SUMMER TIMES
W L
SUMMER TIMES
BY PAUL ASKEW , CHEF PATRON OF THE ART SCHOOL RESTAURANT
As I look out of the window and the sunnier days we ’ re enjoying , it feels like summer is now really here . The seasons can change slowly , then quickly – the gradual segue from winter into spring and suddenly to the present – so it keeps us on our toes in the kitchen at The Art School , adapting to which ingredients are newly available to work with and which ones will soon be gone until next year .
It ’ s been a phenomenally busy period for all of my team in the last few weeks , and we have been working diligently on several fronts – here at The Art School , The Grand National and what has just taken Liverpool to a whole new level – Eurovision .
I ’ m only just coming back down to earth after the simply sensational two weeks of magic we have recently celebrated in the city , following our 2nd visit to our equine loving friends in Aintree .
Liverpool was blessed to host the Eurovision Song Contest Final . Seeing hotels fully booked , restaurants with their wonderful menus , bars stocked up , local suppliers working hard and the sheer scale and scope of everything created something on a scale we ’ ve simply never seen before . I know some businesses have fared better than others in terms of trade , but it ’ s doubtless having the world ’ s eyes upon us can only be a very good thing , especially for hospitality and tourism . Our city was in a very privileged position to proudly stand together , shoulder to shoulder with Ukraine and it was an experience I will never forget – huge credit to all of the key players involved to make it happen and to everyone who embraced it .
At The Art School , we offered Ukrainian dishes with ingredients brought over from this brave , proud and inspirational country . We used methods of preparation with best local Merseyside ingredients , foraged from the Carpathian Mountains to Donbass near the border with Russia . And on Sunday 7th May , we had the huge honour of catering for over 1200 Eurovision guests at St George ’ s Hall and The Empire Theatre which included delegates from the 37 countries competing – what an honour for us all which made the experience so wonderful and memorable .
My hope for what now comes after Eurovision is that it gives our city region a boost and enduring legacy which will last for the rest of 2023 and beyond . Liverpool has been seen globally in a way it never has before - especially as a tourist destination - so we all need this momentum to keep going as we navigate the ongoing challenges .
And of course there ’ s the matter of us returning to The Grand National just three weeks before Eurovision started – so when I say we ’ ve been busy , I really mean it ! That hallowed place is something very special and we ’ ve got a beautiful relationship with The Jockey Club who have helped us bring our fine dining standard to The Grand National and realise our vision .
Over three days we showcased the very best of what we do in the glorious Topham House setting , lovingly turned into a replica of The Art School for a truly wonderful fine-dining experience for our guests . We served our sumptuous tasting menu , beautiful wines and champagnes as the world ’ s greatest horse racing event took place yards away - being able to create such an experience away from our base at The Art School in such a garlanded setting is a huge privilege . And time and tide wait for no-one . Operations at The Art School remain at full flow as we enter the sublime summer months , with what feels like the first proper kiss of heat upon our faces from the sun ’ s apricity . It ’ s a new season and our menus will change accordingly with sustainability and seasonality at the heart of all we do .
I ’ m very excited to announce our next winemakers event at The Art School . On Wednesday 28th June Ridge Vinyards of Sonoma California are joining us for a wonderfully curated evening of our fabulous food paired to their sumptuous wines . I ’ ve waited over 8 years to bring them to Liverpool and this will be a very special evening indeed .
We ’ ve also got some more special events and periods coming up , including Father ’ s Day and the graduation weeks in July .
With love , Chef Patron Paul Askew x
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