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In November 2018, Stelios Theocharous, the founder of Ceres | Pure Food Innovation (and someone who occasionally finds his keys on the first try), launched the Ceres Podcast. This groundbreaking platform has now become a gathering spot for like-minded co-hosts:
• Mark Petrou, Petrou Bros
• Kelly Barnes, Krispies
• David Nicolaou, Auckley Friery
• David Miller, Millers Fish & Chips
 
Together, they embark on insightful conversations with the movers and shakers of the Food & Hospitality industry, forming the illustrious Podsquad.
 
At the Ceres Podcast, we take our time. There's no rushing here - unless we're late for dinner. We're on a mission to uncover the deep-seated passions that motivate our guests, ranging from Chefs and Fish & Chip Shop Owners to Food Producers and Hoteliers, including everyone who makes the hospitality world spin.
 
Our discussions are as varied as the ingredients in a gourmet dish, catering to anyone with a stake or interest in the bustling world of hospitality. If you're eager to learn from the experiences and stories that shape this industry, the Ceres Podcast awaits you. Dive into our world, where learning is served with a side of laughter.

 

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  2. #236 - Why hoping for help is not a business plan - Podsquad

#236 - Why hoping for help is not a business plan - Podsquad

Dec 20, 2025

In this Podsquad episode of The Ceres Podcast, Stelios Theocharous is joined by David Nicolaou and Mark Petrou for a frank conversation about the pressures fish and chip businesses are facing right now.

The discussion starts with real-world stories from the coalface, including a frozen bank account without warning and the serious consequences of a missed Companies House filing. Those experiences lead into a wider debate about risk, compliance, and why relying on government fixes such as VAT cuts is not a strategy for survival.

From there, the Podsquad tackles soaring cod prices, whether cod should still be the default choice on fish and chip shop menus, and how operators can adapt pricing and menus to protect margins without losing customers. It is an honest, practical discussion aimed squarely at owners and operators who want to focus on what they can control.

If you run a fish and chip shop or hospitality business, this episode offers clear thinking, lived experience, and straight-talking insight from people who understand the realities of the trade.

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