All Episodes

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

#248 - Potato Prices Fall, SSP Changes, Farmed Cod & Running a Fish & Chip Shop in a Heatwave

#247 - Fish Supply, EHO Inspections and Running a Better Fish & Chip Shop with Cos Michael

#246 - May Podsquad: Trade Reality & Market Pressure

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

#244 - Welsh Fish & Chip Operators on Trade, Tech and the Future

#243 - The Decline of the Rural Pub and What It Means for Community Life | Dr Claire Markham & Mark Petrou

#242 - Fish & Chip Shop Reality Check: Stable Cod Prices, Smarter Menu Psychology

#241 - What Are Fish & Chip Shops Really Worth? — with Danny Hennesy

#240 - James Fowler on Survival, Growth, and Government Support

#239 - Sarah & Warren Paul on the Scottish Fish and Chip Awards and the Future

#238 - Business rates, wages and hospitality policy with Allen Simpson and Kate Nicholls

#237 - Trust, pressure and customer loyalty, with Giles Fuchs of Burgh Island Hotel

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

#235 - What makes a business worth buying or selling with Andrew Markou, Businessesforsale.com

#234 - The News Review, Grumpy Fryers, Scottish awards and the stories shaping hospitality

#233 – Steven Muscat of Yan's Fish Bar, Cardiff

#232 - The Real Cost of Standing Still — with Robert Furey, Florigo U.K

#231 - Andrew Griffith MP on VAT, Business Rates & Small Business

#230 - Leadership, Loyalty & Lessons from Cos Michael of Pisces, Heswall

#229 - Join Jamie, Murray, Edward & Stuart for the Scottish Roundtable

#228 – Discipline Over Motivation: Daniel Rosser, Noahs

#227 – The £25K Challenge, VAT Gaps & Fish Quotas: The Podsquad Talks Realities of the Trade

#226 - Podsquad Unplugged – Lessons from the Frying Range

#225 - Kate Nicholls: Taxed Out & Fighting Back

#224 - Future-Proofing Fish & Chip Shops

#223 - Lessons from Nigel Hodgson – Growing a Great Chippy from the Ground Up

#222 - Cashflow, Cod and Comebacks with Graham Reed-Stephenson

#221 - Resilience, Risk & Reinvention – John Lavery of Fish City

#220 - From Toilet Block to Top Chippy—The Scrap Box Growth Blueprint

#219 – VAT Cuts, Wage Scandals, Drone Deliveries & KFC's Big Bet

#218 – David Hennighan: 43 Years, Two Chippies, and a Life in Fish & Chips

#217 – From Burnout to Breakthrough: Geoff Whitehead Returns

#216 – VAT, Value & Viral Queues

#215 - Lorraine Arnold's Bold Leap into Fish and Chips

#214 - Podsquad - From Stock Stress to Staff Success

#213 - The Story Behind BD Signs – Barry Dickman Gets Candid

#212 - Why Y-Pas? The Quiet Brilliance of Brent Watson's Y-Pas Chippy

#211 - How Graham Kennedy Built a Mini-Empire in Durham

#210 - Jo Hage & Lynda Simmons: Building the Buzz Around National Fish and Chips Day

#209 - George Morey on preserving 116 Years of Tradition at Knights Fish Restaurant

#208 - The Real Cost of Automation – McDonald's AI, Greggs' Slump & Domino's Digital Domination

#207 - From Derelict Diner to Highland Hero – The Story of The Real Food Cafe with Sarah Heward

#206 - The Future of Fish & Chips: Value, Awards & Industry Challenges

#205 - The Lee Family Recipe for Success in Fish & Chips

#204 – How Yarm Road Fish & Chips Won Takeaway of the Year 2025

#203 - Lance Forman: The Smoked Salmon King on Business, Brexit & Battling Challenges

#202 - Bobby Joyce on Frozen-at-Sea Fish, Rising Prices & Industry Survival

#200 - Mark Petrou & Ryan Hughes – How Ryan Hughes Turned Struggle into Success

#199 – Fish Prices, Supply & The Future of Fish & Chips with Gary Warner

#198 - The £1bn Blow to Hospitality, Greggs' Sausage Roll Drama & The Future of Menus

