How it began…
Fish&Pips, otherwise known as Philippa Hartley (the ‘Pips’!) and Holly Chandler (the ‘Fish’!) go back a long way and are life-long family friends. After we’d finished university at Edinburgh and Brighton (respectively) it became clear that our visits to career advisers had told us nothing in comparison to our next few seasons in the Alps that would tell us everything. It is what we love, and it is what we do best. Through many years of working in the Alps and holidaying with various chalet companies, at Fish&Pips we know what works, what doesn’t, what’s important and what isn’t.
The Fish&Pips Recipe
At Fish&Pips we wanted to create a skiing experience with all the good bits, the bits that really matter, and without the bits that don’t. We feel we have the perfect recipe combining fantastic food, unrivalled locations and a friendly, relaxed and professional service. And, all of this for realistic prices!
Now starting our 12th season, Fish&Pips has evolved into the food lead company it is today. With the help of some fantastic chefs over the last few years the gastro side of our holidays has strengthened hugely and as a team, we continuously strive to test, taste and invent delicious new recipes. Following on from the success of the first Fish&Pips cookbook and being awarded The Times Chalet Chef Award, we have published our second cookbook: The Chalet Cook Book in association with our Surrey based interest, The Abinger Cookery School. Our relationship with esteemed Michelin Star chef and London restaurant owner, Adam Byatt, puts us at the forefront of chalet cookery. This ever-evolving relationship is invaluable, from his input during our training and time spent endorsing our menus, to our exciting new venture A Taste of Trinity in Chalet Cerf Rouge.
Keeping our operation small and personal is the key to Fish&Pips. Both Philippa and Holly still live, eat and breathe Fish&Pips! Philippa, now based in Surrey with husband Jimmy and their three children, concentrates mainly on the financial side of things. Holly spends the winter in Méribel with her two children and ski instructor husband, Del, and overseas the running of the resort and meeting guests where possible. Clare is based in resort too looking after the teams and the smooth running of operations. Your pre-holiday care is taken care by Lucy from the organising the essentials (transfers, ski schools, ski hire and ski passes) to the extra details i.e. pampering, foodie favourites, special occasion requests etc. Last but definitely not least – our wonderful InResort team! We carefully put together a team of hospitality experienced professionals and ski /food enthusiasts to look after your every need.
Our Chalet Collection
Location, location, location – this is something we simply will not compromise on.
We have spent over 10 years carefully built up a portfolio of 13 properties (7 catered, 6 self-catered) that we are proud of and that are located in our beloved Méribel Village.
All of our chalets are just a short walk from the slopes, lifts and amenities. We have a diverse portfolio of chalets, offering something for everyone. Our chalets are welcoming and comfortable with roaring fires, sunny terraces, great views, all mod-cons and our extra F&P touches. Each chalet boasts a special feature; be it a bubbling hot tub, sauna, swimming pool, large south-facing terraces or superb ski-in access.
We hope to see you in this winter and sharing the F&P Recipe with you.
Holly & Philippa