Background information on
Fish & Pips
Fish&Pips offers delicious skiing in unbeatable locations and charming chalets in the heart of the Three Valleys - the world's largest ski resort with over 600km of pistes.
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 13th winter, Fish&Pips have built up a portfolio of 13 chalets in Meribel Village. All of their chalets are in keeping with their core values - not fussy yet comfortable and welcoming, and all to be found 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 Award. In their eyes a great skiing holiday isn't complete without great food, which is why they strive to provide some of best dining experiences in the Alps by carefully hand-picking restaurant trained and experienced chefs and working with some fantastic local suppliers and produce. However, great food needs to be coupled with great service and as a small company we 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 season 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 is what a few of our team have to say about working a season with F&P...
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....."
Pip Chase - Chef 2015-16 and 2016-17
"Fish and Pips were great to work for, I wouldn't have worked my second season with anyone else! The family vibe managers create with the staff is great for work, and play, relationships, always time for a beer in LDV! The chalets are all at amazing standards, making you proud to call one home"
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!"
Emily Mayne,Chalet Host 2010-11 & 2012-13
"Working for F&P was a delight and 5 months I shall cherish forever. You enter in to a family brought together for love of the snow and dancing like an idiot, and yet Team Fish refuses to be clicky; always meeting new people. For me – the bonus of working in Meribel Village meant that the family extended to every other company who had the privilege to work in that part of town too; centred around a bar that even Cheers would be jealous of. We were spoilt with great guests keeping every week refreshing and different.
It is hard for my dad to understand why I would want to go and “clean toilets” for another 5 months; but it is one of the most satisfying and rewarding jobs I have ever had, perpetually motivated by the positivity of good company, love of the mountains, fun music, a frothy continental lager or two, and learning from incredible chefs... and I would join the team again in a heartbeat!"