We always pride ourselves on putting together a fantastic and happy team year on year. It is this team that make your holiday and that bring guests back to F&P time and time again.
After 7 years in the Alps Philippa (the 'Pips') is now based full time in the UK. When not being run ragged by her two small children Ned and Clemmie she can be found at her desk in sunny Salcombe, Devon holding the purse strings! Having stepped back from the day to day running of the business in the Alps, Philippa now governs all things financial and leads on the business planning. This winter she hopes to spend more time in the Alps both for work and pleasure – including the annual F&P family holiday – what better way to check the standards of our holidays than have a Director and all her extended family descend on a email@example.com
Director, Les Allues & Alderney
Holly - the 'Fish' spends the winter in Meribel running the resorts and looking after guests with Clare and the rest of the team. Holly thrives on working alongside a great team, meeting the guests, being out in the mountains and enjoying the superb food produced by the F&P chefs year on year. Holly's summers are spent running her second business The Georgian House - a successful restaurant, pub and hotel on Alderney in the Channel Islands. Look out for Holly on the slopes around Meribel and Val d'Isere and expect to see her for a canapé or two during your stay with Fish & Pips, she does need to make sure they're to the right standard after firstname.lastname@example.org
HR and Operations Manager
Now living year round in Meribel and in to her 5th winter at F&P, Clare looks after the teams in Meribel and Val d'Isere, ensuring guests all have lovely holidays with us and taking care of the chalets. In the summer she works with Holly and Philippa getting things ready for the coming season and dealing with all things related to our operations here in France. She is excited about getting stuck in to her fifth winter with F&P, working with a great team yet again, and looking after lots of repeat and some new email@example.com
F&P Sales and Pre-holiday care, Surrey
Having spent several seasons in the Alps Hils has decided to lay her roots in Surrey, where she is based at The Abinger Cookery School, an exciting new partnership for F&P and also home to our new HQ. This is her first year with the F&P team and she will be busy selling holidays and answering any queries you have about our lovely chalets additionally Hils will be assisting you with all of your pre holiday care bookings. When Hils isn't busy selling F&P holidays she is sampling some of the brilliant food that is cooked daily at The Abinger Cookery School, this is a perk of the job we know she loves!
Resort Manager, Meribel
Having had a fantastic winter with Fish & Pips last year, with some amazing guests and some awesome powder, I tried to pretend that sunshine beaches were really what I was looking for. It turns out you can't have it all, and the lure of snowy peaks are just too much. I can't wait to get back on board (or in my case, my skis) with Fish & Pips in Village.
A few days after coming back from last season I knew I wanted to go back. The opportunity to work in a town with some of the best skiing in the world and to cook my own menu was too much to resist. I have always cooked from an early age (to escape lasagna for several nights of the week), my cooking career followed on to completing a 3 Year Chef’s diploma and getting experience in a variety of places. The last few years I have been avoiding a city job like the plague and have done a range of things from running my own farmers market business, to travelling across Southeast Asia, and working in Fine dining establishments. I am really looking forward to my second season at F&P cooking for lots of returning guests and new ones too!
I've been working in a large luxury hotel in Bermuda this summer, which has been a big change from my domestic kitchen in the Chalet Corblettes last year! I've had a chance to work with chefs from every continent, and I'm intending to put some of these ideas into my menus for the coming winter. I'm excited about getting back to Meribel Village, not least for the LDV and the best bakery in France. See you there!
Val d'Isere Resort Manager
This will be my 6th season working in Val d'Isère having come to calling it almost home! I first did a season here when I finished university in 2006, ventured to Meribel for a season, went travelling for 18 months, followed by two more seasons in Val. I then decided to try and settle and moved to London for almost two years but the city life just didn't cut it for me so I find myself back here for my 7th season surrounding myself with everything snow related. What more could you want from life than working in the mountains and getting to ski every day with your friends. Here's to another great season with the Fish and Pips team!!
I have just finished a maths degree at the University of York, and having spent 3 years catering for house mates and house mates' mates, I thought I would persevere a long standing passion for cooking. Before university I worked in a Michelin Bib Gourmand establishment, working hard to take on more and more responsibility. Since leaving I have been continuing to learn about food and practice my craft. I am passionate about nearly all aspects of cooking, taking inspiration from my previous experience, as well as the great chefs of the world. I spend most of my money on cook books from some of the best restaurants in the world, constantly aspiring towards similar levels of creativity and success. I have skied before, but this will be my first full season. Despite my complete lack of elegance on the slopes, I am looking forward to the skiing just as much as the cooking.