Frier, baker, pie maker

As well as being head frier at St Annes Fish Restaurant in St Annes-on-the-Sea, Lancashire, 22-year-old Courtney Clifford is in charge of making the shop’s signature pies and puddings

I’ve spent nearly seven years working in the fish and chip industry – starting out at St Anne’s when I was only 15. Looking back, it’s wild to think I started with a group interview after a friend at school told me about the job openings. There were about 20 of us in the room and the boss chose four of us that day. Apparently, I stood out for looking “presentable and polite”. That small detail became my start in a job that I’ve grown to truly love. 

Back then, I was balancing school with a part-time job, and the team atmosphere kept me excited to come to work. I remember everyone being so welcoming, and that friendliness made all the difference. When I moved on to college, my hours at the chippy fit around my studies perfectly, so I stayed on. After finishing college, my boss offered me a full-time position and asked if I’d like to train as a frier. I agreed, and in December 2019, I had my first shift frying.

I took to it quite well. I started on a Tuesday night, and it ended up feeling like a Friday with how busy we were. But getting compliments from customers on the food I’d made was incredible. When people told me the fish was delicious or the chips were perfect, it gave me confidence and made me feel like, “Wow, I can do this”.

There’s definitely more to frying than people might think. The oil temperature and the type of potatoes — each small detail affects the final product. And finding the right consistency for the batter is a whole skill on its own! Through some trial and error, I discovered that letting the batter sit after I make it creates this beautiful, light, crispy texture. I now have a bit of a routine: I make the batter around 45 minutes before we open, let it sit, and that seems to make all the difference.

Over the years, I’ve been able to take on more responsibilities around the shop, including baking our homemade pies and puddings. I make everything from scratch, from the pastry to the fillings, and it’s become a customer favourite. There’s something special about making these items and seeing them sell out every week.

I recently made the top 12 in the Drywite Young Fish Frier of the Year competition on my first try, which was a huge moment for me. I’m going to enter again next year and keep pushing myself, maybe even open my own chippy someday. But for now, I’m grateful to work in a shop that’s been around for 95 years and to have bosses like Richard and Kirsty who listen to my ideas and trust me to run the shop when they’re away.