Episode 211: Leading with Grit – Inside the Multi-Award Winning Bells Fish & Chips

In the latest episode of The Ceres Podcast, host Stelios sits down with Graham Kennedy, owner of the multi-award-winning Bells Fish & Chips Group in County Durham. What unfolds is more than a business discussion—a grit, community, and entrepreneurial clarity masterclass. Whether you run a fish and chip shop, a pub, or a hospitality venture, this episode offers a wealth of insights from someone who built a local institution from the ground up.

A Story Rooted in Place and Purpose

Graham’s journey begins in a Sunderland council estate, where a chip shop across the road first sparked his curiosity. Fast forward to today, he runs four locations in Durham, including one that pays architectural homage to his family’s mining past. His father worked six miles underground in a colliery, and Graham’s Seaham shop quietly functions as a tribute, doubling as a subtle mining museum.

“I didn’t need to do the shop for commercial reasons—I just wanted to give something back,” Graham explains. This grounded thinking—pairing personal meaning with business decisions—runs through the conversation.

The Making of Bells

Graham took over the original Bells shop in 1996, but his first foray into ownership came much earlier. He had no business background and blagged a car loan to buy his first leasehold takeaway at 20. The learning curve was steep, but the queues on day one proved he had something special.

And why keep the name “Bells”? “It was near the front of the phone book,” Graham chuckles—a nod to a time before Google rankings mattered. But behind the simplicity lies a shrewd understanding of brand value and community heritage.

Quiet Confidence and Customer Focus

What stands out most is Graham’s refusal to be loud about price hikes or operational changes. While some operators make a public fuss, Graham takes a different approach.

“We don’t shout about increases. When they’re here, they accept it,” he says. Instead, staff are briefed to explain the logic behind a price if asked, often tying it back to staff wages and building upkeep. It’s personable, transparent, and disarming.

He even offers a golden rule for pricing: “Never increase your prices and shrink the product at the same time.”

From Awards to Awareness

Though Bells recently swept up the National Fish & Chip Awards for Multi-Operator and Field to Frier, Graham quickly reminds listeners that success didn’t happen overnight. He first entered competitions in 2007–2008 but didn’t pursue them further until encouragement from a team member made him reconsider.

And while awards matter, he’s clear-eyed: “It doesn’t massively boost business when you’ve already got the markers. But it makes you review everything—which alone improves standards.”

Anchored in Resilience

Perhaps the most moving part of the episode is Graham’s candid reflection on personal tragedy. He and his wife Alison lost a son to stillbirth in 2000, a moment that reshaped their priorities and gave them a deeper form of resilience.

“You realise what matters,” Graham says. “Shops can close tomorrow, but you still have your family.”

This depth of perspective filters into how he trains staff supports succession planning with his daughter and builds shops that balance soul with functionality.

Practical Takeaways for Business Owners

For anyone running a fish and chip shop or hospitality business, this episode is rich with hard-won advice:

• Own the property if you can: Freehold gives you long-term control.
• Let the data guide your menu: Track every sale, review quarterly, and trim the dead weight.
• Stay visible, not noisy: You don’t need flashy marketing when the product and service speak for themselves.
• Prepare like a pro: On Good Friday, they prepped 7,000 pieces of fish across four sites—and delivered.

Final Thoughts

Episode 211 is a standout because of its honesty. Graham doesn’t sugarcoat the tricky bits—he embraces them. He’s not chasing likes on social media or trending menu items. He’s building for the long haul, anchored in family, tradition, and sensible decisions.

This is the episode for you if you’re looking for inspiration that feels real—and not out of a business book.

Listen to Episode 211 of The Ceres Podcast wherever you get your podcasts. If you find value in it, subscribe and share it with someone who can use a bit of grounded inspiration.