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JOIN US AT THE GRAND NATIONAL
BY PAUL ASKEW , CHEF PATRON OF THE ART SCHOOL RESTAURANT
April is a very important month for me for many reasons . It ’ s one of seasonal change , as we leave winter and spring opens up ; it ’ s one of tremendous excitement as we return to The Jockey Club for The Grand National ; and I ’ m very much looking forward to the huge honour of being made a Disciple of Escoffier – this is recognition of all my work in hospitality during the last 40 years , and now with a few months on top !
All seasons are special as they represent change , new beginnings and old chapters fading until the next year . And now as we enter April we will be fully into spring – the landscape alters , there ’ s more colour and vibrancy and a whole new range of ingredients to work with .
I ’ m deeply passionate about using seasonal and sustainable ingredients from around the Liverpool City Region – from the Rhug Estate inward to the amazing produce on our doorstep , in a radius of around 35 miles . What ’ s growing within this space around us is mind-blowing . Part of my commitment is to champion what many farmers , artisans , cultivators and more are all doing and how we use what they grow . In April we will release our spring menu at The Art School , capturing this pivotal change . Spring brings us an abundance of wonderful asparagus , Wirral watercress , wild garlic , new season lamb from Edge and Sons and Jersey royals brought into the kitchen . All of this is local but for the potatoes – we have provenance at the heart of everything we do here as much as possible , and following the seasons and what each brings underpins The Art School . We can ’ t wait to introduce our spring menu to you all .
Next up , I could not be any prouder bringing The Art School back to this year ’ s Grand National as we continue our burgeoning relationship with everyone at The Jockey Club . We ’ ll be showcasing the very best of what we do in the glorious Topham House , which again will be lovingly turned into a replica of The Art School for a truly wonderful fine-dining experience for guests from across the UK coming to Aintree .
The Art School at The Grand National will be an exceptional weekend , featuring our sumptuous tasting menu , beautiful wines and champagnes and of course the world ’ s greatest horse racing event unfolding just yards away . Last year was truly fantastic and we ’ re expecting this 2023 to be even better . It ’ s going to be a wonderful occasion for our guests , and I want to thank everyone at The Jockey Club as we get set for our 2nd year working with them and bringing this into fruition . Tickets have been selling very well and there are limited places left for each day – so if you ’ re reading this and want to come but haven ’ t yet booked – please , hurry up !
And in recognition of reaching my 40th anniversary in gastronomy last year and all of my contributions to the hospitality industry during this time , I ’ m incredibly proud this year to be invited as a Disciple of Escoffier . This is a huge honour for me and also for my team at The Art School and everyone who has played their part in my journey . And it has been some journey , I can tell you ! Even now , I still get that incredible rush from the challenges of managing 100 covers to our high standards , maintaining the quality of service we ’ re known for on a bustling Saturday night at The Art School . I think if I didn ’ t have that buzz then I wouldn ’ t still be doing it and sharing that experience during each service with my wonderful team . And this is how we keep growing and learning as a team , too .
I extend my warm gratitude to all of you who continue to support The Art School , Barnacle in Duke Street Market ’ s mezzanine and everything myself and my team do in Liverpool .
There is , as ever , more to do and further heights to reach .
With love , Paul Askew x
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