A RUNCORN restaurateur will be opening the doors of a new venue today (Friday) bringing flavours, tastes and cuisines from around the world.

Jason Carmichael is launching Meridian at The Parr’s Bank on Winwick Street In Warrington town centre, promising “scrumptious small plates that will take influence from international dishes to become a melting pot of flavours” as well as craft cocktails.

Meridian will be open seven days a week at the Grade II listed Victorian building, which has been completely renovated and restored over the past four years by Yaad and Pavan Johal.

The husband-and-wife team from Appleton, whose backgrounds are in the hotel and fashion industries, converted part of the downstairs floor into a coffee shop - Counters - serving takeaway drinks as well as hot and cold food and turned the banking hall into event space for weddings and corporate events.

They opened ten boutique hotel rooms in August last year with five more due to open soon.

Counters will now become Meridian with breakfast available from 7am, lunch from 11.30am and appetisers, small plates and sides offered from 4.30pm each evening.

Small plates and appetisers feature flavours and influences from around the world

Small plates and appetisers feature flavours and influences from around the world

Charred padron peppers, sticky chipolatas and duck bao together with halloumi fries, beef tacos and tiger prawns will be tempting customers on the small plates menu.

Jason, who is 33 and from Runcorn, has worked in hospitality since leaving school in 2006, working front of house.

In 2019 he opened gastropub The Bull in Shocklach, Cheshire, with his sister and brother-in-law but this closed in 2022.

Craft cocktails are on the menu

Craft cocktails are on the menu

He said: “It’s been about ten weeks since my initial enquiry about opening Meridian.

“I had to submit a business plan and sample menus and was then invited to The Parr’s Bank to cook some of the dishes.

“I’ve taken inspiration from all over the world – there will be tastes from Asia, South America and Europe – with different influences on each dish.

“It’s quite an open concept so I’ll be changing the menu and mixing things up regularly.

“Am I looking forward to the opening? Ask me again next week!

“It’s a mixture of excitement, anxiety and nerves at the moment – working with a new team in a new location means I have to keep everything crossed that things run smoothly.”

Meridian will be hosting afternoon teas and bottomless brunches over the next few weeks – all bookings should be made on their website.