The owner of a bistro loved by celebrity chef Tom Kerridge says his business will be “unviable” if planning permission to use the flat above the restaurant is not approved.

Self-dubbed “accidental restaurateur" George Begg has made a restrospective application for the change of use of the two upper floors of Samphire, based in Whitstable High Street, to be utilised as a kitchen.

He says tens of thousands of pounds have already been invested in refurbishing the upstairs apartment.

He argues the use of the space is “crucial to the survival and success” of the restaurant, which Tom Kerridge praised for having a “wonderful atmosphere” and celebrating local produce.

“This change is essential for the continued viability of our business, which has been a vital part of the community since we opened in 2006,” Mr Begg said in a planning application submitted to Canterbury City Council.

He says his business secured a lock-up space across the road in 2011 to serve as a food preparation and storage area.

Although it was “inconvenient and unsuitable”, it was the “only option available” at the time. But the lease on the space was not renewed by the landlord in 2016.

“Coincidentally, the flat above our restaurant became available, and we were offered the lease by our current landlord,” Mr Begg added.

“The flat was in a severe state of disrepair and unfit for human habitation due to mould, leaky pipes, rodent infestation, and unusable bathroom facilities.

“Additionally, the shared access between the restaurant and the upstairs flat is neither practical nor safe for residential use.”

Mr Begg says he invested heavily in refurbishing the space to meet commercial catering standards..

Samphire was awarded a five-star hygiene rating after the revamp and across the years has approached the landlord several times to integrate the flat into the commercial lease for the restaurant – who agreed to it in 2023.

“The investment we made in the upstairs flat has been crucial to the survival and success of our business,” Mr Begg said.

“Our restaurant has developed into a multi-award-winning establishment that is loved by the local community.

“The additional space has enabled us to weather significant challenges, including the Covid-19 pandemic, Brexit and the ongoing cost-of-living crisis.

“In short, it allowed us to increase our capacity and output, therefore increasing turnover, efficiency and maintenance of extremely high food and hygiene levels.”

Mr Begg says there is no scope to remove seats as the existing customer space is “very limited” or to extend opening hours as Samphire is already “operating seven days a week, 363 days a year”.

“The business turned over and was taxed on £1.1million in 2023/24 and made tiny ‘profit’ of circa £14,000,” Mr Begg added.

“This financial pressure on profitability of the business will be further [impacted] by changes to National Insurance and tax thresholds.”

The application states the proposed work is complete and has been in use for almost 10 years.

It adds Mr Begg has not received any complaints from neighbours as a result of the refurbishment.

Samphire has featured in the Good Food Guide several times and was named pub/bistro of the year at the Taste of Kent Awards in 2017.

Tom Kerridge named Samphire as one of his favourite places to eat in the seaside town.

“Samphire is another Whitstable staple that likes to celebrate local produce, and it’s a tiny little independent restaurant that is family-run,” he told Conde Nast Traveller magazine.

“The guy who started it converted it from an old shop space and, by day, it’s a relaxed breakfast and lunch spot. But by night it’s somewhere people will go for a nice supper.”

He added: “But I love it because, aside from having a wonderful atmosphere, it is all about celebrating local, Kentish produce, loud and proud.”