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Best stelios theocharous podcasts we could find (Updated October 2019)
Related podcasts: Podcasting Education Arts Business Food Travel Cooking Hotel Customer Drink Chef Self-Improvement Hospitality Mixology MBA Restauranteurs Fishandchips Hospitalitybusiness Hoteliers Ceres Pure Food Innovation
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Related podcasts: Podcasting Education Arts Business Food Travel Cooking Hotel Customer Drink Chef Self-Improvement Hospitality Mixology MBA Restauranteurs Fishandchips Hospitalitybusiness Hoteliers Ceres Pure Food Innovation
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Stelios (Founder & Director of Ceres | Pure Food Innovation) travels and talks to exciting people within the Food & Hospitality industry. We don't rush in this podcast, we really want to find out what makes people do what they do. Focussed on learning from Chefs, Food Producers, Growers, Hoteliers, Suppliers, Restauranteurs, Trade Associations, and whoever makes hospitality happen. Tune in if you're in the business of making hospitality happen.
Stelios (Founder & Director of Ceres | Pure Food Innovation) travels and talks to exciting people within the Food & Hospitality industry. We don't rush in this podcast, we really want to find out what makes people do what they do. Focussed on learning from Chefs, Food Producers, Growers, Hoteliers, Suppliers, Restauranteurs, Trade Associations, and whoever makes hospitality happen. Tune in if you're in the business of making hospitality happen.
Adam Stokes is the co-owner of Adams Restaurant & The Oyster Club in Birmingham with his wife Natasha. Adam is a private person; he likes to keep his head down and keep the focus on the restaurants. All of his attention is on making the restaurants better one step at a time. I would like to congratulate the Adam & the team for retaining 1 Miche ...…
Adam Stokes is the co-owner of Adams Restaurant & The Oyster Club in Birmingham with his wife Natasha. Adam is a private person; he likes to keep his head down and keep the focus on the restaurants. All of his attention is on making the restaurants better one step at a time. I would like to congratulate the Adam & the team for retaining 1 Miche ...…
There isn’t a lot that Stephen doesn’t know about coffee and for that reason, many call him the coffee hunter. We discussed how Stephen went from the commodity desks at Goldman Sachs to trading speciality coffee, which didn’t really exist before he started Mercanta, we discuss coffee roasting in the U.K, issues with fairtrade, global and local ...…
There isn’t a lot that Stephen doesn’t know about coffee and for that reason, many call him the coffee hunter. We discussed how Stephen went from the commodity desks at Goldman Sachs to trading speciality coffee, which didn’t really exist before he started Mercanta, we discuss coffee roasting in the U.K, issues with fairtrade, global and local ...…
Amanda Afiya currently works with Sauce Communications on a couple of client accounts. She is also Co-founder of Sauce Intelligence alongside Jo Barnes, Nikki Hancock & Giovanna Grossi. She is also Non-Executive Director of Cartwheel Recruitment, and like that is not enough she is also involved with Hospitality Action and Adopt a School a progr ...…
Amanda Afiya currently works with Sauce Communications on a couple of client accounts. She is also Co-founder of Sauce Intelligence alongside Jo Barnes, Nikki Hancock & Giovanna Grossi. She is also Non-Executive Director of Cartwheel Recruitment, and like that is not enough she is also involved with Hospitality Action and Adopt a School a progr ...…
This is a pretty relaxed episode, we discuss a little bit of his journey, modern customers buying off aggregator applications, dark kitchens, fish and chip prices against burger prices, we discuss food trends and generally have a casual conversation about the day to day topics relating to the fish and chip industry and hospitality industry. Ban ...…
