Page 130 of The Making of Jonty Bloom
“I was expecting to hear two million.”
Devan wasn’t surprised, but the figure was unrealistic. “If you’d been in Cornwall, maybe, but not up here. I’ll go up another hundred thousand. We’d hope to take over at the beginning of next year to allow you to honour your bookings over Christmas and give your long-term residents a chance to find alternative accommodation.”
“One point seven.”
Devan sighed—silently. “No. That’s not going to happen. One point three is as high as I can go.”
“One point four and it’s yours.”
Devan smiled. “One point three-five.”
“Okay.”
Roger and Clara gave him the thumbs up.
“I’ll be here tomorrow morning,” Devan said.
He ended the call and blew out a breath.
“Congratulations,” Clara said. “How high would you have gone?”
“One point six maybe, and it would still have been a good deal. I can’t believe how cheap property is in this area.”
“We have a reservation in the restaurant tonight. Want to eat with us?” Clara asked.
“I can’t. I’ve made other arrangements. Thanks for all your help, guys. We’ll get together next week and go over things in more detail. You should be able to get rooms here now the wedding is over.”
ON HIS WAY BACK TO TAY’S, Devan called his boss. “Hi, Alan. Sorry to disturb your evening.”
“No problem. I take it you have good news.”
“I hope you’ll think so.”
“You wouldn’t be ringing me with bad. So what’s the damage?”
“One point three-five.”
“That’s okay.”
“I want to retain their chef. He has family in the area which I suspect is the only reason he’s stayed. He’s really good. I’d like to pay him from the day we complete on the basis that he’ll spend time in the kitchens of several of our hotels until we’re ready to open. I’m hoping his family will put up with him being away every other week if his job remains in place, particularly at a higher salary.”
“He’s that good?”
“Yes. Michelin star good. Some of our chefs could learn from him. Imaginative menus, beautifully presented food, much of it locally sourced.” Devan mentally crossed his fingers. “Maybe even keep the sous-chef too. I also offered to help with sorting out long-term accommodation for those guests for whom the hotel is a permanent residence. I thought we could rent or buy a couple of houses and use a company calledHelperto provide people as companions.”
“We don’t usually go to those lengths.”
“I know. But we’ve never bought anywhere like this. We’ve never bought a place with long term residents, one of whom is a relative of the owner. Property up here is cheap and an act of goodwill can show we’re a caring organisation. It might not be necessary to do anything, but I’d like to have that option to suggest.”
“Look into it. Get me some pricings.”
“One more thing. I’d like to offer one other staff member a job.” Devan’s mouth went dry.
“What does he currently do?”
Nothing because he’s been sacked.“Night manager, receptionist, bell boy, concierge. But he’s capable of far more.”
“What qualifications does he have?”
