​Episode 170: Mark Petrou and Alistair Horabin Talk Challenges, Health, and Fish & Chips

In this episode of the Ceres Podcast, host Mark Petrou sits down with Alistair Horabin, a well-known figure in the fish and chip industry, for a candid conversation about business, personal growth, and resilience. While Horabin’s achievements in the industry are impressive—he’s the youngest winner of Fish and Chip Shop of the Year—the episode opens with a surprising insight into his personal life: Horabin had just completed a gruelling 102km ultramarathon the day before. He talks about the physical and mental challenges of the race, likening it to his journey in business.

Horabin’s story isn’t just about success and learning from setbacks and hardships. During the podcast, he reflects on how he came close to winning the prestigious Fish and Chip Shop of the Year award multiple times, only to fall short. Each attempt made him more determined, eventually leading to his victory in 2012. What makes Horabin’s win even more remarkable is that he achieved it using pre-prepared chips, which drew scepticism from industry peers. He was seen as a disruptor, but his commitment to innovation and consistency eventually paid off.

In the discussion, Petrou and Horabin discuss the often-overlooked personal toll of working in hospitality. Long hours, high-pressure environments, and the physical demands of the job can lead to unhealthy coping mechanisms, something Horabin is passionate about addressing. He shares his journey of giving up drinking, adopting a healthier lifestyle, and now uses running to manage stress. Petrou, ever the supportive host, admits his reluctance to keep up the running but acknowledges the importance of finding healthy outlets for stress, especially in such a demanding industry.

The conversation moves on to leadership and what it takes to manage multiple shops successfully. Horabin attributes much of his success to the tight-knit team around him, many of whom have been with him for decades. He emphasises that while he might be the public face of Seniors, his team’s loyalty and hard work keep the business thriving.

One of the most inspiring parts of the episode is Horabin’s reflection on his relationship with his father. Having worked with him since his teens, Horabin speaks warmly of the lessons he learned in their family business, from filleting fish to managing day-to-day operations. This bond, built over years of shared experience, is something Horabin treasures and aims to pass down to his children.

The episode wraps up with Horabin discussing his plans for Seniors, a brand that has grown to ten shops in the Blackpool area. He is passionate about continuing to serve the local community while resisting the temptation to focus solely on the seasonal tourist trade. Instead, he sees his role as providing a consistent, high-quality service to the loyal locals who have supported Seniors over the years.

Throughout the conversation, it becomes clear that Horabin’s approach to life and business is one of commitment, consistency, and an openness to challenge the status quo. Whether running ultramarathons or running a successful chain of fish and chip shops, his philosophy remains the same: always give your best and never settle for less.