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Episode 61: What Makes The Pig Hotels Stand Out with Emma Cripwell

Posted by Emily on 8th Jun 2020       Reading Time:

The latest episode of The Ceres Podcast brings listeners an insightful conversation between host Stelios Theocharous and Emma Cripwell, the publicist for The Pig Hotel Group. If you’ve … read more

Episode 60: Andy Hayler on the Future of Restaurants & Michelin-Starred Dining

Posted by Emma on 5th Jun 2020       Reading Time:

The hospitality industry is no stranger to challenges, but few have tested its resilience, like the COVID-19 pandemic. In Episode 60 of The Ceres Podcast, host Stelios Theocharous sits down with … read more

#59 - The Future of Frying: Oil Markets, Supply Chains, and What It Means for Fish & Chips with Gary Lewis

Posted by Emma on 6th Apr 2020       Reading Time:

The world of edible oils is more complex than many realise, and few people understand it better than Gary Lewis, Head of Business Development at KTC Edible Oils and President of the National Edible Oi … read more

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

Posted by Emma on 4th Apr 2020       Reading Time:

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 rang … read more

#57: How Vittoria Group’s Tony Crolla is Steering His Business Through Crisis

Posted by Emma on 3rd Apr 2020       Reading Time:

The hospitality industry has faced its share of challenges, but few moments in recent history have tested business owners as much as the COVID-19 lockdowns. In Episode 57 of The Ceres Podcast, host St … read more

Episode 56: Stuart Mitchell on the Challenges and Opportunities for Fish & Chip Shops

Posted by Emma on 1st Apr 2020       Reading Time:

How does a supplier navigate uncertainty when the entire food service industry is in flux? In The Ceres Podcast Episode 56, host Stelios Theocharous sits with Stuart Mitchell of Mitchells Po … read more

Episode 55: Lessons from Papas Fish & Chips on Crisis Management

Posted by Emma on 24th Mar 2020       Reading Time:

What does it take to run a fish-and-chip empire during a global crisis? In Episode 55 of The Ceres Podcast, host Stelios Theocharous sits down with George & Dino Papadamou, the … read more

Episode 54: MasterChef Finalist Tony Rodd Talks Business, Sustainability, and Survival

Posted by Emma on 23rd Mar 2020       Reading Time:

What does running a successful restaurant in an industry that is constantly facing challenges take? In this episode of the Ceres Podcast, host Stelios Theocharous sits down with Tony Rodd, c … read more

Episode 53: How Click & Collect is Reshaping the Future of Fish & Chips with Nick Hucker

Posted by Emma on 22nd Mar 2020       Reading Time:

Digital transformation in the hospitality industry has accelerated dramatically in recent years, and fish & chip shops are no exception. In Episode 53 of The Ceres Podcast, host Stelios … read more

Episode 52: Crisis, Community, and the Future of Fish & Chips – A Conversation with Andrew Crook

Posted by Emma on 21st Mar 2020       Reading Time:

How does an industry known for tradition and community spirit adapt when faced with unprecedented challenges? That's the question at the heart of Episode 52 of The Ceres Podcast, where host& … read more

#51 - What the Pandemic Taught Us About Supply Chains – A Conversation with Kevin Newey

Posted by Emma on 21st Mar 2020       Reading Time:

The Ceres Podcast is back with another thought-provoking episode, and this time, host Stelios Theocharous sits down with Kevin Newey of Shire Foods to discuss a topic that has shaken the food industry … read more

#50: How London's Hospitality Sector Adapted to Crisis – A Conversation with David Moore

Posted by Emma on 20th Mar 2020       Reading Time:

The hospitality industry is no stranger to challenges, but few moments have tested businesses as profoundly as in recent years. In Episode 50 of The Ceres Podcast, host Stelios Theocharous&n … read more

Episode 49: Kelly Barnes on Adapting Fish & Chip Shops in Uncertain Times

Posted by Emma on 19th Mar 2020       Reading Time:

