Garry Rosser is the owner of <a href= "https://www.thescallopshell.co.uk">The Scallop Shell</a> in Bath, Somerset. We discuss his early years in the hospitality industry. He is unique that he has been a chef but also worked as a fishmonger. He opened The Scallop Shell in 2015 and has overcome many challenges, and soon he will be opening a takeaway in Bath called The Oyster Shell. <a href="https://www.thescallopshell.co.uk">The Scallop Shall Website</a> <a href="https://www.facebook.com/thescallopshell">The Scallop Shell Facebook</a> <a href="https://www.instagram.com/thescallopshell/">The Scallop Shell Instagram</a> <a href="https://twitter.com/thescallopshell">The Scallop Shell Twitter</a>

Garry Rosser is the owner of The Scallop Shell in Bath, Somerset. We discuss his early years in the hospitality industry. He is unique that he has been a chef but also worked as a fishmonger. He opened The Scallop Shell in 2015 and has overcome many challenges, and soon he will be opening a takeaway in Bath called The Oyster Shell. The Scallop Shall Website The Scallop Shell Facebook The Scallop Shell Instagram The Scallop Shell Twitter

Garry Rosser is the owner of <a href="https://www.thescallopshell.co.uk" rel="noopener noreferrer">The Scallop Shell</a> in Bath, Somerset. We discuss his early years in the hospitality industry. He is unique that he has been a chef but also worked as a fishmonger. He opened The Scallop Shell in 2015 and has overcome many challenges, and soon he will be opening a takeaway in Bath called The Oyster Shell. <a href="https://www.thescallopshell.co.uk" rel="noopener noreferrer">The Scallop Shall Website</a> <a href="https://www.facebook.com/thescallopshell" rel="noopener noreferrer">The Scallop Shell Facebook</a> <a href="https://www.instagram.com/thescallopshell/" rel="noopener noreferrer">The Scallop Shell Instagram</a> <a href="https://twitter.com/thescallopshell" rel="noopener noreferrer">The Scallop Shell Twitter</a>

#16 - Garry Rosser - The Scallop Shell

Practical conversations for people who run food businesses.

The Ceres Podcast is a long-form podcast for people in food, hospitality, and the fish and chip trade.

Hosted by Stelios Theocharous of Ceres | Pure Food Innovation, alongside Mark Petrou, Kelly Barnes, David Nicolaou, and David Miller, the podcast brings together operators, chefs, suppliers, producers, and hospitality voices for honest conversations about the realities of the industry.

We talk about what is actually happening on the ground: pricing, margins, customer behaviour, menu strategy, marketing, trade pressures, and the decisions that shape real businesses.

No rushed soundbites. No glossy nonsense. Just practical experience, hard-won lessons, and proper conversations with people who care about the trade.

If you run a food business, work in hospitality, or want to understand where the industry is heading, this podcast is for you.

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Food

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Practical conversations for people who run food businesses. The Ceres Podcast is a long-form podcast for people in food, hospitality, and the fish and chip trade. Hosted by Stelios Theocharous of Ceres | Pure Food Innovation, alongside Mark Petrou, Kelly Barnes, David Nicolaou, and David Miller, the podcast brings together operators, chefs, suppliers, producers, and hospitality voices for honest conversations about the realities of the industry. We talk about what is actually happening on the ground: pricing, margins, customer behaviour, menu strategy, marketing, trade pressures, and the decisions that shape real businesses. No rushed soundbites. No glossy nonsense. Just practical experience, hard-won lessons, and proper conversations with people who care about the trade. If you run a food business, work in hospitality, or want to understand where the industry is heading, this podcast is for you.

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#16 - Garry Rosser - The Scallop Shell

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