Interviews

Carlo Crolla, owner of the 65-seater restaurant and takeaway East Coast Fish & Chips in Musselburgh, East Lothian, stresses the importance of understanding every inch […]

Inspired by his grandfather, who opened the first family fish and chip shop 100 years ago, Hugh Lipscombe has gone on to create a multi-million

Kelly Barnes, co-owner of Krispies in Exmouth and Exeter, Devon, talks about the cut-backs she is making to tackle rising prices as well as the

After facing the prospect of a £4m increase in its energy bills, The Chesterford Group is on a mission to reduce usage across its 40

Its location in the hillwalking country close to Glen Coe and on the West Highland Way in Scotland may be remote, but The Real Food

How do you modernise a Grade II listed fish and chip shop with over 110 years of history? George Morey, manager and fifth-generation family member

With the twice-a-week regulars increasingly becoming twice-a-month, The Cod’s Scallops is doing everything it can to attract new customers, as owner John Molnar explains Business

From ordering apps to robot waiters, Peter Moore, CEO and founder of Lolly, discusses the increasing role technology is playing both front and back-of-house Tell

Luke Platten, manager at Platten’s Fish & Chips, Wells-next-the-Sea, Norfolk, says staff productivity, well-being and engagement are at an all-time high since taking part in

Lorraine Arnold, owner of Pier Point Bar & Restaurant in Torquay, Devon, doesn’t hold back as she encourages shops to be more positive, to stop