PLANS to extend a seafront restaurant in Mudeford have been unanimously refused by councillors over concerns it will be “visually intrusive”.

The proposal to extend the Noisy Lobster at Avon Beach into the first floor had attracted 131 letters of objection and a 479-signature petition.

Peter Hayward senior, director of the Avon Beach Company which operates the restaurant, said it would appeal the decision by Christchurch council’s planning committee.

The latest scheme followed a number of extensions and alterations. It would add 46 covers and follows a similar proposal earlier this year asking for an external terrace, although these plans were later withdrawn.

Councillors agreed with objections put forward by officers, including concerns over noise from early morning deliveries and waste collection.

The council’s landscape and tree officer had concerns about the wider landscape and public amenity.

Some comments from residents complained about “creeping continuous development” as well as the impact on the view from the cliff path.

Planning officer Jo Cleaves said: “The wider site has recently been the subject of a significant level of development and it is considered that the current proposal in combination with the other structures within the site would result in an overdeveloped and unsympathetic form of development which would be detrimental to the character and appearance of the coastal zone.”

Her report to the committee added that the level of activity “could be considered to have reached capacity”.

It concluded: “The proposal would obstruct and detract from existing vistas both within the immediate and wider locality.”

Mr Hayward said: “We were frustrated and surprised by both the recommendation and the decision.

“No notice was taken of the conservation officer and others who had no objections.

“We think that with the conservation officer in particular not wishing to object, it must be adding something to the conservation area. Getting rid of that untidy hotchpotch roof.”

He said the application had been made in response to customer requests for a private dining area.

“Because of increasing overheads and costs we need to serve more people to keep the thing going.”