From the Dover Express, Thursday, 19 January, 2012. 60p.

SERVING UP A RICH MIX IS A RECIPE FOR SUCCESS

TOUGH economic times resulted in 1,455 businesses in South Kent folding last year according to government statistics. But South Kent businessman Ian Dunkerley says mixing tradition with innovation and, above all, “working harder than the guy next to you,” are some of the ingredients that have ensured he enters his 25th year at his seafront restaurant with positive plans for 2012. News editor Kathy Bailes and photographer Andy Jones went to meet him.

THRIVING: Ian Dunkerley will celebrate 25 years at his restaurant and hotel this June.

AT THE age of 14 Ian Dunkerley held down six jobs, including selling Sunday papers at Ashford train station, dishing up meals at Stanhope council estate's chippie to customers including then-MP Bill Deeds and, enterprisingly, scraping winkles from the walls at Folkestone harbour and flogging them for one shilling and sixpence a cone.

Forty-three years later he is the owner, with wife Linda, of one of Deal's most successful restaurants and hotels.

"Dunkerleys," in Beach Street, is heading into its 25th year and Ian, 57, shows no sign of slowing down.

The former Thanet College student chef, who went on to work at Brown's in Mayfair before heading up some of South Kent's biggest hotel and restaurants, says family ties and childhood summers spent running around Walmer Green while his grandad Edward Hall served on the lifeboat, drew him back to the town.

Further

With Linda, who he met while working as a head chef in her home village of Chilham, he opened the Cambridge Room, above the "Drum Major" pub, in Dover Road, in 1979.

The cricket enthusiast said: “We ran it for a couple of years but it was never going to get me any further.”

Picture left:

STARTING OUT: Ian at work just after opening Dunkerleys in 1987.

He went on to work for the Mermaid Group at the Royal Hotel as head chef and, in six months, trade trebled and he and Linda took on management roles.

Further moves to the 100-bed Abbotts Barton at Canterbury and then a directorship of Mermaid Cellars and Shipping followed until, in 1987, the pair decided to buy a small cafe-restaurant.

They paid £78,000 for the “modest” Pegasus and, had an annual turnover of £42,000.

Today the business, "Dunkerleys," is worth some £2.5 million with a £1 million annual turnover.

Dad-of-four Ian said: “ We took a small business and added to it. Now I'm a chef with a 16-bed hotel.”

Initially Ian, Linda and two part-time staff served a maximum of 40 covers a night.

Expansion came when the couple knocked down two garages they gained in a land swap, creating new kitchens, and then, in 1997, bought the next-door "Pier Hotel."

There are now some 26 staff in winter, growing to between 40 and 50 in the summer, serving some 60 covers and up to 160 lunches when customers are using both indoor and outdoor areas.

Ian, former President of the Deal and Walmer Chamber of Trade and an active Rotarian, said: “We incorporated it by smashing it through and creating another 10 bedrooms, making 16.”

Ian attributes success to a positive outlook, hard graft and his staff, past and present, whom he talks about with huge warmth.

Train

He said: “A lot of chefs have come through my hands over the years, Charlie Lakin who is now at the "Marquis" at Alkham, Steve Harvey who went on to "Wallett's Court," two who are now in Australia and another who is at one of the top 14 restaurants in the country.

“I have people who have been with me years, but I also bring in young staff.

“I train them up and then send them off to work in other kitchens. Many come back, take senior roles and bring with them a wealth of how things are evolving. It gives them an opportunity to show what they can do.

“Working with people as a chef means I have people and management skills. I learnt good house-keeping because running a business from the age of 24 and struggling to keep my head above water taught me not to waste anything - manpower, energy costs or food.

“I think, like the saying says, 'keep your face to the sunshine and you won't see the shadows. You have to take a positive view. There has been a nasty recession but in difficulty lies opportunity.

“Be prepared to get off your a**e, roll up your sleeves and get stuck in. Work harder than the guy next to you and you will do well.”

It is advice that seems to work for Ian. During the past 18 months he has invested £200,000 in overhauling the bedrooms and bar and this year plans to spend another £20,000 on refurbishing the reception and restaurant.

He said: “The restaurant will, get a make-over. I'm planning, if they agree, to display pictures of all my chefs over those years.” Ian added: When I lose my appetite the time will be right to stop but it is still there at the moment and we have lots of plans for the future.”