Kate Nicholls, Chair of UKHospitality, returns to The Ceres Podcast to unpack the brutal reality facing hospitality today. From VAT pressures and unfair business rates to rising wages and shrinking margins, Kate and host Stelios Theocharous tackle the big issues with honesty and clarity. 

They discuss what happens behind closed doors with MPs, why operators must keep speaking up, and how social spaces like pubs and takeaways play a vital role in our communities—a must-listen for any food business owner looking to survive and grow in 2025.

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In this episode of The Ceres Podcast, host Stelios sits down with two seasoned fish-and-chip professionals—Charlie Collins of Frydales and Antony Akathiotis of Merchants—to tackle the big challenges facing our industry. 

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In this episode, Nigel Hodgson of Hodgsons Chippy in Lancaster tells Mark Petrou how he built one of the UK’s most respected fish and chip shops—without shortcuts or gimmicks. 

From humble beginnings and sleeping above the shop, to winning Young Fish Frier and Fish & Chip Shop of the Year, Nigel’s story is packed with practical advice on consistency, training, and doing things correctly. 

He also reflects on personal loss, industry changes, and why getting the basics right still matters most. 

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Host Mark Petrou sits down with industry veteran Graham Reed-Stephenson to unpack five decades of wins, wipe-outs and reinventions in fish and chips—from premium positioning and portion strategy to real-world margin discipline you can apply this week.

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John Lavery joins Stelios to share how he built Fish City Belfast through economic crises, shifting consumer trends, and bold business pivots. 

From the meat trade to MSC-certified seafood, this candid chat covers resilience, reinvention, and the future of fish and chips.

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Brothers Aman & Gav Dhesi tell host Stelios Theocharous how they transformed a derelict roadside loo near York into The Scrap Box. 

Hear the “product-demand-price” framework that guides every decision, why a £10 Facebook boost can create a lifetime customer, and how experimenting with saithe and hake protects profits when cod gets costly. 

A fast-paced, insight-packed listen for fish-and-chip operators and any entrepreneur hungry for growth ideas.

Read Fish, Chips & Me: Reclaiming a Story of Britain by Aman Dhesi

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In this episode of The News Review, Stelios Theocharous and David Nicolaou dive into the headlines shaping the food and hospitality world.

They explore Ireland’s VAT cut for hospitality and whether it helps or harms independents, debate the ethics behind 524 UK companies underpaying staff, and ask what KFC’s £1.5 billion UK investment signals about the economy.

Plus, they unpack Cranswick’s acquisition of Blakemans and share their unease over Deliveroo’s latest move—drone deliveries in Dublin.

Smart, sharp, and full of opinion, this episode is for business owners, operators, and anyone navigating the fast-changing world of food service.

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Mark Petrou sits down with David Hennighan of Hennighan’s in Machynlleth, Mid Wales—one of the most grounded and quietly inspiring voices in the fish and chip industry. With 43 years in the trade, David shares how a short-term plan to help his parents turned into a lifelong career across two shops, a hardware store, a garden centre, and even an ice cream parlour.

They discuss everything from managing VAT and staying affordable for the community to judging national awards and cycling 250 miles for charity at age 60. David also reflects on running a family business with his daughters, adapting to COVID, and why he remains passionate about fish and chips after all these years.

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Geoff Whitehead is back—and this time, we’re talking growth, reinvestment, and building for the future. In this episode, Geoff opens up about taking bold risks, managing burnout, and why standing still in business is the fastest way to fall behind. 

Want to hear Geoff’s backstory? Catch his first appearance in Episode 140 of The Ceres Podcast. It’s the perfect prequel to this one.

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The Podsquad is back—minus Kelly Barnes (physio duties!)—to unpack a long list of hot topics in fish & chips and hospitality:

• The 7p fish & chip giveaway at Harry Ramsden’s: smart stunt or just chaos?
• What makes Chez Fred such a standout (and why it’s not about location)
• The never-ending VAT campaign—time for a reality check?
• Why fish & chips offer more value than a Big Mac or KFC bucket
• Are trade bodies missing the point in the media spotlight?
• Federation representation: who’s speaking for who?
• How great hospitality businesses still thrive
• The value of visiting other shops (and taking your kids along!)

Plenty of laughs, some sharp critique, and loads of practical insights for anyone running a food business.

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