The Ceres Podcast

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"The Ceres Podcast," is brought by Ceres | Pure Food Innovation.

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

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.

🎙️ Episode highlight powered by Ceres Natural Gold Batter Mix — made with British wheat, offering free mainland delivery and available via local wholesalers. Find out more at ceres.shop.

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

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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#228 – Discipline Over Motivation: Daniel Rosser, Noahs

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

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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#226: Podsquad Unplugged – Lessons from the Frying Range

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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#225 - Kate Nicholls: Taxed Out & Fighting Back

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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#224 - Future-Proofing Fish & Chip Shops

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

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

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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Bio of The Ceres Podcast

"The Ceres Podcast," is brought by Ceres | Pure Food Innovation. Stelios, the Founder, and Director of Ceres embarks on captivating conversations with remarkable individuals in the Food & Hospitality industry.

In this podcast, Stelios takes the time to delve deep and uncover the motivations and inspirations that drive these individuals in their respective fields. From renowned chefs and innovative food producers to fish & chip shop owners, growers, hoteliers, food futurists, suppliers, potato merchants, restaurateurs, trade associations, and the diverse range of people who make hospitality happen, "The Ceres Podcast" is a platform for learning and discovery.

By engaging with these fascinating personalities, Stelios and his guests explore the multifaceted world of food and hospitality, uncovering the stories, insights, and experiences that shape this dynamic industry. With a genuine curiosity and a desire to understand the "why" behind people's passions, Stelios invites listeners to join him on a journey of discovery.

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