Shadow Business Secretary Andrew Griffith MP joins Stelios for a straight-talking conversation about the real challenges facing small businesses and the hospitality sector.

From VAT reform and business rates to red tape, hiring struggles, and the pressure on high streets, this episode digs into how government decisions ripple into everyday life for fish and chip shops, pubs, cafés, and independent operators across the country.

Andrew draws on decades in business, including senior roles at Sky and Just Eat, to offer a candid insider's view of Westminster. Stelios pushes the discussion into the issues owners actually care about: the VAT cliff edge, staffing costs, unfair competition, and whether the current system truly supports those keeping Britain's communities alive.

A clear, grounded, and practical discussion for anyone who runs a business or depends on one.

Episode highlight powered by Ceres Deep Fryer Cleaner, Ceres Heavy Duty Degreaser & Ceres Heavy Duty Descaler— made to keep your commercial kitchen and equipment in peak condition. Find out more at ceres.shop.

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This week on The Ceres Podcast, Stelios sits down with Cos Michael, owner of Pisces in Heswall, for a powerful conversation about leadership, loyalty, and longevity in the fish and chip trade.

From staffing challenges and delivery platforms to changing customer habits and the art of staying relevant — this episode goes deep on what it really takes to run a modern shop without losing your values.

Cos's honesty and experience shine through. He's grounded, forward-thinking, and genuinely cares about his team, his customers, and the industry. This is one of those episodes that reminds you why good people make great businesses.

🎙️ Episode highlight powered by Ceres Natural Gold Batter Mix — made with British wheat, offering free mainland delivery and available via local wholesalers. Find out more at ceres.shop.

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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.

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In this episode, Stelios talks to Josette Foster, a regional director for the national federation of fish friers. 

As well as her role within the federation, she owns the multi-award-winning shop - Fish & chips at Weston Grove, which she started with her late husband, Richard.

This episode has one topic: Fish & Chip Awards and Fish & Chip Awards only.

If you would like to go to the Fish & Chip Awards 🏆🏆 in London, then click this link -> http://bit.ly/3CSZA7J

Download your FREE copy of the Fish & Tips E-Book and boost your business today -> https://bit.ly/fisht1ps 

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In this episode of the Ceres Podcast, Stelios talks to Andrew Crook, the president of The National Federation of Fish Friers and owner of Skippers Fish Bar in Euxton.

They talk about the industry's current challenges, fish prices, commodity prices, double invoicing and VAT fraud.

Download your FREE copy of the Fish & Tips E-Book and boost your business today -> https://bit.ly/fisht1ps 

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📧 To send your feedback or suggest a guest, email The Ceres Podcast at stelios@worldofceres.com

In this episode of the Ceres Podcast, Stelios talks to Paul Goodgame, the managing director of The Chesterford Group. 

They talk about Paul's career progression and how he worked at TCG for 29 years and became operations director in 2010 and managing director in 2020. 

Paul discusses the challenges of covid19, inflation, aggregators, recruitment, and the elephant-in-the-room topic of VAT fraud.

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Dan is the founder of SixEight Marketing Agency, a South East Asian food nerd and a brand strategist who gets food brands more customers by telling a great story.

Dan cuts through all the marketing jargon to put independents on the same path to success as the big corporates, if not better. 

He works with obsessive food brands to grow their loyal tribe, helping brands like Dishoom and Flat Iron stand out from the noise and get more sales using the power of their story.

To find out more about Dan Nash:

💡 Visit SixEight Marketing Agency 💡

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📧 To send your feedback or suggest a guest, email The Ceres Podcast at stelios@worldofceres.com

Paul Gunning is the head chef and owner of Purslane in the stunning area of Stockbridge on St. Stephen Street. 

This fantastic restaurant is the epitome of rustic, casual fine dining. Paul is a brilliant podcast guest; we got into the nitty-gritty of what he likes about the restaurant business.

