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Ceres Podcast

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.
 
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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 hospit…
 
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 Web…
 
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…
 
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), mult…
 
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 be…
 
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, Wilf…
 
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.…
 
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 MasterCh…
 
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 rea…
 
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…
 
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 T…
 
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 & herb…
 
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 …
 
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 Marti…
 
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 episo…
 
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 Cer…
 
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, a…
 
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 small…
 
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 g…
 
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 …
 
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