#212: Tradition, Grit & Cod – Inside Brent Watson’s Y-Pas Chippy

There’s something magnetic about a great origin story—especially when it involves coal mines, racing pigeons, and an iconic Yorkshire chip shop that’s become a local institution. In Episode 212 of The Ceres Podcast, host Mark Petrou sits down with Brent Watson of Y-Pas Chippy in Kexborough, Barnsley, and together they serve up more than just nostalgia—they deliver practical insights and a heartfelt look at what it really takes to build a beloved business from the ground up.

A Family Legacy with Deep Roots

Listeners are immediately drawn into Brent’s fascinating backstory. His grandfather left a senior role at the local colliery in the 1960s to open a fish and chip shop in York—funded by a pension withdrawal and driven by wartime cooking skills honed in the officer’s mess during WWII. That spirit of reinvention carried through the generations. Brent’s father followed suit after the collapse of the mining industry, learning the trade from scratch in the late ’80s. That same DIY ethos and respect for craftsmanship is a thread that runs through the episode and Brent’s career.

A Shop with History—and a Name You Won’t Forget

One of the more surprising (and endearing) moments comes when Brent explains the origin of the name “Y-Pas.” Inspired by a sign spotted on the A38 near Burton-on-Trent, the name is a playful twist on “Why Pass?”—a clever reminder to stop in for quality food. Initially met with scepticism, it’s now a name that sparks curiosity and conversation, just like the shop itself.

Brent and his father transformed a derelict, centuries-old building into a thriving business despite an inauspicious start. With thick stone walls, crooked floors, and outdated equipment, the property needed serious TLC—but it had potential. More importantly, it had a history. “It was just a hut,” Brent says, “but it had been a fish and chip shop for decades.”

The Art of Simplicity

What makes this episode so compelling is how Brent describes a business philosophy that prizes quality, consistency, and modest ambition over expansion for its own sake. Y-Pas doesn’t serve an endless menu. There are no digital bells and whistles. Instead, Brent and his wife Anne focus on doing a few things exceptionally well—every day.

“We’ve never used beef dripping,” Brent reveals, to Mark’s astonishment. “We’ve always fried in oil.” This revelation is a testament to Brent’s skill—he’s mastered his method so thoroughly that even experienced industry pros can’t tell the difference. His control over quality is so precise he still hand-cuts every piece of fish to exactly six ounces, using offcuts for fishcakes based on his grandmother’s 1960s recipe.

Why It Resonates with the Trade

This episode isn’t just a history lesson—it’s a mirror for every independent operator in hospitality wondering how to balance ambition with sanity. Brent never chased expansion. Instead, he built a life and business around what matters most: quality food, time with family, and a sense of pride in work done well. His philosophy? “You’ve got to own your hours and train your customers when to come.”

The episode is packed with memorable quotes, but one that lingers is Mark’s heartfelt endorsement: “If I had to put my list of best fish and chips I’ve ever had, you would take first, second and third.”

A Must-Listen for Every Fish Fryer and Hospitality Pro

If you’re in the hospitality business—mainly fish and chips—this episode is a masterclass in how tradition, grit, and thoughtful choices create lasting value. Whether you’re just starting or looking to refocus your business, Brent’s journey is equal parts inspiration and instruction.

Listen now to Episode 212 of The Ceres Podcast—and meet the man behind Yorkshire’s most quietly brilliant chippy. Subscribe to the podcast to hear more real stories from people building great food businesses.