To find out more about Paul or Purslane:

💡 Visit Purslane Restaurant Website 💡

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📧 To send your feedback or suggest a guest, email The Ceres Podcast at stelios@worldofceres.com

In this episode, Stelios talks to Stefano Nella from Nella Cutlery Services. 

Nella Cutlery Services have been sharpening knives for over 120 years; I love that Nella has been in business for this long, but they have evolved and stayed true to what they do.

Nella Cutlery Services have been at the forefront of sustainability for a long time, even when it wasn't fashionable. Nella Cutlery also gets the most out of your money, no more broken mouldy boards, no more blunt knives. Put an end to the throwaway culture today.

💡 Visit Nella Cutlery Services 💡

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📧 To send your feedback or suggest a guest, email The Ceres Podcast at stelios@worldofceres.com

Matthew Konen has been in the fish & chip industry since 2018; I wanted to get Matthew on the podcast because I knew that he had a lot of challenges turning Athena B around and still does.

As we all know, there are loads of general challenges with hospitality at the moment, so it was interesting to hear how they are going about these issues.

I love how optimistic Matthew is, it does not diminish how hard things are at the moment, but we all need to keep pushing hard through these challenging times.

💡 Episode Sponsor - Ceres Fishcake Mix 💡

To follow Matthew at Athena B, visit Facebook & Instagram.

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Stelios talks to the brilliant Amanda Stansfield from Granny Gothard's; they discuss building a great business with local and quality values and international ambitions. Oh, and let us not forget the ice cream. 

To find out more about Granny Gothard's, visit their website. 

To follow Amanda visit her profile on LinkedIn.

To enjoy some amazing ice cream get yours from Waitrose or Ocado.

Stelios talks to William Crooks from Dennis Crooks Fish Merchants in Whitby in this episode. 

They discuss the history of Dennis Crooks but also the current happenings in the British fish industry. 

Visit Dennis Crooks Fish Merchants to find out more. 

Mark & his brother Paul are third-generation family farmers with a deep love and respect for the countryside and agriculture. They started the Dingley Dell Pork brand around 15 years ago with the philosophy of animal welfare, taste, and sustainability. These remain the pillars and foundations of what they do today.

Listen to Mark & Stelios discuss so many great topics about British farming, helping the bees and nearly everything pig-related.

The first three listeners to contact us about this episode will win the Introductory Tasting Pack from Dingley Dell Cured.

To learn more about Dingley Dell Pork, visit the following sites:

Dingley Dell Pork Website

Dingley Dell Cured 

Dingley Dell Cured Facebook

Mark Hayward Twitter

This podcast was brought to you by www.worldofceres.com.

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 Fish, Chips & Me: Reclaiming a Story of Britain by Aman Dhesi

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

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In this episode of the Ceres Podcast, I talk to Andrew Crook, the owner of Skippers Fish Bar in Euxton and president of The National Federation of Fish Friers.

To learn more about The National Federation of Fish Friers, visit https://www.nfff.co.uk

To join our mailing list visit https://j.mp/3zg0uIJ

In the first instalment of the Ceres Podcast of 2022, we talked to Stuart Fusco of the Fusco Group in Whitby.

To join our mailing list visit https://j.mp/3zg0uIJ

John Barnes has co-authored Altering Course the Covid Chronicles with Laura Cowan of Rockfish restaurants. It's a collection of short stories about how companies, individuals and organisations found new ways to navigate their way through the pandemic—Hawksmoor Rockfish and Pizza Pilgrims all feature in the book.

John has had a long career in hospitality which started as MD of KFC GB in the early 1980s. He was Chairman of Harry Ramsden's for 11 years and has been a Non-Executive Director of several well-known pub and bar chains. John and Laura are both Directors of Rockfish who have sponsored the book. All proceeds go to the charity Mind.

Ceres have bought ten copies of Altering Course. We will send out a copy for the first ten people to get in touch for free of charge. Just email us at info@worldofceres.com.

Visit to purchase your copy of Altering Course.

