Miller and Carter Steakhouse has revealed plans to open its first restaurant in Southport.
The venue would open at 537 Liverpool Road in Ainsdale – on the site of the Toby Carvery which has been there for many years.
The scheme would involve ‘a major refurbishment and conversion project’ that would ‘promote new life’ for diners, staff and the local economy.
It would include providing new glazed windows where the Toby feature bay windows are being removed, some external alterations, ‘jumbrellas’ to keep outside diners dry, new fences, a new bull statue, and replacement doors and glazing to the entrance lobby.
Other works would include the complete internal refurbishment to reflect the Miller and Carter brand characteristics including a completely new kitchen, and the refit of the venue’s “outdated toilets”.
It would also see the replacement of old halogen floodlights with new LED lights; the removal of two fireplaces; the removal of raised floors to improve wheelchair access; decorative wall lights in the patio and entrance area; and the provision of four additional car parking spaces.
A planning application, submitted by the Design Coalition to Sefton Council, said: “These works form part of a major refurbishment and conversion project that is being undertaken to transform the existing Toby Carvery restaurant into a Miller and Carter Steakhouse, both brands being nationally recognised restaurant groups operated by Mitchells and Butlers PLC.
“It is hoped that the re-branding and refurbishment of the premises will promote new life into the restaurant to the benefit of the staff, customers and the local economy.”
Sefton Council has been asked to make a decision on the plans as quickly as possible, as “all the new staff being enrolled for the restaurant, and the employment of the construction workers involved will be seriously affected by any delays”.
Miller and Carter is famous for the quality of its steaks, and is proud to have been awarded ‘The Masters of Steak’ from the Craft Guild of Chefs.
Their meticulous inspection of its field to fork practices, from the way it rears its cattle, to how The steps it takes with its prime 30 day matured British and Irish beef ensures it delivers its signature ‘steak experience’ on every plate served.
All the beef is carefully and ethically sourced from trusted farmers and chefs are trained at the Miller and Carter’s very own ‘Steak School’ so they’re the experts in how to prepare and cook each cut to your exact personal preferences.
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