This is a pretty relaxed episode, we discuss a little bit of his journey, modern customers buying off aggregator applications, dark kitchens, fish and chip prices against burger prices, we discuss food trends and generally have a casual conversation about the day to day topics relating to the fish and chip industry and hospitality industry. Ban ...…
Johnny Pusztai is an expert butcher based in Nottingham, Johnny has owned Beedham & Sons since 1991 and now supplies not only retail customers but some excellent restaurants all over the UK. We had a good chat about most things meat and animal-related, but Johnny is also pretty much an expert in curing and smoking meats too. I am glad that John ...…
Johnny Pusztai is an expert butcher based in Nottingham, Johnny has owned Beedham & Sons since 1991 and now supplies not only retail customers but some excellent restaurants all over the UK. We had a good chat about most things meat and animal-related, but Johnny is also pretty much an expert in curing and smoking meats too. I am glad that John ...…
In this episode we talk to to Robin Sheppard from Bespoke Hotels. Bespoke Hotels are a group of 200 unique luxury hotels over the world. Robin is an absolute gentleman, we had a really good conversation about hotels, online booking systems, Recession, Brexit, and more importantly we talk about how he was afflicted with Gillian Barre syndrome. O ...…
In this episode we talk to to Robin Sheppard from Bespoke Hotels. Bespoke Hotels are a group of 200 unique luxury hotels over the world. Robin is an absolute gentleman, we had a really good conversation about hotels, online booking systems, Recession, Brexit, and more importantly we talk about how he was afflicted with Gillian Barre syndrome. O ...…
In this episode we talk to Liam Dillon the (chef/proprietor) & Steve Locklin Front of House at The Boat Inn, Lichfield. We discuss the perils of running a new restaurant, social media, guests chefs, customers expectations and how you manage them all whilst trying to push the business forward. Be sure to subscribe to the ceres podcast, this way ...…
In this episode we talk to Liam Dillon the (chef/proprietor) & Steve Locklin Front of House at The Boat Inn, Lichfield. We discuss the perils of running a new restaurant, social media, guests chefs, customers expectations and how you manage them all whilst trying to push the business forward. Be sure to subscribe to the ceres podcast, this way ...…
Simon Bonwick owner of The Crown in Burchetts Green, Berkshire. Andy Hayler put me on to Simon as he referred to The Crown as probably one of the best restaurants in the UK outside of London. We talk about his journey and how he had his Napoleon moment and lost two pubs, but he didn’t go bankrupt he knuckled down and paid everyone off. He then ...…
Simon Bonwick owner of The Crown in Burchetts Green, Berkshire. Andy Hayler put me on to Simon as he referred to The Crown as probably one of the best restaurants in the UK outside of London. We talk about his journey and how he had his Napoleon moment and lost two pubs, but he didn’t go bankrupt he knuckled down and paid everyone off. He then ...…
Dr Tom Pickerell is Global Tuna Director at Sustainable Fisheries Partnership. Tom has a degree in marine biology, and over the years he has worked at WWF UK, Defra, Shellfish Association of Great Britain (SAGB), Seafish & Seafood Watch program at Monterey Bay Aquarium in California. Dr Tom & Stelios discuss so many seaworthy topics, and they d ...…
Dr Tom Pickerell is Global Tuna Director at Sustainable Fisheries Partnership. Tom has a degree in marine biology, and over the years he has worked at WWF UK, Defra, Shellfish Association of Great Britain (SAGB), Seafish & Seafood Watch program at Monterey Bay Aquarium in California. Dr Tom & Stelios discuss so many seaworthy topics, and they d ...…
Andy Hayler is probably the only person at present to have eaten at every 3 star Michelin restaurant in the world. He has a wealth of experience reviewing restaurants, what is refreshing is that he pays for all his travel and meals; he is completely unbiased and independent. Andy Hayler’s Restaurant Guide Andy Hayler’s Twitter Andy Hayler’s Ins ...…
