SUMMER MADNESS
W L
SUMMER MADNESS
BY PAUL ASKEW , CHEF PATRON OF THE ART SCHOOL RESTAURANT
Greetings dear readers , all too soon we find ourselves in August . It ’ s certainly been a wet and blustery few weeks during what we still hope to call again our summer . I do hope we are fortunate to have better weather this month and that your annual holidays are happy ones , wherever they may be .
The farming and artisanal folk who are dotted around the North West will of course be grateful that their fields receive this most welcome sustenance from the skies and it bodes well for crops culled into the autumn as the seasons shift again . The tilling of the lands , the cycles which dictate how we hone and craft our menus for you at The Art School , are the patterns we follow each year with each new abundances of ingredients we are fortunate to work with .
July has been a very busy month at The Art School and we are , as always , eternally grateful for your ongoing support . Liverpool and the NW have been blessed with several major events which have kept momentum for the hospitality industry during what is still a very challenging time across the UK ; Eurovision of course back in May made for a truly unprecedented start to the summer and then we ’ ve had major music events take place , our own winemakers evening in June with Ridge Vineyards and July has upped the ante yet again . A packed week of graduation celebrations leading straight into The Open week of golf over in West Kirby was a huge success for the region – despite the rather awful weather over the weekend .
Being able to welcome so many valued customers from across the UK and beyond was a true honour and to showcase what we love to do . And seeing so many smiling graduates with their families , loved ones and friends , to some of the world ’ s leading golfers gracing us , has certainly made for an action-packed July .
The Art School will reach its 9th birthday in September 2023 and that means , of course , that next year is our tenth anniversary year in 2024 . We ’ ve got lots of special activities planned for you so watch this space . It ’ s been a truly crazy journey to get here , taking a leap of faith back in 2014 when we first set eyes upon our fledgling home on Sugnall Street , to where we are now and where we still aspire to go . There will be lots more news to come on this soon .
And speaking of planning ahead , would you believe my thoughts are already turning toward the festive season ? Dishes , menus , ingredients and ideas are already infiltrating my daily thoughts and how we can bring you all our most spectacular Christmas and New Year celebrations with us yet .
It ’ s not just The Art School which keeps me busy . Since launching in December 2021 , at Barnacle over in Duke Street Market ’ s mezzanine we celebrate Liverpool ’ s vibrant gastronomic present whilst also looking back to the inspirations which have found their way here over the decades as part of the city ’ s storied past . It ’ s inspired by my late father , Captain Bill Askew , who travelled the world on the White Star Line when I was a child .
Working seasonally and sustainably , Barnacle proudly continues to work with independent farms , cultivators and artisans within a 35-mile radius of the restaurant , whose produce helps inspire each menu . Barnacle works with many of the same suppliers we do at The Art School .
I ’ m one of the quartet of chefs who proudly founded our intimate Scouse brasserie , along with Bone and Block ’ s Harry Marquart and local kitchen stars Kieran Gill and Jake Lewis – and we embody the heart and soul of Liverpool ’ s food and drink evolution . The city ’ s gastronomy is a vibrant scene which continues to evolve at pace and something we all can be proud of . We look forward to welcoming you .
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