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Bobby Joyce is Sales & Marketing Director at the well-respected fish merchants Smales based in Hull. This is Bobby's second time on the Ceres Podcast, we just wanted to catch up, and with everything happening, we think it is perfect timing with all the cod & haddock availability issues.

Want to know, follow Bobby on Linkedin or visit the Smales Website.

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Mitch Tonks is a prolific and award-winning restaurateur. He has 9 restaurants, The Seahorse in Dartmouth which won the Observer Food magazine UK restaurant of the year and numerous other awards, and 8 Rockfish seafood restaurants in Devon and Dorset. Mitch, recently called 'Mr Seafood' by Nigella Lawson, has also just launched the first ever range of British tinned seafood and has another exciting launch happening in Jan 2022. Keep an eye out.

Mitch's latest book, The Rockfish Cookbook, is available online and in the restaurants, along with the 6 other books he has written (The Seahorse recipes, Fish, Fish Easy, The Aga Seafood cookbook, Fresh the fishmongers cookbook and The Seafood café cookbook).

To find out more about Mitch Tonks you can visit the links below:

Personal - Website | Instagram | Twitter

Rockfish - Website | Instagram | Twitter | Facebook

The Seahorse - Website | Instagram | Twitter | Facebook

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Jamie Sergeant is a leading British digital entrepreneur, creative industries influencer and respected university lecturer.

His global thinking, ability to spot and incubate raw talent, and identification of market potential have been crucial to his enterprise's commercial expansion into major international markets.

His Bournemouth-based (HQ), multi-award winning, digital transformation agency, Crowd (www.thisisicrowd.com), operates in 11 major cities worldwide. Following this rapid and successful expansion, particularly his recent inroads into China.

Why not follow Jamie Sergeant on Linkedin or Twitter.

Learn more about Crowd on their website or Facebook.

Download Crowds Sustainability guide.

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Sarah Lock, owner of Harbourside Fish & Chips, many people don't know that Sarah is also the owner of five outlets in total and soon to be seven in the southwest.

We have an excellent conversation about being a leader of people, motivating and growing teams, and working with aggregators.

Marcus is passionate about all things cooking outdoors, BBQ, wood-fired, campfire cooking and smoking. He is the Editor of UK BBQ magazine and all things Country Wood Smoke. Teaching many people to cook exciting food outdoors at BBQ demos and his UK BBQ School at his home in Devon, UK.

He looks to flavours from all around the globe and finds the best ways to cook them with live fire and smoke.

Grab a copy of Skewered or Food & Fire.
Want to go to the UK BBQ School?
Want to talk about all things bbq? Join the Country Wood Smoke group.

Wilfred was born in Jamaica and raised in Birmingham; unqualified but persistent, he talked his way into television, becoming a producer/director. Responsible for introducing chefs like James Martin, Antony Worrall-Thompson, Brian Turner and Gordon Ramsay to the small screen – but he's now known simply as The Black Farmer.

After a stint in TV, Wilfred fulfilled his ambition to own a small farm in Devon. Wilfred spotted that while many farmers had lost contact with the customer, he could engage directly with them and even persuade them to lobby supermarkets on his behalf.

This led Wilfred to launch a range of sausages and sauces under the Black Farmer label; Wilfred's brand now extends to country clothing. Flavours without Frontiers sums up Wilfred's personality and philosophy, and he refuses to be confined by race, convention or tradition. His forthright opinions on rural affairs and what he sees as justice for small producers often arouse media attention.

Wilfred has won entrepreneur awards, and in his presentations, he argues that everyone must take personal responsibility for their actions, no matter how disadvantaged. The alternative is to slide into a culture of victimhood. As part of his commitment to broadening horizons, he has launched a scholarship to give young people from inner-city communities an opportunity to experience life in a rural environment.

Buy Wilfred's Book Jeopardy: The Danger of Playing It Safe on the Path to Success.

Lee Sheldon is the co-founder of MMU (Mastering Multi-Units), a development consultancy focused on enhancing the capabilities of operators (especially multi-unit managers) to achieve sustained operational excellence.

