Episode 75 of The Ceres Podcast brings Stelios Theocharous and Shaun De Vries

Imagine sitting down with two mates who’ve seen it all in the hospitality game—one a UK fish and chip aficionado, the other an Australian industry veteran—and getting the unfiltered scoop on what makes this business tick. You’ll find that in Episode 75 of The Ceres Podcast, Season 3, hosted by Stelios Theocharous of Ceres with guest Shaun De Vries from Open Pantry Consulting. Whether you run a chippy, a pub, or any food-focused operation, this episode is a goldmine of practical insights, honest chats, and a few laughs along the way. It’s the kind of conversation that makes you want to grab a pint—or a batter mix—and join in.

Stelios, who’s spent his career perfecting batter for Ceres, kicks things off with a relatable grumble about disappointing fish and chips. “It’s so simple to get right yet so easy to get wrong,” he says, and if you’ve ever had a soggy chip or an oily fillet ruin your day, you’ll nod along. With his Aussie perspective, Shaun jumps in with his tale of a lacklustre fish and chip experience Down Under, setting the stage for a deep dive into what separates the good from the great in this classic dish. This isn’t just chit-chat for hospitality folks—it’s a masterclass in nailing the basics before chasing trends.

One of the standout moments comes when Stelios breaks down the pitfalls of “flashing up” fish and chips. He’s blunt about gimmicks like battered salmon—“probably the vilest thing ever”—and shares a story about a celebrity chef’s failed push to swap cod for mackerel. “Fresh mackerel’s great, but batter it? Don’t—bread it,” he advises, explaining how oily fish need to breathe, not drown in the batter. This kind of no-nonsense expertise makes the episode a treasure trove for anyone looking to refine their menu without overcomplicating it. Shaun’s quick to ask how people tart up the dish, sparking a chat about everything from wasabi pea fritters to parsley sprinkles—cute on Instagram but pointless for flavour.

The surprises don’t stop there. Stelios drops a gem about battering chips, a trick he stumbled on with a customer in Exmouth. “I’d never eat a battered chip—until I tried these,” he admits, describing a bespoke batter with a rough texture that clings to salt and vinegar like a dream. It’s the kind of innovation that could set your takeaway apart, and it’s delivered with the humility of someone who’s spent years tweaking recipes for real-world results. Shaun, meanwhile, flips the script with a wild anecdote about a “dough nug”—a doughnut-shaped chicken nugget from a festival gig—proving he’s not afraid to experiment either.

Beyond the food talk, the episode tackles the bigger picture of hospitality life. Stelios and Shaun trade war stories about staff shortages, wage pressures, and the pandemic’s fallout. Shaun’s take on Australia’s high labour costs—“$40 an hour on a public holiday kills businesses doing the right thing”—pairs with Stelios’ observation that the UK’s oversupply of restaurants might be the real culprit behind staffing woes. It’s a sobering look at the industry’s challenges, but their optimism shines through. They riff on how lockdowns taught people to cook at home, potentially shifting dining habits, and Stelios muses, “I wonder if everyone feels a bit like, ‘I can do that now.’” For business owners, it’s a nudge to rethink your value proposition.

What makes this episode special isn’t just the knowledge—it’s the vibe. Stelios and Shaun bounce off each other like old pals, blending technical know-how with casual banter. They’re not here to lecture but to share what they’ve learned the hard way. Take Stelios’ passion for product development: “When we figured out how to emulate gluten formation in a gluten-free batter, that was it,” he says, geeking out over the science of trapping CO2 bubbles. Shaun gets it, adding, “Menu development’s always the best part of my job.” If you’re in the trade, you’ll feel that excitement—and maybe pick up a tip or two for your kitchen.

By the end, you’re left with a mix of practical takeaways and a renewed appreciation for the grit it takes to thrive in hospitality. From perfecting your chip game to dodging the trap of over-fancying a simple dish, Episode 75 is a roadmap for staying authentic and profitable. So, if you’re ready to up your game—or want a cracking good listen—tune in to The Ceres Podcast. Hit play on Episode 75, subscribe for more, and let Stelios and Shaun show you why this industry’s worth the hustle. You won’t regret it.