Podquad 214 - Real Talk from Britain’s Chip Shop Insiders

In the latest episode of The Ceres Podcast (Episode 214), Stelios Theocharous is joined by the full Podsquad—Mark Petrou, Kelly Barnes, David Miller, and David Nicolaou—for a deep, unfiltered look at what’s going on in Britain’s fish and chip industry. No guests this time, just seasoned operators laying it all out: from chaotic Good Fridays and dry potatoes to heartfelt community initiatives and training gaps that cost more than cash.

This episode isn’t just conversation—it’s therapy for every chippy owner navigating the ups and downs of a changing market.

A Good Friday… or Was It?

One of the first big takeaways is the stark contrast in Good Friday results across the UK. Some shops smashed last year’s numbers, while others—like Kelly Barnes—faced dismal weather and empty shops. “We were busier on Mother’s Day,” Kelly admitted.

Running Ceres, Stelios shared a behind-the-scenes look at the chaos of running out of curry sauce due to a massive, unexpected spike in orders—seven weeks’ worth of stock sold in a single day. His takeaway? Plan early, keep a buffer, but don’t be surprised when Sod’s Law strikes.

National Fish & Chip Day: Big Ideas, Small Budgets

Much of the episode’s heart centres around National Fish & Chip Day, scheduled for 6th June 2025—the 10th anniversary of the celebration. The team debated how best to take part, especially given fish prices and tight labour pressures.

Stelios and Mark advocated for doing something local and meaningful. Mark plans to serve free meals to care home residents, framing it as “an investment, not a cost.” David Miller is organising a “Golden Fish Hunt” with handmade ceramic fish hidden around his village to engage children and families—a smart way to build goodwill and footfall.

As honest as ever, Kelly admitted she’s been reluctant in past years, but with 2025 marking her shop’s 25th year, she feels inspired to get back out there and reconnect with the community. Her honesty reflects a broader theme of the episode: doing what’s right for your shop without guilt but recognising the value of getting involved.

Training: More Than a Buzzword

Another standout discussion came when Kelly raised the often-overlooked issue of staff training. A disciplinary incident involving generational misunderstandings around social media prompted her to ask how much time and energy operators put into upskilling their teams.

David Miller is impressed with his structured approach, from food hygiene and fire safety to mental health awareness, and his staff have a clear path for progression. “They’re not prisoners,” he said. “If they leave, at least we’ve got the best out of them.”

Mark and David Nicolaou admitted they take a more informal, in-house route. However, Kelly reminded everyone how crucial small bits of training—like one-day courses on teamwork or communication—can be for younger employees still adjusting to post-COVID life.

Potato Problems & Fish Facts

David Miller also brought in a market update, confirming what many shops already know—dry matter in potatoes is high, causing bruising and powdery chips.

On the fish side, reduced quotas and high tariffs—especially on Russian fish—mean continued pressure on supply and pricing. Still, David made a case for sticking with a positive message: “Fish and chips are still the best-value, cleanest, least processed takeaway out there.”

MSC, Norway, and What It Means for Fish & Chips

The episode didn’t shy away from the bigger political and supply chain issues either. David Miller raised a crucial point about tariffs on Russian fish and the resulting supply crunch, which has ripple effects across the UK fish and chip sector. With Norway holding the MSC (Marine Stewardship Council) certification and continuing to supply fish at a premium, the hosts asked the difficult question: is the UK hurting its economy more than it’s influencing Russia?

While the team avoided taking a hard political stance, the implication was clear—navigating ethical sourcing while maintaining affordability is becoming harder, and shop owners must stay informed as prices, availability, and regulations continue to shift.

Why This Episode Matters

What makes this episode so compelling is its honesty. It’s not just about promotions or celebrations—it’s about real-world operations, personal stress, technical failures, supply chain headaches, and those little victories that keep us all going. Whether it’s Mark’s proud tech fix or Stelios’s chaotic curry stock saga, there’s comfort in hearing others face the same challenges.

Catch Episode 214 of The Ceres Podcast now wherever you get your podcasts—and if you like what you hear, subscribe to stay ahead of the fryer.