CODE Meets Frank Curley, The Delaunay

Corbin & King has proactively employed over 50s at its restaurants for years, but an 86-year-old? CODE founder Adam Hyman caught up with Frank Curley, the octogenarian doorman of The Delaunay to find out more. 

I’m expecting my interview with Frank Curley to be cancelled. It’s the day of Storm Eunice, wheelie bins are taking off, and pretty much everyone is sitting inside glued to Big Jet TV. 

Surely Frank, the 86-year-old doorman of The Delaunay, will stay put at home like much of the nation? No, he’s correct and present, suited and booted and ready to meet me in the bar area of the Corbin & King restaurant in Aldwych. I should have guessed – here’s a man who’s still working well into his 80s, having lived through a world war.

I’d seen an Instagram story about Frank on The Delaunay’s account the week before and his age caught my eye. I had to scroll back and double check I’d got it right. Was the doorman of The Delaunay really 86? And why was he still working?

Frank greets me with a firm handshake. We sit down, and manager Luca brings over a pot of English breakfast tea. Four generous spoonfuls of sugar later (maybe that’s Frank’s secret?), he takes a sip of his afternoon brew and apologises. “My regular bus wasn’t running from Lewisham so I had to walk towards Surrey Quays and then take a different bus route to get here.” No apology needed here, Frank.

Originally born to a farming family in Ireland, Frank moved to Manchester in his late teens, later relocating to London for a career in retail. He did stints in both Harvey Nichols and Harrods. How did he end up working as a doorman? 

He says: “About five years ago, I was passing the restaurant and saw a job advert for a doorman. I took out my pencil and paper (he doesn’t have a mobile) and took down the phone number. When I got home I called the Corbin & King head office and then the next day I met with Mr Fergal (Lee), the general manager of The Delaunay at the time.”

Today, Frank works Mondays and Fridays. A usual day sees him arrive in time for a warming cuppa before starting his shift. He welcomes guests from 5pm until he clocks off at 11. 

“I’ve always enjoyed working for family businesses – which is why I like working for Mr Corbin and Mr King.” 

His favourite part of his job? “I love meeting the customers. I’ve never had to deal with badly behaved people – even during COVID when customers had to wear masks, they always behaved nicely to me.” 

I ask him if working during the pandemic has made him nervous? “I spoke to my doctor and although he told me to be careful – as I was vulnerable due to my age – he said that because I was working outside I was fine to carry on with my job luckily. I’ve still not had COVID.”

Frank’s tea is topped up and a couple colleagues say hello. I ask him why he’s still working? “Well you see Adam, I’m a single chap and I live by myself. So I was getting a bit bored of doing the same thing every day, if I’m honest. Working Monday and Friday keeps me active.” 

On his days off, he still finds time to meet his friends at the Montague Pyke on Charing Cross Road for a pint, though “no more than two at my age.” 

The clock in the dining room is ticking closer to 5pm and Frank’s shift is imminent. I’m conscious he needs to prepare – more so, probably, on this blustery Friday night. On my way out, I’m told that Michelle, the GM of The Delaunay, was going to send Frank back home in a taxi as they don’t want him to be working outside on a night like that – probably much to his disappointment.  

Frank’s story might be rare, but what’s evident here is hospitality is an industry open to anyone, and at any age. As we come out of COVID, our industry is going through a much-needed rebalance. Recruitment and how we look after our people is changing. 

There’s lot of focus on hiring young talent. We shouldn’t forget that there’s a huge pool of talent at the other end of the age spectrum. After all, people like Frank bring a wealth of expertise, knowledge and experience, which we need now, perhaps more than ever.

The Delaunay Counter has just reopened for the first time since lockdown with a menu refresh reminiscent of the European Alpine. Expect traditional fondue, tarte flambées, as well as indulgent apple strudel. Perfect for a pre theatre bite or a post work tipple. 

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