#197 - Mark Petrou & David Henley: The Grit Behind the Glory

#196 - Breaking Barriers in the Nighttime Economy with Michael Kill

#195 - Rising Costs, Delivery Dilemmas, and Social Media with Cem Oktem & Charlie Collins

#194 - Simplifying Menus, Fish Pricing, and Industry Trends for 2025

#193 - Stelios & Andrew Crook on the NFFF, Budget, and Industry Challenges

#192 - Stelios talks to Tim Barnes and Paul Goodgame on Challenges, Innovation, and People Power

#191 - The News Review with Stelios & David Nicolaou

#190 – David & Stelios Dig Into Potato Market Insights with Stuart Mitchell & Patrick Clabon

#189 - Unpacking Labour's Budget with Kate Nicholls, CEO of UKHospitality

#188 - John Webber, Head of Rating at Colliers

#187 - Lesley Graves & Des Anastasiou from Burton Road Chippy in Lincoln

#186 - Les Howard, VAT Specialist

#185 - The News Review with Special Guest Jamie Russo

#184 - Mark Petrou talks to Austen Dack from ChippyChat

#183 - Peter Farrell, Epsom Social Food Hall + Food Motion Network

#182 - Mark Petrou talks to Stuart Fusco from Fuscos of Whitby

#181 - Les Howard, VAT Consultant

#180 - Mark Petrou talks to Kelly & Tim Barnes from Krispies

#179 - The News Review with David Nicolaou & Special Guest Charlie Collins

#178 - Stelios talks to Lee Sheldon from Mastering Multi-Units

#177 - Mark Petrou talks to Adrian Tweedale

#176 - Master Class - David & Stelios chat to Terry Jones from Meijer Potato

#175 - Mark Petrou talks to Bonny Layhe & James Ritchie

#174 - Podsquad #3

#173 - Master Class - Pre-Cut Chips with David & Stelios

#172 - Stelios talks to Allen Simpson, Deputy CEO of UKHospitality

#171 - Master Class - David & Stelios chat to Paul Graham from PG Chips

#170 - Mark Petrou talks to Alastair Horabin

#169 - The News Review with David Nicolaou & Stelios

#168 - Master Class - David & Stelios chat to John Bones from RS Cockerill Ltd

#167 - Stelios talks to Stuart Devine from the Ashvale Group

#166 - Master Class - The Chipping Process with David Miller & Stelios

#165 - Mark Petrou talks to Andrew Thrasyvoulou

#164 - Master Class - Potato Peeling with David Miller & Stelios

#163 - Stelios talks to Demetri Lawton from Ruddington Fish Bar

#162 - Podsquad #2

#161 - Master Class - Potato Selection with David Miller & Stelios

#160 - Mark Petrou talks to Giovanni Fionda

#159 - Stelios talks to David Nicolaou from Auckley Friery

#158 - Stelios talks to Reece Head, Fry Magazine & Fry Top 50 Awards

#157 - Mark Petrou talks to Gordon Hillan from KFE Limited

#153 - Stelios talks to Mark Polley from John Dory's Group

#154 - Kelly talks to Lauren Kellaway from Kellaway's Fish & Chips

#155 - Mark Petrou talks to David Miller from Millers Fish & Chips

#156 - Read The News with David Nicolaou & Stelios

#152 - Podsquad #1

#151 - Andrew Crook, The National Federation of Fish Friers

#150 - Jamie Bird, Birds Bakery

#149 - Marcus French, French's Fish Shop

#148 - Jamie Russo, Redcloak Fish Bar

#147 - Charlie Collins, Frydales

#146 - John Molnar, The Cods Scallops

#145 - Paulo De Tarso

#144 - Jim Cowie, Seafood Matters Podcast

#143 - Nick Hogan, Georges Tradition

#142 - Kate Nicholls OBE, UKHospitality

#141 - Austen Morley, Morley's Coffee

#140 - Geoff Whitehead, Whiteheads Fish & Chips

#139 - David Nicolaou, Auckley Friery

#138 - Zohaib Hussain

#137 - Thomas Doran Interviews Stelios

#136 - Mark Petrou, Petrou Brothers

#135 - Charlie Collins, Frydales

#134 - Hugh Lipscombe, Building a business, the founding, the challenges and the future.

