How a Part-Time Job Turned into My Dream Career

Welcome to this edition of Trade Talks, where we bring you insights straight from the friers of the fish and chip industry. In this column, Kieran Bulpit, Head Fryer of Linfords Fish & Chips and soon to be embarking on a new journey, shares his perspective on the trade.

What does a shy 16-year-old with a part-time job know about running a business? More than you might think — especially after five years working behind the counter (and fryers) at Linfords. If you’d told me when I started that I’d be preparing to open my own fish and chip shop, I’d have smiled politely and changed the subject. But that’s exactly what I’m doing.

First Shifts and Shaky Hands

Back in 2019, I joined Linfords in Market Deeping at the age of 16. I was quiet, nervous, and looking to earn pocket money while studying A-levels in Maths, Chemistry, and Biology. My mates already worked there, so it seemed like a no-brainer. I started part-time, prepping food and cooking burgers and chicken.

I didn’t realise it at the time, but I was already taking the first steps into a career I’d eventually fall in love with.

Balancing school, social life, and work was tough. Linfords is a busy shop — fast-paced and relentless at times — but that pressure teaches you quickly. I went full-time after school, took on more responsibility, and slowly began building my knowledge and confidence.

Learning to Lead

From back-of-house prep to managing the whole fryer station — my journey has been anything but overnight. In early 2022, I trained on the fryers. By August, I was a full-time fryer and shift leader. That role came with more than just new duties — it brought a new pressure level.

Managing staff while producing high-quality food in a busy shop is one thing. Doing it when you’re the same age as your team — or younger — is another. Earning their respect took time, especially when I had no management experience. Some questioned my decisions. Others just didn’t want to listen.

What helped? Time. Patience. Structure. Over the months, as older staff moved on and new people joined, I was able to create clearer systems. We tightened up rotas, refined our processes, and shaped a stronger team culture. Even small changes started to make a big difference — cleaner closes, smoother services, and an extra £500–£1,000 through the till on the busiest nights.

Frying, in the end, was the easy part. Building a team that trusts each other — and trusts me — was the real challenge.

Pushing Past My Comfort Zone

If you’d met me at 16, I was the textbook definition of an introvert. But this job has forced me to grow in ways I never imagined. I’ve had to lead, present, manage conflict, and speak up — even when uncomfortable.

The Young Fish Frier of the Year (YFFY) competition comprised a huge part of that growth. It changed everything. It gave me confidence in my skills and helped others see me differently. Staff began to trust my leadership more. My communication improved. And I started to believe I could do this.

The competition opened doors — from networking with other fryers and visiting award-winning shops to seeing fish markets like Billingsgate, Newlyn, and Peterhead firsthand. I saw how supply chains work, how products vary, and how even shops that do things differently can all serve fantastic food.

It shifted my mindset. Suddenly, owning my own shop didn’t feel impossible. It felt… right.

Lessons From Linfords

Chris, the owner at Linfords, has been a massive influence. He taught me the foundations of good frying and what to avoid when running a shop. He’s always been supportive, encouraging me to push myself through the NFFF course, the Level 4 Hospitality Management Apprenticeship, and YFFY.

The apprenticeship helped me combine my love of food, numbers, and business. It’s taught me about finances, systems, team management, and how a great shop runs behind the scenes. I now spend around 25% of my time doing admin — and I enjoy it.

That balance of cooking and managing is where I thrive.

So… What’s Next?

I’m getting ready to open my own fish and chip shop. Just writing that still feels a bit surreal.

It’s going to be tough — no illusions there. The first few months will be a steep learning curve. But I’m stepping into it with open eyes, experience under my belt, and a fire in my belly.

I’ve learned that fish and chips aren’t just about cod and potatoes. It’s about systems, people, standards, and passion. If you care enough, push yourself, and surround yourself with the right support — you can build something great.

Opening day is coming. I’ll be sharing the highs, lows, and everything in between.

Watch this space.

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