Episode 62: Frydales’ Charlie Collins Talks Business and Balance on The Ceres Podcast

Imagine stepping into a bustling fish and chip shop, the sizzle of fresh batter hitting the oil, the hum of customers waiting for their Friday treat. Now picture running not one, but two of those shops at just 25 years old. That’s the world of Charlie Collins, owner of Frydales and the guest on Episode 62, Season 3 of The Ceres Podcast, hosted by the ever-engaging Stelios Theocharous. If you’re in the hospitality game—whether you’re frying fish, flipping burgers, or pouring pints—this episode is a must-listen. It’s a raw, honest look at what it takes to succeed in a harsh industry, served with a side of practical wisdom that’ll leave you hungry for more.

Charlie’s story will resonate with anyone who’s ever dared to plunge into business ownership. From his start at 17 serving up cod and chips to taking over his first shop at 19, he’s built Frydales into a name worth knowing—one Hinkley Road location in Leicester and another tucked into a Syston petrol station. And he’s not just any fryer; he’s the current Drywite Young Fish Fryer of the Year, a title that nods to his knack for quality in an industry where tradition and innovation often clash. Stelios digs into this journey with his usual charm, pulling out the insights that make The Ceres Podcast a go-to for hospitality pros looking to sharpen their edge.

One of the standout moments is when Charlie reflects on his entry into the fish and chip world. What started as a way to earn cash during his A-levels turned into a career when university fees spiked and the shop owner offered him a chance to blend work with a business degree. “I was sick of studying,” Charlie admits, and you can hear the grin in his voice as he recounts renting his first shop at 19. This is a relatable pivot for hospitality business owners—spotting an opportunity and jumping in, even when the path isn’t perfectly paved. It’s a reminder that sometimes the best plans come from saying yes to the unexpected.

The episode doesn’t shy away from the gritty realities of running a food business either. Charlie’s candid about the headaches of managing two sites, from navigating Leicester’s love for hefty portions at rock-bottom prices to balancing quality with profitability. “I try and trade on quality,” he says, admitting he’s probably the priciest chippy in town. But that choice hasn’t come without stumbles—he once hiked prices too high, spooking customers who’d flocked to try his award-winning fare. It’s a lesson in knowing your market, and Stelios teases out the tension perfectly: how do you stay true to your standards when the locals want more for less?

COVID-19 looms large in the conversation, and Charlie’s take is refreshingly honest. When McDonald’s shuttered, he watched his shop flood with customers—until the guilt hit. “I was panicking that one of my staff could get ill or one of my customers could get ill,” he says, recalling the moment he chose to close. It’s a gut-punch moment that shows the human side of business decisions, something every hospitality leader can relate to. Yet, he adapted, leaning into delivery and aggregators like Just Eat to keep Frydales afloat. His pivot to treat these platforms as a “sales funnel” rather than a crutch is pure gold—using them to hook new customers and nudge them toward his service. If you’re wrestling with rising costs or shifting customer habits, this bit alone is worth the listen.

What makes this episode sing, though, is the way it tackles the everyday grind of hospitality. Charlie and Stelios riff on everything from the soaring cost of packaging to the headache of staff leaning on counters (complete with a hilarious anecdote about Stelios’s dad banning hair-fluffing customers). There’s a realness here—Charlie’s not afraid to admit he’s still learning, whether it’s managing older staff at 19 or figuring out if a third shop is a dream or a trap. “I’m very aware of what I’m not good at,” he says, and that self-awareness is a quiet strength that shines through.

For hospitality businesses, the episode’s big themes—resilience, adaptability, and the quest for balance—hit home. Charlie’s shift from a “hope people show up” mindset to a data-driven operation with click-and-collect is a masterclass in modernizing without losing soul. And his thoughts on the future? He’s eyeing a top 10 spot in the Fish and Chip Awards and mulling a third location, but only if it doesn’t grind him down. “I don’t want to resent my shops,” he says, a line that lingers long after the mic cuts off.

So, if you’re in hospitality and looking for a podcast that’s equal parts inspiration and playbook, Episode 62 of The Ceres Podcast delivers, Charlie Collins and Stelios Theocharous bring the heat—pun intended—with a chat that’s as practical as it is engaging. Hit play, soak up the insights, and subscribe for more. Your next big idea might just be a listen-away.