Episode 54: MasterChef Finalist Tony Rodd Talks Business, Sustainability, and Survival

What does running a successful restaurant in an industry that is constantly facing challenges take? In this episode of the Ceres Podcast, host Stelios Theocharous sits down with Tony Rodd, chef and owner of Copper & Ink in Blackheath, to discuss the realities of running a modern hospitality business. From championing local, sustainable suppliers to adapting in times of crisis, Rodd offers a candid, behind-the-scenes look at the industry.

Tony Rodd, a former MasterChef finalist, co-founded Copper & Ink with his wife, Becky, to bring modern European cuisine to Blackheath. Unlike high-end tasting menus that can feel intimidating and expensive, Copper & Ink offers a five-course experience for just £40, making fine dining more accessible.

Rodd’s focus isn’t just on great food—it’s on excellent sourcing. Copper & Ink prioritises:

• Local suppliers, like their trusted butcher right across the street

• Sustainability, ensuring that every ingredient is responsibly sourced

• Affordability, proving that fine dining doesn’t have to break the bank

With 80 covers spread across two floors and a dedicated team of chefs and front-of-house staff, Copper & Ink is a thriving independent business that champions quality without pretentiousness.

The Pandemic: A Defining Moment for the Industry

One of the most compelling parts of the episode is Tony Rodd’s honest reflection on the impact of the pandemic. Copper & Ink had 500 bookings in the week leading up to the lockdown, including 110 covers for Mother’s Day alone—a strong sign of demand before the world changed overnight.

Rather than waiting for government mandates, Rodd and his team made the difficult but ethically driven decision to close their doors early.“We wanted to protect our guests and staff’s health. We hoped that by closing early, we’d help stop the spread and reopen sooner.”

But the uncertainty was crushing. With 20 employees to support, Rodd had to navigate vague government policies, financial pressures, and a constantly shifting landscape. His priority? Transparency and communication—keeping staff informed, engaged, and reassured in an unpredictable time.

The episode doesn’t shy away from the problematic choices restaurants had to make. While many venues scrambled to pivot to takeout, Rodd was reluctant to rush into a quick fix. “We didn’t want to jump into takeaways just to stay busy. Our menu wasn’t built for it, and we had to consider the health risks to our team.”

Instead, he and his wife focused on long-term survival strategies, keeping staff on as long as possible and resisting the urge to sell vouchers that they weren’t sure customers could redeem.

It’s a lesson in prioritising integrity over short-term gain—something many restaurant owners can relate to.

Rallying the Industry: Supporting Local Suppliers

Another key takeaway from the episode is Rodd’s active role in supporting local producers. With restaurants and hospitality businesses facing mass closures, suppliers were left struggling. “If 10 people order from a small supplier a day, that could be the difference between them staying afloat or closing forever.”

This message resonated across social media, where Rodd used his platform to encourage people to buy directly from local butchers, greengrocers, and fishmongers instead of supermarkets.

His passion for community-driven food businesses is an important reminder: The strength of the hospitality industry relies on collaboration and mutual support.

For anyone in the fish & chip trade, restaurant business, or hospitality sector, this episode delivers valuable insights:

Adaptability is key—but don’t compromise your brand for short-term survival.

Communication matters—staff and customers appreciate honesty and transparency.

Supporting local is a long-term investment—strong supply chains benefit everyone.

Resilience comes from community—whether it’s customers, suppliers, or fellow business owners, hospitality thrives when people help each other.

This conversation between Stelios Theocharous and Tony Rodd is more than just a look inside Copper & Ink. It’s an essential discussion for anyone in hospitality navigating challenges, whether it’s economic pressures, sourcing quality ingredients, or making complex business decisions. Rodd’s passion, honesty, and practical wisdom make this episode a must-listen. His story is a testament to the power of integrity, adaptability, and a commitment to doing what’s right—values that every business owner can appreciate.