W
L
THE ART SCHOOL 'A SPECIAL
GUEST DINNER WITH TOM PARKER'
by Karen Booth
Last month saw top chef Paul Askew invite notable guest chefs to
his restaurant for evenings of culinary excellence. Our evening
saw Michelin Star Chef Tom Parker of The White Swan, Fence
and of the Great British Menu fame take the helm and join forces
with Paul to welcome diners to sample some exquisite food in
the beautiful surroundings of the Art School Restaurant. sublime mushroom sauce with the added delicious crispy chicken
skin, which brought the dish to a truly superb level.
The evening commenced in the Art School Cellars bar with a
welcome reception of Charles Hiedsieck Champagne and Art
School canapés. This was to be followed by a fantastic gastronomic
journey with matching wine flights. The general feel of the menu
had Japanese influences running through most of the dishes with
a modern British twist and using only the finest ingredients. To
begin... MAIN COURSE
Yorkshire venison, Hen of the woods, celeriac and perigord
truffles. A truly beautifully executed and presented dish. Melt in
the mouth venison with a wonderful sauce and enhanced by the
taste of texture of the fantastically intense perigord truffles. The
entire dish was cooked to perfection.
CHEF’S SNACKS AND AMUSE BOUCHE
Chicken liver parfait with shavings of foie gras with freshly baked
sourdough. Delicious creamy and indulgent. Poached Morecambe
bay oyster with January king cabbage and an oyster emulsion.
Morecombe bay shrimp broth with Rouille. Each seperate dish
was incredible and worked perfectly as the pre starters to our main
menu.
TO START
Marinated Orkney scallop, English wasabi, yuzu, dill and sturgeon
caviar. The freshest delicate seared scallop with a fantastic depth
of flavour from the wasabi. The flavours and textures married
perfectly with dill and caviar.
Wine pairing: Minius Godello, Spain 2017 - A very live yellow
colour with hints of citrus and floral aromas, along with white
fruits notes and herbs like fennel, soft and elegant in mouth.
INTERMEDIATE
West coast turbot with seaweed dashi, shiitake mushrooms and
chicken skin. This was a truly outstanding dish with the most
amazing depth of flavour from the exquisitely cooked turbot to the
38 wirrallife.com
Wine pairing: Domaine du Monteillet St Joseph ‘Cuvee du Papy’
France 2016. The purity of Northern Rhône Syrah and the delicate
perfume of violets shine through. A refined bottle of wine.
Wine pairing: Podere Castorani, Amorino, Casauria
Montepulciano D ‘Abruzzo, Italy 2013. A delicious deep ruby red,
with violet notes, spicy liquorice, aroma’s of small forests fruits,
with light hints of pepper, vanilla, and chocolate.
PRE DESSERT
Hot and cold caramel.
DESSERT
Michel Cluizel chocolate soufflé, liquid centre coconut and
Mexican lime. The soufflé of all soufflés. Theatre on a plate. The
most exquisite light and fluffy soufflé, hand served coconut centre
with a wonderful rich and velvety chocolate sauce. Exceptional.
Wine pairing: Cline Cellars, Late Harvest Mourvedre, California
2016. This wine is luxuriously sweet and divinely tempting. Layers
of coffee, chocolate, black berries and prunes.
A truly wonderful gastronomic journey from start to finish
with the highest levels of service and attention to detail at every
stage. Bravo to Paul and Tom for a fantastic evening.