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00:00 My name is Kerry and I'm the General Manager.
00:02 And she's very good at it as well.
00:04 Then we're at Carton Coats in South Street.
00:06 Yeah, great South Street.
00:08 So I started in late November 2023, so yeah, still quite recent.
00:14 Yeah, been a little while though. So yeah, how's it all going?
00:17 Really good. We've sort of brought some new cocktails in, we've sort of put some new items on the menu.
00:23 Yeah, all fantastic so far.
00:26 Yeah, it's a very happy place. I'm talking for the customers, it is a very happy place to come to.
00:33 All the staff are happy, they know what they're doing.
00:36 Kerry's taken it to a different league and it's really, really good.
00:41 What's kind of the culture of the restaurant?
00:45 So we're sort of a cocktail restaurant bar.
00:48 Also we've got the library, so that's sort of a drinking area.
00:51 Then we've got our main bar, this is our atrium restaurant, and then we've got the courtyard outside.
00:56 We do two full 12 cocktails Wednesday to Friday from 5pm to 7pm.
01:02 We also do three small plates for £20 Wednesday to Thursday, so there's some quite good offers.
01:08 And we're very popular for our Sunday roasts, which are normally a sell out every Sunday, which is very good.
01:14 And the other thing that's very, very good, that we've got a hotel upstairs.
01:19 Which is very good. We occasionally put a wedding on and they stay up there and it's quite nice.
01:28 Looking at the atrium and the restaurant, what type of meals do you serve?
01:34 So we sort of do a wide range of food.
01:37 We're very popular for our steaks, we do some good fish dishes, lots of small plates and really good desserts as well.
01:45 What kind of do you do more popular dishes?
01:48 I'd say our steaks are very popular. We have for that steak Thursdays, that's £12.95 for a steak, so that does really well.
01:56 But it's sort of quite diverse, I'd say Friday to Saturday, we get sort of lots of different, the age is quite, the demographics quite sort of different.
02:06 So it can sort of range, some people will come in and book a massive table and have like a hem party or a birthday party.
02:12 And then also it's great for a date night as well, so you've also got the intimacy for the tables of two and people sort of enjoy that as well.
02:20 Nice. Would you say that's one of the kind of things that maybe sets you apart from your competitors?
02:24 Maybe that multifunctionality in a way, obviously with your hotel but also your bar, your inner-south and you've got a massive courtyard.
02:31 Definitely, and obviously they've tried to keep some of the original features, as you see in the wine glass, the carton code, these are the original tiles.
02:39 It's actually a grade listed two building, it used to be the India Arts and you refurbished it in 2021, so yeah it's been doing really well.
02:50 Well you've put me on the spot because the age is going older now because that was a beautiful, this side here was a fishmonger's place and on this side was a poultry.
03:03 And people kept asking me, why do you call it Carter and Co? And we found that there's a little signature up there and he's put his name which is Carter and Co.
03:17 And he was the owner of Paul Pottery and he'd done all Brickwoods putt out and in 1921 he'd done that and I was brought in. Stop it!
03:27 Okay, well that's really interesting. How long have you owned the restaurant, sorry?
03:31 Since 2021, it's part owned as well, so there's two owners, so there's Steve and his family and then also there is Vic Forfar who's also one of the owners as well.
03:42 So did you take on this place with the intention of turning it into Carter and Co, or was this always your idea for it to be like this?
03:49 Well I've been in nightclubs all my years, for a long, long time and I loved it, but there was a time to get out, age wise. I still miss it badly.
04:03 But I like this because people come in here and talk, they feel comfortable, there's no swearing which is good and we all find it a beautiful place and an honour to serve people.
04:19 Yes, all our guests comment on the decor don't they? They love the decor.
04:24 Yes, which is good and even our staff, not even our staff, our staff and me, the family and me, we find it an honour to go to work.
04:36 Perfect, perfect. So have you got any plans or events lined up for the rest of the year?
04:42 So we've got the 4th of July, we've got one of the original drifters performing with us for the evening. We've also got another charity night coming up, so we did a charity night in March the 7th and we raised £3,500 for Portsmouth Bowel Cancer Appeal.
04:58 So we're hoping to do that again towards the end of the summer and raise some more money.
05:03 And people find it's a lovely atmosphere in here and it makes it easier for us to project.
05:12 My name's Brad, I'm here at Cartoon Club as the bar's manager. Today we'll be making a Carta Colada which is our play on Pina Colada and a Kiwi Daffodil.
05:20 We start off with a bit of Coco Rial. We come to a boil with white rum.
05:37 Pineapple juice.
05:41 To our play on it, we've added a bit of orange juice.
05:48 Lime juice.
05:53 A little bit of pepper in there.
06:00 Then for our Kiwi Daffodil, we've got Kiwi Puree.
06:08 Pineapple and a little bit of white rum.
06:16 We've got freshly made sugar syrup, all made in-house.
06:23 A little bit of lime juice.
06:30 A little bit of water.
06:55 A little bit of glasses.
07:04 This one's our Kiwi Daffodil.
07:19 This one we like to call a dirty strain, it's already quite icy.
07:39 And on that, a nice little flower.
07:46 And there we have it, Kiwi Daffodil and a Carta Colada.
07:50 [BLANK_AUDIO]