In this episode, I talk to Stuart Devine, Operations Director of <a href="http://www.menu.theashvale.co.uk/about-us/" target="_blank" rel="noopener">The Ashvale Group</a>. We discuss all the recent happenings and how it affects a group of 8 outlets (soon to be 7) and how you manage with 140 employees. While I had Stuart on, I picked his brain on regional issues and differences. In 2015 Stuart was awarded an MBE in the Queen's New Year's Honours List for his services to the seafood industry and charity work.

In this episode, I talk to Stuart Devine, Operations Director of The Ashvale Group. We discuss all the recent happenings and how it affects a group of 8 outlets (soon to be 7) and how you manage with 140 employees. While I had Stuart on, I picked his brain on regional issues and differences. In 2015 Stuart was awarded an MBE in the Queen's New Year's Honours List for his services to the seafood industry and charity work.

In this episode, I talk to Stuart Devine, Operations Director of <a href="http://www.menu.theashvale.co.uk/about-us/" rel="noopener noreferrer">The Ashvale Group</a>. We discuss all the recent happenings and how it affects a group of 8 outlets (soon to be 7) and how you manage with 140 employees. While I had Stuart on, I picked his brain on regional issues and differences. In 2015 Stuart was awarded an MBE in the Queen's New Year's Honours List for his services to the seafood industry and charity work.

#68 - Stuart Devine MBE, The Ashvale Group

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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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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#68 - Stuart Devine MBE, The Ashvale Group

#68 - Stuart Devine MBE, The Ashvale Group

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