Amy Crombleholme juggles studying at university in Glasgow with her job as a frier at Hunters Fish & Chips in Louth, Lincolnshire. It works well and shows that the industry can offer real flexibility
I’m 21 now, and sometimes it feels strange to say I’ve already been in the trade for five years. I started at 16, right after my GCSEs. That summer felt endless because it was Covid and I finished school in the April. I threw myself straight into full-time work at Hunters, and I’ve worked there alongside sixth form, and now university, and it’s just become part of my life.
I’m at the University of Glasgow studying economics. People often ask how a degree in economics and a job in a fish and chip shop fit together, but for me, it makes complete sense. I love learning, and I also love Hunters. The setup means I do my terms in Glasgow, then come home for the holidays and work. My manager has always been brilliant about the flexibility. Over the summer, I finished university in March and worked right through until September. I was home again for half-term, and I’ll be back for Christmas. It’s a bit unconventional, but it works for us.
When I look back, I can see how much I’ve grown with the job. I started on the counter at 16, then learned to fry at 17, and it’s just been a steady progression ever since. I’m fairly tech-savvy, and I help other staff navigate the tills and work to improve the software by trying little updates. But the thing that’s mattered most to me is the sense of community. Louth is a small market town with a varied population that is predominantly older than I am, and working at Hunters has connected me with people I’d never have met otherwise. Some customers come in at the same time every week; after five years, you know their routines, their stories, and they know yours. I’ve gone away to university and walked back in months later to, “Amy! You’re back. How was Glasgow?” It means a lot.
I would definitely say to other youngsters coming into the trade to come in with confidence, even if you have to fake a bit of it at first. Watch everything, get involved, talk to customers and push yourself outside of your comfort zone. The skills come quickly when you do that. And honestly, the customers’ reactions and conversations still make my day.
This year I’m taking part in the Drywite Young Fish Frier competition for the first time. My manager gave me a little push to go for it over the summer. Everyone involved has been so encouraging and genuinely knowledgeable. I’m excited for the stage where the judges come into the shop, because I want them to see Hunters properly. I love the place and I want that to come across. Even reaching the top 10 feels like a privilege.
Hunters has shaped so much of who I am. I can see myself coming back after university and stepping in more fully. My manager has supported me so much and can provide me with a role after I graduate, where I am more involved in the shop, or possibly follow in her footsteps, so there’s potential there. Also, with an economics degree and my love for the trade, the sky’s the limit. Hunters is just one shop, but who says we can’t grow to a second or a franchise? I don’t want to make any promises or be too optimistic, but I can see a bright future for the shop and myself in the trade.
