A kebab shop boss has achieved a lifelong dream by opening his own restaurant at the back of his popular takeaway.

Bay Kebabs, next door to Vivid nightclub in Herne Bay, is most famous in the town for dishing up doners to late-night revellers.

But in an attempt to broaden its appeal, Abdulkadir Rencber has established a serene ‘Secret Garden’ restaurant to the rear of the shop.

Its launch last week was a milestone moment for the father-of-five, who moved to the UK from Turkey to join the family kebab business 20 years ago.

“What sets this place apart from other Turkish restaurants in the area is the atmosphere,” said the 35-year-old.

“When you come and sit down here you feel like you’re on a picnic in a mountain area, I love it.

“This has been my dream for a long time. I’ve always wanted to have a restaurant and I’ve been planning this one for five years now.”

The restaurant – aptly named Secret Garden – shares a kitchen with Bay Kebabs, which Mr Rencber’s family has run for 30 years.

But while the kebab shop specialises in takeaways, the new establishment is for sit-down diners.

Offering both inside and outside seating below a retractable canopy, the restaurant can accommodate up to 50 people and serves traditional Turkish and Mediterranean food.

Hand-painted murals of sea and forest scenes cover every wall in the outdoor dining area, where mosaic glass lighting, plants and a stone-set fountain work together to create a relaxed al fresco vibe.

“People say they feel like they’re on holiday here,” added Mr Rencber.

“And the food is lovely and at good prices.

“Turkey may be famous for its kebabs, but that’s just the tip of the iceberg when it comes to Turkish cuisine.”

When asked how to prepare the perfect kebab, Mr Rencber declined to give away any family secrets, but said a lot goes into both the preparation of ingredients and the presentation of the dish.

“Anyone can make a kebab, but to make a really good kebab it depends on what spices you use and how you marinade the meat,” he said.

“And of course, how you bring it to the table – people eat with their eyes first.”