DOVER KENT ARCHIVES

Sort file:- Deal, September, 2021.

Page Updated:- Wednesday, 29 September, 2021.

PUB LIST PUBLIC HOUSES Paul Skelton

Earliest 1987

(Name from)

Dunkerleys

Open 2020+

19 Beach Street

Deal

01304 375016

https://www.dunkerleys.co.uk/

https://www.facebook.com

https://whatpub.com/dunkerleys-hotel

Dunkerleys in Deal

Photo by Paul Skelton 2 March 2008.

Dunkerleys in Deal

Photo buy Paul Skelton, 26 July 2008.

 

More of a restaurant and Hotel than a pub, but open to non residents and eaters and sells a damn good pint too.

Previously called the "Pier Hotel" and before that the "Sandwich Arms."

 

From the Dover Mercury 20 March 2003.

Dunkerleys advert

 

From the Dover Mercury 25 January 2007.

Dunkerleys advert

 

From the Dover Mercury 17 May 2007. Ian and Lynda Dunkerley

Above:- Ian and Linda Dunkerley celebrate 20 years of success.

Twenty years of success.

CHAMPAGNE corks will be popping at Dunkerley's hotel and restaurant next month to mark a milestone in the history of the successful Deal business.

It is 20 years since husband and wife Ian and Linda bought a tiny Beach Street cafe with visions of creating a thriving restaurant on the town's seafront.

The dream became a reality and the partnership worked hard to make Dunkerley's popular across Kent and beyond.

Mr Dunkerley said: "The business has evolved into an award-winning restaurant and hotel.

"It is good to see that in our 20th year we are still introducing exciting new ideas."

One will be a chance to enjoy the summer sun outside, as there will be seating in the new-look area at the top of Broad Street.

The finishing touches are being put to a new bar snack menu, which will include sandwiches, soup and salads, as well as a range of food for those looking for a bigger lunch.

There will be an afternoon tea menu and, for early risers, a breakfast menu with options from croissants to a full English breakfast.

Sunshine

Mr Dunkerley added: "What could be a better start to the day than soaking up the morning sunshine with breakfast?"

The lounge is also returning to its bar/bistro look, with a new quiet sitting space being created in reception.

Mrs Dunkerley says the changes and improvements at the hotel and restaurant over the past 20 years have been hard work, but well worth the effort.

She added: "But we couldn't have been so successful without our long-standing members of staff, particularly our manager, Michaela Hubble."

 

From the Dover Mercury, 3 November, 2011. 70p

AWARD-WINNING MASTERCHIEF

Advertising feature

Ian Dunkerley and Josh Hackett

The most recent in a long line of awards has been hung on the wall at Dunkerley's after the restaurant won another two rosettes from the AA.

And with the launch of a mouth-watering autumn menu of fish and meats, there is no surprise.

Proprietor Ian Dunkerley is delighted the restaurant continues to gain the accolade it has had for many years for its tantalising dishes, both in its fine dining restaurant and bar snacks menu.

"It's a real honour to continue to meet the demanding standards that the AA and other guides expect." he said.

But Mr Dunkerley, who celebrates his 25th anniversary next year, said the praise should go to his head chef, Josh Hackett, for his hard work. Josh was in the kitchen on the day of the unannounced visit by an inspector In the spring - and his scallops and sea bass, obviously impressed.

Mr Dunkerley has trained a host of talented chefs who, like Josh, began work in his kitchen as teenagers. He took Josh under his wing, cultivating his talents as well as producing thousands of meals to suit all connoisseurs. Some have progressed to become esteemed chefs, working in restaurants around the World. The new autumn menu, partially devised by Josh, along with Mr Dunkerley, offers a range of splendid dishes to scintillate the senses.

"Scollops are always a real winner at Dunkerley's," he said.

Josh's favourite main meals are the wild sea bass, caught locally and steamed with garlic, spring onions and shaved ginger served over a light chillied risotto.

From the lunch menu, the slow cooked lamb is a must - roasted for 11 hours, then removed from the bone, seasoned and finished with a rosemary sauce.

Whether calling in for morning coffee, bar snacks, or sitting down in the fine dining restaurant, there is something for you at Dunkerley's. Or maybe come to dinner, stay for breakfast.

 

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.

Ina Dunkerley 2012

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.”

Ian Dunkerley 1987

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."

Ian and Linda Dunkerley 1997

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.”

 

LICENSEE LIST

DUNKERLEY Mr 1987-2012+

 

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