stuff: what drives people, what they've learned the hard way, and what they'd do differently i…

As heard by us

Based on 6 episodes we listened to · September 2026

Trade conversations turn everyday hospitality decisions into clear lessons about costs, customers and the practical work behind the counter.

The Ceres Podcast treats fish-and-chip shops as businesses where menu wording, ingredient consistency and customer habits all affect the till.

Read our full review in PlayNext →

Why you'd press play

Cod prices, menu screens, pub survival: your hospitality brain gets a properly practical workout.

Press play if you want

  • operators comparing what actually works behind the counter
  • candid lessons on valuations, loyalty, staffing pressure, and difficult business calls
Read the full recommendation in PlayNext →
fish and chip shop operationshospitality policy and business ratesmenu psychology and product testingrural pub survivalcustomer loyaltystaffing costs and wagesshop valuation and successionregional trade culture

Talks about

LeisureSmall Business

Podcasts like The Ceres Podcast

Episodes

  1. 1

    #209 - George Morey on preserving 116 Years of Tradition at Knights Fish Restaurant

    ·1h 13m
  2. 2

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

    ·1h 20m
  3. 3

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

    ·1h 37m
  4. 4

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

    ·1h 16m
  5. 5

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

    ·1h 9m
  6. 6

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

    ·1h 21m
  7. 7

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

    ·1h 7m
  8. 8

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

    ·1h 35m
  9. 9

    #236 - Why hoping for help is not a business plan - Podsquad

    ·1h 51m
  10. 10

    #235 - What makes a business worth buying or selling with Andrew Markou, Businessesforsale.com

    ·1h 24m
  11. 11

    #234 - The News Review, Grumpy Fryers, Scottish awards and the stories shaping hospitality

    ·1h 52m
  12. 12

    #233 – Steven Muscat of Yan's Fish Bar, Cardiff

    ·1h 14m
  13. 13

    #232 - The Real Cost of Standing Still — with Robert Furey, Florigo U.K

    ·1h 53m
  14. 14

    #231 - Andrew Griffith MP on VAT, Business Rates & Small Business

    ·1h 1m
  15. 15

    #230 - Leadership, Loyalty & Lessons from Cos Michael of Pisces, Heswall

    ·2h 17m
  16. 16

    #229 - Join Jamie, Murray, Edward & Stuart for the Scottish Roundtable

    ·1h 57m
  17. 17

    #228 – Discipline Over Motivation: Daniel Rosser, Noahs

    ·1h 47m
  18. 18

    #227 – The £25K Challenge, VAT Gaps & Fish Quotas: The Podsquad Talks Realities of the Trade

    ·1h 57m
  19. 19

    #226 - Podsquad Unplugged – Lessons from the Frying Range

    ·2h 14m
  20. 20

    #225 - Kate Nicholls: Taxed Out & Fighting Back

    ·1h 33m
  21. 21

    #224 - Future-Proofing Fish & Chip Shops

    ·2h 3m
  22. 22

    #223 - Lessons from Nigel Hodgson – Growing a Great Chippy from the Ground Up

    ·1h 22m
  23. 23

    #222 - Cashflow, Cod and Comebacks with Graham Reed-Stephenson

    ·1h 24m
  24. 24

    #221 - Resilience, Risk & Reinvention – John Lavery of Fish City

    ·1h 51m
  25. 25

    #220: From Toilet Block to Top Chippy—The Scrap Box Growth Blueprint

    ·1h 44m
  26. 26

    #220 - From Toilet Block to Top Chippy—The Scrap Box Growth Blueprint

    ·1h 39m
  27. 27

    #219 – VAT Cuts, Wage Scandals, Drone Deliveries & KFC's Big Bet

    ·1h 43m
  28. 28

    #218 – David Hennighan: 43 Years, Two Chippies, and a Life in Fish & Chips

    ·1h 20m
  29. 29

    #217 – From Burnout to Breakthrough: Geoff Whitehead Returns

    ·2h 11m
  30. 30

    #216 – VAT, Value & Viral Queues

    ·2h 3m
  31. 31

    #215 - Lorraine Arnold's Bold Leap into Fish and Chips

    ·1h 24m
  32. 32

    #214 - Podsquad - From Stock Stress to Staff Success

    ·2h 7m
  33. 33

    #213 - The Story Behind BD Signs – Barry Dickman Gets Candid

    ·1h 15m
  34. 34

    #212 - Why Y-Pas? The Quiet Brilliance of Brent Watson's Y-Pas Chippy

    ·1h 41m
  35. 35

    #211 - How Graham Kennedy Built a Mini-Empire in Durham

    ·1h 43m
  36. 36

    #210 - Jo Hage & Lynda Simmons: Building the Buzz Around National Fish and Chips Day

