Episode 209: George Morey on preserving 116 Years of Tradition at Knights Fish Restaurant

In the bustling heart of Glastonbury, nestled among ancient buildings and modern pressures, sits one of the UK’s most storied fish and chip institutions: Knights Fish Restaurant. In Episode 209 of The Ceres Podcast, hosted by Kelly Barnes, listeners are invited into a conversation that’s as heartwarming as it is insightful. George Morey, fifth-generation custodian of the 116-year-old family business, joins Kelly to reflect on legacy, resilience, and why innovation and humility remain the secret ingredients to Knights’ continued success.

A Humble Start with Fish Trays and Dreams of Hollywood

George’s story is one many business owners will relate to—he didn’t plan to be in the trade. From teenage dreams of acting to washing fish trays for pocket change, George candidly shares his bumpy road into the family business. “I was washing up for my grandfather… miserably,” he recalls. But over time, the business drew him in. “It’s like a black hole,” he jokes, “You’re on the outskirts, and before you know it, you’re in.”

What followed was an immersion into every role Knights had to offer—from waiter to fryer, and eventually, to manager.His deepening involvement was matched by a growing respect for the business’s past and his family’s unwavering commitment.

Keeping a Legacy Alive with Modern Thinking

One of the standout moments of the episode is George’s approach to modernising a centuries-old business. Far from clinging to tradition for its own sake, George advocates for smart evolution: “Work smarter, not harder,” he says. Whether it’s introducing a vegetable slicer to reduce labour, installing a reservation system, or embracing fresh fish specials to maintain margins, George shows how even deeply traditional shops can stay agile and efficient.

He’s not shy about the challenges. The building is listed, with ceilings so low his Dutch employee is constantly ducking. “He doesn’t suit the building,” George laughs. And yet, Knights thrives by adapting around these quirks.

From Imposter Syndrome to Restaurant of the Year

In a touching section of the episode, George reflects on the moment Knights won Restaurant of the Year in 2024. They were staying at The Savoy—“We felt like fraudsters,” he admits—when their name was announced. The emotional moment of calling his grandfather from the awards ceremony, who was in hospital at the time, is particularly poignant: “His bottom lip was going. He said, ‘I’m so proud of you both.’ That’s a moment I’ll never forget.”

This story encapsulates the beating heart of the episode—how running a fish and chip shop is about far more than food. It’s about legacy, family, and community.

Lessons for Hospitality Businesses

For anyone in the hospitality trade, especially fish and chips, George’s insights are gold. He discusses how cost of living pressures are shifting customer habits, with smaller portions becoming more popular. He also shares how Knights isadapting by offering alternative fish like hake and cuttlefish. His takeaway? “Don’t be afraid to try something new. Just try it.”

He’s also refreshingly honest about staff and hiring: “You can’t teach personality, but you can teach skill.” His hiring philosophy favours character over credentials—a perspective many independents will understand well.

What’s Next for Knights?

While expanding might be tempting after their big win, George is focused on sustainable growth. He’s investing in systems, mentoring new staff, and ensuring the business remains a Glastonbury institution. And yes—there might just be another award entry in the near future, this time for Takeaway of the Year.

Why You Should Listen

Episode 209 isn’t just a chat between colleagues—it’s a masterclass in blending heritage with progress. George’s passion, humour, and grounded honesty make this one of the most engaging episodes yet. Whether you’re a fellow fryer, a family business owner, or simply someone who appreciates good storytelling, this episode is worth your time.

Listen to Episode 209 of The Ceres Podcast now, and subscribe to stay inspired by the real voices behind Britain’s best fish and chip shops.