Steven Muscat has spent his life behind the counter at one of Cardiff's best-known family chippies, Yan's Fish Bar. In this episode, he joins Mark Petrou for a warm, honest catch-up that starts with Steven's family roots and the story of how the business began, then moves into what it was like growing up in the shop and eventually taking over the reins.

Together, they dig into the father-and-son dynamic that shaped Steven's career, and then zoom out to the big shifts facing the fish and chip trade today — changing customer expectations, portion sizes, fish choices, pricing pressure, and the day-to-day challenge of staying profitable without losing what makes a great chippy great. Steven also shares why he built the Owners and Lovers community on facebook, his views on awards and recognition in the industry, and what the future looks like for family-run shops in a post-Covid, delivery-heavy world.

Episode highlight powered by Ceres Deep Fryer Cleaner, Ceres Heavy Duty Degreaser & Ceres Heavy Duty Descaler— made to keep your commercial kitchen and equipment in peak condition. Find out more at ceres.shop.

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