    ·1h 11m
  37. 37

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

    ·1h 37m
  38. 38

    #208 - The Real Cost of Automation – McDonald's AI, Greggs' Slump & Domino's Digital Domination

    ·1h 40m
  39. 39

    #207 - From Derelict Diner to Highland Hero – The Story of The Real Food Cafe with Sarah Heward

    ·1h 11m
  40. 40

    #206 - The Future of Fish & Chips: Value, Awards & Industry Challenges

    ·1h 45m
  41. 41

    #205 - The Lee Family Recipe for Success in Fish & Chips

    ·1h 29m
  42. 42

    #204 – How Yarm Road Fish & Chips Won Takeaway of the Year 2025

    ·1h 13m
  43. 43

    #203 - Lance Forman: The Smoked Salmon King on Business, Brexit & Battling Challenges

    ·1h 20m
  44. 44

    #202 - Bobby Joyce on Frozen-at-Sea Fish, Rising Prices & Industry Survival

    ·1h 43m
  45. 45

    #201 - From Fish Fryers to Viral Fame: Pricing, Social Media & The Future of Fish & Chips with Antony Akathiotis

    ·2h 2m
  46. 46

    #200 - Mark Petrou & Ryan Hughes – How Ryan Hughes Turned Struggle into Success

    ·1h 25m
  47. 47

    #199 – Fish Prices, Supply & The Future of Fish & Chips with Gary Warner

    ·1h 43m
  48. 48

    #198 - The £1bn Blow to Hospitality, Greggs' Sausage Roll Drama & The Future of Menus

    ·1h 42m
  49. 49

    #197 - Mark Petrou & David Henley: The Grit Behind the Glory

    ·1h 36m
  50. 50

    #196 - Breaking Barriers in the Nighttime Economy with Michael Kill

    ·1h 39m
  51. 51

    #195 - Rising Costs, Delivery Dilemmas, and Social Media with Cem Oktem & Charlie Collins

    ·1h 31m
  52. 52

    #194 - Simplifying Menus, Fish Pricing, and Industry Trends for 2025

    ·1h 58m
  53. 53

    #193 - Stelios & Andrew Crook on the NFFF, Budget, and Industry Challenges

    ·1h 57m
  54. 54

    #192 - Stelios talks to Tim Barnes and Paul Goodgame on Challenges, Innovation, and People Power

    ·1h 50m
  55. 55

    #191 - The News Review with Stelios & David Nicolaou

    ·1h 26m
  56. 56

    #190 – David & Stelios Dig Into Potato Market Insights with Stuart Mitchell & Patrick Clabon