Running a fish & chip shop has never been simple, but adapting to rapid changes in consumer habits and industry challenges separates the best from the rest. In Episode 49 of The Ceres Podcast … read more

Episode 48: ​James Ritchie bosses it at Stroud

Posted by Emily on 18th Mar 2020       Reading Time:

Although James Ritchie’s plans for the first fish and chip shop he bought with his ex-wife Bonny was to own it for a couple of years and sell it on, it quickly became their baby and resulted in the … read more

​Episode 47: Des Collinson on the Realities of the Fishing Industry & Frozen-at-Sea Quality

Posted by Emma on 11th Mar 2020       Reading Time:

The fishing industry is one of the toughest and most misunderstood sectors in food production. From sensationalist headlines claiming “there will be no fish left by 2048” to the rising costs of Co … read more

​Episode 46: Marc & Jacques Verite – A Family Legacy in the Kitchen

Posted by Emma on 4th Mar 2020       Reading Time:

In Episode 46 of The Ceres Podcast, Stelios sits down with father-and-son duo Marc and Jacques Verite, the minds behind Bistro Verite in Birkdale, to discuss their journey in hospitality, the evolut … read more

​Episode 45: Mulling things over with John Molnar

Posted by Emily on 29th Feb 2020       Reading Time:

Spurred on by his dad telling him he would never be a better chef than him, it’s probably fair to say John Molnar can lay that ghost to rest. Not only has he held various top cheffing position … read more

​The Bearded Sailor: Sailing Towards Sustainability

Posted by Emily on 29th Feb 2020       Reading Time:

Four years ago, Alex Papaioannou traded his chalk and blackboard for batter mix and haddock, fulfilling his ambitions by launching The Bearded Sailor in Pudsey, West Leeds. Far from being just anot … read more

​Andrew Calleja, the visionary behind Clopton Catch, champions one belief: Quality above all else.

Posted by Emily on 25th Feb 2020       Reading Time:

‘Fresh food comes to those who wait’ is the ethos at Clopton Catch in Stratford-Upon-Avon, Warwickshire, and owner Andrew Calleja is so proud of it that he’s had it emblazoned in huge lettering acr … read more

​#44: Gregg Howard on Tradition, Triumphs & Tough Lessons

Posted by Emma on 13th Feb 2020       Reading Time:

The latest episode of the Ceres Podcast is an unmissable conversation between host Stelios and a true industry veteran, Gregg Howard. As a former National Federation of Fish Friers president an … read more

​Episode 43: Designing Restaurants That Stand Out – A Chat with Afroditi Krassa

Posted by Emma on 10th Feb 2020       Reading Time:

Design is often overlooked in hospitality,  yet it plays a crucial role in shaping the customer experience. In Episode 43 of The Ceres Podcast, host Stelios welcomes Afroditi Krassa, a renowne … read more

Bespoke Touch: Beyond the Ordinary at Krispies

Posted by Emily on 29th Jan 2020       Reading Time:

Krispies in Exmouth, Devon, prides itself on serving top quality food, whether from the takeaway or its newly opened click-and-collect and delivery shop, and its owners, Kelly and Tim Barnes, are m … read more

​Episode 42: How Tim & Kelly Barnes Took Krispies to the Top – And What's Next?

Posted by Emma on 17th Jan 2020       Reading Time:

For any business, winning a major award can be a game-changer. But what happens when the initial excitement wears off? In Episode 42 of The Ceres Podcast, host Stelios sits down with Tim and Kelly … read more

​Ceres Podcast #41: David Miller's Lessons on Business, Family & Resilience

Posted by Emma on 11th Jan 2020       Reading Time:

You won't want to miss the latest episode of the Ceres Podcast. In  Episode 41, host Stelios sits down with David Miller, the passionate owner of Miller's Fish & Chips in Haxby, to discuss his … read more

​Episode 40: Eric Snaith on Building a Hospitality Empire, One Dish at a Time

Posted by Emma on 31st Dec 2019       Reading Time:

