From the Dover Mercury 20 March 2003.

From the Dover Mercury 25 January 2007.

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

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.