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The Ceres Podcast

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.

 

May 18, 2022

In this episode, Stelios talks to Stefano Nella from Nella Cutlery Services. 

 

Nella Cutlery Services have been sharpening knives for over 120 years; I love that Nella has been in business for this long, but they have evolved and stayed true to what they do.

 

Nella Cutlery Services have been at the forefront of...


Apr 5, 2022

Matthew Konen has been in the fish & chip industry since 2018; I wanted to get Matthew on the podcast because I knew that he had a lot of challenges turning Athena B around and still does.

 

As we all know, there are loads of general challenges with hospitality at the moment, so it was interesting to hear how they are going...


Mar 31, 2022

Stelios talks to the brilliant Amanda Stansfield from Granny Gothard's; they discuss building a great business with local and quality values and international ambitions. Oh, and let us not forget the ice cream. 

To find out more about Granny Gothard's, visit their website

To follow Amanda visit her profile on


Mar 30, 2022

Stelios talks to William Crooks from Dennis Crooks Fish Merchants in Whitby in this episode. 

They discuss the history of Dennis Crooks but also the current happenings in the British fish industry. 

Visit Dennis Crooks Fish Merchants to find...


Mar 12, 2022

Mark & his brother Paul are third-generation family farmers with a deep love and respect for the countryside and agriculture. They started the Dingley Dell Pork brand around 15 years ago with the philosophy of animal welfare, taste, and sustainability. These remain the pillars and foundations of what they do today.