When it comes to hospitality, some people grow into it, while others are born into it.  In episode 40 of The Ceres Podcast, host Stelios sits down with Eric Snaith, the man behind the renowned … read more

​Episode 39 - Andrew Crook on the Future of Fish & Chips: A Must-Listen Podcast

Posted by Emma on 24th Dec 2019       Reading Time:

Episode 39 of The Ceres Podcast offers an enlightening conversation with Andrew Crook, President of the National Federation of Fish Friers (NFFF). Host Stelios brings his trademark passion to a disc … read more

​Episode 38 - How Kate Nicholls Champions UK Hospitality

Posted by Emma on 18th Dec 2019       Reading Time:

The latest episode of the Ceres Podcast delivers a dynamic discussion with Kate Nicholls, the CEO of UK Hospitality, who sheds light on the pivotal role of hospitality in the UK's economy. If you're … read more

​Episode 37 - Breaking Myths and Changing Perceptions with Mark Thompson

Posted by Emma on 8th Dec 2019       Reading Time:

Whiskey lovers and curious newcomers will find plenty to savour in the latest episode of The Ceres Podcast. Host Stelios sits down with Mark Thompson, Glenfiddich's ambassador to Scotland, for … read more

​Ingredient Glossary: Capers

Posted by Emily on 1st Dec 2019       Reading Time:

Capers are petite, brined flower buds with a unique salty character. Learn how to choose the finest ones and integrate them into your recipes. But be aware that they may be small but full of flavou … read more

​Ingredient Glossary: Parmesan

Posted by Emily on 1st Dec 2019       Reading Time:

This is a robustly flavoured Italian matured hard cheese and a favourite addition to pasta dishes and many more. Learn about Parmesan's PDO credentials, how to select the finest quality, and what r … read more

​Ingredients Glossary: Quinoa

Posted by Emily on 1st Dec 2019       Reading Time:

What is Quinoa? Quinoa consists of tiny, bead-like seeds, which are more commonly categorised alongside grains. These seeds sprout a tiny tail when cooked and boast a subtly nutty flavour as w … read more

​Ingredient Glossary: Quince

Posted by Emily on 1st Dec 2019       Reading Time:

The dual forms of quince, resembling both apples and pears, provide an evident hint towards their closely related fruits. When mature, quinces emanate a strong fragrance and boast a sleek, golden-y … read more

​Ingredients Glossary: Beansprouts

Posted by Emily on 1st Dec 2019       Reading Time:

What are Beansprouts? The two most prevalent beansprouts are the green-topped mung bean and the larger, yellow-topped soya bean. Often regarded as a primary, somewhat mystical ingredient, bean sp … read more

​Ingredient Glossary: Quark

Posted by Emily on 1st Dec 2019       Reading Time:

What is Quark? Quark is a soft, velvety curd cheese with a pleasingly light tartness. It varies from low-fat versions made from skimmed milk to richer varieties enhanced with cream. Traditionally … read more

​Ingredient Glossary: Beetroot

Posted by Emily on 1st Dec 2019       Reading Time:

What is Beetroot? Once a staple in 1970s British salads where it was typically cooked and pickled in vinegar, beetroot is a vibrant root vegetable with a deep purple exterior and a rich pink t … read more

​Ingredient Glossary: Quail

Posted by Emily on 1st Dec 2019       Reading Time:

What Are Quails? Initially indigenous to the Middle East, quails are now widespread across Europe. These small birds typically serve one person as a starter dish; for a main course, you would … read more

​Ingredient Glossary: Anchovy

Posted by Emily on 1st Dec 2019       Reading Time:

Commonly sold in tins or jars, anchovies bring a savoury, umami touch to various sauces and dressings. Here's your comprehensive purchasing guide for storing, preparing, and cooking this versatile … read more

​Ingredient Glossary: Agar-Agar

Posted by Emily on 1st Dec 2019       Reading Time:

