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OUR SUBTERRANEAN COURTYARD AWAITS …
BY PAUL ASKEW , CHEF PATRON OF THE ART SCHOOL RESTAURANT
The end of March signalled the start of British Summer time , warmer temperatures and lighter evenings and for us , new seasons of produce in plentiful supply .
It ’ s been an incredibly challenging few months but , from mid-April we will be able to open and serve outdoors . This is a significant step for the team , the business and for me personally and one that we take carefully .
I ’ ve spent many days and nights thinking about what we could do to ensure we offer an Art School experience in our limited outdoor space . I hope you ’ ll be pleased with our efforts and will support us with your custom .
We ’ ve been busy sprucing up our subterranean courtyard , installing heating and additional seating . We ’ ve applied and have been granted an additional license to create a pavement presence on Myrtle and Sugnall street .
Our ambition is to take the first steps back to normality , of course there will be limitations in what we ’ re able to do , offering a take on our prix fixe menu , chef snacks , cheese and charcuterie boards and small plates to complement our extensive range of international wines , ales , champagnes and cocktails .
The main restaurant , private dining rooms and cellars bar will , all being well , reopen mid-May . We will be reverting to our normal opening hours of Tuesday – Saturday for lunch and evening meal service and will also open 1 Sunday each month . Our reservations team at the restaurant are onhand to help as is our new on-line booking system which is available on our website .
In the meantime , our Emporium and on-line shop continue to offer our hugely popular “ At Home ” boxes which have proved invaluable to mine and the team ’ s sanity and have provided a much needed , albeit significantly reduced , income stream for the restaurant .
As I mark my forty years in the industry and edge closer to another lock-down birthday I ’ ve reflected a lot on the last twelve months . The industry I love has been decimated by the pandemic , lives and livelihoods lost and the impact on the brigades mental well-being still to be fully realized . This is a people industry , a calling , and it has an important role to play in our recovery , mentally and economically .
And so , as I look to bring to a close the most difficult year of my professional career I ’ m reminded of my mantra , the title of my book . Onwards and Upwards .
Much love to you all , Chef Askew
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