#215: Fire, Flood, and Fryers – Lorraine Arnold’s Unfiltered Journey

In Episode 215 of The Ceres Podcast, Kelly Barnes sits down with one of the industry’s most vibrant and candid voices—Lorraine Arnold of Pier Point Bar & Restaurant. If you’re in the hospitality business and need a reality check mixed with grit, laughs, and an unwavering pursuit of excellence, this is an episode not to miss.

A Fishy Start with a Showbiz Twist

Lorraine’s leap into fish and chips came from unexpected beginnings—she trained as an actress, performed in the West End, and even appeared in Coronation Street and EastEnders. However, in 2016, after returning to the UK financially broke, she took over a struggling cafe on a pier and decided to turn it into a fish and chip shop. Her attitude? “I don’t know anything, but I’ll learn.”

And learn she did—attending “chippy school,” surrounding herself with top operators, and absorbing every bit of advice from mentors and suppliers. “I was like a sponge,” she tells Kelly, proving that passion paired with persistence is a winning combo.

When Disaster Strikes

Lorraine’s journey wasn’t without setbacks. Just months after opening her first shop, a fire caused by improperly stored batter bits gutted the premises. Most would’ve packed it in. Not Lorraine. “I cried, I sobbed—but I was grateful no one was hurt,” she recalls. With help from a network of tradespeople, she reopened in time for the air show—within days of the blaze.

It’s the kind of resilience only those in hospitality truly understand, and it sets the tone for the rest of the episode: candid, raw, and deeply relatable.

The Pier Point Pivot

In 2020, just three weeks before lockdown, Lorraine took on a new venue—Pier Point. With all the optimism of someone who’d already weathered a fire and rebuilt, she and her team transformed the space. When restaurants were forced to close, she adapted, knocking a hole in the wall to serve fish and chips out of a makeshift window.

The lesson? In this business, waiting for the perfect moment is a luxury. “We never had lockdown,” she says. “We were open. We had to be.”

Teamwork, Tenacity, and Trust

One of the most valuable takeaways from the episode is Lorraine’s approach to building a team. From implementing monthly mystery shoppers (including for the ice cream and doughnuts kiosk) to running employee of the month schemes out of her pocket, she’s fiercely committed to standards and staff development. “Everyone who walks through that door is a VIP,” she tells Kelly. “It might be the only time they go out that month.”

Lorraine also shares how she supports her staff with access to Hospitality Action’s 24/7 helpline, offering confidential mental health and financial support. It’s not just about running a good shop—it’s about being a good employer.

Ambition with a Side of Humility

Lorraine openly admits fear of being broke again drives her—but her ambition is balanced with community-minded values. From selling strawberries as a child to running a tourist office in Greece, she’s always found a way to hustle with heart. And despite numerous awards, she still calls herself “the new kid on the block.”

Kelly perfectly sums it up: “You can write a good story, but without the right characters, it doesn’t work.” Lorraine is one of those characters—and her story makes this episode so compelling.