“Today's children are tomorrow's customers...”

24th November 2010, 1:46pm

The Mouchak Indian restaurant in St Michaels near Tenterden, Kent, has reopened its doors to the public after a four month refurbishment. Owner PK Raja gives us an insight into the new design concept.

History of the venture
Customers tell me the building was originally a doctor's surgery, but it was a fish and chip shop when I bought in 1998 and ran it as a takeaway.
After 18 months, my bank manager suggested I convert it into a restaurant and leant me £80,000 to turned it into a 46 cover restaurant.

What was your aim when designing this place?
I wanted the décor to reflect the contemporary style of cooking we offer, appealing to a discerning local clientele.

How did you achieve this?
We extended the building, creating a discrete area for takeaway collection.  We moved the bar from the back of the restaurant to the front. We ripped up the carpets and laid a wooden floor which we painted black. We painted the duck shell blue walls a contrasting white.  Finally we lowered the ceiling and put in more subtle lighting and air con.  The furniture, crockery, glassware and cutlery all went to make way for something far more stylish. 

What would you describe as the key and unique features?
It's all rather understated, rather than like a well dressed gentleman.  So there's no dominating feature or centrepiece.  It's the overall ambience that's key.
We have however created a more intimate, smart feel.

Does your team have a particular style?
 Warm and friendly.  We know the regulars by name and what kind of dishes they prefer.

Stage by stage, how did you approach this project?
I did the sums, went to the bank, got the money, briefed the architect, applied for planning permission, consulted a designer, employed my next door neighbour who's a builder, helped him hire a team, chose colours, materials, tiles and I did the furnishing myself.

Where did you get your inspiration from?
I got my inspiration from visiting other restaurants in Kent and London - not just contemporary Indian establishments. And from lessons opening my other much larger venues, both called Raja of Kent, one in Maidstone and the other nearby in Tenterden.

What is the size of the venue?
 
52 covers, just six more than before.

Fit out cost?
The entire project was just over £80K all in.

If you were to change anything about the design, what would it be?
No, we're very happy with it all, customers are delighted, covers are up and we're starting to see lots of new faces.

Who are the key team members?
I'm a chef, so I train the back of house staff myself.
Chef  Adu Miah and the manager Joshin Uddin are doing a great job

What do you like most about the venue?
The cosy, intimate atmosphere

What made you use the tones and shades you went for?
Black and white do not date and they give dramatic impact to flourish of colours you add in contrast.  Much off the local architecture, chocolate box farm houses and cottages from the C18th and C19th, built at the height of the British Raj in India, are painted back and white with contrasting hanging Kent Peg tiled roofs.

What are your plans for the future?
We're developing the Raja of Kent just outside Tenterden, which has seating for over 100.  It's busy most nights and we're turning away too many customers. Booking is essential at weekends. We've extended the car park, dug a large pond which we've stocked with carp and has been inhabited by ducks.  We've created an al fresco dining area for the summer and want to appeal to more young families during the day and early evenings.  Today's children are tomorrow's customers. .

Final comment on the venue?
 I wish I'd done it a few years earlier.  The doom and gloom merchants do this industry a great disservice.  If you offer good food and service, at a reasonable price in the right surroundings, customers will beat a path to your door.

Related Articles:

• 17 Nov 2010 - Mouchak restaurant reopens after four months following facelift