Episode 87: The Ceres Podcast – Mark Greenaway Talks Pies, Resilience, and Recovery

Imagine a chef who's spent 25 years perfecting his craft, only to find himself hiding in an electrical cupboard to escape the roar of a street cleaner during a podcast recording. That's where we meet Mark Greenaway in Episode 87 of Season 4 of The Ceres Podcast, hosted by the ever-curious Stelios Theocharous. What starts as a lighthearted scramble for quiet turns into a gripping hour of real talk about surviving—and thriving—in the hospitality industry during one of its toughest chapters. This episode is a must-listen if you're in the fish and chip trade, run a restaurant, or love a good business comeback story.

Stelios kicks things off with Mark, a seasoned chef whose career spans Edinburgh, Sydney, and now London, where he's juggling a restaurant in the Waldorf Astoria, a pop-up in Covent Garden, and two new ventures set to launch in 2021. The conversation quickly dives into the chaos of the past year—lockdowns, closed dining rooms, and a world turned upside down. But what makes this episode stand out isn't just the challenges Mark faced; it's how he's turned them into opportunities. From at-home meal kits to a modern pie shop on Villiers Street, he's rewriting the playbook for hospitality, and his insights are gold for anyone in the trade.

One of the most surprising moments comes when Mark admits he never really noticed the 2008 recession. "I was an employee, still getting my weekly wages," he says. "I don't live a lavish lifestyle anyway." Compare that to today, where he's navigating a shuttered Edinburgh restaurant and a delayed London opening, and you see a chef who's had to rethink everything. The pandemic hit Scotland harder with stricter lockdowns, leaving Mark stuck in London after a bout with COVID that felt like "just a cold." His honesty about the uncertainty—paired with Stelios's knack for keeping it real—grounds the episode in a relatable, not preachy way.

The discussion takes a fascinating turn when Mark unveils his pie shop concept. Inspired by London's pie, mash, and liquor tradition, he's putting a modern twist on it with Scotch pie pastry—a brittle, air-dried shell that holds up better than shortcrust. "It was staring at me the whole time because I'm Scottish," he laughs, explaining how his Edinburgh butcher supplies the meat. For fish and chip folks, this is a masterclass in taking a classic and making it your own—something to chew on next time you're tweaking the batter recipe or eyeing a new side hustle.

What really hooks you, though, is Mark's take on future-proofing a business. He's candid about the ego trap chefs can fall into—clinging to fine dining prestige—versus the reality of needing multiple revenue streams. "The biggest risk we've got as an industry is ourselves," he warns before pointing to chefs like Sat Bains and Tom Kerridge, who've pivoted to Indian food vans and vegan fast food. Mark's pie shop, with just four staff and takeaway-only vibes, is his answer to that risk. It's a lean, smart move that could inspire any hospitality owner to rethink their setup, especially with rents dropping 30% and staff suddenly plentiful.

Ever the voice of the fish and chip world, Stelios ties it back to his own sector. He notes how chippies weathered the storm better than most, thanks to click-and-collect agility, but wonders if they'll dip when restaurants roar back. Mark's response is a gem: "It's going to be easier for fish and chip shops to pivot back to what they were doing before because that's how they've made their money." It's a nod to resilience that'll resonate with anyone frying cod or flipping burgers.

The episode isn't all strategy—there's plenty of human stuff, too. Mark's stuck-in-a-cupboard opener sets a quirky tone, and his quip about not deep-frying pies ("It's not short on calories!") keeps it fun. But it's his reflection on opportunity that lingers. When Stelios asks what drives him to juggle so many projects, Mark shrugs, "I think it's just opportunity… this time, I've just said yes." It's humble and unpolished, and it's precisely why this podcast works—raw insights from someone living it.

For anyone in hospitality or business, Episode 87 of The Ceres Podcast is a front-row seat to adaptation in action. Mark Greenaway's story—equal parts grit, creativity, and pie pastry—pairs perfectly with Stelios Theocharous's down-to-earth probing. Whether you're dreaming up a new takeaway concept, bracing for reopening, or just curious how a chef turns lemons into a pie empire, this one's for you. Hit play on Episode 87, and while you're at it, subscribe to The Ceres Podcast—it's the kind of show that keeps delivering, one honest chat at a time.