​Episode 187: Triumph, Challenges, and Lessons from Burton Road Chippy

In the latest episode of the Ceres Podcast, host Mark Petrou sits down with Lesley Graves and Des Anastasiou, the dynamic duo behind Burton Road Chippy in Lincoln. Their story is one of resilience, ambition, and community, offering valuable insights for anyone navigating the highs and lows of running a small business. Here’s a glimpse into their fascinating journey, which we explore in full on the podcast.

Lesley and Des’s paths first crossed in Lincoln, where Lesley worked part-time at one of Des’s fish and chip shops. Des, who moved to the UK from Cyprus as a teenager, shared how a challenging upbringing in a modest village shaped his work ethic. Lesley, a Lincoln native, spoke of her early creative pursuits in window dressing before diving full-time into the fish and chip industry. Their connection blossomed into a business partnership and a personal relationship that laid the foundation for their future ventures.

Their first shop together, The Regal, was launched in the mid-1990s on a shoestring budget of £3,000. Remarkably, a chance encounter with a supportive local business owner provided them with the equipment they needed to get started. This early act of trust and collaboration set the tone for their journey ahead.

After experimenting with different locations, Lesley and Des eventually settled at Burton Road in Lincoln. It became more than just a workplace—it was the heart of a close-knit community. As their business evolved, so did their aspirations. They transitioned from a small takeaway to a thriving fish and chip restaurant, prioritising quality food and exceptional customer service. Their ethos? Treat customers the way they themselves would want to be treated.

The duo began entering industry awards in 2013, initially as a way to benchmark their business. Two years later, they clinched the prestigious Fish and Chip Restaurant of the Year title. This recognition elevated their profile, attracting customers and affirming their position as industry leaders.

However, their journey wasn’t without setbacks. In 2015, shortly after their award win, their daughter was diagnosed with cancer. This deeply personal challenge forced them to step back from the business temporarily. Yet, their well-trained and dedicated team stepped up, demonstrating the importance of nurturing a supportive workplace culture.

Their success also brought external challenges. A landlord dispute during COVID-19 led them to relocate, leaving behind their restaurant setup. While challenging, this decision reinforced their resilience and adaptability, proving that community loyalty and business integrity can weather any storm.

Throughout the conversation, Lesley and Des shared several takeaways for aspiring entrepreneurs:

1. Community Engagement: From collaborating on local initiatives to being featured on a Lincoln tour bus, their ability to integrate their business into the fabric of their community sets them apart.
2. Team Dynamics: Recognising individual strengths and fostering a collaborative environment were pivotal to their growth. Their motto: “Treat your team how you’d want to be treated.”
3. Adaptability: Whether navigating rising costs, industry changes, or personal setbacks, they continually adjusted their approach while staying true to their values.

As the conversation drew close, Lesley and Des reflected on the future of fish and chips in an evolving market. They discussed challenges like the rising cost of cod and the importance of sustainability. While they may be scaling back some of their responsibilities, their passion for the industry and community remains unwavering.

This episode is a testament to the power of perseverance, collaboration, and community spirit. Whether you’re a fan of fish and chips or looking for inspiration in your own entrepreneurial journey, Lesley and Des’s story is a must-listen.

Catch the full episode of the Ceres Podcast on your favourite platform to dive deeper into their incredible journey and the lessons they’ve learned.