Episode 40: Eric Snaith on Building a Hospitality Empire, One Dish at a Time
Posted by Emma on 31st Dec 2019
When it comes to hospitality, some people grow into it, while others are born into it. In episode 40 of The Ceres Podcast, host Stelios sits down with Eric Snaith, the man behind the renowned Titchwell Manor Hotel in Norfolk and Eric’s Fish & Chips, to discuss his journey from a family-run hotel to establishing multiple successful fish and chip shops.
This milestone episode dives into Eric’s background, passion for great food, and the challenges of balancing quality, service, and price in an ever-evolving industry. If you’re in hospitality, love fish and chips, or enjoy hearing how businesses grow and evolve, this is an episode you won’t want to miss.
Growing Up in Hospitality
Eric’s story is one of immersion—he grew up surrounded by the daily grind of running a hotel, something he compares to life on a farm: it’s all-consuming and requires adaptability. Titchwell Manor started small, but through years of reinvestment, grit, and a commitment to quality, the family transformed it into a thriving 26-bedroom hotel with an exceptional restaurant.
Stelios and Eric discuss the evolution of the business and the reality of incremental growth—no overnight success, just years of hard work, minor improvements, and an unwavering belief in quality over shortcuts.
The Business of Food – From Fine Dining to Fish & Chips
Many know Eric for his fish and chip shops, but his journey began in fine dining. As head chef at Titchwell Manor from age 22, he embraced a world of culinary creativity, experimenting with techniques, flavours, and even molecular gastronomy. But as he matured, so did his approach—moving from complex dishes to a philosophy of “less is more,” letting high-quality ingredients speak for themselves.
This philosophy carried over to Eric’s Fish & Chips. While the idea had been simmering for years, Eric finally took the plunge, focusing on elevating a British classic without overcomplicating it. He saw an opportunity to deliver fish and chips at a higher standard—focusing on flavour, using top-tier ingredients, and sticking to traditions like beef dripping for that nostalgic taste. But was the market ready to pay a little more for better quality? That’s where things got interesting.
Balancing Price, Quality & Customer Perception
One of the biggest challenges discussed in the episode is striking the right balance between quality, price, and customer expectations. While some customers instantly recognise the value of locally sourced ingredients and freshly made accompaniments, others baulk at prices that don’t match their expectations of ‘cheap’ fish and chips.
Eric and Stelios break down this pricing paradox and discuss how specific demographics are more open to paying for quality. In contrast, others compare price points without considering the craftsmanship behind the meal. They also touch on how branding and education play key roles in helping customers understand what they’re getting.
Managing Teams, Nurturing Talent & Retaining Staff
A central theme of the conversation is the importance of people. Hospitality is about more than just food—it’s about the teams that make it all happen. Eric shares his approach to leadership, explaining why he gives staff the freedom to make mistakes and learn from them, rather than ruling with an iron fist.
Stelios and Eric discuss the realities of staff retention, the struggles of finding and keeping good people, and how offering a four-day workweek in the kitchen has helped with staff morale and longevity. Eric’s view? Happy, well-rested chefs do better work and stick around longer, a concept that’s becoming increasingly important in today’s labour market.
The Evolution of Hospitality & Future Challenges
No conversation about hospitality is complete without discussing the broader industry landscape. Eric and Stelios explore the changes in consumer behaviour, rising costs, and the challenge of maintaining profitability while staying true to quality.
One exciting segment focuses on the role of wet fish vs. frozen-at-sea fish, with Eric admitting that his initial bias towards fresh fish changed once he saw the consistency and quality of frozen-at-sea products. It’s fascinating how even seasoned chefs adapt their perspectives based on experience and industry realities.
Why You Should Listen to This Episode
This episode isn’t just for fish and chip lovers—it’s a masterclass in hospitality, entrepreneurship, and adapting to an evolving industry. Whether you’re running a restaurant, managing a team, or love hearing about the behind-the-scenes of successful businesses, there’s something in this conversation for you.
So, if you’re curious about what it takes to build a successful hospitality business, how to balance tradition with innovation, and why taking care of your team is the key to long-term success, tune in to The Ceres Podcast episode 40 with Eric Snaith.
Available on all podcast platforms – listen now!