A historic venue in Sutton Coldfield is set to see its longstanding carvery close and be replaced with a revamped new restaurant offer. The Tony Carvery at the Park House in Sutton Park near Town Gate is soon to be no more, as owners, Mitchells and Butlers, have applied to refurbish the Grade II listed building and reopen it under another brand.
The company, which leases the building from Birmingham City Council, has applied for listed building consent to make alterations, including a new floor, and external redecoration, as well as for permission to make changes to the rear extension. A planning, design and heritage statement by JTS Partnership on behalf of M&B, reveals the proposed changes to what was an 18 th century mill house, which has had several extensions and changes since.
The statement says: “Little remains of the layout and footprint of the original mill house. The few original features are potentially limited to fireplaces and ceilings.” The plan is to turn the carvery into a Browns Bar and Restaurant, like the one by the Bullring in Spiceal Street in the city centre.
The existing carvery deck will be removed with a new trade kitchen installed along with new oak flooring, a tiled bar ‘apron’ and tiled floor to the main entrance with modern partitions taken out. Changes will also be made to wall treatments, new ‘structural steels’ in the rear extension, a new ‘modern’ kitchen extraction system on a flat roof ‘all but invisible from ground level’ and the toilets and bar will be refurbished.
Externally the venue will be redecorated in colours appropriate to the late 19th century additions in the Tudor style. The applicants say: “The internal works to the historic core do not impact the heritage significance of the building.”
What does Browns offer?
The Browns brand offers ‘homemade brasserie dishes and fresh seasonal creations’ according to its website. At the Birmingham branch there’s an a la carte, brunch, lunch, afternoon tea, children’s and gluten free menu.
A huge range to choose from! And for those hankering for what the venue has been synonymous with until now – there’s also a Sunday Road menu too.
On the a la carte menu starters include salt and pepper crispy squid, rosemary, thyme and garlic baked camembert, mushrooms on sour dough and teriyaki chicken skewers. Mains range from harissa spiced lamb rack and maple and cinnamon glazed pork belly, to Browns Burger, pulled lamb shepherd’s pie, a range of steaks and seafood dishes.
As well as vegetarian options like avocado, kale and mango salad, butternut squash, gnocchi with brown butter and basil pesto and asparagus and butternut curry. The deserts include salted caramel profiteroles, classic Bramley apple and blackberry crumble, vanilla crème brulee and sticky toffee pudding.
Brunch served every day until midday includes cooked breakfasts, steak and eggs, smashed avocado and feta on toasted sourdough, to a variety of poached eggs options – Florentine (with spinach), Royale (with smoked salmon and hollandaise sauce), Benedict (with ham), scrambled with smoked salmon or in a smoked salmon omelette. You can just get a sausage sandwich too. And a range of smoothies
The lunch menu has three starters smoked duck breast and orange, mushrooms on sourdough or Scottish salmon with horseradish crème fraiche. Mains steak frites, pork, apple and Somerset cider sausages with mash, smoked haddock fishcakes, chicken and leek pie and risotto verde. Puds include apple and blackberry crumble, chocolate fondant, lemon posset or ice cream.
Sunday roasts range from beef to garlic, lemon and thyme half roast chicken, pork belly or for vegetarians root vegetable, walnut, almond and cranberry or thyme Yorkshire pudding. And afternoon tea includes savouries and sandwiches, warm scones with clotted cream and jam and a range of mini cakes and puds.
The gluten free menu has plenty of options – starters include pan-seared scallops with pancetta, conference pear, dolcelatte and beetroot salad and chargrilled asparagus. Mains like whole lemon sole, chicken burger, maple and cinnamon glazed pork belly and roast vegetable stew with paprika and cumin seeds. Desserts include home-baked chocolate brownie, the ever-present apple and blackberry crumble and vanilla crème brulee.
Children have more standard fare – beef burger, chicken or haddock and peas, sausage and mash, tomato pasta and green vegetable pasta. Icer cream, salted caramel profiterole and fresh berries for pudding. And little roasts on Sundays – smaller versions of the adults’.
It is the second big change to be announced at a Sutton Park restaurant venue in a matter of weeks. The Bracebridge venue closed suddenly last October, but is expected to open this month with award-winning chef, Andrew Sheridan, who has three other restaurants which all feature in the Michelin guide.
The plans to change the Sutton Park Toby Carvery were submitted on December 28 and the public has until Thursday, February 22 to comment under application numbers: 2023/08710/PA – for listed building consent and 2023/08706/PA for the structural alterations.