By Charlie Carey
The long-term owner of a successful restaurant hailed by the likes of celebrity chef Tom Kerridge has announced he is selling up and retiring.
Restaurateur George Begg, who has been behind the popular Samphire in Whitstable for two decades, says the time is right to step back and hand over the reins.
Mr Begg said: “After 20 highly successful years, we have taken the decision to retire and hand the restaurant on to someone who can continue to drive the business forward.”
Earlier in the year, Samphire was awarded retrospective planning permission to continue using the two upper floors of the property, which was once a flat, as a kitchen.
In his planning application to Canterbury City Council, Mr Begg said if the restaurant’s bid was refused, it would have become “unviable” as a business.
Mr Begg put thousands of pounds into turning the flat a workable kitchen and achieved a five-star food hygiene rating in January.
After shoring up the future of the business, he says he is now ready to call it a day.
Samphire’s leasehold has come to the market with the business listed for sale for £95,000.
Simon Bland, senior associate at marketing agents Fleurets, added: “Having previously lived in Whitstable myself, it’s a pleasure to be offering such an opportunity.
“Samphire is a tremendously successful business, run with pride and a passion for showcasing the best local ingredients. It really is a pearl!”
Samphire has been a popular dining destination in Whitstable with celebrity chef Tom Kerridge among its plaudits.
He described it as one of his favourite places to eat and the bistro has had mentions in The Good Food Guide and Harden’s guide.
It was also named pub/bistro of the year in the 2017 Taste of Kent awards.
Located in the high street close to the beach, Samphire has been praised for its use of local ingredients, including Whitstable native oysters and free-range poultry from Faversham.
The annual Whitstable Oyster Festival attracts huge numbers of visitors each year and Samphire is one of the big contributors to the event, offering many dishes featuring the delicacy and other British seafood.
