M L
DECK THE HALLS
BY PAUL ASKEW , CHEF PATRON OF THE ART SCHOOL RESTAURANT
As I write this latest offering many of us are again faced with more uncertainty as we approach what we all hoped would be a much-anticipated celebratory end to the year . I can say without hesitation is that our attention to ensuring your comfort , safety and sense of festive spirit in our Sugnall Street gastronomic spa is unwavering .
Our reservations for the festive period have shown your great confidence in our ability to deliver a safe , quality dining experience . For that , both myself and my colleagues in the industry , are truly grateful . More of you than ever have taken advantage of our private spaces to keep your celebrations intimate amongst family , friends and colleagues . There are one or two dates still available for the last-minute planners !
So far our supply of produce has been uninterrupted and the initial concerns of a lack of certain produce has been largely unfounded . It ’ s safe to say it ’ s a busy time in the restaurant , but after the last 18 months we wouldn ’ t have it any other way .
The first three of our special events to mark my 40 years in the industry were hailed as a great success and were as special as I had hoped they would be . When I started in the industry and conceived the Art School my ambition was always to bring capital city cuisine to our guests . It would be for others to acknowledge if we ’ ve achieved that ambition , but these events most certainly take us a long way in that direction .
Looking forward to the New Year there remains a limited number of tickets for the evenings scheduled for January . On the 19th & 20th January we welcome back the culinary legend that is Steven Doherty , the first Englishman to hold 3 Michelin stars , for two very special evenings . We then conclude January with a trinity of Master Sommeliers , Ronan Sayburn , Demetri Mesnard and Nigel Wilkinson who will join me and the team pairing their wine knowledge to a feast of dishes .
Outside of the restaurant it ’ s been an incredibly busy time . I had the honour of hosting a very special dinner for Hospitality Action , a charity very close to my heart that supports workers in the sector , at The Lowry in Manchester . It was good to catch up with Tom Kerridge , Lisa Goodwin-Allen and Gary Usher along with my good friend Ellis Barrie and to raise much needed awareness and funds for those in the sector who have been hit particularly hard .
These friendships and partnerships have been forged over many years and I ’ m delighted to announce a new partnership . Working with Harry Marquart from Bone & Block and two of my former kitchen brigade , Keiran Gill and Jake Lewis , I have embarked on a new venture in Liverpool ’ s Duke Street Market . “ Barnacle ”, named in memory of my late father ‘ Barnacle Bill ’ is a new brasserie concept , one I ’ ve been planning for a while now but that has finally become a reality . Open from Wednesday to Sunday it ’ s a different experience than the Art School but holds the same passion for local and seasonal ingredients .
Finally , it remains for me to wish you and yours a safe and memorable Christmas and a happy , healthy and prosperous new year .
Chef Askew
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