    ·1h 42m
  57. 57

    #188 - John Webber, Head of Rating at Colliers

    ·1h 12m
  58. 58

    #151 - Andrew Crook, The National Federation of Fish Friers

    ·2h 1m
  59. 59

    #187 - Lesley Graves & Des Anastasiou from Burton Road Chippy in Lincoln

    ·1h 30m
  60. 60

    #186 - Les Howard, VAT Specialist

    ·1h 37m
  61. 61

    #185 - The News Review with Special Guest Jamie Russo

    ·1h 25m
  62. 62

    #184 - Mark Petrou talks to Austen Dack from ChippyChat

    ·1h 26m
  63. 63

    #183 - Peter Farrell, Epsom Social Food Hall + Food Motion Network

    ·1h 23m
  64. 64

    #182 - Mark Petrou talks to Stuart Fusco from Fuscos of Whitby

    ·1h 18m
  65. 65

    #181 - Les Howard, VAT Consultant

    ·1h 44m
  66. 66

    #180 - Mark Petrou talks to Kelly & Tim Barnes from Krispies

    ·1h 52m
  67. 67

    #179 - The News Review with David Nicolaou & Special Guest Charlie Collins

    ·1h 37m
  68. 68

    #178 - Stelios talks to Lee Sheldon from Mastering Multi-Units

    ·1h 15m
  69. 69

    #177 - Mark Petrou talks to Adrian Tweedale

    ·1h 33m
  70. 70

    #176 - Master Class - David & Stelios chat to Terry Jones from Meijer Potato

    ·1h 25m
  71. 71

    #175 - Mark Petrou talks to Bonny Layhe & James Ritchie

    ·1h 14m
  72. 72

    #174 - Podsquad #3

    ·1h 48m
  73. 73

    #173 - Master Class - Pre-Cut Chips with David & Stelios

    ·1h 14m
  74. 74

    #172 - Stelios talks to Allen Simpson, Deputy CEO of UKHospitality

    ·1h 36m
  75. 75

    #171 - Master Class - David & Stelios chat to Paul Graham from PG Chips

    ·1h 39m
  76. 76

    #170 - Mark Petrou talks to Alastair Horabin

    ·1h 5m
  77. 77

    #169 - The News Review with David Nicolaou & Stelios

    ·1h 24m
  78. 78

    #168 - Master Class - David & Stelios chat to John Bones from RS Cockerill Ltd

    ·1h 12m
  79. 79

    #167 - Stelios talks to Stuart Devine from the Ashvale Group

    ·1h 21m
  80. 80

    #166 - Master Class - The Chipping Process with David Miller & Stelios

    ·59m
  81. 81

    #165 - Mark Petrou talks to Andrew Thrasyvoulou

    ·1h 21m
  82. 82

    #164 - Master Class - Potato Peeling with David Miller & Stelios

    ·52m
  83. 83

    #163 - Stelios talks to Demetri Lawton from Ruddington Fish Bar

    ·1h 42m
  84. 84

    #162 - Podsquad #2

    ·1h 5m
  85. 85

    #161 - Master Class - Potato Selection with David Miller & Stelios

    ·1h 10m
  86. 86

    #160 - Mark Petrou talks to Giovanni Fionda

    ·1h 9m
  87. 87

    #159 - Stelios talks to David Nicolaou from Auckley Friery

    ·1h 27m
  88. 88

    #158 - Stelios talks to Reece Head, Fry Magazine & Fry Top 50 Awards

    ·1h 21m
  89. 89

    #157 - Mark Petrou talks to Gordon Hillan from KFE Limited

    ·1h 52m
  90. 90

    #154 - Kelly talks to Lauren Kellaway from Kellaway's Fish & Chips

    ·52m
  91. 91

    #153 - Stelios talks to Mark Polley from John Dory's Group

    ·1h 25m
  92. 92

    #155 - Mark Petrou talks to David Miller from Millers Fish & Chips

    ·1h 9m
  93. 93

    #156 - Read The News with David Nicolaou & Stelios

    ·1h 23m
  94. 94

    #152 - Podsquad #1

    ·1h 30m
  95. 95

    #150 - Jamie Bird, Birds Bakery

    ·1h 16m
  96. 96

    #149 - Marcus French, French's Fish Shop

    ·1h 22m
  97. 97

    Jamie Russo, Redcloak Fish Bar

    ·1h 5m
  98. 98

    Charlie Collins, Frydales

    ·1h 33m
  99. 99

    John Molnar, The Cods Scallops

    ·1h 14m
  100. 100

    #189 - Unpacking Labour's Budget with Kate Nicholls, CEO of UKHospitality

    Kate Nicholls, CEO of UKHospitality, discusses the implications of Labour's first budget for the hospitality industry and the broader economic impact.

    ·57m
  101. 101

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

    Hidden gem

    Dr Claire Markham and Mark Petrou discuss the decline of rural pubs and their impact on community identity, belonging, and local culture.

    Mar 31, 2026·1h 20m·2 clips
  102. 102

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

    Hidden gem

    The Ceres Podcast brings together Zohaib Hussain of Zero Plus in Cardiff, Ryan Hughes of Shipdeck in Caerphilly, Danny White-Mere of Enoch’s on the North Wales coast, and Gemma Hennigan-Evans of Hennigan’s in Mid Wales.

