Fish & Pips offers delicious skiing in unbeatable locations
and charming chalets in 2 of the finest resorts in the Alps,
Meribel and Val d'Isere.
Holly Fisher (Fish) and Philippa Hartley (Pips) are life-long
friends and with a shared passion for the mountains and good food
they started up Fish & Pips together. Going into their 11th
winter, Fish&Pips have built up a portfolio of 15 chalets, 9 in
Meribel and 6 in Val d'Isere. All of their chalets are in keeping
with their core values - not fussy yet comfortable and welcoming,
and all of which are in unbeatable locations - just metres from the
slopes!
They are fanatical about food and were thrilled to be the winners
of the Times Chalet Chef 2010. In their eyes a good skiing holiday
isn't complete without good food, which is why they strive to
provide some of best dining experiences in the Alps by carefully
hand-picking restaurant chefs. However, great food needs to be
coupled with great service and as a small company they are able to
get to know our guests and look after their every need from start
to finish in an informal yet professional manner.
Holly and Philippa believe that what makes their company what it
is, is down to the team. As they are only looking for a small
number to join them, they aim to select a winning team year on
year. They believe that looking after their team (providing good
accommodation, a 3Vs or Espace Killy pass, competitive wage etc)
and having fun is key. They look to employ people who are
personable, thrive on working in at team, have an enthusiasm to
ski/snowboard along with a work hard, play hard attitude.
Here's a little from the F&P team about working a season
with us:
- Duncan Smith - Chef for F&P 2112-13, 2013-14, 2014-15
"From a professional perspective, being a Fish and Pips chef for
3 winters was a major part of my development as a chef. In
pre-season training I got to try out new menu ideas in various
demos, I swapped ideas around with the other chefs and refined my
cooking style courtesy of demonstrations and informal menu
discussions with Adam Byatt (google him) and some of his brigade
which still influence my menus and methods today. Fish and Pips
pushed me out of my comfort zone in a way previous jobs had not,
and helped me develop through each season into a chef comfortable
on any section in any kitchen. Friends, relatives, and many guests,
used to ask 'when are you going to get a real job?'. Make no
mistake, there is nothing 'not real' about this job. You'll work
hard, but you will be supported where you need it, and you will
gain so much more than if you take the easier option.
From a non-work perspective Fish and Pips is a great company to
be a part of. They want you to ski and have fun, and they will help
where they can - from free rental ski equipment and a few starter
lessons if you need them, to staff ski away days and picnics on the
hill in the spring sun. Sometimes Holly will even shout you a
Genepi after work! The friends you make in 5 months in France will
feel as close as if you'd known them 5 years! Just don't make too
many life plans for after your winter season, you might find you
want to do another one....."
-Nicky Clode - Resort Manager and Chalet Host 2012-13, 2013-14,
2014-15 & 2015-16
"I was a part of F&P for 4 years, and every year it felt
more and more like coming home. From waking up first thing in
the morning in the mad house, ensuring everyone makes it up the
hill to work on time to settling into your working day and trying
to race everyone else to be the first out on the hill! No two days
are ever the same, and every week of guests brings new faces into
your chalet. New dinner conversation, new laughs and new
experiences.
Meribel Village will always be my home I think. Having done 3
seasons before I found F&P I never thought I would end up
staying in any resort as long as I have. I did two seasons
running a chalet with my other half, and then another 2 as Resort
Manager. F&P expect a lot of from you, they put their guests in
your hands, their reputation and high standards are continually
checked upon to ensure they are being maintained. But the rewards
far outweigh any of the challenges, and it makes every day a little
bit better than the last. Seasonal work is full on, but it is
so worth it. Having to opportunity to get up in the morning and
look up a mountain of fresh snow, knowing you know where you can
still find fresh lines, knowing you can walk into the little bar in
village and there will be a handful of people that although you may
have only recently met are your new family, and knowing that the
more you put in the more you will get out!! All of these are things
you NEED to experience!
Although I no longer work for F&P, I still consider myself a
part of the family and know there will always be a happy F&P
face in the local pub to talk to when I make it to that end of the
valley. The Three Valleys is my winter home now, and the 3Vs should
be everyone’s winter home for at least one winter! Whether you’re
fortunate enough to work for the F&P family is entirely up to
you, but I suggest you take the chance and get ready for a full on
winter of friends, new family, lots of skiing and more fun than you
knew could be had in those temperatures!! Hope to see you
there!"