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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. #245 - Jamie Russo & Charlie Collins on Fish Prices, Delivery Apps, Margins and the Future of Fish & Chips

#245 - Jamie Russo & Charlie Collins on Fish Prices, Delivery Apps, Margins and the Future of Fish & Chips

May 12, 2026

In this episode of The Ceres Podcast, Stelios is joined by Jamie Russo from Redcloak Fish Bar in Stonehaven and Charlie Collins from Frydales in Leicester for an honest operator-to-operator conversation about the current state of the fish and chip industry.

Originally planned as a Q&A episode, the conversation quickly turns into a deep discussion around what’s really happening in the trade right now:

  • Are shops actually making money?
  • Why are fish prices still so volatile?
  • Are delivery apps helping or hurting independent shops?
  • Does the traditional fish and chip shop model still work in 2025?
  • Are menus becoming too big and complicated?
  • Why are customers spending differently now?
  • And what happens next for the industry?

Jamie and Charlie both run successful fish and chip businesses day-to-day and are former Young Fish Frier of the Year winners, bringing practical insight from two very different parts of the UK.

This episode covers everything from cod vs haddock, frozen-at-sea fish, potato pricing, staffing pressures and rising costs, through to pizza businesses, customer psychology, supermarket competition and the changing future of takeaway food.

A candid, unscripted discussion between three operators living the realities of the trade every day.

Download your FREE copy of the Fish & Tips E-Book and boost your business today. 

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