W
L
BABY IT'S COLD OUTSIDE!
BY PAUL ASKEW, CHEF PATRON OF
THE ART SCHOOL RESTAURANT
I made an emotional return to Singapore at the end of October. It’s
a place I hold very dear to my heart as it evokes memories of my late
Mother and Father. It’s also had a huge baring on my career and played
a key influence in me becoming a chef. The spirit of the country revolves
around food and drink and that, with the fresh produce in the markets
sparked something in me as a youngster to follow the culinary arts.
I had the honour of cooking at the Singapore Cricket Club, where my late
parents were members. To take my wife Helen and son Harry and to walk
the same corridors and see the same sights as my parents with my own
family was a special moment. I met members who remembered them and
their incredible hospitality and that was lovely.
My trip was planned to coincide with Singapore’s bicentennial celebrations
and as well as preparing a demo and dine luncheon for 80 members at the
Cricket Club I also had the honour of preparing a banquet for 320 at the
iconic Intercontinental Hotel, one of Singapore’s most famous 5 star hotels.
The evening included the Royal Gurkha Band which was quite a sight to
behold!
My brief was to create classic cuisine with a Singaporean twist which was a
very enjoyable challenge. Working with new brigades was a truly gratifying
experience and spending time in the markets with the executive chefs and
blending Western and Asian cuisine was magical.
In the downtime Helen, Harry and I were able to enjoy the local cuisine
and take in the sights. The city has changed a lot since my parents lived
there but a return to their old house and old haunts was important for all
of us.
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Returning to the kitchen following my excursion was a relief. I’m very
hands on in the restaurant and the business and while I enjoyed this trip,
returning to the pass at The Art School was eagerly anticipated too.
Being back with the brigade and putting plans in place for the festive
period is one of my busiest times of the year. I have to admit to taking some
time to adjust to the climate as we’ve just had our first cold snap of the year.
Thankfully our log fires in the Moriarty, Cellars and Lantern restaurant are
fully fired and welcoming our guests in from the cold.
One of our guests described the Art School experience as “Spa-like” where
the treatments are excellent service, fine foods and exceptional drinks
sourced from across the globe.
I hope you can join us this festive period and enjoy our Sugnall Street
“Spa” or gift the experience to a loved one with our gift vouchers,
hampers and wine selections available through our on-line shop at www.
theartschoolrestaurant.co.uk/shop or, soon to be announced, trio of Guest
Chef Evenings joining us in January.
And finally, it was humbling to be awarded the “Pride of Wirral” at the
recent Wirral Life awards. It was a thoroughly enjoyable evening where
The Food & Drink festival was awarded “Event of the Year” and Borough of
Culture was presented with a special recognition. I’ve been very proud to
play my part in these events.
Keep Warm! Until next month.
Chef Askew