Jim had planned to ask me on Saturday, but as he sat chatting to my Granny (her giving him the ‘when are you going to get married, I hope you do it the right way round’ conversation) she revealed that it would be 71 years the next day since Grandpa (also called Jim) had proposed to her.  So the plan was delayed 24 hours which made me the happiest person alive, with Granny following swiftly after!

With me (Pips) as bride, and Hols (Fish) as maid of honour - we have a busy few months ahead of us!!!

Thank you Sarah for this and also for being such a superb asset to our team this year in Chalet Aurigny, you were invaluable.  Thank you also for putting up with Kev in the morning, sorry for the corruption when it came to beer drinking and getting a taste for Mutzig, and well done for your perseverance in the powder! Have a fantastic summer and we wish you all the very best for the future and in your new Brixton residence.  xxx

Here’s Sarah’s Blog, Meribel 2009-2010….

We’ve been in Meribel for a week. It’s the second week of December 2009, the lifts have been open for only a few days and it’s our first chance to get out on the mountains and ski. After a week of deep cleaning the chalets, moving logs, and learning how to be the perfect hostess, the chance to get out on the mountain is met with much excitement – after all, whatever anyone tries to tell you, this is why you do a ski season - five months in the Alps, being able to ski every day apart from changeover day equates to more skiing than most people do in a whole lifetime. By April, I will be a skiing goddess, I thought…

So maybe it was not quite the start I had hoped for. But I was so proud of myself that day, and thanks to all the encouragement from my new Fish and Pips friends, I realised that while a ski season was not going to turn me into a professional skier, it would be the best five months of my life, full of new experiences and never-ending fun shared with lovely people.

Trying to sum up my season is so difficult; it was a complete whirlwind of amazing adventures all packed into five short months that seemed to fly by. Writing this three months after leaving France, sitting in a hot London office, I am feeling somewhat nostalgic and wishing I was sat in a deckchair in the sun at the top of the mountain with a glass of rosé in hand! Because that is pretty much what I was doing EVERY afternoon while I was in Meribel! It’s a tough life being a chalet host with Fish and Pips!

Of course, there was a bit of work involved! But thanks to our wonderful guests, I never felt like I was really working at all. It was more like having guests to stay in your own home, and I took pride in doing my job well. I loved welcoming our new guests each week and hadn’t expected that in turn, Kev and I were often treated as part of the family for the week, which was wonderful. Particular mention to our Aussie guests from Perth, which left me rather outnumbered for the two weeks they were staying with us, but who were brilliant fun and who let us throw a traditional Aussie BBQ, albeit in the snow, to celebrate Australia Day. Also to Mark Palmer who came with his family to write an article for the Daily Mail. Initially worried about what they would make of us and wanting everything to be perfect, we were treated to a week with an utterly lovely family, who always made sure Kev and I had a drink and a canapé too, and even invited us along with them to the Altitude Festival, which was happening in Meribel that week. I was truly sad to see them leave, but promises to stay in touch have been kept, and I have gained some very good friends.

As well as the guests, working in the chalet alongside your chef helped make the job much easier and much more fun. I cannot imagine having to run a chalet on my own, and think that Holly and Philippa’s focus on working as a team is what makes Fish and Pips so special. Paired with Kev, I’m not sure he quite knew what to make of me at first, but we found mutual understanding in our shared need for silence in the mornings! Having worked for Fish and Pips last year, he very much guided me through our first week of guests. By the end of that week, having survived badly-timed illness, and achieving the impossible feat of producing an entire Christmas dinner in two hours, we felt like a proper team. Throughout the season Kev taught me to love beer (well, Mutzig!), introduced me to depressive Australian music and fed me the most delicious food every day! It wouldn’t have been the same without him.

In fact the whole Fish and Pips team were wonderful and I loved not only working but skiing, drinking, dancing, laughing and living with you all. I have so many great memories. Highlights include our posh picnic in Chamonix, Vinnie’s dancing on stage during La Tania Day, the debauchery of Ladies Night at LDV, numerous girly lunches with a bottle of wine, skidoos and the Refuge, and pretty much every super Sunday.

