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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. #249 - Kate Mills (Stokes Sauces) | Family Business & Food Trends

#249 - Kate Mills (Stokes Sauces) | Family Business & Food Trends

Jul 30, 2026

In Episode 249 of The Ceres Podcast, Mark Petrou is joined by Kate Mills, Business Development Manager at Stokes Sauces.

Kate shares her remarkable journey from growing up in a family-run hairdressing business, through careers in textile design, sportswear and insurance, to becoming one of the most recognisable figures in the UK fish & chip industry. Along the way she explains how family values, creativity and a passion for people shaped her approach to business.

The conversation then explores the story behind Stokes Sauces, from Rick Sheepshank’s commitment to quality ingredients and British manufacturing, to building an award-winning brand now sold around the world.

Mark and Kate also take a deep dive into the changing foodservice landscape, discussing:

  • How GLP-1 weight loss medication is changing customer behaviour.
  • Why protein is becoming a major purchasing driver.
  • The growth of fried chicken and what it means for fish & chip shops.
  • Portion sizes, menu engineering and improving margins.
  • Consumer trends, online ordering and attracting younger customers.
  • Why premium condiments can elevate both the customer experience and profitability.

Rather than simply identifying challenges, Kate shares practical ideas that fish & chip shop owners can implement today to remain relevant, profitable and competitive in a rapidly evolving market.

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