SPRING TIMES...
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SPRING TIMES...
BY PAUL ASKEW, CHEF PATRON OF THE ART SCHOOL RESTAURANT
Welcome, dear reader, as we embrace spring in all its glories and look forward to the sublime summer months soon to be with us. We have, as always, been exceedingly busy at The Art School and are thankful for all of your support. It’ s been an important last couple of months with lots of exciting news I want to bring you up to date with.
Firstly, looking back a little, I proudly became a Disciple of Escoffier in March 2023, working with many esteemed friends in a celebration of global gastronomy. And now, I have the immense honour being the President of Disciples Escoffier UK which I was bestowed with in March 2025. My new role includes modernising the organisation with diversity, helping bring the next generation of chefs to the fore in the hospitality sector and to mentor and support these young chefs of the future.
This is a wonderful moment for me to be intronised as the President of Disciples Escoffier UK. My passions in gastronomy over the 43 years of my career remain wedded to finding the next generation of culinary talent, working sustainably and seasonally and championing the great and the good of both Liverpool, the UK and the wider world’ s thriving food and drink industries. I’ m especially keen to help the North level up and do more Disciples Escoffier-led activities in this region. I would like to say huge thanks to everyone at Disciples Escoffier International who have made me feel so welcome since 2023 and again now as this new chapter begins for me in 2025. I will be representing the UK in a membership of 45 countries and over 10,000 members worldwide. Disciples Escoffier was created in 1954 and brings together gastronomes from all over the world so this is a tremendously exciting new role for me.
Also in March, The Commanderie de Bordeaux à Liverpool received its Charter from Le Grand Conseil de Vins de Bordeaux and our fabulous city will now further learn about the wonderful wines of Bordeaux. Dinners, wine tasting and visits to Bordeaux will take place each year to celebrate the region’ s wines and the new relationship with Liverpool City Region.
We held this grand event at The Art School and officially welcomed The Commanderie de Bordeaux and guests from across the region for an evening of wine tasting and food curated by myself and my good friend Bill Addy from Liverpool BID Company. Special guests included the Head of La Commanderie de Bordeaux, Jean
Marc Dulong, and President of the CIVB, Allan Sichel, and wine growers and sellers from across Bordeaux. It’ s a pivotal moment as the city region continues to flourish, with Timeout recently heralding Liverpool as the culinary capital of 2025 to visit in the UK.
The evening began in The Art School Cellars with an array of vintages to sample, a selection of over 50 reds, whites, rose and sparkling vintages from Chateau Brondelle, Chateau Faugas and Chateau du Pavillion and many more, showcasing incredible vineyards from across Bordeaux. Then before dinner in the Lantern Room, as part of the ceremony and the charter being received, I was proudly bestowed as the Maitre De La Commanderie de Bordeaux à Liverpool and Bill as the Vice-Maitre De La Commanderie de Bordeaux à Liverpool. Guests from sports and art in the city region were also present including Sammy Lee, John Barnes, Peter Reid and Katherine Caldwell who, along with The Art School’ s Operations Director and my lovely son Harry Askew, were all made members of The Commanderie de à Liverpool, followed by an exquisite fine-dining experience which included a heart-stirring rendition of You’ ll Never Walk Alone by Alfie Boe. This marks a new era for Liverpool in its wine and wider food and drink culture and we will have news soon of events coming up for Bordeaux wines.
Then in April we returned to The Grand National for our fourth year at the beautiful Topham House. Since 2022 we’ ve proudly served the world’ s greatest horse racing event’ s patrons- quite simply, there’ s no other sporting event like Aintree and we’ re honoured to part of their story with the brilliant team at The Jockey Club. This year we showcased some of the region’ s finest produce and exquisite global wines to help tell the wonderful story of Liverpool’ s food and drink ambition, creativity and stature in a perfect pairing. I’ m so proud of every member of my staff who creates The Art School experience and I also want to say huge thanks to our wonderful customers and their continued support for what we do at The Grand National with The Jockey Club. We can’ t wait to welcome you all back in April 2026.
And we look forward to welcoming you to The Art School soon to dine with us.
With much love, Chef Patron, Paul Askew x
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