As excitement builds in anticipation of this year’s ski season, we invite you to meet Chloe and Tilly, two fabulous returning members of our Fish&Pips family.
Sadly, we were unable to welcome anyone to the slopes last year, which only makes this winter extra special! We recently caught up with host Tilly and chef Chloe, to find out what they are looking forward most this winter, what they believe makes a fantastic chalet holiday and the reasons why they love their jobs!
Meet Chloe
What are you most looking forward to this winter?
There are too many things I am looking forward to this winter! From seeing all my friends to snowboarding to talking with guest and then cooking for them as well! So like pretty much everything there is to a season I’m looking forward to it!
What number season will this be for you?
This will be my second winter season.
Did you manage to ski last year?
I did not get to ski last year which has only made my want to ski this year even larger.
What is your fail-safe way to impress guests?
I’ve noticed that guest love it when you tailor a menu throughout the week to what they really like. A beautiful looking afternoon cakes really makes the day for them as well as a show stopper of a dessert.
What makes a really good chalet holiday?
The vibe, the food and the snow. Oh and wine!
What makes a good chalet team?
Again, I really think the vibe you have with your host really adds to the experience your guests have. On my first season me and my host had a natural, effortless friendship and it really made working with her easy which a lot of the guests picked up on and mentioned how well we were paired together. Being able to help each other out is key and really working together to get everything perfect. I would like to add that in our teams end of season awards we won best chalet team! #baitababes
What is your pet hate in a chalet?
Cleaning the hot tub. Hands down.
Describe your dream day off?
Dream day off would have to be waking up mid morning/early afternoon, doing a couple runs then getting a coffee and a small breakkie. Go boarding for a few hours then head down to LDV to drink toffee vodka and watch the wingmen!
Is your preference first lifts or first to the bar?
You would not find me on first lifts, I love my bed too much! More than likely I’ll be at the bar first buying the group as much toffee vodka as possible!
Do you have a favourite run in the Three Valleys?
My favourite run is Jerusalem. It’s very cruisey and easy, the views are wonderful. As a pretty beginner boarder I love it!
Favourite mountain restaurant in the Three Valleys?
I love LDV and Tav they’re both great! Oh god I love a Katsu burger! But there was something about sitting in the snow and sun, a cocktail in hand and a very good burger outside Wai KI KI (again sorry) that just wasn’t beaten! I do have to say La Farcon was incredible when I ate there and would recommend to any who’s a foodie and wanting a Michelin experience in the mountains!
Favourite Meribel band?
The Wingmen, I will see them every week if my friends would let me!
Meet Tilly
What are you most looking forward to this winter?
All the little things that make up the season, from laughs with my chef/best friend in the chalet to Disney movies and raclette nights in staff accommodation, to hearing awesome stories from guests from all over the world, to spending time with my friends in the Valley, to heading out onto the slopes on a bluebird day. So – basically everything!
What number season will this be for you?
This will be my fifth season!
Did you manage to ski last year?
I was one of the incredibly lucky ones that did manage to ski. I have some wonderful friends, who are more like family, out in Meribel, and so spent the winter with them. We ski toured together and had some epic adventures, although there were times when I would have given anything to just hop on a chair lift! I wouldn’t have changed it for the world though, we stayed in a refuge overnight, we toured and skied round the back of the Three Valleys, we had some awesome slope side snacks and drinks, and to spend time in the mountains with barely another soul about was totally surreal and a once in a lifetime experience.
What is your fail safe way to impress guests?
I think it’s the really little things that all band together to make sure the guests have an amazing time staying with us at F and P. Just stuff that makes a difference, like playing games with the kids while the parents get their ski’s and boots sorted, having the coffee perfectly brewed and ready when guests get downstairs for breakfast, getting to know each guest individually so they each get their own custom experience, basically going the extra mile and always thinking one step ahead to make their holiday as perfect as it can be.
What makes a really good chalet holiday?
I think the atmosphere in the chalet is super integral to a really good chalet holiday. It needs to be very relaxed and easy going, but also full of buzz and energy! So there is a balance that we, as staff, need to try to create. The guests need to feel totally at home with us, we make an atmosphere based on what we feel they want from their holiday.
What makes a good chalet team?
In my experience, a variety of different strengths make up a chalet team, for example, my wonderful chef and friend George, who I have worked with for a few years, is ridiculously talented and is always busy making magic in the kitchen so doesn’t have as much time or opportunity for guest interaction as I do. While he creates culinary wonders, I try to create the perfect atmosphere for guests, and engage with them where appropriate (I am the chattiest person in the world…). Ultimately though, I think you must get on extremely well with your team, and always have each other’s back. Knowing you have the support professionally and personally makes all the difference in the world. Fish and Pips have a real family ethos, and so our staff tend to have the time of their life on season, both in and out of the chalet. Happy staff = happy guests!
What is your pet hate in a chalet?
Probably napkin folding! I seem to have a real lack of patience when it comes to origami… always have, probably always will!
Describe your dream day off?
I am occasionally a first lifts kind of girl, but usually I do love a good lie in, and breakfast in my pyjamas, before making my way to the slopes. Usually, my friends and I will ski all the way to VT, and have some lunch either over there or on the way back. We aim to stay on the slopes until last lifts, and then head to LDV for après. I am not much of a partier, so after après, me and some others usually head back and make some delicious food (okay, usually courtesy of George, my chef) and watch a movie, play cards, or just chat and laugh. I also have a lot of lovely friends in the valley who have GORGEOUS dogs though, so I’d definitely need to find a gap in my day for various canine cuddles.
Is your preference first lifts or first to the bar?
Definitely first lifts always! I love a drink or two, but the mountains have stolen my heart.
Do you have a favourite run in the Three Valleys?
This is very cliché, and probably the most common answer, but it would have to be Jerusalem, going down to Saint Martin. A long, cruisy blue, with some insane views!
Favourite mountain restaurant in the Three Valleys?
La Ferme in Reberty, Les Menuires, is my absolute favourite – George and I go there all the time (we spend all our tip money there…) and he always has steak and I have the burger (which has two hashbrowns in so what more could you want?!). Then we share the trio of puddings. It’s a tried and tested routine!
Favourite Meribel band?
The Wingmen definitely. They create an amazing atmosphere at LDV on Wednesdays and are the highlight of the week. I have spent many an evening still in ski boots, eating lodge fries, drinking vin chau, having toffee vodka spilt all over me and singing my heart out to Abba, courtesy of the Wingmen!
Thanks to Chloe and Tilly for sharing their wonderful insights! If you’re excited about planning your own trip to the slopes, have a chat with Philippa or Gemma on the phone (01306 264 005), or via email ([email protected]).