Andy Hayler is probably the only person at present to have eaten at every 3 star Michelin restaurant in the world. He has a wealth of experience reviewing restaurants, what is refreshing is that he pays for all his travel and meals; he is completely unbiased and independent. Andy Hayler’s Restaurant Guide Andy Hayler’s Twitter Andy Hayler’s Ins ...…
Group Ceo & Chairman Tony Crolla from The Vittoria Group. The Vittoria Group runs the following successful businesses Vittoria on the Walk, Vittoria on the Bridge, La Favorita, Divino Enoteca, Taste of Italy and Berties Fish & Chips. In this episode we discuss the journey of building a business of this scale, challenges and opportunities. Image ...…
Group Ceo & Chairman Tony Crolla from The Vittoria Group. The Vittoria Group runs the following successful businesses Vittoria on the Walk, Vittoria on the Bridge, La Favorita, Divino Enoteca, Taste of Italy and Berties Fish & Chips. In this episode we discuss the journey of building a business of this scale, challenges and opportunities. Image ...…
Dale Osborne (Bistrot Bagatelle) is a brilliant chap, we had a great chat about his journey as a chef. We discuss his time at Bournemouth College, The Goring Hotel, Grand Hotel du Cap Ferrat - Four Seasons, The Orrery, The Wolseley, St Alban, His, Dinner by Heston Blumenthal and more great places. Really loved this episode as Dale is a good lau ...…
Dale Osborne (Bistrot Bagatelle) is a brilliant chap, we had a great chat about his journey as a chef. We discuss his time at Bournemouth College, The Goring Hotel, Grand Hotel du Cap Ferrat - Four Seasons, The Orrery, The Wolseley, St Alban, His, Dinner by Heston Blumenthal and more great places. Really loved this episode as Dale is a good lau ...…
James Lipscombe is the Managing Director of The Chesterford Group, the parent company of Churchill’s Fish and Chips, Fishnchickn & Bankers Fish & Chips. We discuss the challenges of recruiting and retaining nearly 550 staff across almost 40 sites and "the shed". We cover lots of topics, including business models, aggregator delivery model, diet ...…
James Lipscombe is the Managing Director of The Chesterford Group, the parent company of Churchill’s Fish and Chips, Fishnchickn & Bankers Fish & Chips. We discuss the challenges of recruiting and retaining nearly 550 staff across almost 40 sites and "the shed". We cover lots of topics, including business models, aggregator delivery model, diet ...…
Garry Rosser is the owner of The Scallop Shell in Bath, Somerset. We discuss his early years in the hospitality industry. He is unique that he has been a chef but also worked as a fishmonger. He opened The Scallop Shell in 2015 and has overcome many challenges, and soon he will be opening a takeaway in Bath called The Oyster Shell. The Scallop ...…
Garry Rosser is the owner of The Scallop Shell in Bath, Somerset. We discuss his early years in the hospitality industry. He is unique that he has been a chef but also worked as a fishmonger. He opened The Scallop Shell in 2015 and has overcome many challenges, and soon he will be opening a takeaway in Bath called The Oyster Shell. The Scallop ...…
Kelly & Tim Barnes are from the award-winning Krispies in Exmouth, the 'home' of the battered chip. We discuss many great topics including; Their journey, challenges and today. Being on TV for the Best of the British Takeaway. Refurbishments & Investing in the business. Awards & staff motivation. Charity & Goodwill General chit chat. Favourite ...…
Kelly & Tim Barnes are from the award-winning Krispies in Exmouth, the 'home' of the battered chip. We discuss many great topics including; Their journey, challenges and today. Being on TV for the Best of the British Takeaway. Refurbishments & Investing in the business. Awards & staff motivation. Charity & Goodwill General chit chat. Favourite ...…
Stelios talks with Andrew Crook (President, National Federation of Fish Friers) & Mark Petrou (Petrou Bros, Chatteris). We discuss most of the listener questions that were sent into Stelios.By Ceres | Pure Food Innovation.
Stelios talks with Andrew Crook (President, National Federation of Fish Friers) & Mark Petrou (Petrou Bros, Chatteris). We discuss most of the listener questions that were sent into Stelios.By Ceres | Pure Food Innovation.
