fbpx

Andrew Crook & Mark Petrou, Roundtable Discussion

May 2nd, 2019 Reading Time: 2 minutes

In the first of many roundtable discussions we sit down and talk to Andrew Crook the president of the national federation of fish friers and Mark Petrou from Petrou Brothers in Chatteris.

Roundtable Discussion Episode cover

We discuss most of the listener questions that were sent into Stelios. We will be hosting another roundtable discussion so please do make suggestions or keep sending questions into podcast@worldofceres.com.

Listener Questions:

A good few years ago, Mark Petrou championed the need for an advertising fund to promote fish & chips. We all agree this was a great idea. Should this be picked up again, and how can the industry make this happen?

Does the NFFF Quality Award increase trade?

Do you think regional directors should be able to enter awards? More specifically, Quality Award inspectors being allowed to enter the NFFF Quality Award. 

Do you think the massive increase in people seeking vegetarian/vegan options is something the industry needs to embrace?

Is there anything being done by the supply chain to cut down on plastics in packaging. Any thoughts?

Where do you see the fish & chip trade going over the next few years? 

The impending shortage of sunflower oil, is this temporary or long term? Have lots of chip shops moving across to it caused the deficit or is the cause due to broader reasons.  

What do you think the worst fad in fish and chips is currently food wise or product-wise? 

What advice would you give to shops struggling to attract customers in with prices increasing? 

Do the awards push shops to do unnecessary things?

After meeting so many successful people, what’s the one thing they have in common? 

Do you think the NFFF president but do you think they should own or run a shop so they can see the problems shops face, or should it be someone with more free time who can give more time? 

Do you think a lobby group or just something like the NFFF but for food/hospitality can be created? What technologies can be used or are available that provide significant time benefits and efficiencies?

Listen for free today on Apple Podcasts.


Andrew Calleja, Clopton Catch

Andrew Calleja, Clopton Catch, Stratford-Upon-Avon

‘Fresh food comes to those who wait’ is the ethos at Clopton Catch in Stratford-Upon-Avon, Warwickshire, and owner Andrew Calleja is so proud of it that he’s had it emblazoned ...
Read More
John Molnar, Cod's Scallops

John Molnar, The Cods Scallops

In this episode, we talk to John Molnar from the Cod's Scallops Group. John is the co-owner with his wife Helen, and they have four outlets across the east midlands ...
Read More
Peter Fraser, Harbour Lights

Question Time . . . with Peter Fraser, owner, Harbour Lights in Falmouth & Frasers in Penzance

What’s your favourite food? Roast Welsh lamb. I have the fondest memories of Sunday roasts in my childhood. Apart from enjoying the delicious hot meal, I used to also get ...
Read More
Alex Papaioannou, The Bearded Sailor

Alex Papaioannou, The Bearded Sailor

Pudsey certainly doesn’t have a shortage of fish and chip shops; a quick google search throws up 14 in this small suburb of West Leeds. A recent addition to that ...
Read More
Gregg Howard, Our Plaice & The Chip Shed

Gregg Howard, Our Plaice & The Chip Shed

Gregg Howard from Our Plaice in Hagley and The Chip Shed which operate from multiple locations in Warwickshire and the Cotswolds. I have known Gregg for about 14-15 years, but ...
Read More
Mark Savage, The Wetherby Whaler

Question Time with … Mark Savage, senior manager, The Wetherby Whaler

What’s been your best food experience? For my 40th I went to the hotel Luna Baglioni in Venice. It was truly an experience never matched before or since, the ambience, ...
Read More