#204 – How Yarm Road Fish & Chips Won Takeaway of the Year 2025
Release Date: 03/05/2025
#226: Podsquad Unplugged – Lessons from the Frying Range
The Ceres Podcast
The Podsquad is back! Stelios Theocharous, Kelly Barnes, David Nicolaou, and Mark Petrou serve up straight-talking insights on running a fish & chip shop in tough times. From customer loyalty to bold leadership and community spirit, Episode 226 blends hard truths with humour, leaving business owners with practical takeaways they can use right away. Join the and boost your business today. Episode Sponsor -> Check out the ! 📮Join the to keep updated and get monthly offers.
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#225 - Kate Nicholls: Taxed Out & Fighting Back
The Ceres Podcast
Kate Nicholls, Chair of , returns to The Ceres Podcast to unpack the brutal reality facing hospitality today. From VAT pressures and unfair business rates to rising wages and shrinking margins, Kate and host Stelios Theocharous tackle the big issues with honesty and clarity. They discuss what happens behind closed doors with MPs, why operators must keep speaking up, and how social spaces like pubs and takeaways play a vital role in our communities—a must-listen for any food business owner looking to survive and grow in 2025. Join the and boost your business...
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#224 - Future-Proofing Fish & Chip Shops
The Ceres Podcast
In this episode of The Ceres Podcast, host Stelios sits down with two seasoned fish-and-chip professionals—Charlie Collins of Frydales and Antony Akathiotis of Merchants—to tackle the big challenges facing our industry. Join the and boost your business today. Episode Sponsor -> Check out the ! 📮Join the to keep updated and get monthly offers.
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#223: Lessons from Nigel Hodgson – Growing a Great Chippy from the Ground Up
The Ceres Podcast
In this episode, Nigel Hodgson of Hodgsons Chippy in Lancaster tells Mark Petrou how he built one of the UK’s most respected fish and chip shops—without shortcuts or gimmicks. From humble beginnings and sleeping above the shop, to winning Young Fish Frier and Fish & Chip Shop of the Year, Nigel’s story is packed with practical advice on consistency, training, and doing things correctly. He also reflects on personal loss, industry changes, and why getting the basics right still matters most. Join the and boost your business today. ...
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#222 - Cashflow, Cod and Comebacks with Graham Reed-Stephenson
The Ceres Podcast
Host Mark Petrou sits down with industry veteran Graham Reed-Stephenson to unpack five decades of wins, wipe-outs and reinventions in fish and chips—from premium positioning and portion strategy to real-world margin discipline you can apply this week. Join the and boost your business today. Episode Sponsor -> Check out the ! 📮Join the to keep updated and get monthly offers.
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#221: Resilience, Risk & Reinvention – John Lavery of Fish City
The Ceres Podcast
John Lavery joins Stelios to share how he built Fish City Belfast through economic crises, shifting consumer trends, and bold business pivots. From the meat trade to MSC-certified seafood, this candid chat covers resilience, reinvention, and the future of fish and chips. Join the and boost your business today. Episode Sponsor -> Check out the ! 📮Join the to keep updated and get monthly offers.
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#220: From Toilet Block to Top Chippy—The Scrap Box Growth Blueprint
The Ceres Podcast
Brothers Aman & Gav Dhesi tell host Stelios Theocharous how they transformed a derelict roadside loo near York into The Scrap Box. Hear the “product-demand-price” framework that guides every decision, why a £10 Facebook boost can create a lifetime customer, and how experimenting with saithe and hake protects profits when cod gets costly. A fast-paced, insight-packed listen for fish-and-chip operators and any entrepreneur hungry for growth ideas. Read by Aman Dhesi Join the and boost your business today. ...
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#219 – VAT Cuts, Wage Scandals, Drone Deliveries & KFC’s Big Bet
The Ceres Podcast
In this episode of The News Review, Stelios Theocharous and David Nicolaou dive into the headlines shaping the food and hospitality world. They explore and whether it helps or harms independents, debate the ethics behind 524 UK companies underpaying staff, and ask what . Plus, they unpack and share their unease over . Smart, sharp, and full of opinion, this episode is for business owners, operators, and anyone navigating the fast-changing world of food service. Join the Ceres Whatsapp Group -> and boost your business today. Check out the ! 📮Join...
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#218 – David Hennighan: 43 Years, Two Chippies, and a Life in Fish & Chips
The Ceres Podcast
Mark Petrou sits down with David Hennighan of Hennighan’s in Machynlleth, Mid Wales—one of the most grounded and quietly inspiring voices in the fish and chip industry. With 43 years in the trade, David shares how a short-term plan to help his parents turned into a lifelong career across two shops, a hardware store, a garden centre, and even an ice cream parlour. They discuss everything from managing VAT and staying affordable for the community to judging national awards and cycling 250 miles for charity at age 60. David also reflects on running a family business with his daughters,...
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#217 – From Burnout to Breakthrough: Geoff Whitehead Returns
The Ceres Podcast
Geoff Whitehead is back—and this time, we’re talking growth, reinvestment, and building for the future. In this episode, Geoff opens up about taking bold risks, managing burnout, and why standing still in business is the fastest way to fall behind. Want to hear Geoff’s backstory? Catch his first appearance in Episode 140 of The Ceres Podcast. It’s the perfect prequel to this one. Join the and boost your business today. Episode Sponsor -> & Check out the ! 📮Join the to keep updated and get monthly offers. 📧 To send your...
info_outlineWhat does it take to run the UK’s best fish and chip shop? In this episode of The Ceres Podcast, host Mark Petrou sits down with Will Burrell of Yarm Road Fish & Chips, fresh off winning Takeaway of the Year at the National Fish & Chip Awards 2025.
Will shares his journey—from growing up in a family-run chippy to taking the leap and opening his own shop. He reveals the key strategies behind Yarm Road’s success, including why keeping a tight, traditional menu works, the power of strong customer relationships, and how meticulous portion control helps maintain profit margins.
Plus, they dive into:
🔹 The awards process and what it takes to compete at the highest level
🔹 Challenges facing the industry, from rising costs to changing consumer habits
🔹 Why investing in the right team is crucial for long-term success
🔹 Will’s big year ahead—opening a restaurant, getting married, and welcoming his first child
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