    Mar 31, 2026·1h 37m·2 clips
  103. 103

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

    Hidden gem

    The Ceres Podcast episode #242 brings Stelios together with David Miller, Mark Petrou, David Nicolaou, and Kelly Barnes to review January trading and fish-and-chip shop economics.

    Feb 17, 2026·1h 37m·5 clips
  104. 104

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

    Hidden gem

    Danny Hennessy tells Mark Petrou how he entered fish and chips at 14 through Jack’s, later becoming its youngest manager while the chain operated about 26 or 27 shops.

    Feb 9, 2026·1h 16m·2 clips
  105. 105

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

    James Fowler discusses his campaign banning Labour MPs from his venues to protest proposed business rate changes, which gained national attention and industry support.

    Jan 24, 2026·1h 9m
  106. 106

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

    Hidden gem

    Warren Paul says the Scottish Fish and Chip Awards started from 800 non-Italian shops and a clear market gap.

    Jan 19, 2026·1h 21m·2 clips
  107. 107

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

    Hidden gem

    Kate Nicholls and Alan Simpson from UK Hospitality link the Budget, business rates, and wage policy to the day-to-day economics of pubs, restaurants, hotels, and takeaways.

    Dec 20, 2025·1h 7m·2 clips
  108. 108

    #236 - Why hoping for help is not a business plan - Podsquad

    Dec 20, 2025·1h 51m
  109. 109

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

    Hidden gem

    Giles Fuchs and Stelios discuss Burgh Island Hotel, the Devon island property with a pub, 25 suites, and an art deco identity.

    Dec 20, 2025·1h 35m·2 clips
  110. 110

    #235 - What makes a business worth buying or selling with Andrew Markou, Businessesforsale.com

    Dec 6, 2025·1h 24m
  111. 111

    #234 - The News Review, Grumpy Fryers, Scottish awards and the stories shaping hospitality

    David and I review news stories from the Serres News Feed, covering the Grumpy Friars project, Scottish Fish and Chip Awards, hospitality employment decline, a costly extractor fan, and workplace harassment demands.

    Nov 30, 2025·1h 52m
  112. 112

    #233 – Steven Muscat of Yan's Fish Bar, Cardiff

    Nov 25, 2025·1h 14m
  113. 113

    #232 - The Real Cost of Standing Still — with Robert Furey, Florigo U.K

    Nov 24, 2025·1h 53m
  114. 114

    #231 - Andrew Griffith MP on VAT, Business Rates & Small Business

    Nov 13, 2025·1h 1m
  115. 115

    #230 - Leadership, Loyalty & Lessons from Cos Michael of Pisces, Heswall

    Oct 21, 2025·2h 17m
  116. 116

    #229 - Join Jamie, Murray, Edward & Stuart for the Scottish Roundtable

    Oct 16, 2025·1h 57m
  117. 117

    #228 – Discipline Over Motivation: Daniel Rosser, Noahs

    Oct 14, 2025·1h 47m
  118. 118

    #227 – The £25K Challenge, VAT Gaps & Fish Quotas: The Podsquad Talks Realities of the Trade

    Oct 8, 2025·1h 57m
  119. 119

    #226 - Podsquad Unplugged – Lessons from the Frying Range

    Aug 21, 2025·2h 14m
  120. 120

    #225 - Kate Nicholls: Taxed Out & Fighting Back

    Aug 8, 2025·1h 33m
  121. 121

    #224 - Future-Proofing Fish & Chip Shops

    Aug 7, 2025·2h 3m
  122. 122

    #223 - Lessons from Nigel Hodgson – Growing a Great Chippy from the Ground Up

    Aug 6, 2025·1h 22m
  123. 123

    #222 - Cashflow, Cod and Comebacks with Graham Reed-Stephenson

    Graham Reed-Stephenson shares his journey of building a multi-site seafood brand from a single shop in Leeds over five decades.

