In celebration of Father’s Day this Sunday, KFE Sales Director Nikki Williams talks about his close relationship with dad and Chairman Paul Williams

When did you first start working together?

I first worked with Dad when I was about 11, peeling potatoes in the fish and chip shop he owned with my mum, The Boundary in Market Deeping. I did one shift in the restaurant, but I crammed a whole table’s order onto one side of the order pad, and the kitchen couldn’t read it, so that was the end of that! Later, I joined KFE in 2009 as a stopgap while I was waiting to join the police. I was there for about six months, supporting the service department.

Did you expect to work together again later in life?

Once I joined the police, no. Policing was always something I wanted to do – Dad was in the police himself when he was 19. I was working for the Met in London and it was a lot of long hours and shift work, so when my Uncle Jake retired from KFE, a role opened up, and it was perfect timing. I joined as Area Sales Manager for the East in 2014. At first, I worked closely with Bill Shaw but after he retired, I started working more regularly with Dad, calling him after appointments to ask for advice. That’s when we really started talking regularly. We now speak every day, compared to once or twice a week before.

What’s the best and hardest part of working together?

The best part is seeing the respect Dad has earned. Whether people buy from us or not, they respect him. Seeing him win the Outstanding Contribution to Industry Award at this year’s National Fish & Chip Awards was a proud moment. It reflected 30 years of hard work – and it was about time too! Few people get to see their dad’s legacy up close like I have; that’s really special. The hardest part? Salary negotiations and end-of-year appraisals – those are awkward when they are with your dad!

How do you balance the personal and professional sides of your relationship?

It just comes naturally. We talk about golf, football, family – it’s always been a mix. We don’t have to manage it, it’s organic. At the end of the day, we’re father and son first.

What have you learned from working with your dad?

The importance of long-term relationships. Dad’s always focused on looking after customers so they stay with us for decades. He’s dealt with parents and now their children, and that kind of loyalty is rare. Now, with the launch of Qook!, I’m learning even more from him because we are launching a brand, something none of us has ever done. But Dad has, he brought Kiremko to the UK 30 years ago, so his experience is invaluable.

Have you ever had a disagreement at work?

No, I really don’t think we have. Dad’s very calm and level-headed when it comes to making decisions – unlike me, I’m a lot more hot-headed. His calmness is something I really admire.

What’s one skill or trait you admire in your dad?

His drinking ability, although that’s slowed down now!

Do you miss working with your dad now that he’s stepped back?

Not really, because I’ve always been on the road, not office-based, so our dynamic hasn’t changed much. At the moment, we still speak daily. I’m sure as time goes on that disconnect may become more obvious, but Dad will always have an interest in the business, and I can’t see him ever stepping away completely.

How are you celebrating Father’s Day?

Dad’s birthday was just as few days ago, so we’re having a joint celebration at The George in Stamford, which is his and Mum’s favourite restaurant.

Wishing all dads a Happy Father’s Day, especially those working hard in fish and chip shops!