Comparable in texture to jelly, agar-agar serves as a setting agent for terrines, custards, and creams. Learn how to buy, store, and prepare dishes using agar-agar. Originally discovered in Ja … read more

​Ingredient Glossary: Tahini

Posted by Emily on 1st Dec 2019       Reading Time:

Tahini, a paste crafted from ground sesame seeds, is more than a mere auxiliary ingredient; it stands tall as a sauce and condiment in its own right. Often overshadowed by the likes of chickpe … read more

Ingredient Glossary: ​Arrowroot

Posted by Emily on 1st Dec 2019       Reading Time:

Arrowroot powder serves as a versatile starch substitute for cornflour. It's particularly effective for thickening liquids and is the go-to choice for creating transparent jellies. While its use in … read more

​Ingredient Glossary: Asparagus

Posted by Emily on 1st Dec 2019       Reading Time:

What is Asparagus? A cultivated lily plant yields the young shoots known as Asparagus, a delicacy vegetable. These shoots have a unique, potent, savoury flavour and are relatively expensive. T … read more

Ingredient Glossary: Hen Eggs

Posted by Emily on 1st Dec 2019       Reading Time:

What Are Eggs? Eggs are a nutritional powerhouse, rich in protein and 18 essential vitamins and minerals. They are incredibly versatile in cooking, serving as binding agents and flavour enhancers … read more

​Ingredient Glossary: Banana

Posted by Emily on 1st Dec 2019       Reading Time:

Originating from what is believed to be the Arabic word for 'finger', 'banan', bananas have comfortably claimed the title of the most sought-after tropical fruit worldwide. There's a delightful arr … read more

Ingredient Glossary: Asafoetida

Posted by Emily on 1st Dec 2019       Reading Time:

What is Asafoetida? Asafoetida is a resinous gum derived from a species of giant fennel, and it is well-known for its intensely pungent aroma, akin to decaying garlic. It is an invaluable spice f … read more

​Ingredient Glossary: Mincemeat

Posted by Emily on 1st Dec 2019       Reading Time:

What is Mincemeat? A quintessential component in Christmas mince pies, mincemeat also lends well to year-round baking. Originating as an age-old concoction of dried fruits, ground almonds, spi … read more

​Ingredients Glossary: Bamboo Shoots

Posted by Emily on 1st Dec 2019       Reading Time:

Originating from the heart of Asia, bamboo shoots are the tender offshoots of various bamboo species. Before consumption, it's imperative to cook them comprehensively, as many contain toxins that c … read more

Ingredient Glossary: Baking Powder

Posted by Emily on 1st Dec 2019       Reading Time:

Baking powder acts as a leavening agent frequently utilised in the world of baking, particularly in the creation of cakes. Its core components include bicarbonate of soda (an alkali) and cream of t … read more

​Ingredient Glossary: Basil

Posted by Emily on 1st Dec 2019       Reading Time:

Basil, though commonly linked with Mediterranean cuisine, has made significant inroads into Asian culinary traditions. This aromatic herb is cherished for its captivating, sweet scent and robust fl … read more

​Ingredient Glossary: Balsamic Vinegar

Posted by Emily on 1st Dec 2019       Reading Time:

Authentic Balsamic vinegar hails from Modena, situated in Emilia Romagna, Italy. It is meticulously crafted using grape must (juice) that undergoes a reduction process, followed by fermentation. Su … read more

​Ingredient Glossary: Bavette

Posted by Emily on 1st Dec 2019       Reading Time:

What is Bavette? Bavette is the French term for flank steak. Similar to onglet, it is a loosely textured and flavourful flat cut. It's often referred to as the butcher's cut, as it's believed tha … read more

​Ingredient Glossary: Dates

Posted by Emily on 1st Dec 2019       Reading Time:

Dates are among the most ancient fruits ever to be cultivated. Dates were believed to be a fundamental component of the Babylonian diet nearly 8,000 years ago. Predominantly grown in North Africa a … read more

Ingredient Glossary: ​Dark Chocolate

Posted by Emily on 1st Dec 2019       Reading Time:

