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BUSY LITTLE BEES …
BY PAUL ASKEW , CHEF PATRON OF THE ART SCHOOL RESTAURANT
Historically , just before we enter graduation season the restaurant enjoys a relaxed lull , almost as if the culinary gods themselves allow us a little respite before another big push . This year I think those gods have missed the memo ! Not , of course , that you ’ ll hear me complaining . After four decades in the industry and with the challenges of the last couple of years I ’ m more grateful and energised than ever to be busier than at any other time I can remember . So , while we will very much look forward to graduation celebrations returning to the restaurant at full tilt again there are plenty more celebrations to look forward to as well !
The kitchens at our Sugnall Street home are a hive of bustling activity . Not only do we enjoy the local sourced honey , the perfect accompaniment to our legendary cheese trolley , but our daily deliveries from Ward ’ s fishmongers , Edge ’ s butchers and the full swing production of our friend at Wirral watercress mean there ’ s a richness of fresh , new season ingredients for myself and the team to work with . I am a happy pig !
Having successfully converted the former home of Mirabel Topham , at Aintree for the Grand National festival , it seems the team and I have developed something of a taste for public events … So , I ’ m delighted to announce that for the four days of Her Majesty ’ s jubilee , to coincide with the Eat Liverpool , Drink Bordeaux festival we will be popping up in the iconic Martin ’ s Bank building on Water Street in Liverpool .
Following a “ blessing of the grape ” ceremony at St Nick ’ s Church we will host a special “ pop up ” brasserie and wine bar for the full four days of the festival which launches on June the 2nd . The festival itself promises to be a celebration of all things gastronomic in the city and let ’ s hope we have one or two more trophies to celebrate too !
There will also be a special ticketed gala dinner on the evening of Saturday 4th June , where the menu will see the best local produce , from the region and beyond , paired with stunning Bordeaux wines . Further details are available by calling the restaurant on 0151 230 8600 or by subscribing to our social channels where further details will be posted in the coming days .
I ’ ve enjoyed several guest chef collaborations in recent weeks , notably the Chef ’ s Sessions with renowned producer Estrella Damm . It ’ s always great opportunity to work with peers from the industry , to see different styles & techniques and taste different flavour combinations and my most recent event with Paco Perez and Liz Cottam at Tast Catala in Manchester was a real treat . We prepared a ten-course feast for diners to enjoy , hard work but very rewarding !
I ’ ll be back with an extraordinary team of incredible chefs for the ‘ Take 6 Colleges ’ Royal Academy of Culinary Arts , Chef ’ s Adopt-a-School special fundraising dinner . The event will take place in Liverpool at an amazing venue - Anfield Stadium no less ... where a gathering of chefs with a collective 6 Michelin Stars and 4 AA ROSETTES will host a Laurent-Perrier champagne & canape reception , inspired menu with matching wines , raffle , entertainment and an auction of fabulous prizes . Joining me in the kitchen will be Gary Jones , Benoit Blin , Hrishikesh Desai , Nigel Crane , Michael Bullard , James Chapman & personal friend , James Holden . All this with a front of house team led by Kay Johnson and Shaun Herbert alongside chef students from Merseyside colleges . This black-tie dinner is an amazing event , more details of which can be found on my social channels .
Of course , we will also be celebrating Her Majesty ’ s jubilee in the restaurant with special menus of the finest local produce and Bordeaux wine pairings over the four days of the festival .
Last , but not least , we ’ ll welcome an outstanding English wine producer , Henner ’ s , to The Art School for a special Summer Solstice celebration on June 21st in our beautiful Lantern dining room . This all-ticket event promises to be an outstanding celebration of English winemaking with details of bookings on our website shortly .
We truly are busy little bees , but we wouldn ’ t have it any other way !
Best as ever Chef Askew
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