Fish & Pips are a small boutique chalet company operating gourmet catered holidays in Meribel. We strive to offer our customers a bespoke and personal service right from the initial enquiry all the way through to their holiday itself. All our chalets are comfortable and well located with ample facitilies and a dedicated in resort team. Each chalet has a chef and a host taking care of the guests with an aditional driver service and numerous support staff working behind the scenes
What makes your company different from the competition?
We are totally nuts about food and strive for some of the best food in the alps. We have a range of price points and chalets to appeal to foodies with all budgets. This, coupled with our friendly and professional service, makes for a winning combination for our guests. As a relatively young company we try to remain current and maintain our reputation within the industry. Set up over 10 years ago by Holly and Philippa, Fish & Pips provide a really personal service for guests and have a large amount of involvement in the business from spending time with the team to managing all the finances. We are embarking on an ambitious but necessary project to bring our operation in line with environmental considerations aiming to better protect the natural world and the mountains that are our winter home. We are looking for a team who are in line with our values and who want to get involved with helping us achieve our goals.
How many people do you employ or train each year?
We employ a team of 19 seasonal staff in Meribel Village, Three Valleys
Why are you a good company to work for or train with?
We appreciate that our team in resort is what makes guests' holidays and that without them things just wouldn't be the same. We believe that happy staff means happy guests and we value our resort teams hugely. To see what our staff think have a read of this testimonial F&P Chef Duncan.
"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....."