Carving out a career in fish and chips

Assistant manager at just 23, Megan White has built her career at The Golden Fillet in Holland-on-Sea, Essex, and is passionate about encouraging more young people to discover the opportunities the fish and chip industry can offer

I started at Golden Fillet in 2020, just after the lockdown restrictions were lifted. I began as a counter assistant while I was studying for my A-levels, but I gradually took on more responsibility and worked my way up. In 2022, Hearts & Essex took over the business, and they’ve really invested in me. My two bosses are both women, and having that support has been brilliant. Now I’m the assistant manager, and I’m proud of how far I’ve come.

Last year, I entered the Drywite Young Fish Frier competition after meeting the 2025 winner, Glen Morrison, at the Isle of Ely Potato Day. I thought I’d give it a go, and it’s honestly been one of the best things I’ve done. The competition has introduced me to people my own age who are just as passionate about fish and chips as I am, and those friendships have carried on.

We’ve been to KFE for a Skill’s Day, had a tour of Larry’s Fishcakes in Newcastle, eaten at Colmans Seafood Temple, it’s literally been trip after trip and on every one, the conversation is about fish and chips – which potatoes are working best, different species of fish, new ideas and ways of doing things. I always come back thinking, “Could that work in our shop?” It’s helped me look at the business differently and given me even more enthusiasm for the industry.

Being based in Holland-on-Sea means we’re lucky to benefit from the summer tourist season. We spend months preparing for it, recruiting and training staff before the holidays begin. The Clacton Airshow at the end of August is always one of our busiest periods. It’s hectic, but that’s what makes it exciting. Everyone here enjoys that buzz of a really busy service.

Like many shops, we’ve had to adapt. Fish prices have increased, so we’ve worked hard to offer customers different options without compromising on quality. We introduced hoki and hake, and I personally think hake is a fantastic alternative to cod. We ran a National Fish & Chip Day special with hake at £8.99 including chips, while our premium cod is £14. We’re finding cod is a bit like steak now – customers are happy to pay when they know they’re getting a quality product.

We currently serve premium Gadus cod and make a point of explaining why it costs more. We’ve put information around the shop about sustainability and quality because we want customers to understand they’re buying the very best fish available.

We’ve also expanded the menu to offer burgers, halloumi burgers, vegan options, loaded fries, shredded chicken and a range of sides. Traditional fish still performs well with our local customers, but younger customers ordering through delivery platforms often choose burgers and loaded fries, so it’s important to cater for both.

We’re always looking at new ideas too. We already make our own coleslaw and tartare sauce, and I’ve suggested introducing homemade mushy peas. It might not happen until next year because summer is so busy, but it’s another way to offer something different and improve profitability. The idea actually came from another young fish frier, which shows the value of sharing ideas across the industry.

I’ll be entering Drywite Young Fish Frier one more time while I’m still eligible. Winning would be lovely, but for me it’s really about the community and having people you can message for advice and learn from.

More than anything, I want young people to see fish and chips as a genuine career. I’ve been able to buy my own home, I’m raising a little boy, and I’ve built a career from what started as a part-time counter job. People often underestimate this industry, but it’s so much more than working in a chip shop. Fish and chips are part of British culture, people travel here to experience them, and we’re an important part of the economy. If you’re willing to work hard, there are real opportunities to build a future in this trade.