As befits its name, The Red Carpet has always been a welcoming kind of place.

Over 40 years, the Reid Street, Hamilton restaurant has developed a loyal local clientele who are well known to a staff that, together, has spent some 200 years in the hospitality business.

Clare Spearing was a regular customer for 20 years before she bought The Red Carpet in June 2022 with her father, Alfred.

They are just the third ownership group in the restaurant’s four decades of operation.

“There were seven people who wanted to be involved in ownership of The Red Carpet, but then Covid put a damper on it, and there was just me when the dust settled,” says the former banker.

“I see myself as the custodian of the business that was here. I came here when I worked at Bank of Butterfield.”

The experienced staff includes head chef Hari Thapa, who has been turning out customer favourites such as lobster, local fish and Wiener schnitzel for a quarter century; sous chef Mykellan Kerr, who has been in place for a decade; and sous chef Bishow Panday, a six-year veteran of the venue.

Waitress Lisa Butterfield put in more than 30 years at The Spot before joining The Red Carpet 18 months ago.

Veteran restaurateurs Gunther and Valerie Fischbacher have remained with the team.

Robyn Douglas has come in from a former post at Astwood Arms and shares managing duties with Mr Fischbacher. She also splits bartending duties with newcomer Jessica DeAllie, who joined The Red Carpet three months ago.

Carmen Adebiyi is head of operations for The Red Carpet and Turnkey Furniture Rentals Ltd, also owned by Ms Spearing.

Ms Adebiyi is to help raise The Red Carpet’s profile by adding a website, as well as a fresh presence on Facebook and Instagram.

She has good memories of the restaurant as a patron.

Ms Adebiyi said: “The first time I came to The Red Carpet, I felt I had arrived in the corporate world.”

Now that she is proprietor rather than patron, Ms Spearing has ambitious plans for the restaurant.

There is a desire to expand the indoor space from its 36 seats, plus six at the bar, and increase the restaurant’s kerb appeal by adding an outdoor patio in time for summer, pending the required approvals.

In addition, after 40 years of handwriting cheques and using a calculator to work up a final bill, Ms Spearing said a point-of-sale system is being put in.

The menu is being tweaked, as well.

Long-time favourites beef stroganoff and liver and onions have returned by popular demand.

Ms Spearing said: “People would stop me on the street about bringing liver and onions back. It and the beef stroganoff were two of Hari’s staples — they were just removed in challenging times.”

A small plates menu is to feature at the bar during afternoons from 2.30pm until 6pm, in between lunch and dinner service, while Ms Douglas has worked up some signature cocktails to bring added flair.

Both innovations are designed to attract a younger clientele.

Ms Spearing said: “The Red Carpet is definitely traditional, a throwback to the old world style.

“But we have to incorporate some new, fresh elements in a thoughtful way to attract some new clientele.

“There was a lot of goodwill in the market before I got here, and I want to make sure we balance that freshness with the old, and don’t alienate our local regulars.”

She added: “Everyone tells you it’s a challenging business. I expected that. I have no delusions. But it’s still a worthwhile investment and I know my father feels that way, too.”