The making of Mikey

24-year-old Mikey Wallwork has gone from a work placement to assistant manager at Taylors Fish & Chips in Stockport, Manchester, highlighting the career opportunities the industry can offer

I’ve been at Taylors Fish & Chips for what feels like forever. I left school at 14, not under the best of circumstances. Losing my mum when I was 11, struggling in school, and then my dad having a stroke meant life felt pretty unsettled at a young age. Honestly, I don’t know where I’d be without Anne and Bob giving me my first opportunity. They’re brilliant people who genuinely believe in giving young people a chance, and that work placement was the light at the end of the tunnel for me.

I started at their coffee shop next door, taking on the jobs I could at that age, such as wiping tables, chatting with customers and helping out wherever I was allowed. I was one of the first young people Anne brought in through school work placements, and from there I gradually made my way into the chippy. These days, I do everything from prep and peeling potatoes to serving customers. Looking back at that nervous 14-year-old who barely wanted to walk through the door, and comparing him to where I am now as assistant manager, it’s massive.

I became assistant manager just last month, and while it was overwhelming at first, I’m incredibly proud. I now help run the team, place orders, manage deliveries and make sure the shop runs as smoothly as possible. I’m also involved in training, particularly around ADHD and autism awareness, which is quite unique. That training has changed how we support both staff and customers, for example, we’ve got fidget toys and colouring books available, which really help people feel comfortable and supported.

In 2023, it was really exciting to be part of Taylors’ refit as it transformed the shop and brought it in line with what people now expect on the high street. It’s brighter, more welcoming and feels like somewhere you want to spend time, not just grab food and leave. We’ve been busier than ever, especially over the summer, and that says everything.

We’ve recently added new items to the menu that would appeal to the younger crowd, like loaded salt and pepper chips and our chilli dog in a brioche bun with cheese sauce and crispy onions. These have been a massive hit, especially with local football teams and younger customers, helping us extend our reach.

The fish and chip industry has opened opportunities I never expected. I made it to the top 14 of the Drywite Young Fish Frier award this year and the top eight in the Employee of the Year award, which were both great experiences. I went to the Chippy Chat Ball earlier this month and, in October, I visited Blakemans’ sausage factory, a trip organised by James Ellams of Fish & Chips at Weston Grove. It’s great to get to know people in the industry and also people of a similar age. So I really want to say thanks to Anne and Bob for believing in me. I’ve definitely grown with the business.