M L
BRING ME SUNSHINE
BY PAUL ASKEW , CHEF PATRON OF THE ART SCHOOL RESTAURANT
We ’ ve just witnessed some of the hottest days on record , with more to come ! Of course , I can remember the Summer of 76 ' enjoying the time as a youngster with family and friends and , hugely grateful I wasn ’ t working in the heat of a kitchen !
Our guests comfort is always of paramount importance to us and so , with our Victorian Lantern Room full of graduates from our three universities celebrating their graduation , extra special creativity was required . The team , in the front of house , kitchen and operations are some of the most creative I have worked with and using their imagination and inspired by artistic installations that have graced our city created their own installation utilising our very own Art School umbrellas . I must admit to being slightly sceptical at the thought but absolutely thrilled at the result !
Back in our Sugnall Street home our summer menus continue to develop and evolve with the seasonality and quality of ingredients . On our pre-theatre menu the Confit of Herdwick lamb shoulder “ Bonbon ” with spiced carrot puree , summer leaves & vadouvan curry dressing , has proved to be a popular choice with our guests .
For our pescetarian guests the line-caught Liverpool Bay sea bass with Confit cherry tomato & pepper “ piperade ” with salt-baked potatoes & Vierge dressing , also on our prix-fixe , is going down a treat .
Perhaps one of my favourite dishes is on our menu excellence , the trio of Black-faced Suffolk salt marsh lamb to include : Loin , confit shoulder and hay-roast rump with samphire , Wirral ricotta and golden beetroot , truly encapsulates our culinary ethos of local and seasonal .
I ' ve been enjoying a refreshing G & T to help with the heat with our very own Art School Gin , available to order online and by the glass in our restaurant and Cellars bar .
As always , I look forward to welcoming you to our Sugnall Street home soon .
Much love Chef Askew x
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