The Ceres Podcast

Shadow Business Secretary Andrew Griffith MP joins Stelios for a straight-talking conversation about the real challenges facing small businesses and the hospitality sector.

From VAT reform and business rates to red tape, hiring struggles, and the pressure on high streets, this episode digs into how government decisions ripple into everyday life for fish and chip shops, pubs, cafés, and independent operators across the country.

Andrew draws on decades in business, including senior roles at Sky and Just Eat, to offer a candid insider's view of Westminster. Stelios pushes the discussion into the issues owners actually care about: the VAT cliff edge, staffing costs, unfair competition, and whether the current system truly supports those keeping Britain's communities alive.

A clear, grounded, and practical discussion for anyone who runs a business or depends on one.

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This week on The Ceres Podcast, Stelios sits down with Cos Michael, owner of Pisces in Heswall, for a powerful conversation about leadership, loyalty, and longevity in the fish and chip trade.

From staffing challenges and delivery platforms to changing customer habits and the art of staying relevant — this episode goes deep on what it really takes to run a modern shop without losing your values.

Cos's honesty and experience shine through. He's grounded, forward-thinking, and genuinely cares about his team, his customers, and the industry. This is one of those episodes that reminds you why good people make great businesses.

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In this special episode, Jamie Russo sits down with three leading Scottish operators — Edward Thompson (The Principal Café), Murray Watson (The Carron Fish Bar & Carron Catering), and Stuart Atkinson (North Street Chip Shop). Together, they dive into what makes Scotland's fish and chip trade unique — from rising costs and staffing to changing customer habits and the great fresh vs frozen-at-sea debate. 

Real talk, practical insights, and plenty of passion from the heart of Scotland's frying community.

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Chef Daniel Rosser of Noah's in Bristol joins Stelios to share how discipline, simplicity, and relentless consistency helped him turn a quiet spot under a flyover into one of Bristol's most talked-about restaurants. A raw, inspiring conversation about building something great—without shortcuts.

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In this unmissable episode of The Ceres Podcast, Stelios Theocharous is joined by Kelly Barnes, David Nicolaou, Mark Petrou, and David Miller for a no-nonsense look at the state of the fish and chip industry.

From VAT shortfalls and cod quota cuts to changing customer habits and the growing pressure on shop margins — the Podsquad dig into what's really happening behind the counter. David Miller shares insights from the supply chain, Mark Petrou teases a new business model, and Kelly Barnes reveals her ambitious plan to raise £25,000 in one day to celebrate Krispies' 25th anniversary.

This episode is packed with honesty, humour, and hard-won experience — the kind of conversation that reminds you why fish and chips isn't just a meal, it's a way of life.

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The Podsquad is back! Stelios Theocharous, Kelly Barnes, David Nicolaou, and Mark Petrou serve up straight-talking insights on running a fish & chip shop in tough times. From customer loyalty to bold leadership and community spirit, Episode 226 blends hard truths with humour, leaving business owners with practical takeaways they can use right away.

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Kate Nicholls, Chair of UKHospitality, returns to The Ceres Podcast to unpack the brutal reality facing hospitality today. From VAT pressures and unfair business rates to rising wages and shrinking margins, Kate and host Stelios Theocharous tackle the big issues with honesty and clarity. 

They discuss what happens behind closed doors with MPs, why operators must keep speaking up, and how social spaces like pubs and takeaways play a vital role in our communities—a must-listen for any food business owner looking to survive and grow in 2025.

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In this episode of The Ceres Podcast, host Stelios sits down with two seasoned fish-and-chip professionals—Charlie Collins of Frydales and Antony Akathiotis of Merchants—to tackle the big challenges facing our industry. 

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In this episode, Nigel Hodgson of Hodgsons Chippy in Lancaster tells Mark Petrou how he built one of the UK's most respected fish and chip shops—without shortcuts or gimmicks. 

From humble beginnings and sleeping above the shop, to winning Young Fish Frier and Fish & Chip Shop of the Year, Nigel's story is packed with practical advice on consistency, training, and doing things correctly. 

He also reflects on personal loss, industry changes, and why getting the basics right still matters most. 

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