#133 - Alastair Horabin, Building A Successful Fish & Chip Group, Part Two

#132 - Alastair Horabin: Building A Successful Fish & Chip Group, Part One

#131 - Josette Foster: Focus on the NFFF Fish & Chip Awards

#130 - Andrew Crook: Challenges to the industry, VAT Fraud and Government Assistance for Hospitality

#129 - Paul Goodgame: Career in Fish & Chips, Inflation and VAT Fraud.

#128 - Dan Nash, SixEight Marketing Agency

#127 - Paul Gunning, Purslane

#126 - Stefano Nella, Nella Cutlery Services

#125 - Matthew Konen, Athena B

#124 - Amanda Stansfield, Granny Gothards

#123 - William Crooks, Dennis Crooks Fish Merchants

#122 - Mark Hayward, Dingley Dell Pork

#121 - Andrew Crook

#120 - Stuart Fusco

#119 - John Barnes, Altering Course

#118 - Bobby Joyce, Smales

#117 - Mitch Tonks, Rockfish Group & The Seahorse Dartmouth

#116 - Jamie Sergeant, Crowd

#115 - Sarah Lock, Harbourside Fish & Chips

#114 - Marcus Bawdon

#113 - Wilfred Emmanuel-Jones, The Black Farmer

#112 - Lee Sheldon, Mastering Multi Units

E111 - Danilo Cortellini

#110 - Antonia Smith, Dragonfly Coaching

E109 - Christopher Moore

#E108 - Antony Bennett

#107 - Daniel Harbo Pinheiro, PHL Seagold

#106 - Conrad Brunton, Tonic Talent

#105 - Bruce Rennie

#104 - Stuart Collins, Docket No.33

#103 - Ken Hom

#E102 - Martin Cahill

#101 - Paul Newbigen

#100 - Victoria Searl, Datahawks

#99 - Tony Hunter, Food Futurist

#E98 - Ben Tish

#97 - Robert Furey, Florigo UK Limited

#96 - Dino Joannides

#95 - Darren Burns, Timpson Group & Timpson Foundation

#94 - Loren Hiller, Marine Stewardship Council

#93 - Nathan Outlaw

#92 - Martin Robinson & Tom Doran

#91 - Jim Cowie & Ashley Cowie

#90 - Debbie Capadonna & Gareth Stevenson, Pale Hall Hotel & Restaurant

#89 - Graeme Tallis & Alan Addison

#88 - Jimmy Buchan, Amity Fish Company

#87 - Mark Greenaway

#86 - Cihan Oktem & Mark Petrou

#85 - Jason Jeffries & Paul Pavli, Fetch

#84 - Joshua Jarvis, WingShack Co

#83 - Stuart Mitchell & Richard Lee

#82 - Jodie Zeniou, Kelly Barnes & Lesley Graves

#81 - Nick Damurakis, Athenas Fish & Chips

#80 - Kate Nicholls, UK Hospitality

#79 - Steve Drake, Sorrel Restaurant

#78 - Alex Santamaria, Aware Hospitality

#77 - Huw Jones, Finnegans Fish Bar Group

#76 - Charlie Terry, Ceek Marketing

#75 - Shaun de Vries, The Open Pantry Podcast

#74 - Charlie Collins & Tim Barnes

#73 - Amir Gehl, Difference Coffee

#72 - Cem & Cihan Oktem, The Packet Bridge Fish & Chips and Westgate Fish & Chips

