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Stelios Theocharous (Founder & Director of Ceres | Pure Food Innovation) travels and talks to exciting people within the Food & Hospitality industry. We don't rush in this podcast, we really want to find out what makes people do what they do.

Focussed on learning from Chefs, Food Producers, Growers, Hoteliers, Suppliers, Restauranteurs, Trade Associations, and whoever makes hospitality happen.

Tune in if you're in the business of making hospitality happen.


Nov 16, 2019

In this episode I talk to chef Stephen Terry Chef Patron of The Hardwick in Abergavenney. 


Stephen has worked for Marco Pierre White, Nick Nairn, Michel Roux Junior, Allan Passard, Oliver Peyton and many other great roles including him buying out the walnut tree in Abergavenny before moving on to The Hardwick.


I am...

Nov 9, 2019

In this episode, I talk to Stuart Mitchell, one of the directors of Mitchell Potatoes based in Rugby.

It is not every day that you get to talk to someone who’s family has been involved with farming and potatoes since the 1880s.

We discuss how his ancestors packed up all their belongings, family and animals and moved...

Oct 31, 2019

Today's episode is with the renowned thalassophile Mitch Tonks, he is the co-founder of The Rockfish Group and co-owner with Mat Prowse of The Seahorse in Dartmouth. 

Mitch is truly a proper gentleman, he was really generous with his time on such a busy day and we discussed so many interesting topics. 

Want to follow...

Oct 23, 2019

David Moore is the owner of Pied à Terre. Established in 1991 and won their first Michelin Star in 1993 and today they have 1 Michelin Star & 3 AA rosettes. 

As a food and wine expert and hospitality consultant, Moore is a man of discerning tastes, both literally and figuratively speaking.

We discuss David’s journey...

Oct 15, 2019

Cem Oktem is from The Packet Bridge Fish & Chips in Bolton Le Sands & the soon to be Westgate Fish & Chips in Morecambe.

I have known Cem for a good few years, as he and his brother have been friends and customers for some time.

Similar to the conversation we had with Banico Zeniou in Episode 26, we wanted to just sit...