Manon Marrum of Barry Fish: ‘The stories people tell about their lives, they happen in our spaces’

What was the moment you realised hospitality could be a long-term career, not just a job?

I studied creative arts and, like many, found it difficult to secure long-term work in the field. At the time, the job I genuinely enjoyed was my part-time role in a pub, so I decided to lean into it. I then joined my first fine dining restaurant and was promoted quickly, which showed me there was recognition and real opportunity. I could see the ladder clearly and I wanted to climb it. I was comfortable starting at the bottom, but once I saw how far it could go, I didn’t want to stop.

How has your career in hospitality evolved in ways you never expected when you started out?

At various points I’ve been a part-time plumber, entertainer, nanny, counsellor, nurse, accountant, joiner, plate carrier, pot wash and herb picker. As you progress, you realise leadership in hospitality means being willing and able to jump in anywhere. And honestly, that’s been one of the most enjoyable parts. No two days are the same and that builds an instinct for problem-solving. You learn to think on your feet, stay calm under pressure and find solutions quickly. That confidence compounds over time.

What skills or experiences gained in hospitality have been most valuable to your progression?

The soft skills have been fundamental – people management, emotional intelligence, communication and the sort of confidence that only comes with experience. But the most practically valuable lesson was being an ally to the chefs and the kitchen.

What’s the best advice you’ve received in your career?

At the end of the day, leave it at the door. Every day starts fresh. And keep it clean! Service can be tense. It’s busy and high-pressured, but when it’s done, it’s done. Some days are harder to shake off than others, but everything feels more manageable after a night away from the floor. Resetting is essential.

What would you say to someone questioning whether hospitality offers a ‘real’ career?

This is an unfortunate perception in the UK, perhaps because hospitality has traditionally been a stepping stone for younger people figuring things out. But think about it: where do people celebrate? Where do they mourn? Where do they gather when they want connection? Restaurants, cafés and hotels. During lockdown, we saw just how integral hospitality is to everyday life and that it is just as essential to the social fabric as doctors or mechanics. If people spend their time and money there, it deserves respect. The stories people tell about their lives, the meals, the anniversaries, the reunions – they happen in our spaces. We are part of those moments and that is meaningful work. Providing those experiences requires skill.

What advice would you give to the next generation considering a career in hospitality?

It’s not glamorous and it’s hard work, but do the homework, stay humble and be willing to jump in anywhere – that’s how you learn. Listen to the people around you and accept that you’ll get it wrong sometimes, but don’t let that deter you. Growth in hospitality comes from resilience and curiosity.

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This Is Hospitality