In this episode we talk to two people who know nearly all we need to know about Scottish fish, seafood and fishing. Graeme Tallis is the owner of GT Seafoods in Peterhead & Alan Addison is the skipper of Venture III.

In this episode we talk to two people who know nearly all we need to know about Scottish fish, seafood and fishing. Graeme Tallis is the owner of GT Seafoods in Peterhead & Alan Addison is the skipper of Venture III.

In this episode we talk to two people who know nearly all we need to know about Scottish fish, seafood and fishing. Graeme Tallis is the owner of GT Seafoods in Peterhead &amp; Alan Addison is the skipper of Venture III.

#89 - Graeme Tallis & Alan Addison

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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#89 - Graeme Tallis & Alan Addison

#89 - Graeme Tallis & Alan Addison

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