Georgia Lye, 22, chose to skip university and run a fish and chip shop instead, ignoring advice from her teachers. She says she did not enjoy school or college, so she decided against continuing in education in favour of frying.
She now runs Seafare in Guildford, Surrey, and last year was named employee of the year in the fish and chip industry. Georgia is speaking out to encourage more young people to consider fish and chip work as a viable career.
Family tradition and early start
Georgia was inspired by her father, who has worked in the industry for 25 years, and wanted to continue the family tradition, dating back to her great-uncle who bought the shop in 1981. She started by working behind the counter aged 14, then became a fryer, and is now the manager.
She said: "It's a great industry with a lot of support. I just knew (university) wasn't for me because I didn't really like school or college."
Award recognition and daily work
The highlight of her career so far was when she won Employee of the Year at the 2025 National Fish and Chip Awards, and she is a semi-finalist in this year's Young Fish Fryer of the Year. Georgia added: "I was very proud when I won, and I know my dad was very proud as well. The competition is a great way to promote fish and chips and encourages young people into the industry."
Working 38 to 40 hours a week, with overtime when needed, she prepares the potatoes and fish and gets the shop ready for service. She said: "In the morning I have to cut all the pin bones and cut them down all to the same size as our regular cod."
Staff, perks, and future plans
She supervises her staff, which includes several teenagers aged between 16 and 18, who work alongside their studies and are paid above the minimum wage. She said: "I really enjoy it because I'm a very social person, and I get along well with all my staff."
Her job also comes with perks, including having cheaper rent on the flat above the shop and the use of the company car. Georgia said: "I have the basic 5.6 weeks for holiday plus any extra I'd like as long as we have staff to cover it."
Rising costs remain one of the biggest challenges that businesses face, as industry body Seafish reports. And yet, fish and chip shops like Seafare have become part of the community, with customers returning over the years. She said: "They like to come to the same shop that they know, that they know they're going to get good food, and they know the people who run it."
Talking about her friends' reaction, she said: "They weren't surprised when I took up fish and chips full-time because they knew I really enjoyed the job." She plans to take over the shop when her father retires, with her older brother, 26, and younger sister, 19.
