THE ART SCHOOL
by Si Hall & Nicky Rigby-Smith
Wirral Life were invited along for an extra special evening at the
now legendary Art School in Liverpool to experience the dishes
from Chef Paul Askew's most recent appearance on Celebrity
Masterchef.
Upon arrival, you're struck by the sheer finesse of every element,
so considered and graceful. From the charming and elegant
concierge wearing a bowler hat to our boffin head sommelier
Sarah - attention to detail here is carefully directed and clearly of
paramount importance.
We were greeted with a glass of the Art School's signature Charles
Heidsieck Champagne, then offered an aperitif accompanied by a
selection of Chefs canapés. Beautifully executed, these were paired
with a Paparazzi Prosecco di Valdobbiadene DOCG, Italy N.V.
which was light, refreshing with hints of floral on the nose with
white peach and apple flavours on the palate. And so we begin.
To start, we had a succulent fillet of turbot with cucumber
tagliatelle, Palourde clams, cockles and Attilus Royal Siberian
Caviar. Superbly presented and divine. It was paired with an
Italian Podere Castorani, Cadetto, Trebbiano D’Abruzzo which
was medium bodied to the palate, with notes of citrus and exotic
fruits, with a well-balanced acidity. Just exquisite.
This was followed by a perfectly seared King Scallop with butchers
wife’s black pudding, lomo, cauliflower couscous and golden raisin
puree. A culinary delight. This was paired with Podere Castorani,
Jarno Bianco, Abruzzo 2017. Medium bodied with medium
acidity. Hints of tropical fruits notes, honey and slight hints of
sweet spice on the finish, an interesting and excellent combination.
For intermediate, Breast of Cornfed Goosnargh Duck with
rhubarb, beetroot and burnt orange purees, baby gem lettuce and
peas was served. The duck was of course cooked to perfection, and
the unique flavours from the purées worked extremely well on the
palate. It was paired with Podere Castorani, Cadetto, Cerasuolo
46 wirrallife.com
D’Abruzzo, Italy 2017. Medium bodied with notes of red and
exotic fruits, ending in fruity floral notes.
Main was a fillet of Hereford Beef Wellington with wild garlic,
Perigord black truffle and mushroom duxelles, salsify, heritage
carrots, and red wine jus. We were very excited about this dish.
Everything about the finesse and flavours in this course were
a show stopper! The beef was just so tender and the pastry
superlight and buttery. Wow! The dish was paired with Podere
Castorani, Montepulciano D’Abruzzo Reserve 2008. Full and rich
bodied, with silky and elegant tannins, very persistent, with notes
of mature red fruits, vanilla and tobacco. A perfect match.
Dessert was “Yoghurt and Honey’ yoghurt pannacotta with
raspberry foam, ‘Two Liverpool Cathedrals’ heather and honey
sponge, creme, blackberry sorbet and poppy seed tuille. Simply
heaven! And paired with a Podere Castorani, Jarno Passito,
Abruzzo Italy 2015 which had intense notes of dried fruit; apricot,
peach, figs. Candied citrus and acacia honey. Sensational and a
perfect finish to our dining experience.
As is normal for the Wirral Life team, we wanted to continue the
evening so we rounded the night off in the relaxed Art School
Cellars with their signature Charles Heidsieck Champagne - if
you've not been there before you need to try it - perfect for pre-
theatre drinks with charcuterie and cheese or if you just want to
have drinks with friends - this is the place to be!
The Art School is without doubt, one of the finest restaurants we've
experienced, not just in the North West, but anywhere. Ever.
Considering the quality of experience, it's actually very reasonably
priced. What are you waiting for?
To book call 0151 230 8600.