They’ve doner good job in big overhaul

Metin Mert, right, with father Ahmet Mert, centre, and business partner Mehmet Eracar.
Metin Mert, right, with father Ahmet Mert, centre, and business partner Mehmet Eracar.
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A pair of restaurant owners are giving people across the Fylde coast a taste of Turkey.

Metin Mert, 31, and Mehmet Eracar, 34, pulled out all the stops to provide the people of Lytham with top-quality Turkish food at new bar and restaurant Ambiance – spelt with an ‘a’ rather than an ‘e ‘ in the middle –on Henry Street.

They follow in the footsteps of Metin’s father Ahmet Mert, who has been serving up traditional Turkish meals at his takeaway Ahmet’s Kebab House at different venues across the Fylde coast for more than 40 years.

Metin, who lives on Hermitage Way, said: “I’m carrying on the family tradition.

“We’ve got two floors to the restaurant.

“We’ve got a traditional Turkish menu, and then we’ve got our bar which is quite cosmopolitan.

“It’s very unique to Lytham. I’ve never seen anything like what our bartenders can do. They put on a real show. It’s like watching Tom Cruise in the movie Cocktail!”

Ambiance manager John Shorrock said: “We’ve taken traditional Turkish cooking methods to create something modern, bold, daring and new. Our food reflects the hard work and passion we’ve poured into the business over the past 18 months and we can’t wait for the Fylde coast to experience all that we have to offer.”

Metin added that he hoped his new business would benefit from the popularity of Ahmet’s Kebab House.

He said: “He has been there for support every step of the way. It’s nice that we’ve already got a business established in the area and we can add something more to what people can get there.

“We have always been a family-orientated business.

“It’s a business and it is challenging but hopefully with the community following we already have we can achieve even more.”

Mehmet said: “We are looking forward to giving Lytham something different. I think Lytham needs something new, with new tastes and new cocktails and I think we can give that.”