{"id":32453,"date":"2016-11-07T22:57:35","date_gmt":"2016-11-07T22:57:35","guid":{"rendered":"http:\/\/www.jomec.co.uk\/altcardiff\/?p=32453"},"modified":"2016-11-07T22:57:35","modified_gmt":"2016-11-07T22:57:35","slug":"cardiff-character-nick-adams","status":"publish","type":"post","link":"https:\/\/cardiffjournalism.co.uk\/altcardiff\/2016\/11\/07\/cardiff-character-nick-adams\/","title":{"rendered":"Cardiff Character: Nick Adams"},"content":{"rendered":"

Ashton’s longstanding shop manager and fishmonger discusses his time working in a family business<\/strong><\/p>\n

Surrounded by loyal customers, a welcoming face weighs a fresh fish on the scale. After some friendly remarks the satisfied customer waves goodbye, fish in the bag. Nick Adams has provided a friendly and quality service to the reputable business of Ashton\u2019s for most of his life.<\/p>\n

The stall is littered with a vivid selection of wet fish, shell fish and even game meats such as crocodile and kangaroo. \u201cI\u2019m not a big meat eater and I haven\u2019t tried any of the funny ones either \u2013 but we\u2019ve got alpaca, springbok, wild sheep, all sorts. We’ve also got some squirrels in there!\u201d<\/p>\n

Nick, 59 and single, from Penarth, is one of two brothers who have helped the operational ins and outs of Ashton\u2019s<\/a> since their father, John Adams, took over the company back in 1973. Ashton\u2019s, Nick explains, was founded in 1800, being handled by only three owners over its lifetime.<\/p>\n

There\u2019s a strong reputation with the brand as one of the largest fish retail outlets in the UK.<\/p>\n

\u201cWe provide our services to hundreds of retail businesses, hotels and restaurants in Cardiff, Newport, Swansea and surrounding areas, it can get very busy,” Nick explains.<\/p>\n

\"Ashton's

Fishy business<\/strong><\/h2>\n

The floor itself is covered in a fishy liquid, Nick trudges through, and directs orders to the team.<\/p>\n

Nick has worked at Ashton\u2019s since 1974, with some time off in-between. His father, John Adams, took over the fishmongers around the same time Nick was leaving school. Nick explains that this made it very convenient when his father asked for him to join him.<\/p>\n

\u201cI know a fair bit about the fishmonger profession working here for the last 45 years, I get my hands dirty plenty of times.<\/p>\n

\u201cI don\u2019t have a favourite bit in particular, I do like putting the displays together but funnily enough I don\u2019t really enjoy cutting the fish, although a lot of the guys love it.\u201d Danny, one of the fishmongers working at Ashton\u2019s who stands behind Nick, follows with a short laugh.<\/p>\n

In Nick\u2019s spare time away from the bustling Cardiff Market he likes to spend some time on the field. \u201cI play a bit of golf; I have a handicap of 17. I\u2019m going to knock down my handicap over the winter, I\u2019m aiming for 15 by next year,\u201d he says ambitiously, with a determined face.<\/p>\n

Despite Nick\u2019s interest in all things sports, there\u2019s one he refuses to take interest in. He says, \u201cI watch all sorts of sports, most things, but not Formula 1.<\/p>\n

After working in the fish business for as long as Nick has, he claims that the rather potent smell that comes with the job gets tolerable.<\/p>\n

That doesn\u2019t stop the strong aroma from flowing out of the bustling Cardiff Market into the equally busy streets.<\/p>\n

 <\/p>\n

Check out this short video for a flavour of Ashton’s shop front:<\/p>\n