#71 - Chloe Combi

#70 - Max Kotin, Dodo Pizza

#69 - Pete Fraser, Harbour Lights & Frasers Fish & Chips

#68 - Stuart Devine MBE, The Ashvale Group

#67 - Adrian Bartlett, The Crabstock Boys

#66 - Steven Hesketh, Savvy Hotel Group

#65 - Yanni Papoutsis

#64 - Cyrus Todiwala, Cafe Spice Namaste

#63 - Elaine Batho, Life Coach & Wellness Consultant

#62 - Charlie Collins, Frydales

#61 - Emma Cripwell, The Pig Hotels

#60 - Andy Hayler, AndyHayler.com & Elite Traveler Magazine

#59 - Gary Lewis, KTC Edible Oils & NEODA

#58 - Paul Williams, KFE Limited

#57 - Tony Crolla, Vittoria Group

#56 - Stuart Mitchell, Mitchell Potatoes Ltd

#55 - Dino & George Papa-Adams, Papas Fish & Chips

#54, Tony Rodd, Copper & Ink

#53 - Nick Hucker, Preoday

#52 - Andrew Crook, National Federation of Fish Friers

#51 - Kevin Newey, Shire Foods

#50 - David Moore, Pied a Terre

#49 - Kelly Barnes, Krispies Fish & Chips

#48 - James Ritchie, Simpsons Fish & Chips

#47 - Des Collinson, Polarfrost Seafoods

#46 - Marc & Jacques Verite, Bistrot Vérité

#45 - John Molnar, The Cods Scallops

#44 - Gregg Howard, Our Plaice & The Chip Shed

#43 - Afroditi Krassa, AfroditiKrassa

#42 - Kelly & Tim Barnes, Krispies Fish & Chips

#41 - David Miller, Millers Fish & Chips

#40 - Eric Snaith, Titchwell Manor & Eric's Fish and Chips

#39 - Andrew Crook, National Federation of Fish Friers

#38 - Kate Nicholls, UKHospitality

#37 - Mark Thomson, Glenfiddich

#36 - Andreas Antona, Simpsons Restaurant

#35 - Mark Gevaux, The Rib Man

#34 - Stephen Terry, The Hardwick

#33 - Stuart Mitchell, Mitchell Potatoes

#32 - Mitch Tonks, Rockfish Group & The Seahorse Dartmouth

#31 - David Moore, Pied à Terre

#30 - Cem Oktem, The Packet Bridge Fish & Chips

#29 - Adam Stokes, Adams Restaurant

#28 - Stephen Hurst, Mercanta Coffee

#27 - Amanda Afiya, Sauce Intelligence

#26 - Banico Zeniou, Fylde Fish Bar Group

#25 - Johnny Pusztai, The Snobby Butcher

#24 - Robin Sheppard, Bespoke Hotels

#23 - Liam Dillon & Steve Locklin, The Boat Inn

#22 - Simon Bonwick, The Crown in Burchetts Green

#21 - Dr Tom Pickerell, Sustainable Fisheries Partnership

#20 - Andy Hayler, Andy Hayler's Restaurant Guide

#19 - Tony Crolla - Vittoria Group

#18 - Dale Osborne, Bistrot Bagatelle

#17 - James Lipscombe, The Chesterford Group

#16 - Garry Rosser - The Scallop Shell

#15 - Kelly & Tim Barnes - Krispies Fish & Chips

#14 - Andrew Crook & Mark Petrou - Roundtable Discussion

#13 - Tony Kitous, Comptoir Libanais

#12 - Razan Alsous, Yorkshire Dama Cheese

#11 - Zohaib Hussain, Zero Plus Fish Bar

#10 - Cyrus Todiwala OBE DL, Cafe Spice Namaste

#9 - Fred Capel, Chez Fred

#8 - Bobby Joyce, Smales

#7 - Loren Hiller, Marine Stewardship Council

#6 - Craig Buckley, The Fish Bar

#5 - Phil Vickery, Cookbook Author, TV Chef, Pig Farmer

#4 - Update & Q&A

#3 - Thomas Colombo, Mambo Mobile Bars

#2 - Andrew Crook, National Federation of Fish Friers

#1 - Mark Petrou - Petrou Brothers