​Episode 157: Mark Petrou in conversation with Gordon Hillan

In the latest episode of the Ceres Podcast, Mark Petrou sits down with Gordon Hillan, the celebrated owner of multiple award-winning fish and chip shops, including the prestigious Seafish Fish & Chip Shop of the Year. What follows is a lively conversation that spans decades of experience, touching everything from Gordon's early years working in his father's chip shop to the challenges and triumphs of running his successful businesses.

Gordon shares his humble beginnings in Hamilton, South Lanarkshire, where he grew up in a tight-knit family that worked hard to make ends meet. He fondly recalls his early introduction to the world of work, from newspaper rounds to part-time jobs, and how his father's chip shop gradually pulled him into the fish and chip trade. His decision to join his father in the family business became a lifelong passion for delivering high-quality fish and chips.

Throughout the episode, Gordon emphasises the importance of training and adapting to change. He and Mark discuss their work at KFE's training school, where they've taught over 1,000 aspiring fish fryers since 2010. Gordon's knack for innovation in a traditionally resistant industry is a recurrent theme, as he describes his push to modernise his shop with new equipment and improved customer service despite his father's more old-fashioned approach.

Gordon's frank and humorous storytelling will draw listeners in. He talks about his determination to modernise his business, even when it meant going against tradition. His investment in new frying techniques, marketing strategies, and employee training turned his shop into a local institution beloved by customers and food industry experts.

A key takeaway from the episode is Gordon's commitment to continually improving his business and the more comprehensive fish and chip industry. From quality awards to customer service training, he highlights how minor improvements can significantly impact. This focus on constant evolution led to Gordon's shops consistently outperforming the competition, eventually earning the title of Fish & Chip Shop of the Year.

As Mark and Gordon reflect on the legacy of the Fish & Chip Shop of the Year award, the conversation shifts to the industry's current state. Gordon offers insights into how the competition has changed over the years, suggesting that it lacks some of the passion and transparency it once had. He shares his thoughts on the importance of positivity and innovation in an industry often focused on challenges, urging his fellow shop owners to focus on customer experience and product quality.

This engaging episode is a must-listen for anyone in the food industry or those simply curious about the stories behind the nation's favourite dish. Gordon's anecdotes and Mark's probing questions offer a rare glimpse into the mindset of a champion fryer and the dedication it takes to stay at the top.