To learn more about MMU visit https://www.masteringmultiunits.com to download the content discussed in the episode visit https://www.masteringmultiunits.com/category/downloads/

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.

Join the Ceres Whatsapp Group -> https://bit.ly/CERESWA

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

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Episode 111 is with Danilo Cortelinni, we recorded this in early August when he was on vacation in his hometown of Abruzzo in Italy. I wanted to wait before releasing this one because he had just finished as the head chef of the Italian Embassy in London and i didnt want the episode to be too confusing.

You might have seen Danilo on BBC2's MasterChef: The Professionals a couple of years ago, or more recently appearances on BBC1's Saturday Kitchen bringing Italian recipes to the main stream. I absolutely love Danilos instagram profile, although like he mentions he is on tiktok too.. His links will be in the show notes but be sure to jump over to instagram and search for Danilo Cortellini.

Follow Danilo Cortellini on Instagram or visit his website.

This episode guest is the brilliant Antonia Smith of Dragonfly Coaching & Consulting. I love her approach to business. She isn't just someone who bands about the word consultant; she still works in the hospitality industry with some high profile roles. 

I like to think of myself as an open-minded person, but after my conversation with Antonia, I realised a few things kept me boxed in, and I realised I had it wrong.

To follow Antonia Smith visit Instagram or Linkedin.

Click here to sign the petition for a permanent change on VAT.

This episode guest is Christopher Moore, CEO of the Clink. Four restaurants with colleges training people in prison to become chefs or front of house staff.

The Clink is an outstanding example of how scalable commercial solutions can make a difference to even the thorniest social problems.

To learn more about The Clink, visit their website. 

In this episode, we talk to Antony Bennett from Loungers Group. 

Antony is the head of food responsible for Loungers & Cosy Club; we talk about the challenges he's taken on over the years with La Tasca, Loungers Group and his subsequent work-life challenge.

To follow Antony Bennett, visit Instagram or his website.

To learn more about Loungers, visit their website. 

In this episode, we talk to Daniel Harbo Pinheiro from PHL Seagold. 

PHL Seagold is a family company that offers premium white fish from Norwegian fishing vessels fresh frozen at sea. They are incredibly proud of their premium products from Leinebris – the world's most modern longliner.

To learn more about PHL Seagold, visit their website. 

In this episode, we talk to Conrad Brunton from Tonic Talent. 

Conrad is an expert in hospitality and recruitment specialist, bringing them both these fields together. He is the perfect person to talk about what's happening at the moment with staff shortages and the future of hospitality.

Follow Conrad on Twitter, and for more information on Tonic Talent, visit their website. 

It was great to talk to chef Bruce Rennie from The Shore in Penzance, Cornwall. 

Bruce is the sole chef in the kitchen; his philosophy is simple; he sources the best quality and freshest fish from the Newlyn market daily, emphasising sustainability and quality and supporting the local fishermen.

By creating dishes focusing on local vegetables & herbs, some from his garden, most from local farms.

Find out more about The Shore Restaurant and follow on Instagram; follow Bruce on Youtube if you are looking for inspiration.

Big thank you to episode sponsor Bizimply.

In this episode, I talk to chef Stuart Collins from Docket No.33; Stuart started his career with Michael Caines MBE at Gidleigh Park in Devon before working under Gordon Ramsay at his three Michelin star Hospital Road restaurant in London. 

Stuart was invited to set up Gordon's New York restaurants, Restaurant Gordon Ramsay and Maze before becoming Head Chef at Maze. Stuart then returned to the UK as Executive Chef for Michael Caines' venture at the Abode Hotel in Chester before returning to Doha, Qatar. 

In 2017, Stuart and his wife Frances leapt to open their restaurant Docket No. 33 in the market town of Whitchurch, Shropshire. 