Thank you Holly and Philippa for inviting me to be part of the Fish and Pips 2009/10. It is five months that I will never forget. Not only did I have more fun than I have ever had, but I have learnt so much and have done so many things I am proud of. It was an absolute pleasure to work for you, and although I am sad I will not be coming back next year, I am looking forward to coming to stay as a guest sometime soon!

 

 

 

 

 

A good friend Emily swears by the Elderflower Cordial recipe that her family use and that has been passed on by a close and dear family friend, Mrs Hollocks.  With Elderflower being a favourite of mine we decided to give it a bash.  Emily picked the Elderflowers, I ordered the citric acid online (never knew this was quite so difficult to get your hands on, but now know it’s not only used for legal purposes!) and we got concocting.  We left our brew for 24hrs, strained it and then proudly bottled it up.  DELICIOUS! It’s been put to good use so far - cordial of course, numerous takes on elderflower cocktails, added to jams and coulis, my Mum even put it on her cereal.

 Although Elderflower season is very nearly over, there might be a few flowers still out there going to waste, so try it for yourselves.  It’s so simple, satisfying and yummy.  Looking forward to the Elderflower Champagne next year….

Elderflower Cordial by Mrs Hollocks

Makes 3 litres

3.5 lbs Granulated sugar

2 Lemons

2.5 oz Citric acid

30 Elderflower heads

2.5 L Boiling water

Pick the Elderflower heads that are in full flower.  Shake off any bugs.

Put sugar in large bowl together with citric acid and cut the lemons in half the squeeze juice and add to sugar.  Put Elderflower heads on top then pour on the boiling water, stir until dissolved.

Leave for 24 hours.

Strain through muslin (a new J cloth or tea towel would do).

Pour into bottles.  Store in fridge for shorter term, if not freeze in plastic bottles.

Lunch was swift and Neil quickly marched us off to The Duke of Cambridge pub for the England-Slovenia game where we got into the swing of things with Neil’s England ‘Dragon Hat’  which he found in his ‘Supporters Cupboard’ at home!  Goodness knows what else he has in there!!!

What a shame the game on Sunday didn’t go quite as well for England…  Fish&Pips are now supporting Argentina!

After A LOT of to-ing and fro-ing and driving our website man up the wall, it’s finally up and we’re really pleased with it.  Have a look at our new Val chalets (excuse the old images, they don’t do the chalets justice in the slightest and we’re getting new ones in July) and Special Offers - we’re offering up to 15% off before the end of August. 

Please let us know if there’s anything we’re missing or that we could do better or need to amend.  We want our website to be as user-friendly, clear and helpful as possible.

We hope you like it!

x

We met Nick 3 yrs ago at an interview in London.  He arrived with a very neat and tidy folder of CVs, menu plans and references, he was dressed in smart trousers and a shirt, fresh faced and with nice neat hair.  Wow we thought, what an organised and well-presented chap.  Not quite the shaggy haired, bleary eyed, Mutzig loving, jeans falling off the bottom, dog-eared receipt Nick that materialised in Meribel that we’ve all come to know and love!  We wouldn’t have him any other way now - his charm and hard-working spirit meant he more than pulled it off and went down a storm with every guest. 

Not only did he impress us with his personality and enthuasism, but he more than knocked our socks off with his cooking, we can even remember what he cooked us that test meal - beetroot salad (how we can we possibly forget those big bright purple teeth of his, we didn’t have the heart to tell him!) and delicious salmon for main course.  He had the job there and then.  I think it was one of the best decisions F&P has ever made.

Without sounding too cheesey, it’s hard not to….Nick has given so much to Fish&Pips - lots of laughter and sillyness, enthusiasm for the mountain, an incredible ability to bring the team together, shown us the art of working well with a hangover and firework displays, pushed our F&P cuisine up to the next level, and he’s inspired us all with his professional hard-work and never whinging attitude which will hopefully remain with us at F&P for a long time.  The list could go on and on.  Paddles you should be very proud!

He’s not only been one of the best employees a company could ask for, but he’s become a really dear friend.  We’ll all miss him hugely, especially Abs (another shining star at F&P who will get her own dedicated blog soon!) who has worked with him so well and closely the past 3 yrs, and his partners in crime Kev and Vin (who we’re thrilled to have back for the 3rd year this winter).  On the positive side - as Philippa says it’s now a great excuse to come to Australia! 

