A head chef left devastated when he was made redundant after 35 years working for P&O is now running his own hotel just 12 months later.

William Burles, who has cooked for Jamie Oliver and the late Queen Mother, is the new owner of The Royal Norfolk Hotel in Sandgate, near Folkestone, alongside business partner and friend Debbie Playford.

While excited to take on the project, running a business is something Mr Burles never saw coming, having been happily employed by the ferry company for more than three decades.

His job as head chef saw him running kitchens across a fleet of ships running between Dover and Calais.

But on March 17 - exactly one year ago - he went to work only to be told he no longer had a job.

The 57-year-old said: "I did 35 years at sea and did many functions and buffets. I even cooked for Jamie Oliver.

"I bought myself a motorhome and I wanted to travel on my week-on week-off, that was the idea.

"But then on St Patrick's Day P&O sacked all their employees so my career had to change.

"That was devastating. It has taken a hell of a long time to come to terms with what has happened.

"I wanted to travel Europe but now I have sold the motorhome and gone into business here.

"Debbie phoned me up one day saying there was a business opportunity and we ended up taking the hotel over.

"I'm happy - sometimes fate leads you in other directions."

While Mr Burles runs the kitchen, Mrs Playford, who has more than 40 years experience in the industry, will take care of the hotel.

Her partner Darren Morgan will manage the bar, leaving his job as a forklift driver after 32 years.

Mrs Playford also manages The Britannia in Horn Street, near Hythe, but is selling up to focus on the Royal Norfolk Hotel.

They have also taken on the responsibility of looking after the resident parrot Monty who has lived in the bar for 14 years and is familiar with the locals.

As well as the nine en-suite rooms, the bar, and the newly renovated carvery -which will open on Sunday - they hope to soon host weddings and functions at the venue in the high street.

At a time when businesses are struggling, Mr Burles hopes the versatility of the business will help it stand out.

"Everyone is going through a tough time, but we will stick out with the carvery," he said.

"We will be taking staff on, and if there is the possibility that any P&O staff want a job, we will be open to have a chat with them."

Some 800 seafaring crew working across P&O routes, 600 of which were based in Dover, lost their jobs with immediate effect this time last year after bosses announced the redundancies with no prior warning or consultation.

The move sparked protests in Dover - another of which is planned for today.