The restaurant has now featured in the prestigious Michelin Guide GB & NI for two consecutive years. Seasonality is central to the offering at Docket No. 33. The carefully curated 7-course tasting menu changes throughout the seasons, ensuring that each ingredient is at its freshest and highest quality. 

Follow Stuart on Instagram, and to find out more about Docket No.33 visit their website.

Big thanks to episode sponsor Sauce Intelligence. 

Ken Hom is one of the world's leading experts on authentic Chinese and Asian cooking.

He is passionate about using high-quality ingredients and highly effective cookware and accessories to help give every stir-fry great flavour and has been developing his range to meet these needs since 1986.

It was an absolute pleasure chatting with Ken; he is an absolute gentleman.

Follow Ken on Twitter & Facebook. 

Big thanks to episode sponsor Bizimply.

In this episode, I talk to seasoned chef Martin Cahill. Martin has worked for some of the finest hotel groups across the globe, but now his new challenge is not only setting up a new restaurant but a new life in the Hebridean village of the Isle of Mull.

We talk to Martin about his career but his thoughts on the future of the industry.

Follow Martin on Instagram, and be sure to follow his restaurant, The Galleon Bistro.

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.

Join the Ceres Whatsapp Group 

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

Join the discussion on the Ceres Podcast Facebook Group

Episode Sponsor -> Natural Batter Mix

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Paul Newbegin was the host of The Pass Podcast; Paul has interviewed loads of great chefs all over the UK and some abroad too. 

Paul has now retired up his microphone, However in this episode we discuss his experience and his current thoughts on the state of the industry.

Find The Pass Podcast on your favourite podcast player.

Big thank you to episode sponsor Bizimply & Indulgence Desserts.

This episode was brought to you by Ceres | Pure Food Innovation.

Victoria Searl from DataHawk is with marketing and data specialist with loads of experience in the hospitality industry.

We thought we would chat about the importance and how it can help hospitality and retail businesses.

Want to follow Victoria Searl on Linkedin or to find out more visit the DataHawk website. 

This episode was brought to you by Ceres | Pure Food Innovation.

Big thank you to episode sponsor Bizimply.

In this episode, Stelios talks to the food futurist Tony Hunter.

Tony Hunter is a Global Speaker, Futurist and consultant specialising in the Future of Food. He provides Global Speaking services, Strategic foresight advice, Innovation Strategies, and Director and Advisory services.

It was so good to chat about plant-based meats, cell-based meats, algae and modern agriculture.

Follow Tony Hunter on Twitter, or Linkedin.

This episode was brought to you by Ceres | Pure Food Innovation.
Big thank you to episode sponsor Bizimply.

Ben Tish is the Culinary Director of Norma Restaurant on Charlotte Street, Fitzrovia and The Stafford London, in the heart of St James. Norma has received critical acclaim from leading UK food critics, including Fay Maschler, Jay Rayner, Giles Coren, Tom Parker Bowles, and Grace Dent. 

Ben is also an accomplished, award-winning food writer with five published cookbooks. Sicilia, Moorish, Grill Smoke BBQ, Salt Yard, The Food & Wine of Spain and Glorious Game.  

Follow Ben on Twitter and Instagram. 

Are you fed up with managing staff rotas and keeping up with HR? Talk to episode sponsor Bizimply; they will get you sorted. 

The Ceres Podcast is brought to you by Ceres | Pure Food Innovation

In this episode I chat to Robert Furey from Florigo UK Limited. 

Together we chew the fat about how Covid has changed the way people order their fish and chips and how it's imperative shops adapt to today's market or run the risk of being left behind. 

Rob also explains the rationale behind the company's new Edge range, which gives shops with a smaller budget the opportunity to have the benefits of Florigo technology without paying the bespoke price. 

In this episode Stelios talks to Dino Joannides, Dino spins a lot of plates and can be found over at Bizimply the All In One Scheduling, Time Tracking, Human Resources software, but he is also very much involved in the hospitality world too and if that isn't enough he is also written a fantastic Italian cookbook 'Semplice' filled to the brim with great recipes but also lots of history about the ingredients. 