What is Dark Chocolate? Dark chocolate refers to the glossy, dark-reddish brown confection made from the cacao bean, scientifically known as Theobroma cacao. It is commonly available as pre-fo … read more

Ingredient Glossary: Damson

Posted by Emily on 1st Dec 2019       Reading Time:

A petite fruit featuring a vivid, dark blue hue, damsons resemble plums and belong to the rose family. They possess a substantial stone and are frequently juicy, although they are seldom consumed r … read more

​Ingredient Glossary: Avocado

Posted by Emily on 1st Dec 2019       Reading Time:

What is an Avocado? Although technically classified as a fruit, the mildly flavoured avocado is more commonly used as a vegetable. Originating from Central America, the primary types include t … read more

Ingredient Glossary: Aubergine

Posted by Emily on 1st Dec 2019       Reading Time:

What are Aubergines? Although it's technically a fruit (a berry, to be exact), the Aubergine is used as a vegetable. It's native to Southeast Asia but is grown worldwide, with many varieties. The … read more

Ingredient Glossary: Bacon

Posted by Emily on 1st Dec 2019       Reading Time:

Etymology The term "bacon" traces its origins back to the early 14th century, describing meat taken from the back and sides of a pig. This meat could be fresh or cured, although it was particu … read more

​Ingredient Glossary: Za'atar

Posted by Emily on 1st Dec 2019       Reading Time:

Za'atar is a renowned spice blend in Middle Eastern and Levantine cuisine. An Introduction to Za'atar Za'atar is transformative; once tasted, it's easy to see why it has become a staple in n … read more

​Ingredient Glossary: Arborio Rice

Posted by Emily on 1st Dec 2019       Reading Time:

What is Arborio Rice? Arborio is a variety of superfine rice originating from Italy, precisely one of the largest types within the short Italian rice variants in the species Oryza sativa japon … read more

​Ingredient Glossary: Apricot

Posted by Emily on 1st Dec 2019       Reading Time:

A close cousin to the peach, nectarine, plum, and cherry, apricots exude a delightful aroma and soft, velvety skin ranging from a subtle yellow to a rich orange hue. The interior houses a large sto … read more

​Ingredient Glossary: Sumac

Posted by Emily on 1st Dec 2019       Reading Time:

Description: A drupe that is sun-dried and ground Flavour Profile: Vibrant, citrusy, tart, floral Associated Cuisines: Native American, Middle Eastern and Mediterranean cuisines such as Pale … read more

​Ingredient Glossary: Amaranth

Posted by Emily on 1st Dec 2019       Reading Time:

Amaranth is a versatile, protein-packed pseudo-cereal similar to quinoa, and it's distantly related to leafy greens like Swiss chard and spinach. The plant produces numerous seed heads, each yieldi … read more

​Ingredient Glossary: Apple

Posted by Emily on 1st Dec 2019       Reading Time:

Grown in temperate climates, apples are among the most extensively cultivated tree fruits. Over 7,000 varieties exist, many of which are produced in the UK. Nonetheless, a mere dozen or so types ar … read more

​Ingredient Glossary: Almond

Posted by Emily on 1st Dec 2019       Reading Time:

What Are Almonds? Sweet almonds possess a delicate aroma that is well-suited for baking, and also complements fish and chicken dishes. Classic almond recipes include trout with almonds, Ba … read more

​Ingredient Glossary: Aduki Bean

Posted by Emily on 1st Dec 2019       Reading Time:

What Are Aduki Beans? The Aduki Bean is a tiny, reddish-brown bean with a cream-coloured seam and sweet, nutty flavour. It is particularly popular in Asian cooking, often used for sweet dishes … read more

​Ingredient Glossary: Agave Syrup

Posted by Emily on 1st Dec 2019       Reading Time:

What Is Agave Syrup? Agave syrup (also known as agave nectar) is a naturally occurring sweetener akin in texture to honey, albeit slightly thinner. It's derived from various species of the aga … read more