Have a really safe and bonza trip home  Nick and enjoy some time off before you get back in that kitchen again!  Best of luck with the future, we’re certain you’ll be huge success in whatever you turn your hand too.

Thank you so much for everything.  Lots of love Holly, Philippa and the rest of the F&P team xxx

Here’s some snippets of Nick from the past 3yrs in Meribel…….. (sorry Nicko!) x

A few words on Nick from the lovely Caroline - owner of Chalet Le Christophe…

”Nick.  What can we say….. Amazing chef.  Awesome fun.  Always smiling.  No task too small.  No request too tiresome.  And above all…phenominal pyrotechnician!! We’ll miss you!  Good luck!! xxx”

In the meantime Holly did allow me to have a week’s holiday - and what a week it was!  If you are ever after a holiday that isn’t with FIsh&Pips on the ski slopes, then sailing in the British Virgin Islands comes highly recommended!!!  Just a shame it didn’t last a little longer……

So, let’s start with the great Balch lunch.  I’ve been meaning to write about this lunch for the past few weeks.   It’s infamous amongst F&P, and is quite honestly the highlight of our season.  Philippa always makes sure she’s back for this even if it means getting the first flight out in order for her to be sitting down to lunch by 1 o’clock!  We take lunch very seriously.

It’s an annual ritual now.  For 4 years in a row, the Balch family have treated Philippa and I, and now what seems to be most of the F&P team (!) to lunch at the Roc Tania on the last Friday of their 2 week stay.  With great views across the valley and keeping the sunshine longer than any other restaurant in the Meribel valley, it’s a superb spot to settle in for the afternoon.  A family affair with Charles, Tracey and their 4 fantastic children, it starts off with a civilised magnum of rose, knattering and lapping up the afternoon sun on the terrace.  Everyone orders their favourites - steak, tartiflette, brochettes, flambeed gambas - and tucks in!

After a good feed and plenty of rose, the singing and dancing on the terrace begins - normally lead by 9yr old Sonali, the best mover on the mountain.  Perhaps even a spot of paragliding - watching Tom Mayne circling above us after long lunch was possibly one of the funniest things I’ve ever seen.  As soon as the puddings are finished Charles promptly orders the traditional and essential round of Irish coffees.  By the time the first round is finished then the second is already on its way!  Top this all off with a round of Genepi, skis on and off we go - a bee line to the Ronnie!

After bottles of toffee, more singing, more dancing at the Ronnie we are carted off in the van by a sober member of the team and taken back to the chalets.  We always ask the staff to erase this afternoon and antics from memory and the next day we’re back to being responsible bosses again!

  Thank you so much to Charles and the rest of the Balch’s for making this day so special for us and all the team.

It’s an exact replica of the popular Folie Douce in Val d’Isere with; the Fruitiere restaurant which serves pretty good grub (personally I recommend the Thai prawn curry) with fantastic views across the VT valley; a snack bar; a big terrace with plenty of tables for dancing on; a DJ and Saxophonist playing on the balcony and music pumping out with the everyone going crazy from 3pm! If you’re skiing in VT then it’s well worth a visit.  You can get the last Bouqetin cable car or 3 Vallees 2 chairlift back at 5pm and ski (thinking you’re a God/Goddess on skis!) right down into Mottaret and down the Truite to arrive back in Meribel, hopefully in one piece.

Last week things were looking a little dodgy on the snow front across the Alps.  Thankfully we had Meribel’s fantastic snow cannons to keep our slopes going and with such a huge ski area there’s always something out there that’s more than skiable.  The run down to the chalets, the Lapin, was one of the best runs around last week keeping the snow really well as it doesn’t bake in the sun or have hundreds of people using it to get down at the end of the day.  I’m sure our guests will agree that there can’t be many runs home that are better than this! 

No matter how good the up-keep of pistes are here in Meribel, it’s also nice to have some of the fresh stuff.  Just as people were beginning to lose hope, two days ago it tipped down and we’ve had more than a foot at the top.  And, as I look up at the office velux window I can’t see the sky because of the snow.  It’s set to thump down with snow all night and tomorrow, and blue skies on Thursday.  I shan’t be in the office on Thursday Philippa, sorry!  I should imagine most of Meribel has a huge grin on their face, we do at F&P!