Andy Hayler is probably the only person at present to have eaten at every 3 star Michelin restaurant in the world. He has a wealth of experience reviewing restaurants, what is refreshing is that he pays for all his travel and meals; he is completely unbiased and independent. <a href="http://www.andyhayler.com">Andy Hayler's Restaurant Guide</a> <a href="https://twitter.com/wyahaw">Andy Hayler's Twitter</a> <a href="https://www.instagram.com/wyahaw/">Andy Hayler's Instagram</a>

Andy Hayler is probably the only person at present to have eaten at every 3 star Michelin restaurant in the world. He has a wealth of experience reviewing restaurants, what is refreshing is that he pays for all his travel and meals; he is completely unbiased and independent. Andy Hayler's Restaurant Guide Andy Hayler's Twitter Andy Hayler's Instagram

Andy Hayler is probably the only person at present to have eaten at every 3 star Michelin restaurant in the world. He has a wealth of experience reviewing restaurants, what is refreshing is that he pays for all his travel and meals; he is completely unbiased and independent. <a href="http://www.andyhayler.com" rel="noopener noreferrer">Andy Hayler's Restaurant Guide</a> <a href="https://twitter.com/wyahaw" rel="noopener noreferrer">Andy Hayler's Twitter</a> <a href="https://www.instagram.com/wyahaw/" rel="noopener noreferrer">Andy Hayler's Instagram</a>

#20 - Andy Hayler, Andy Hayler's Restaurant Guide

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.

Business

Arts

Food

Management

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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