​Ingredient Glossary: Duck

Posted by Emily on 1st Dec 2019       Reading Time:

What is Duck? Duck meat is rich and robust in flavour, offering a high nutritional value. It's a good source of protein, B vitamins, and minerals such as zinc, potassium, magnesium, and iron. … read more

​Ingredient Glossary: Udon Noodles

Posted by Emily on 1st Dec 2019       Reading Time:

What Are Udon Noodles? Udon noodles are a staple of Japanese cuisine, known for their thick, white, and somewhat ribbon-like appearance. These noodles are primarily crafted from strong white w … read more

​Packet Bridge Promotes Quality and Consistency

Posted by Emily on 30th Nov 2019       Reading Time:

Nine years ago, Cem Oktem took over Packet Bridge Fish & Chips in Bolton-le-Sands, Lancashire, with his brother Cihan and their dad. With a lot of hard work and improvements, the shop is now workin … read more

​Episode 36 - Why Andreas Antona’s Vision Inspires a New Era in Hospitality

Posted by Emma on 29th Nov 2019       Reading Time:

On the latest episode of The Ceres Podcast, host Stelios invites a true legend of the culinary world, Andreas Antona, to share his journey. Andreas, the godfather of Birmingham’s fine dining scene, … read more

​Episode 35 - Meat, Passion, and Perseverance: The Story Behind The Rib Man

Posted by Emma on 23rd Nov 2019       Reading Time:

Mark Gevaux, better known as The Rib Man, has an extraordinary story that captivates foodies and entrepreneurs. In this episode of The Ceres Podcast, host Stelios delves into Mark’s life, highlighti … read more

​Episode 34 - Chef Stephen Terry’s Candid Tales on the Ceres Podcast

Posted by Emma on 16th Nov 2019       Reading Time:

In the latest episode of the Ceres Podcast, Stelios invites Chef Stephen Terry to share his journey through the hospitality industry and what a journey it is! Stephen, the patron and head chef of … read more

Episode 33: From field to fryer with Stuart Mitchell

Posted by Emily on 10th Nov 2019       Reading Time:

Mitchell Potatoes can trace its roots back more than 400 years when the family were crofters - or small farmers - in Bathgate, Edinburgh. A deal with a duke, who happened to be one of the biggest l … read more

Episode 32: Mitch talks Rockfish & The Seahorse

Posted by Emily on 31st Oct 2019       Reading Time:

Sitting in The Seahorse in Dartmouth, waiting for Mitch to turn up, you can see why this 40-cover, Italian-inspired restaurant is one-of-a-kind. Priced at the slightly higher end of the seafood spe … read more

​Episode 31 - David Moore on Michelin Stars, Risk-Taking, and 30 Years of Hospitality Excellence

Posted by Emma on 24th Oct 2019       Reading Time:

What does it take to survive and thrive in London’s ultra-competitive fine dining scene for over 30 years? David Moore, founder of Pied à Terre, reveals all in the latest episode of the Ceres Podc … read more

​Episode 30 - Crisp Conversations with Cem Oktem

Posted by Emma on 16th Oct 2019       Reading Time:

In Episode 30 of The Ceres Podcast, Stelios invites Cem Oktem of Packet Bridge Fish and Chips to share his inspiring journey through the fish and chip industry, culminating in the opening of … read more

​Episode 29 - Adam Stokes on Fine Dining, Michelin Stars, and Modern British Cuisine

Posted by Emily on 11th Oct 2019       Reading Time:

The Ceres Podcast Episode 29 offers an exceptional dive into the culinary world, featuring Adam Stokes, the co-owner of Adam’s Restaurant and the Oyster Club in Birmingham. Hosted by Stelios, this e … read more

​Episode 28 - A Journey Through Speciality Coffee with Stephen Hurst

Posted by Emma on 4th Oct 2019       Reading Time:

Coffee lovers, business owners, and industry enthusiasts—prepare to be captivated by the latest Ceres Podcast episode featuring Stephen Hurst, affectionately known as “The Coffee Hunter.” From his b … read more

