W
L
ANGLESEY & AINTREE!
BY PAUL ASKEW, CHEF PATRON OF
THE ART SCHOOL RESTAURANT
It looks like Spring has finally sprung. A huge relief for growers and
producers across the peninsula, and of course for us here at the kitchens
of the Art School.
It’s been non-stop since my last column, a television filming trip with my
senior Sous Chef, Vincent and Daniela, my senior Chef De Partie. Can’t
reveal too much about it just yet but a very enjoyable 48 hours – with
plenty of hard work! I’ll be on your screens again mid-April, with my good
friend Mr Rimmer on Sunday Brunch on Sunday 15th April on Channel
4. There’s one or two other things in the pipeline, it’s great exposure for the
city’s culinary scene and obviously for the restaurant and champagne bar,
but it’s pretty demanding work – but always a lot of fun.
This month, we’re joined at the restaurant by Ellis Barrie from the Marram
Grass, on Anglesey, at a sell-out event, I thought I’d share one of my
favourite spring recipes from my book, “Onwards and Upwards”. I’m
sure Wards of Birkenhead market will have the Mackerel for the dish and
Claremont Farm will have the Hooton Watercress.
It is of course the Grand National Festival at Aintree this month too. It
will be the first year our Cellars Bar will be open and we’re very much
looking forward to welcoming guests, old and new, after the meeting. Our
team have been busy down there and very much like my kitchen team are
constantly developing new twists on classic cocktails.
This week it’s The Fat Duck. To make the Fat Duck at home mix together
washed bourbon, home-made orange bitter, Fernet-Branca, brown sugar,
smoked with oak chips and then garnish with a fresh fig drizzled with
Truffle infused Two Cathedral honey.
Until next month
Chef Askew
34 wirrallife.com
THE FAT DUCK