Charlie Collins is the owner of Frydales in Leicester & Syston. Charlie & Stelios chat about current affairs, how he became an owner of two fish & chip shops at the age of 25, we discuss the current COVID-19 pandemic, delivery aggregators and the future of fish & chips.

Charlie Collins is the owner of Frydales in Leicester & Syston. Charlie & Stelios chat about current affairs, how he became an owner of two fish & chip shops at the age of 25, we discuss the current COVID-19 pandemic, delivery aggregators and the future of fish & chips.

Charlie Collins is the owner of Frydales in Leicester &amp; Syston. Charlie &amp; Stelios chat about current affairs, how he became an owner of two fish &amp; chip shops at the age of 25, we discuss the current COVID-19 pandemic, delivery aggregators and the future of fish &amp; chips.

#62 - Charlie Collins, Frydales

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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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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#62 - Charlie Collins, Frydales

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