Scott Kendrew has earned the trust to take on a key management role in the exciting new chicken venture run from Millers’ Haxby shop in York
I’ve been working at Millers for almost three years now. I started when I was 18, and before that I’d done bits of bar and kitchen work. I’ve always been one of those people who likes to come into a business and really get to grips with everything. If we’re busy or something goes wrong, I want to know how to jump in and fix it. I was hired as a friar, but obviously, like everyone, you’ve got to do your two weeks pot washing before you even touch the fryers. There was a lot to learn!
It wasn’t until I entered the Drywite Young Fish Frier competition last year that I truly understood just how much goes into frying quality fish and chips. Before this, when I used to go out with my family for a chippy tea, I’d think, I’m just ordering my food, taking it home and eating it. But the reality is, there’s so much more behind the scenes – the sourcing, prepping, frying – it’s crazy!
Taking part in the Drywite Young Fish Frier competition was honestly really fun. It pushed me to expand my boundaries, to really challenge myself, and I learned so much from watching and talking to others in the industry.
Now, Miller’s is branching out into chicken, and I’ve taken on a new role working under Nick Miller, managing this exciting new venture called Mills Chicken. It’s going to run as a dark kitchen, delivering through platforms like Deliveroo, Just Eat and Uber Eats. I’m basically Nick’s second in command so I’ve been training the new staff, handling the packaging orders and going through costings to make sure it’s financially sound. I’m really involved in every aspect and taking that extra step just feels right. It’s a big leap, but it’s going to be good. I can feel it.
I hope people love Mills Chicken as much as I do. From the first time Nick started making it – just testing it out on quiet days and letting the staff have a taste – I loved it, and Nick could see how into it I was straight away.
It’s definitely a bit different from frying fish. For one, we’re not using batter, we’re breadcrumbing. We’ve got a seasoned breading that really gives the chicken this crispy, flaky coating. But it’s a longer process because before you even hit the fryer, you’re spending a good five minutes prepping each piece of chicken, putting it into the breading, then batter, then breading again. It’s hard work, but it’s worth it when you see the end product.
We’ve already tested Mills Chicken out at a few events, and it’s been a hit. Our chicken-loaded chips at Miller’s have been especially popular, they actually sparked the idea for the new concept. Everyone loves chicken. It’s not just a young person’s food, it’s for all ages.
I’m really proud of how far I’ve come in just three years. It feels fast, but I’ve worked hard and I’m happy. I’m excited to see what other opportunities come my way.
