My friends thought my fish and chip shop job was a joke and I'd stink - but now I'm the best in the country

Not many 14 year olds have an idea of what they want to do when they grow up. But that was not the case for Jamie Toland, manager of Taylors fish and chip shop in Stockport. This was the age he started on a fulfilling career path that has recently won him a national award. 

After 16 years in the business, Jamie, now 30, has been recognised as Employee of the Year at the prestigious National Fish and Chip Awards, beating competition from across the country.

It may not be glamorous work, but Taylors is the heart of its community and their traditional fish and chips have been enjoyed by generations of families, which is what makes his job so special.

“It's more than just a takeaway, it's part of their life, it's part of our life,” Jamie told Manchester World. “I feel like when somebody comes in, especially an elderly pensioner, you might have been the only person they've spoken to that day and I've been able to be a friend to them, have an impact on their day. You know nothing about people's lives. It's not just coming in for a takeaway, it's coming in for chat, making you feel welcome. I think it's part of every community.”

“Something I was born to do”

When he started his work experience at Taylors, Jamie’s friends did not understand the appeal of working there. He started out cleaning the floors and peeling potatoes a couple of days a week and worked his way up, first as team leader and now manager.  

Jamie said: “All my friends thought it was a laughable job. They thought it was smelly. People look down their nose at this industry, but it's done a hell of a lot for me. Last year I recently bought my first house, which I didn't think was ever going to be achievable. And I've got an amazing wife and three amazing children.”

He recognised the value of his work early on, mainly thanks to his employers. The owners are semi-retired now and have handed much of the responsibility to Jamie. They taught him everything he knows, passing down decades’ worth of knowledge – something he is now doing for the next generation of fryers. 

Jamie said: “I knew this was something I was born to do. The lady that trained me was the owner's mum and she was still frying at 93. She had over 50 years in the fish and chip industry, and with me being such a young age, she was passing that knowledge and experience down to me. So I'm now able to pass that on to the team and those old methods, old traditions, are now able to live on through our shops.”

“It’s the experience that makes it”

With Jamie at the helm, Taylors is thriving. As with many hospitality businesses today, rising energy bills are a concern, plus something very specific to the fish and chip industry – a potato shortage. But Jamie credits his team as an essential element of their success, as well as their traditional and customer-focused approach to business. 

He said: “Last Friday was the busiest Friday we've ever had. Trade is very good. When we open the door in the morning, there's a queue waiting to get in. I do think that's because of the people behind it and the knowledge, and, of course, the produce.

“The thing that we're facing is a potato shortage and the price of the produce now is just unbelievable. We try our best to keep it affordable, we put some great offers on, some family savers and sharers. It's a meal that you'd go with your whole family and all interact together, sit down and enjoy our national dish, and to try and keep it affordable is so important.”

One thing that is vital for any successful business is a quality product. He said that one of the most important components is having an “amazing potato merchant.”

He said: “I'm on his back all the time, making sure that we're getting nothing but the best. I suppose, this time of year it's very difficult making sure you're at the top of the game and you're on the end of the phone to make sure that you're getting the best product available on the market, it's very important. They know that when I'm ringing them, they know it's not good!” 

 They use frozen-at-sea Icelandic cod, which is the best option for non-coastal fish and chips like his. Jamie explained that it is more consistent this way and “customers know what they're getting.”

 Again, he also reiterates the importance of the people behind the counter when it comes to success, adding: “It’s the people who make the fish and chips, having the impact on people and having that experience that's been handed down. That experience is what makes it, the knowledge.”

Jamie is just as passionate about eating fish and chips as he is about selling it. He said: “I think when people think of Britain, they think of the red post box, the Queen and fish and chips. Fish and chips is a massive part of our culture. If you're going to do it, you need to go all-out.” And to him that means lightly battered Icelandic cod, with chips, mushy peas, Warburtons bread, Lurpak butter, Yorkshire tea, slice of lemon and tartar sauce.

“It’s not just a job”

Being recognised for his hard work at the National Fish and Chips award is career highlight for Jamie. He recalled the proud moment when he told his children, aged three, eight and 11, about his achievement. 

He said: “I gave them a Facetime and their faces said a thousand stories. One said: ‘Oh my god, you're a celebrity now.’ And I think for a young person to say that about someone who is in fish and chips is pretty incredible. It means absolutely everything. Little old me from Stockport, 14-year-old lad and now I'm 30, overlooking the shop. I'm just very proud.”

Jamie said that introducing young people to the trade and watching them progress is a very rewarding and important part of the job for him. His advice to them is: “Give everything a go, if you don't like it at least you can say you tried. But take no notice of what people are saying. Looking at what I've achieved, it hopefully should inspire others to get involved. People would laugh at me and now I'm voted as the best employee in the country. Just keep tapping away at it.”

As for his own future, fish and chips will continue to play a big part “hopefully forever”, either at Taylors or his own shop one day. He said: “I feel like if I were to leave tomorrow, I wouldn't have a clue. This is all I know. This is what I've loved, learnt and lived. I feel like fish and chips is not just a job, it's our life.”