Episode 27: ​Behind the Scenes with Amanda Afiya

Posted by Emily on 27th Sep 2019       Reading Time:

During her time as editor at leading hospitality and catering magazine The Caterer, and in her current roles where she provides PR and consultancy services to chefs, restaurants and hotels, Amanda … read more

​Episode 26 - The Secret to Success: Fish, Chips, and Grit with Banico Zeniou

Posted by Emma on 20th Sep 2019       Reading Time:

In the latest episode of The Ceres Podcast, Stelios dives deep into the captivating journey of Banico Zeniou, co-owner of Fylde Fish Bar, a thriving trio of fish and chip shops in Southport. From … read more

Episode 25 - Johnny Pusztai's Guide to Quality Butchery

Posted by Emma on 13th Sep 2019       Reading Time:

In episode 25 of The Ceres Podcast, Stelios hosts Johnny Pusztai, the charismatic "snobby butcher" from Nottingham who has been crafting his trade since he was 12. With a passion for quality meats a … read more

​Episode 24 - Robin Sheppard on Bespoke Hotels, Accessibility, and Lessons from the Hospitality Industry

Posted by Emma on 6th Sep 2019       Reading Time:

Episode 24 of the Ceres Podcast welcomes Robin Sheppard, founder of Bespoke Hotels, whose compelling story blends resilience, humour, and business acumen. Host Stelios dives deep into Sheppard's rem … read more

​Episode 23 - Inside The Boat Inn with Liam & Steve

Posted by Emma on 28th Aug 2019       Reading Time:

The Ceres Podcast has delivered yet another compelling episode, this time featuring Liam Dillon, the passionate owner and head chef, and Steve Loughlin, the dynamic general manager of The Boat Inn … read more

​Episode 22 - How Simon Bonwick Defied the Odds and Won a Michelin Star

Posted by Emily on 23rd Aug 2019       Reading Time:

In the latest episode of  The Ceres Podcast, Stelios invites Simon Bonwick, the maverick chef and owner of The Crown at Burchetts Green, for an unforgettable conversation. Known for its Michel … read more

​Episode 21 - Tackling Tuna, Sustainability, and the 2048 Seafood Myth with Dr. Tom Pickerell

Posted by Emma on 16th Aug 2019       Reading Time:

The latest episode of The Ceres Podcast dives deep into the complexities of seafood sustainability with the insightful Dr Tom Pickerell, Global Tuna Director at the Sustainable Fisheries Partnersh … read more

​Episode 20: Exploring the Secrets of Three-Star Dining with Andy Hayler

Posted by Emma on 8th Aug 2019       Reading Time:

Have you ever wondered what it takes to dine at every three-star Michelin restaurant worldwide?  Episode 20 of The Ceres Podcast offers an extraordinary look into the world of fine dining thro … read more

​Episode 19 - How Tony Crolla Turned a Family Dream into a Hospitality Empire

Posted by Emma on 10th Jul 2019       Reading Time:

In the latest episode of the Ceres Podcast, Stelios dives into an engaging conversation with Tony Crolla, CEO and chairman of Edinburgh’s renowned Vittoria Group. This episode isn’t just a stor … read more

​Episode 18 - A Conversation with Dale Osborne

Posted by Emma on 29th Jun 2019       Reading Time:

Few journeys are as captivating as that of Dale Osborne, Executive Chef at Bistro Bagatelle in Mayfair. In this episode of the Ceres Podcast, host Stelios dives into a rich conversation with Os … read more

​Episode 17 - Lessons from Chesterford Group's James Lipscombe

Posted by Emma on 14th Jun 2019       Reading Time:

What makes a business thrive for nearly a century? This is precisely the question explored in the latest episode of The Ceres Podcast, where Stelios welcomes James Lipscombe, Managing Director of … read more

​Episode 16 - Reinventing Fish & Chips: Insights from Gary Rosser on the Ceres Podcast

