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NEW YEAR... SAME DEDICATION
BY PAUL ASKEW, CHEF PATRON OF
THE ART SCHOOL RESTAURANT
As I write this month’s column I’m midway through our series of
guest Chefs. We’ve welcomed Tom Parker and Tommy Heaney to
the restaurant and conclude the series with Steven Doherty and
National Chef of the year Kuba Winkoswki.
The events have become a firm favourite with diners to the restaurant.
They present an opportunity to try different styles of cooking in the
familiar surroundings of The Art School.
For me, they play an even bigger role. They give the brigade in the
kitchen and front of house the opportunity to work with and learn
from some of the best and up and coming culinary talent in the
country. A stage on home turf if you like. I have little doubt that
these experiences will help them, and indeed me, over the weeks and
months ahead as collectively we adapt and learn new techniques and
styles.
Each of the guest Chefs bring something slightly different to the table,
each of them is united in a commitment to culinary excellence. We
develop the menus for the evenings together and often alternate the
courses on offer. As well as giving the team a fresh challenge early
in the new year it’s my belief that it's good for the city’s gastronomy
offer, and as regular readers will know that’s something I’m hugely
passionate about.
To that end, Steven and I will join forces once again for the 4th annual
food festival at Gordale Garden and Home centre on the weekend of
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1st and 2nd February. Food tastings and a fabulous farmers market
with over 30 speciality purveyors of artisan food and drink will be on
hand for this free event.
I’ve known Steven for many years, through my time at the Royal
Academy of Culinary Arts, and was delighted when he agreed to write
the foreword in my debut book, “Onwards and Upwards”. For a man
who was the first Englishman to hold three Michelin Stars, he’s an
unassuming character and as passionate about food now as he was the
first time I met him.
Having the opportunity to work with him again, at such close quarters,
is a real pleasure for me and has certainly re-energised my passion
for all things culinary following an exceptionally busy festive period.
You can’t fail to pick things up when you’re working with someone
as passionate as Steven. I’m sure you’ll see his influence in the new
dishes I develop and the new menu's that will grace the restaurant in
the weeks and months ahead.
2020 has many things to look forward to for The Art School. I’ve been
working away in the background on some exciting new events and
have been busy beavering away developing a few new gastronomic
treats. More on that soon!
Until next time
Chef Askew