#58 - Paul Williams Talks KFE, Innovation, and the Future of Fish & Chips

In Episode 58 of The Ceres Podcast, host Stelios Theocharous sits down with Paul Williams, the Managing Director of KFE UK Limited, to explore his fascinating career path, the evolution of frying ranges, and the challenges shaping the fish and chip industry today. Whether you run a fish and chip shop or are interested in the trade, this episode offers valuable insights into how the industry has changed and where it's headed.

Paul Williams' entry into the fish and chip industry wasn't the typical family business handover. Instead, it began in an unexpected place—law enforcement. Paul started his career in the police force in the 1970s, stationed in the challenging steel town of Corby. The rough environment gave him a crash course in resilience and dealing with the public, skills that would later serve him well in the food industry.

His connection to fish and chips came through his wife, Avril, whose family owned chip shops. From being a frequent customer to eventually running his own business, Paul transitioned from enforcing the law to serving the nation's favourite meal. The episode dives into the challenges of those early days—managing a shop in a tough neighbourhood and witnessing firsthand the shifts in consumer habits over the decades.

One of the most compelling parts of the conversation is the impact of frying technology on fish and chip shops. Paul recalls the early days when British-manufactured frying ranges dominated, only to be disrupted by the introduction of Dutch ranges in the 1980s. He shares how working alongside industry legend Bill Shaw exposed him to Florigo ranges and how witnessing their efficiency led to his eventual involvement in KFE.

KFE was founded in 1996 after Paul and his partners saw an opportunity to introduce Coremko frying ranges to the UK market. Unlike British-made ranges at the time, these European alternatives offered superior oil filtration, energy efficiency, and frying consistency—qualities that have now become industry standards. "The initial resistance to Dutch ranges was strong," Paul explains. "There was scepticism that anything foreign could be better than what was already established. But it became impossible to ignore once people saw the benefits—separate pans for fish and chips, better temperature control, built-in filtration."

One of the most engaging parts of the episode is the discussion on VAT and its impact on the industry. Paul and Stelios reminisce about a time before VAT when fish and chip shop owners didn't have to hand over 20% of their earnings to the government. They discuss how VAT was a turning point, forcing shops to find ways to cut costs and remain competitive.

The episode also covers the increasing competition from fast-food giants like McDonald's and Greggs. Paul points out that while fish and chips once had the advantage of being one of the few takeaway options, today's market is crowded with alternatives. McDonald's, for instance, has mastered the art of price locking by hedging ingredient costs years in advance—something independent shops can't do. "You can't compete with McDonald's on price, but you can beat them on quality," Paul says. "The key is to focus on what makes fish and chips special—fresh ingredients, skilled preparation, and great service."

Paul shares his thoughts on how fish and chip shops should navigate the modern market. He believes the industry made a mistake by overextending menus and attempting to compete with burger joints and kebab shops rather than doubling down on what they do best. "Instead of adding more products, we should be improving what we already have," he says. “Adding grilled fish, experimenting with different species, or improving portion control are areas where shops can make real gains.” Stelios agrees, pointing out that portion sizes have grown significantly over the decades. “In the 70s, a portion of fish and chips was tiny compared to what we see today. Somewhere along the line, bigger became better. But that's not necessarily true, especially in today's economic climate.”

This episode is packed with valuable takeaways for fish and chip shop owners looking to sharpen their business strategies. Whether learning from Paul Williams' journey, understanding the technological advancements in frying ranges, or exploring ways to tackle industry challenges, there's something here for everyone. Listening to industry veterans like Paul Williams is invaluable for those who want to stay ahead in the fish and chip trade. His insights are not only based on decades of experience but also on a deep understanding of where the industry is heading next.