Tony Kitous is the owner of Kenza, Levant, Yalla Yalla, Shawa and the Founder and Creative Director of Comptoir Libanais Group. His journey starts in 1988 when he comes to London with around £70 in his pocket, fast forward to today and he is involved with nearly 37 restaurants. Tony's mission has been to introduce people in the UK to Lebanese a ...…
Tony Kitous is the owner of Kenza, Levant, Yalla Yalla, Shawa and the Founder and Creative Director of Comptoir Libanais Group. His journey starts in 1988 when he comes to London with around £70 in his pocket, fast forward to today and he is involved with nearly 37 restaurants. Tony's mission has been to introduce people in the UK to Lebanese a ...…
This is our first episode talking to a food producer; I want to do more of these as they are the beginning of the journey for many food businesses. Razan Alsous is the perfect person to start with, Razan came over to the UK in 2012 after fleeing war-torn Syria. She has overcome many challenges to start her own business making 'Halloumi' cheese ...…
This is our first episode talking to a food producer; I want to do more of these as they are the beginning of the journey for many food businesses. Razan Alsous is the perfect person to start with, Razan came over to the UK in 2012 after fleeing war-torn Syria. She has overcome many challenges to start her own business making 'Halloumi' cheese ...…
Zohaib Hussain is a previous winner of the Drywite Young Fish Frier Award, in this episode, we discuss how he got into the fish and chip industry, his involvement in the documentary fly on the wall video “frying tonight”, Drywite Young Fish Frier and current topics. Frying Tonight Video Zohaib's Book Recommendation: Warren Buffet - The Essays o ...…
Zohaib Hussain is a previous winner of the Drywite Young Fish Frier Award, in this episode, we discuss how he got into the fish and chip industry, his involvement in the documentary fly on the wall video “frying tonight”, Drywite Young Fish Frier and current topics. Frying Tonight Video Zohaib's Book Recommendation: Warren Buffet - The Essays o ...…
Cyrus & Stelios discuss his upbringing in Bombay, his journey into being a chef where it is frowned upon at the time in India. We talk about how his career as a chef brings him to the UK and how he takes a massive interest in training at Cafe Spice Namaste, we discuss cooking oils, meats that have fallen out of favour and how he feels about neg ...…
Cyrus & Stelios discuss his upbringing in Bombay, his journey into being a chef where it is frowned upon at the time in India. We talk about how his career as a chef brings him to the UK and how he takes a massive interest in training at Cafe Spice Namaste, we discuss cooking oils, meats that have fallen out of favour and how he feels about neg ...…
Fred Capel is a legend in the fish & chip industry. He is the owner of Chez Fred in Westbourne, Bournemouth. We discuss his journey into the fish & chip industry, up to the present day, and discuss the many lessons he has learnt along the way. Book recommendation: 7 Habits of Highly Effective People - Stephen Covey…
Fred Capel is a legend in the fish & chip industry. He is the owner of Chez Fred in Westbourne, Bournemouth. We discuss his journey into the fish & chip industry, up to the present day, and discuss the many lessons he has learnt along the way. Book recommendation: 7 Habits of Highly Effective People - Stephen Covey…
Bobby Joyce is National Sales Manager at the well-respected fish merchants Smales based in Hull. We had a really good conversation about his journey, the fascinating history of Smales Fish Merchants and then the fish industry. Where you can find more about Bobby and Smales. Smales Website Bobby Joyce Linkedin…
Bobby Joyce is National Sales Manager at the well-respected fish merchants Smales based in Hull. We had a really good conversation about his journey, the fascinating history of Smales Fish Merchants and then the fish industry. Where you can find more about Bobby and Smales. Smales Website Bobby Joyce Linkedin…
Loren Hiller is the commercial officer at the Marine Stewardship Council (MSC), we discussed so many topics relating to the oceans, sustainability and seafood in general. Where you can find out more about Loren and MSC. MSC Website MSC Facebook MSC Twitter MSC Instagram Loren Hiller LinkedinBy Ceres | Pure Food Innovation.
Loren Hiller is the commercial officer at the Marine Stewardship Council (MSC), we discussed so many topics relating to the oceans, sustainability and seafood in general. Where you can find out more about Loren and MSC. MSC Website MSC Facebook MSC Twitter MSC Instagram Loren Hiller LinkedinBy Ceres | Pure Food Innovation.
Craig Buckley is the owner of The Fish Bar in Crewe. We had a really good chat about his journey into fish and chips and his role at the National Federation of Fish Friers. Really good to get his view on current events. The Fish Bar Website The Fish Bar Facebook PageBy Ceres | Pure Food Innovation.
Craig Buckley is the owner of The Fish Bar in Crewe. We had a really good chat about his journey into fish and chips and his role at the National Federation of Fish Friers. Really good to get his view on current events. The Fish Bar Website The Fish Bar Facebook PageBy Ceres | Pure Food Innovation.
Phil Vickery is one of the chefs on ITV This Morning. However, you probably wouldn't know that he has been a Michelin starred chef and worked his way through the ranks. We discuss his journey from chef to television chef and farmer. Today he is the writer of 14 cookbooks, coeliac ambassador, chef on TV, pig farmer, and heads up a range of food ...…
Phil Vickery is one of the chefs on ITV This Morning. However, you probably wouldn't know that he has been a Michelin starred chef and worked his way through the ranks. We discuss his journey from chef to television chef and farmer. Today he is the writer of 14 cookbooks, coeliac ambassador, chef on TV, pig farmer, and heads up a range of food ...…
