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

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 childhood love for food into a thriving business, navigating challenges with a mix of grit and humour. This episode is a delightful blend of personal anecdotes, professional insights, and actionable advice for anyone in the food industry or small business world.

From the outset, Gary's journey captivates. He reminisces about his early days when a school career day sparked his dream of becoming a chef. Despite struggling academically, he knew his future lay in the kitchen. His determination led him to a youth training scheme, where he honed his skills at Bath College and learned the classical foundations of cooking—stocks, sauces, and the art of flavour balance. As Gary aptly said, "You need to know the heart to expand from it, like an octopus with many arms."

The podcast reveals how his steadfast commitment to quality and learning shaped Gary's career trajectory. He worked eight years under a single chef, breaking the industry norm of frequent job changes. This dedication refined his skills and earned him a reputation as a reliable and passionate professional. His leap into the world of Michelin-starred kitchens under the mentorship of a trailblazing chef further solidified his confidence and expertise.

One of the standout moments of the episode is Gary's candid recounting of his early foray into fishmongering. Initially hired as a chef, circumstances led him to rediscover the rich variety of the UK's seafood. He describes the revelation of working with fresh crabs and lobsters as "a complete awakening," a pivotal moment that ignited his passion for seafood and set the stage for his niche specialisation.

The conversation shifts to the founding of The Scallop Shell, where Gary's entrepreneurial spirit shines. A chance meeting with a supportive farm shop owner provided the opportunity to launch his venture. Starting with modest fishmongers and deli, Gary built a business that creatively recycled resources, an ethos he credits with sustainability and profitability. His evolution from chef to business owner is an inspiring tale of hard work and adaptability.

The podcast also delves into the cultural shifts in dining habits and how they have impacted the food industry. Gary and Stelios explore how casual dining has blurred the lines between restaurants and pubs, making high-quality food more accessible. Gary emphasises the importance of embracing change, whether in menu design or business strategy, noting, "The food scene has changed completely—for the better."

Listeners will be struck by Gary's humility and determination, as well as his knack for turning challenges into opportunities. From learning the value of a proper business agreement to overcoming initial doubts about his ability to manage a bustling fish and chip shop, his journey is a testament to resilience. Despite starting with limited resources, his transformation of The Scallop Shell into a Bath institution is a story that will resonate with small business owners and food entrepreneurs alike.

One of the most memorable lines from the episode encapsulates Gary's philosophy: "Everyone is good at something. When you find it, you'll want to excel." His unwavering belief in continuous improvement and his respect for the craft of cooking make this episode a treasure trove of insights.

This episode is unmissable for anyone passionate about food, entrepreneurship, or simply a success story. Hear Gary's candid reflections, laugh at his humorous anecdotes, and learn from his wealth of experience. Tune in to the Ceres Podcast now and join the conversation redefining the fish and chip industry. Don't forget to subscribe to never miss an episode!