#218: Why David Hennighan’s Story Is a Must-Listen for Every Fish & Chip Owner
Posted by Emma on 4th Jul 2025 Reading Time:
If you’ve ever wondered what it takes to run a thriving fish and chip shop for over four decades—while also raising a family, supporting a community, and somehow squeezing in time to cycle across Europe—Episode 218 of The Ceres Podcast delivers that story and more. Hosted by the warm and inquisitive Mark Petrou, this episode features industry stalwart David Hennighan, whose life in Machynlleth, Mid Wales, is as rooted in resilience as it is in the frying oil industry.
A Life Built on Fish, Family and Grit
David’s fish and chip story began in 1982 when he left sixth form to help his parents, Richard and Janet, launch a shop in a small Welsh town. He never intended to stay—he planned to join the police. But like many who find themselves drawn to the magic of a fry range, he stayed put, eventually growing the business into two popular local shops and diversifying into a hardware store, garden centre, and even an ice cream parlour.
What makes David’s story magnetic is its grounded nature. From early days of shocks off dodgy peelers to managing sunflower oil costs in a vegan-friendly region, he never romanticises the trade—he respects it.
“It’s kind of a social life as well… like being a barman,” he tells Mark. “You know your customers; you know what they’re going to eat.”
A Masterclass in Community Connection
Mark highlights the subtle ways David has embedded himself in his community, from keeping prices competitive despite inflation to sponsoring local raffles and riding 250 miles across Europe for Help for Heroes. He’s not just a fish fryer—he’s a former part-time firefighter, Rotarian, and charity cyclist who still serves scampi and lemonade to his 88-year-old dad every Friday.
One standout moment is the origin story of David’s marriage. His wife Eleanor—“the backbone” of the business—was once a customer visiting her nan in the hospital next door. Nearly 39 years later, she still keeps David in line.
The Business Lessons That Matter
What gives this episode real weight is its practical value for business owners. David opens up about:
- Navigating VAT and making a case for 12.5% across the board
- The value of being an NFFF member for peace of mind and support
- Why a tight, well-curated menu builds trust and profitability
- How to pivot quickly (like turning a hardware store into a pop-up garden centre during COVID)
- The long-term payoff of home-cooked mushy peas and pea fritters over tins
And there’s humour, too—like the time he judged a fish and chip competition, marked someone down for using a wooden pallet (as he had once been), and then ended up sitting next to them on a flight.
Passing the Baton
As David turns 60, he reflects on the next chapter for Hennighan. His daughters now run different parts of the business, including the bottom shop, a coffee shop, and parts of the family’s branding and social media presence. But David isn’t quite ready to hang up the apron just yet.
“I don’t know what I’d do. I enjoy being in the shop. Maybe finish a bit earlier.”
He hopes to keep things steady and pass the baton on to the next generation—quietly and with the same heart and integrity that has defined his entire journey.
Why You Should Listen
Whether you’re in the fish and chip trade or simply a business owner with a passion for people, this episode is a masterclass in resilience, evolution, and community. David’s voice is calm, authentic, and never boastful—but the impact of his work is unmistakable.
“You’ve got to have a little bit of passion to last 43 years,” he says. “And I still love it.”
This isn’t just an interview. It’s a love letter to independent trade, family-run businesses, and the special role fish and chips still play in British life.
If you’ve ever wondered how to stay relevant for over four decades—or what happens when you build a life on purpose, not just profit—then don’t miss Episode 218 of The Ceres Podcast with David Hennighan.
Subscribe, tune in, and be inspired by a real one.
? Listen to Episode 218 on The Ceres Podcast now