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WISHING YOU A VERY MERRY
CHRISTMAS AND PROSPEROUS NEW YEAR
BY PAUL ASKEW, CHEF PATRON OF
THE ART SCHOOL RESTAURANT
As the festive season draws ever closer, the aromas in the
kitchens at The Art School tantalize the taste buds more so
than at any other time of the year. The richness and quality
of the wild foods from land and sea are a great pleasure
to cook with. I believe our region, perhaps more than any
other, is blessed with some of the finest producers in the
UK.
The turbot and king scallops from Wards in Birkenhead Market
have been outstanding of late, the pheasant from the Rhug Estate, a
delight to work with, and as always our friends at Edge Butchers are
continuing to deliver top quality fayre for our festive menus.
2017 has been somewhat of a roller coaster year for me personally
and professionally. After several years of poor health, I lost my dear
Mother, Marjorie “Moriarty” Askew, in March this year. Christmas
will not be the same this year and for anyone who finds themselves
in the same situation, I send my love.
I was able to share some magical moments with her before her
passing, filming schedules meant I was able to tell her about the
perfect 10, the “Summer Memories of Marjorie” dish, achieved on
the Great British Menu (GBM).
That dish, and others from GBM and my appearance on Saturday
Kitchen, are included within my debut book “Onwards and
Upwards” with 40 Art School Restaurant recipes and stunning
photography - it reflects my approach to seasonal and local food
with step by step methods to recreating starter, main and dessert
dishes for each of the seasons.
The book includes profiles of some of my favourite North West
food heroes and a selection of photographs from the Askew family
album.
24 wirrallife.com
It’s been a successful year for the restaurant with more and
more people enjoying our gastronomic offering and word of the
restaurant reaching Europe and the US.
That’s obviously great for us but also important for Liverpool as
a food destination city. Appearing in The Sunday Times Top 100
2017 restaurants was the fulfilment of a personal ambition of mine,
to follow that with the Visit England Taste of England Award was
amazing. Again both great accolades for the restaurant – but more
importantly helping to put our city on the culinary map.
Since opening the restaurant in September 2014, I’ve wanted
to create more space for our guests to enjoy The Art School
experience. My priority was to create a bigger lounge and bar
area where guests could enjoy pre and post dinner drinks. After
several months of contract negotiations I was delighted to secure
the former Kabinett bar which we’ve transformed in to The Art
School Cellars. With its own private tasting room and the most
extensive wine list in the city, I’ve been thrilled with how well it’s
been received. The bar is accessible from the restaurant through
a Victorian link corridor meaning guests can avoid the elements,
particularly useful with our current inclement weather!
The final piece for The Art School family was a private dining
room. I’m delighted to say that “The Moriarty Private Dining
Room” opens in mid-December. The room will host up to 24
guests and is served by its own private bar and kitchen. Designed
by the same team as the restaurant and cellars, Wirral based Crave
ID. I look forward to welcoming you in the weeks and months
ahead.
Enjoy the festive fayre– until next month.
All my very best wishes for Christmas and a healthy, happy and
wealthy New Year for 2018. Chef Askew.