In this episode of The News Review, Stelios Theocharous and David Nicolaou dive into the headlines shaping the food and hospitality world.

They explore Ireland’s VAT cut for hospitality and whether it helps or harms independents, debate the ethics behind 524 UK companies underpaying staff, and ask what KFC’s £1.5 billion UK investment signals about the economy.

Plus, they unpack Cranswick’s acquisition of Blakemans and share their unease over Deliveroo’s latest move—drone deliveries in Dublin.

Smart, sharp, and full of opinion, this episode is for business owners, operators, and anyone navigating the fast-changing world of food service.

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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, adapting to COVID, and why he remains passionate about fish and chips after all these years.

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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.

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The Podsquad is back—minus Kelly Barnes (physio duties!)—to unpack a long list of hot topics in fish & chips and hospitality:

• The 7p fish & chip giveaway at Harry Ramsden’s: smart stunt or just chaos?
• What makes Chez Fred such a standout (and why it’s not about location)
• The never-ending VAT campaign—time for a reality check?
• Why fish & chips offer more value than a Big Mac or KFC bucket
• Are trade bodies missing the point in the media spotlight?
• Federation representation: who’s speaking for who?
• How great hospitality businesses still thrive
• The value of visiting other shops (and taking your kids along!)

Plenty of laughs, some sharp critique, and loads of practical insights for anyone running a food business.

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Lorraine Arnold swapped the stage for the seafront and built one of Devon’s standout fish and chip businesses from scratch. In this episode, she joins Kelly Barnes to share the raw, unfiltered story of how she overcame financial ruin, a devastating fire, and lockdown chaos to create Pier Point Restaurant & Bar. It’s a must-listen for anyone in hospitality who’s ever wondered if grit, graft, and guts are enough.

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Good Friday highs and lows, bold ideas for National Fish & Chip Day 2025, staff training truths, and a frank look at the challenges facing fish and chip shops—from spud bruising to frozen-at-sea fish supply issues. No fluff—just real operators talking shop.

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In this episode of The Ceres Podcast, Mark Petrou sits down with Barry Dickman, founder of BD Signs, to explore the incredible journey from growing up above a chip shop to becoming one of the most influential figures in fish and chip branding. Barry shares candid stories of resilience, building a business from scratch (twice), and why he believes fish and chips is one of Britain’s strongest untapped brands.

They dive into the future of the trade, the importance of portion control, and how independent shops can stand out without losing their community roots. Plus, hear how Barry helped hundreds of businesses survive through COVID with creative, practical solutions.

Packed with real insights, honest reflections, and a few laughs along the way, this is essential listening for anyone in hospitality, food, or small business ownership.

Listen now and discover why building a brand is about so much more than just a new sign.

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In this heartwarming and brutally honest episode, Mark Petrou is joined by Brent Watson of Y-Pas Chippy in Kexborough, Barnsley. Brent shares his journey from growing up around the coal pits and pigeon lofts of Yorkshire to running one of the most beloved independent chip shops in the region.

Discover how a derelict hut became a local institution, how Brent’s father used his mining redundancy to build a chip shop from scratch, and why Y-Pas quietly thrives without apps, delivery services, or fancy equipment. Brent’s story is a masterclass in balance, craft, and doing things right—every single day.

Whether you’re in hospitality, a business owner, or simply love a good fish and chip tale, this episode is full of inspiration, insight, and proper Yorkshire grit.

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