Abby Barker’s Frying Journey: From Pub Kitchens to Fish & Chips

Welcome to this edition of Trade Talks, where we bring you insights straight from the friers of the Fish & Chip industry. In this column, Abby Barker, Frier at Millers Fish & Chips in Haxby, shares her perspective on the trade.

If you’d told me a few years ago that I’d be standing over a fryer, carefully perfecting the art of fish and chips, I probably wouldn’t have believed you. Hospitality? Sure. I’ve always been drawn to the fast-paced, demanding world of food service. But fish and chips? That wasn’t always the plan. Yet, here I am—batter on my hands, oil bubbling in the fryer, constantly learning, constantly improving.

My hospitality journey started young. At 14, I was pot-washing at an Italian restaurant, Il Paradiso on the Forest, near where I live. That was my introduction to hard work—the kind where you don’t stop moving until the last plate is clean. I worked my way up to back-of-house prep and front-of-house service, learning to interact with customers and keep cool under pressure. Funny enough, I even remember serving Lesley and David Miller when they dined there. I had no idea back then that our paths would cross again in such a big way.

After that, I took on the challenge of running a pub kitchen for my cousin in Easingwold. That’s where I truly learned the ins and outs of a commercial kitchen—timing, teamwork, and the relentless nature of service. I also occasionally worked in the bar, juggling orders, managing stock, and handling customers. Those years taught me more than just skills; they gave me confidence. Hospitality isn’t just about cooking food—it’s about problem-solving on the spot, leading under pressure, and making decisions fast.

Then, just over a year ago, I got a message from David about an opportunity at Millers Fish & Chips. I’d never worked in fish and chips before, but I was ready for a new challenge. I had a discovery chat with David and Nick, and something about how they talked about Millers—their values and future plans—made me want to be a part of it. I wasn’t just signing up for a job; I was joining a team that cared about its craft and people and pushing the industry forward.

I’ve learned more in this past year than I ever expected. I’ve worked in every part of the business—from the shop to the street food outlet in York Shambles to the trailer in York. Each has its rhythm and its own unique challenges. I’m also working towards my Level 3 Production Chef Apprenticeship, covering everything from nutrition and team management to understanding profit margins and legal regulations.

But the biggest leap outside my comfort zone? Entering the Drywite Young Fish Frier of the Year Award.

When David and Nick first mentioned the competition during my trial shift, I knew I wanted to give it a go. Not because I thought I’d win but because I wanted to see where I stood in the industry. It was nerve-wracking—especially on the media side of things. I’d never done interviews before, and suddenly, I was filming adverts, appearing in news reports, and talking on the radio.

Through the Drywite Young Fish Frier of the Year competition, I’ve developed a much deeper understanding of the industry. I’ve learned that frying fish and chips isn’t just about dunking food in oil—it’s about sourcing the best ingredients, understanding the science behind the perfect chip, and respecting the craft. Visiting the Isle of Ely Open Day was a highlight. I come from a farming background, so I know the challenges farmers face—weather, storage, lifting—but seeing the journey from field to fryer was eye-opening. It made me appreciate every single potato that passes through our shop.

Making it to the finals of the competition in my first year at Millers was incredible. I didn’t expect it, and honestly, I don’t think I would have made it without the support of David, Nick, and the team. They’ve believed in me even when I doubted myself, and that’s made all the difference.

But the competition was just one part of the bigger picture. Over the past year, I’ve realised that the fish and chip industry is more than just a job—it’s a community. I’ve met many amazing people who are passionate about what they do and want to share their knowledge and push the industry forward. It’s not just about serving food; it’s about creating something that brings people together.

Reflecting on everything so far, I can see how much I’ve grown. A year ago, I was stepping into an industry I barely knew. Now, I’m a finalist in a national competition, training for a qualification, and working with an incredible team. It hasn’t always been easy—there have been long days, moments of self-doubt, and plenty of mistakes along the way. But every challenge has made me stronger.

When Stelios first floated the idea of me writing a column (still feels a bit surreal), my first thought was—why me? What do I have to say that’s worth reading? But he made it clear: this isn’t about being an expert; it’s about sharing my journey—the wins, the struggles, the lessons—and maybe inspiring others to take the plunge into fish and chips. Then he dropped a line that’s really stuck with me: “A comfort zone is a beautiful place, but nothing ever grows there.”

So, what’s next? I’m not sure yet. Maybe I’ll enter Young Fish Frier again. But one thing’s for certain—I’m only just getting started.

Did you enjoy this Trade Talks column? Have industry insights or thoughts to share? We’d love to hear from you! Drop us a line at info@worldofceres.com.