At just 22-years-old, Kieran Bulpit is only weeks away from opening his first fish and chip shop, a new challenge he hadn’t always planned, but one he’s ready to take on
I’m just a few weeks away from opening Donington Fish and Chips, my first-ever business. It still hasn’t sunk in yet. The shop’s in Donington, a quiet village near Spalding in Lincolnshire. It’s an existing fish and chip business with a great central location, right in the market square, and although it needs a bit of a refresh, the bones are solid. All being well, I’ll be opening mid-August.
I started working in fish and chips straight out of school in 2019, joining Linfords in Market Deeping. I quickly realised I had a real passion for the trade, not just cooking, but the community around it. I always knew I wanted to run my own business one day. I just didn’t know how or when it would happen.
Earlier this year, I completed a short business course that gave me the confidence to start looking seriously. When this opportunity came up, it just made sense. Donington has a population of about 3,000, with a strong base of older customers, perfect for traditional fish and chips cooking in beef dripping. The shop itself has been a staple in the village for years, though it’s lost a bit of its former shine. My aim is to bring that back with simple, honest food done well.
I’ll be giving the place a fresh lick of paint, updating the signage, and making a few tweaks inside to make it feel more inviting. It’ll mainly be a takeaway, but there’s some seating inside too for those who want to eat in.
I’ve been lucky to learn from some brilliant people in the industry. I was part of the Drywite Young Fish Frier competition, which really opened doors for me. Previous winners Charlie Collins and Jamie Russo have been hugely generous with their advice. They’ve walked this same path: working in shops, then buying their own at a young age. It’s reassuring to see it can be done.
My time at Linfords left me with a solid foundation. I completed a hospitality manager apprenticeship there, which gave me a strong grounding in customer service, leadership, and the realities of running a business. Now I’m discovering just how many moving parts there are, from kit and suppliers to branding and compliance, but it’s exciting. And I feel confident in the product I’ll be putting out.
The food side is where I want to innovate a little. I’ll be keeping it traditional to start – cod, haddock and beef dripping – but I’m looking to introduce rotating specials like hake, plaice or rock salmon. Cod prices are still challenging, so variety and value-for-money are key. I’m also going to trial loaded fries and other modern touches to appeal to younger customers. It’s a balance of staying rooted in tradition while gently evolving with demand.
Social media will be a big part of that. It’s such a powerful tool, especially for engaging younger audiences and showing the personality behind the brand. I know it takes time to get right, but it’s worth investing in.
Down the line, I’d love for the shop to become part of the community, not just serving great food, but giving something back. Whether that’s supporting local causes or adopting more sustainable practices, it’s something I want to build into the business over time.
If there’s one piece of advice I’d give to someone considering what I’m doing, it’s this: don’t wait until everything is perfect. Just start. If it doesn’t work out, you’ve got time on your side. I’d rather give it a go now and learn as I go than look back and wonder “what if?”.