    Jul 26, 2025·1h 24m
  124. 124

    #220: From Toilet Block to Top Chippy—The Scrap Box Growth Blueprint

    Jul 11, 2025·1h 44m
  125. 125

    #221 - Resilience, Risk & Reinvention – John Lavery of Fish City

    Jul 11, 2025·1h 51m
  126. 126

    #220 - From Toilet Block to Top Chippy—The Scrap Box Growth Blueprint

    Jul 11, 2025·1h 39m
  127. 127

    #219 – VAT Cuts, Wage Scandals, Drone Deliveries & KFC's Big Bet

    Jul 5, 2025·1h 43m
  128. 128

    #218 – David Hennighan: 43 Years, Two Chippies, and a Life in Fish & Chips

    Jul 3, 2025·1h 20m
  129. 129

    #217 – From Burnout to Breakthrough: Geoff Whitehead Returns

    Jun 27, 2025·2h 11m
  130. 130

    #216 – VAT, Value & Viral Queues

    May 31, 2025·2h 3m
  131. 131

    #215 - Lorraine Arnold's Bold Leap into Fish and Chips

    May 3, 2025·1h 24m
  132. 132

    #214 - Podsquad - From Stock Stress to Staff Success

    May 3, 2025·2h 7m
  133. 133

    #213 - The Story Behind BD Signs – Barry Dickman Gets Candid

    Apr 25, 2025·1h 15m
  134. 134

    #212 - Why Y-Pas? The Quiet Brilliance of Brent Watson's Y-Pas Chippy

    Apr 25, 2025·1h 41m
  135. 135

    #211 - How Graham Kennedy Built a Mini-Empire in Durham

    Apr 21, 2025·1h 43m
  136. 136

    #208 - The Real Cost of Automation – McDonald's AI, Greggs' Slump & Domino's Digital Domination

    Mar 28, 2025·1h 40m
  137. 137

    #209 - George Morey on preserving 116 Years of Tradition at Knights Fish Restaurant

    Mar 28, 2025·1h 13m
  138. 138

    #210 - Jo Hage & Lynda Simmons: Building the Buzz Around National Fish and Chips Day

    Mar 28, 2025·1h 11m
  139. 139

    #207 - From Derelict Diner to Highland Hero – The Story of The Real Food Cafe with Sarah Heward

    Hidden gem

    The Ceres Podcast episode centres on Sarah Heward and The Real Food Cafe, a roadside diner, chippy, and cafe on the A82 and West Highland Way in Tyndrum.

    Mar 21, 2025·1h 11m·5 clips
  140. 140

    #206 - The Future of Fish & Chips: Value, Awards & Industry Challenges

    Mar 13, 2025·1h 45m
  141. 141

    #205 - The Lee Family Recipe for Success in Fish & Chips

    Mar 11, 2025·1h 29m
  142. 142

    #204 – How Yarm Road Fish & Chips Won Takeaway of the Year 2025

    Mar 5, 2025·1h 13m
  143. 143

    #203 - Lance Forman: The Smoked Salmon King on Business, Brexit & Battling Challenges

    Feb 15, 2025·1h 20m
  144. 144

    #202 - Bobby Joyce on Frozen-at-Sea Fish, Rising Prices & Industry Survival

    Feb 6, 2025·1h 43m
  145. 145

    #201 - From Fish Fryers to Viral Fame: Pricing, Social Media & The Future of Fish & Chips with Antony Akathiotis

    Feb 6, 2025·2h 2m
  146. 146

    #200 - Mark Petrou & Ryan Hughes – How Ryan Hughes Turned Struggle into Success

    Feb 5, 2025·1h 25m
  147. 147

    #199 – Fish Prices, Supply & The Future of Fish & Chips with Gary Warner

    Gary Warner discusses fish supply, pricing, and the future of the fish and chips industry, emphasizing sustainability and long-term strategies.

    Feb 4, 2025·1h 43m
  148. 148

    #197 - Mark Petrou & David Henley: The Grit Behind the Glory

    Jan 30, 2025·1h 36m
  149. 149

    #198 - The £1bn Blow to Hospitality, Greggs' Sausage Roll Drama & The Future of Menus

    Jan 30, 2025·1h 42m
  150. 150

    #196 - Breaking Barriers in the Nighttime Economy with Michael Kill

    Jan 25, 2025·1h 39m