Posted by Emma on 5th Jun 2019       Reading Time:

Gary Rosser's story, as shared on the Ceres Podcast, is a masterclass in perseverance, creativity, and passion for seafood. As the founder of The Scallop Shell in Bath, Gary transformed his chi … read more

​Episode 15 - Secrets Behind Krispies Success: A Journey Through Passion and Hard Work

Posted by Emma on 30th May 2019       Reading Time:

Krispies, an award-winning fish and chip shop in Exmouth, shared their remarkable journey on a recent episode of The Ceres Podcast. Hosted by Stelios, this episode offered an intimate look at how Ti … read more

​Episode 14 - Fish & Chips Roundtable: Big Ideas for the Industry's Future

Posted by Emma on 2nd May 2019       Reading Time:

In episode 14 of the Ceres Podcast, Stelios brings together two powerhouse voices in the fish & chip industry: Mark Petrou, co-owner of Petrou Brothers, and Andrew Crook, President of the Natio … read more

Episode 13 - The Inspiring Journey of Tony Kitous on the Ceres Podcast

Posted by Emma on 23rd Apr 2019       Reading Time:

If you've ever doubted the power of hard work and a clear vision, episode 13 of The Ceres Podcast is here to remind you that dreams can take you from humble beginnings to extraordinary suc … read more

​Episode 12 - From Damascus to Yorkshire: The Inspirational Journey of Razan Alsous

Posted by Emma on 14th Apr 2019       Reading Time:

In a story that seamlessly blends food, culture, and an unyielding entrepreneurial spirit, Razan Alsous' journey from Damascus to Yorkshire captures the essence of resilience and innovation. Episode … read more

​Episode 11 - Zohaib Hussain’s Inspiring Journey in Fish and Chips

Posted by Emma on 22nd Mar 2019       Reading Time:

The latest episode of The Ceres Podcast is a must-listen for fish and chip shop owners, small business enthusiasts, and food industry professionals. Hosted by Stelios, Episode 11 features … read more

​Episode 10 - Cyrus Todiwala from Mumbai to Café Spice Namaste

Posted by Emma on 15th Mar 2019       Reading Time:

In the latest episode of the Ceres Podcast, Stelios sits down with celebrated chef and restaurateur Cyrus Todiwala, the man behind Café Spice Namaste. The conversation spans Cyrus's remarkable jour … read more

​Episode 9: How Fred Capel Built an Icon at Chez Fred

Posted by Emma on 28th Feb 2019       Reading Time:

In this engaging episode of the Ceres Podcast, Stelios sits down with Fred Capel, owner of the renowned fish and chip shop Chez Fred. Fred takes us on a journey through his family’s history, from h … read more

​Episode 8: Navigating Quotas, Brexit, and Sustainability with Bobby Joyce

Posted by Emma on 21st Feb 2019       Reading Time:

In this episode of the Ceres Podcast, Stelios interviews Bobby Joyce from Smales Fish Merchants, diving into the complexities of the fish industry. The conversation starts with Bobby explaining his … read more

Episode 7: ​Loren lays it on the line

Posted by Jamie on 31st Jan 2019       Reading Time:

As commercial officer at the Marine Stewardship Council (MSC), Loren Hiller is hugely passionate about eradicating unsustainable fishing, which she says has tripled over the past 40 years. She fi … read more

​Episode 6: Craig Buckley's Vision for the Future of Fish and Chips

Posted by Emma on 26th Jan 2019       Reading Time:

From humble beginnings in a local gastropub to becoming a recognised figure in the fish and chips industry, Craig Buckley's journey is a masterclass in passion, perseverance, and the pursuit of exc … read more

​Episode 5: Phil Vickery's Journey of Passion and Purpose

Posted by Emma on 5th Jan 2019       Reading Time:

In an episode that unfolds like a seasoned dish, blending the rich flavours of experience, passion, and innovation, Phil Vickery invites us into his world beyond the glare of TV lights. In this wor … read more