#229: The Scottish Fryers Shaping the Future of Fish & Chips
Posted by Emma on 16th Oct 2025 Reading Time:
The Ceres Podcast has built its reputation on authentic industry conversations, and Episode 229 – part of the Roundtable Series – brings that to life in true Scottish style. Hosted by Jamie Russo, of Redcloak Fish & Chips and Ceres Field Training, this regional roundtable shines a spotlight on Scotland’s thriving fish and chip scene, featuring three outstanding operators:
- Edward Thompson, The Principal Café, Galston
- Murray Watson, The Carron Fish Bar and Carron Catering, Stonehaven
- Stuart Atkinson, North Street Chip Shop, Forfar
Together, they explore what makes the Scottish trade unique — from local tastes to national challenges — in a conversation that’s full of pride, insight, and camaraderie.
A Taste of Scotland: Passion Meets Perspective
From the first few minutes, listeners can feel the shared respect between these operators. Each one brings something different to the table: Edward’s heritage approach to quality, Murray’s forward-thinking with his mobile fish and chip venture, and Stuart’s practical take on community connection and consistency.
Jamie guides the conversation with ease, asking the questions every shop owner wants answers to — how do you keep customers coming back? How do you stay profitable when costs keep rising? And how do you balance tradition with progress?
The result is a refreshingly honest snapshot of the modern Scottish fish and chip trade.
Key Themes and Takeaways
Changing Customer Habits
From lunchtime trade dips to the power of online ordering, all three guests agree that understanding today’s customer is key. “It’s not about just frying great fish anymore,” one guest notes. “It’s about convenience, quality, and connection.”
The Great Debate: Fresh vs Frozen-at-Sea
A topic that never fails to divide opinion — and this roundtable doesn’t shy away. The guests share their own preferences and supplier experiences, revealing how sourcing decisions balance quality, sustainability, and practicality.
Rising Costs & Staffing Struggles
Like many across the UK, Scottish operators are feeling the pinch of rising costs and staffing shortages. Yet, instead of doom and gloom, the tone remains upbeat. They discuss smarter buying, flexible menus, and investing in staff — practical insights for any shop owner looking to adapt.
Community is Everything
Perhaps the strongest message throughout the episode is the power of local community. Each operator shares how their shop remains part of the social fabric — whether supporting local causes, feeding regulars by name, or simply being a familiar face in town.
Real Voices, Real Lessons
What sets this episode apart is its authenticity. There’s humour, pride, and realism in every exchange. Listeners hear not just about business challenges but about why these operators love what they do — serving people, preserving tradition, and constantly improving.
Jamie Russo deserves credit for creating space where practical experience meets personality. As one guest puts it, “You never stop learning in this trade — and that’s the beauty of it.”
Why You Should Listen
For anyone in hospitality, especially fish and chips, this episode is packed with value — a mix of industry know-how, relatable stories, and future-focused optimism. Whether you’re behind the counter or behind the scenes, you’ll walk away inspired to think smarter, work sharper, and stay proud of your craft.
Listen Now
Don’t miss The Ceres Podcast, Season 8, Episode 229: Scotland’s Fish & Chip Roundtable.
Listen, subscribe, and stay connected at ceres.shop.