MILLIONS of pounds are being sunk into new restaurants across Merseyside, as the region defies doom and gloom in the dining out sector.

More than a dozen new eateries will be throwing their doors open before the end of the year, at a time when industry experts are warning of falling profits and closures.

In Liverpool and the wider region, some existing operators are expanding business while fresh investors pour in.

The Manning Brothers, of 60 Hope Street, have announced a new outlet, and Count Craig Baker has opened Paesano at his Leverhulme boutique hotel, in Port Sunlight.

In nearby Bromborough, Garrett’s has expanded its premises to cater for a further 100 diners and outside Chester an old dairy farm has been converted to The Barn restaurant.

Others gearing up to launch are Yo Sushi!, Italian chains Zizzi and Pesto, Mexica outlet Barburritos, noodle bar Wagawama and chicken chain Nandos.

Food and drink co- ordinator at tourism and investment body The Mersey Partnership, Anne Benson, said: "The quality of Liverpool’s restaurants just gets better and better. We’re seeing openings in the city and on Wirral all the time.

"These are exciting times across the whole City Region. More and more people are flocking to our destination – and that’s good news for restaurants, cafes and bars.

"As more people may be choosing to stay at home and holiday in the UK there’ll be more opportunities to attract more business.

"If the economic climate does make people change their holiday plans, they may want to treat themselves every so often at home, and head out to try their local eateries. This is where places such as neighbour- hood restaurants could benefit."

For five years, Garrett Forsey has been serving up Mediterranean-inspired food made completely from scratch with fresh local produce at his Bromborough premises, and its popularity has led to a major expansion.

There is a wine bar, al fresco- dining and an expanded restaur- ant with entertainment from the grand piano. Also in the pipeline is a delicatessen and bakery, which will allow people to enjoy the Garrett’s experience at home. is certainly looking forward to the future. Garrett said: "We have gone from a 30-seater rest- aurant to a 100-seater venue and we have been amazed with the response.

"We are fully booked for weekends over the next month. I think people may be tightening their belts and may not be going away as much but still want to treat themselves and go out to eat nearer their homes. We are lucky here as we have a lot of loyal customers."

Following college in Birmingham he worked at the Ritz in London and then went to Toronto.

He settled at Thornton Hall Hotel but wanted to experiment with his own style of cooking so he opened Garrett’s just five years ago.