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THE ART SCHOOL IS BACK by Si Hall & Arthur Gold
We were delighted to be invited to be the first to try an array of new dishes at the legendary multi-award winning Art School . Chef Paul Askew and his brilliant team have been creatively tinkering away behind the scenes to conjure up a selection of post lockdown showstoppers .
Due to the colossal popularity of their outdoor space / cosy courtyard , they are keeping that available in addition to us finally being legally allowed inside . God we ’ ve missed this place .
This isn ’ t the full menu , everything you love is still on the selection of menus , this is a review of all of the brand new creations .
Anyway , on with the show ...
The beautiful delicacies began with a new ... Amuse Bouche - filo tart of pea , mint , wild garlic , wakame and horseradish . This pretty little thing should be taking selfies of itself , and of your eye ’ s rolling back after you ’ ve downed it .
Followed by ... Pan-roast Peterhead hake with “ Pommes Bretonne ”, Monk ’ s Beard , Wirral watercress and Southport smoked pork crumb . Buttery , crispy , perfect .
Next up ... Seared King scallop cooked in the half shell with Southport smoked pork , beluga lentils , organic red miso & wakame seaweed butter . Always perfect scallops , but with an interesting new bunch of ideas .
Then the Vegan new season green & white asparagus with slow braised turtle beans , maitake mushroom , Wirral watercress and onion crumb
( the crumb alone had about 13 considered constituent parts . If you ’ re not a Vegan , this dish could seduce you over the road ).
Ladies and Gentlemen . The Desserts :
Savarin of blackcurrant & sesame with mascarpone ice cream and lemon gel . Another visual eye feast that was surprisingly light , fruit punchy , smooth and rich . Mmmmnnn .
Pre-dessert - milk pannacotta with lychee gel , raspberry brandy snap and raspberry & rose essence served in a lovely storybook teapot .
“ Local Honey & Apricot ” New Season apricots with honey cake , white chocolate & yoghurt mousse and candied rosemary . As if designed by the Van Gogh of Bees . Stunning .
Trio of desserts - 1 . Strawberry mousseline on a sable biscuit base with balsamic macerated strawberries 2 . Praline feuilletine with hazelnut , white chocolate ganache and gold leaf 3 . Lemon and macha creme Chantilly choux .
Really didn ’ t want to hurt these with a fork , almost too pretty to touch , let alone eat , beautiful selection of flavours none the less .
Congratulations to the Art School team on surviving this last hideous year as an independent , the creative originality we ’ ve seen here was exemplary .
Full marks . Take a well deserved bow .
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