Episode 69: From Navy to Fish & Chips – Peter Fraser’s Journey on The Ceres Podcast

Imagine leaving a steady career in the Royal Navy, trading submarine-hunting helicopters for frying fish and chips, and then welcoming royalty to your restaurant—all while keeping a smile on your face. That’s the wild, heartfelt journey Peter Fraser, owner of Fraser’s Fish & Chips, shares with host Stelios Theocharous in Episode 69, Season 3 of The Ceres Podcast. If you’re in the hospitality game—whether you’re flipping burgers, pouring pints, or dreaming of your next venture—this episode is a golden nugget of inspiration, practical wisdom, and a reminder of why this industry is worth the sweat.

Stelios kicks things off with his usual warmth, welcoming Peter like an old mate—which he is after five or six years of friendship. Peter, who runs Harbour Lights in Falmouth and Fraser’s in Penzance, isn’t your typical fish and chip shop owner. He didn’t grow up in the trade; instead, he stumbled into it at 40 after a life that included a maths degree, a stint in the computer industry, and 19 years in the Navy. His story starts with a midlife epiphany: watching a warship sail up the Mersey from an office window, he ditched the three-piece suit and pub lunches for a cocktail party on an aircraft carrier in Barbados. That leap set the stage for an even bigger one—buying Harbour Lights with a Navy buddy to “help with their homework” for an Open University business course.

Peter’s knack for turning challenges into opportunities makes this episode sing for hospitality folks. Take his early days: green as a fresh-caught cod, he faced a workforce that tried to “pull the wool over his eyes.” But luck struck when he wandered into a nearby chip shop and met Dave Hutchinson, a former award-winner who became his mentor. “I owe so much gratitude to those early days when I knew nothing,” Peter says, his voice brimming with sincerity. It’s a theme that echoes throughout—asking for help, giving it back, and building a community in an industry he calls “the friendliest in the world.”

The surprises keep coming. Who knew a fish and chip shop could snag not one but two royal visits? Peter recounts how winning a Good Catch award for sustainability led to briefing Prince Charles in Edinburgh, followed by a lunch with Sophie Wessex at Harbour Lights. His secret? A simple letter to the Lord Lieutenant—and a 20-year ethos of doing things right. “If you don’t ask, you don’t get,” he quips a line that’ll stick with any business owner bold enough to dream big.

Then there’s his marketing flair. Picture this: a cod-costumed staffer waving goodbye outside Harbour Lights for a “cod-free week” to push sustainable fish like Cornish hake. Sales jumped 30-40%, and the Sunday Times ran a half-page spread. Or how about International Mushy Pea Day, a quirky idea he funded to celebrate a British classic? These anecdotes showcase Peter’s out-of-the-box thinking—perfect fuel for hospitality pros looking to stand out.

The episode isn’t all rosy nostalgia, though. Peter gets honest about post-COVID struggles, like shielding his wife Sue during her cancer treatment while his team reopened two shops on takeaway only. His decision to keep restaurants closed despite Cornwall’s tourist boom? A masterclass in prioritizing staff well-being over short-term gains. “The clue’s in the name—hospitality,” he says, wary of turning dining into “feeding stations.” For anyone juggling profitability and people, it’s a sobering reminder of what matters.

Numbers nerds will love Peter’s breakdown of “prime cost”—aiming for that sweet 55% mark of food, labour, and packaging costs. He’s candid about bouncing around 60-62%, but his optimism shines through: a VAT cut to 10%? He’d pass some savings to customers because “without loyal customers, we’re all screwed.” It’s practical, grounded advice from a guy who’s lived it.

What ties it all together is Peter’s infectious enthusiasm. “Fish and chips is a magical food,” he declares, “with the ability to cheer up the most miserable souls.” His mission? To “pump happiness out into the world” through every golden batch. After 20 years, he’s still bouncing into his shops, coaching managers, and dreaming up wacky ideas in the shower. It’s a shot of pure mojo for hospitality businesses feeling the grind.

So, if you’re in the trade—or love a cracking story—tune into Episode 69 of The Ceres Podcast. Peter Fraser’s journey from Navy officer to fish and chip maestro, laced with Stelios’s easygoing charm, is a masterclass in resilience, community, and keeping the fryer hot. Hit play, subscribe, and let this episode cheer you up—it’s what the industry needs now.