You can find Dino on Instagram, Twitter or Linkedin and if you have any questions about Bizimply you can email Dino at djoannides@bizimply.com.

Big thanks to our episode sponsor; get in touch with Sauce Intelligence for your mystery guests visits.

The Ceres Podcast is brought to you by Ceres | Pure Food Innovation.

In this episode it was so good to talk to Darren Burns the National Recruitment Manager for The Timpson Group & Head of the Timpson Foundation.

We discuss employing ex-offenders and how important it is to the country but how beneficial it can be for your business too. Done right it is a win win.

Follow Darren on LinkedIn or Twitter.

Want to unlock new potential? We have put this article together to get you started.

Big thanks to our episode sponsor Indulgence Patisserie.

The Ceres Podcast is brought to you by Ceres | Pure Food Innovation

In this episode we talk to Loren Hiller senior commercial officer of  Marine Stewardship Council (MSC). 

As you may know we had Loren on episode seven, so we thought it was well overdue to have a good catch up and to get a feeling for whats going on out there and of course we also touched on Seaspiracy. 

If you want to get in touch or to give feedback to Loren then email her at mscintheuk@msc.org. 

Big thanks to our episode sponsor; get in touch with Amity Fish Company today.

The Ceres Podcast is brought to you by Ceres | Pure Food Innovation.

In this episode, I talk to the king of fish, Nathan Outlaw from Outlaw New Road & Outlaws Fish Kitchen in Port Issac in Cornwall. 

Nathan is super-intelligent and down to earth. If you loved listening to Nathan, then why not follow him on Instagram too. 

Big thanks to our episode sponsor; get in touch with Sauce Intelligence for your mystery guests visits.

The Ceres Podcast is brought to you by Ceres | Pure Food Innovation.

In this episode I talk to two great people, Martin Robinson from Robinsons Fish & Chips in Billingham, and Tom Doran from the Fishermans Chippy in Mevagissey and Archies Fish & Chips in St Stephen in Cornwall. 

Both chaps are running great businesses, I have wanted to get them both on for some time to test out something. Whats It like putting two great operators on a podcast that haven't met before. I think it was great, both knowledgable and Id love to have them on again in the future.

Big thanks to our episode sponsor Amity Fish Company.

The Ceres Podcast is brought to you by Ceres | Pure Food Innovation

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 Ceres Whatsapp Group 

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

Join the discussion on the Ceres Podcast Facebook Group

Episode Sponsor -> Ceres Fishcake Mix & Ceres Rustic Breadcrumb

Check out the Ceres Calculators now!

📮Join the Ceres email list to keep updated and get monthly offers.

📧 To send your feedback or suggest a guest, email The Ceres Podcast at stelios@worldofceres.com

In this episode I talk to Jim Cowie the owner of the the Scrabster Seafood Bar & Takeaway and Captains Galley, and Ashley Cowie the Explorer, Filmmaker, Presenter and Author.

In this episode we discussed the recent Netflix movie Seaspiracy, and we had a passionate seafood chef and a a filmmaker to help us disassemble it all.

Follow Jim on Instagram, Facebook.

Follow Ashley on Instagram and Facebook.

Big thanks to our episode sponsor Indulgence Patisserie.

The Ceres Podcast is brought to you by Ceres | Pure Food Innovation

In this episode I talk to the general manager Debbie Capadonna and head chef Gareth Stevenson of the renowned Pale Hall Hotel & Restaurant the Grand historic house on the edge of Snowdonia.

Click on these links to find out more about Pale Hall Hotel & Restaurant. 

Follow Debbie & Gareth on Twitter

Big thanks to our episode sponsor Sauce Intelligence.

The Ceres Podcast is brought to you by Ceres | Pure Food Innovation

In this episode we talk to two people who know nearly all we need to know about Scottish fish, seafood and fishing. 

Graeme Tallis is the owner of GT Seafoods in Peterhead & Alan Addison is the skipper of Venture III.