The Lansdowne Bistro in Southport is under new ownership, with a combination of ‘old meets new’ creating the best of both worlds.
The stylish venue, on Anchor Street in Southport town centre, was run by legendary Southport restaurateur Mark Tyndall for many years, after his previous ventures included Francisca’s on King Street.
The family tradition for great food lives on with Mark’s son, Patrick Tyndall, now taking ownership alongside friend and business partner Jamie Rae.
The new business enjoyed its launch night last week and is open from 5.30pm until late every Tuesday to Saturday.
Photographers from ZEDPhotography were there to take pictures on the opening night.
Jamie Rae (left), Partrick Tyndall (centre) and Steven Hames (right) at The Lansdowne Bistro in Southport. Photo by ZEDPhotography
Jamie Rae said: “The restaurant is a great example of old meets new.
“Head chef and joint owner Patrick is keeping all of the much-loved Tyndall family dishes and executing them in the style that has been key to the success over the past 40 years at various restaurants around Southport by his father Mark.
“I have come on board as business partner and long term friend of Patrick after a six year stint learning the hospitality trade in London’s financial district and then also with the Living Ventures group in the North West.
The Lansdowne Bistro in Southport. Photo by ZEDPhotography
“Together we have introduced a much improved varied wine list, Gin Perfect Serve menu and also cocktail range.
“The interior has been very much kept the same with a unique collection of hunting and fishing pictures and antiques.
“There are a few modern twists added with new glassware and the return of linen clothes, as well as new music and lighting to enhance the ambiance of the restaurant.
“Patrick specialises in preparing fresh seafood such as lobster thermidor and seafood platters; game meat when in season; and our new addition of sharing steaks.
The Lansdowne Bistro in Southport. Photo by ZEDPhotography
“Patrick is also known for the incredible sauces he produces for the different dishes, something which received great feedback from our guests.”
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