Of course both shows have been massively beneficial for the
restaurant and me personally in raising the profile and keeping
the restaurant in the public eye. It’s impossible for me to say
which one has had the most impact, the restaurant had been
getting busier year on year which is obviously great news. After
Saturday Kitchen was broadcast, we had 400-500 emails from
all over the world, wanting to know more about us and to make
reservations, Great British Menu picked us up and put us on
another level really, on social media and with support from
across the industry. The combination of the two, on the back
of our Sunday Times top 100 and Taste of England success has
really made it an exceptional year so far. I’ve enjoyed doing both
shows and I’m looking forward to doing some more television
in the future.
Our readers may not know that you have a cookbook coming
out later in the year, will the book feature the amazing hogget
dish we spoke about earlier?
Funnily enough it does! And there are a number of exciting
dishes that focus on Wirral produce and the seasonal changes
of the region and favourite dishes that have come from the Art
School over the last three years. It will be a celebration of our
regions ingredients and suppliers. It’s a lot of hard work to pull
together with the new champagne bar and private dining room
too but I felt it was the right time to do it.
On Saturday Kitchen you made reference to the fantastic
local ingredients available from the “Costa Del Merseyside”
which is your favourite ingredient and why?
The episode was all about comic relief so Costa Del Merseyside
came out as a little quip. It’s almost impossible to pick one
favourite ingredient, Asparagus obviously when it’s in season
from Claremont and Formby. I could also say the watercress
from Hooton, the potted shrimp from Southport, amazing
meat from Callum Edge and of course the best fishmonger in
the world at the gastronomic centre of the universe, Wards, in
Birkenhead market! If you look at the dishes I created for Great
British Menu and Saturday Kitchen I wanted to use as many
ingredients from this region as possible. I think, wherever
possible, and it’s an ethos I adopt in the restaurant, we showcase
the best of local ingredients, we have some amazing suppliers,
growers and producers in our region – some of which I’m
pleased to have showcased in my forthcoming book.
18 wirrallife.com
You have been on several trips to Northern Spain and eaten
at many of that regions best restaurants - what influence if
any has this had on the style of dishes that you cook at The
Art School?
Yes, particularly San Sebastian and Bilbao are two of my favourite
foodie cities, in Europe anyway. I have great admiration and
affinity with the Basque chefs as I think they are at the pinnacle
of the industry, if you look across France, Italy, Spain, I would
still say that strip in Northern Spain is where it’s at. I think the
innovation and the style of the flavours they put together work.
San Sebastian with a population of 250,000 has the highest
number of Michelin stars per head of population, their national
parade is led by the most senior chef in the City. They go to the
market, get the best freshest in gredients and they cook - it’s one
of the few places in the world where I’ve seen so much love and
care put into the food and drink industry. That passion does
rub off on you. I’ve been lucky enough to visit three Michelin
star restaurants, countless one star places and many pinto’s bars
As chefs we don’t copy dishes but you certainly take influence
and ideas from them and two of my favourite chefs from the
region, Martin Berasategui from San Sebastian and Eneko Atxa
from Bilbao, have probably had the biggest influence on me in
recent times.
You spend many hours in the kitchen cooking for other
people, what do you like to eat on your days off?
When you spend a lot of time at work and you’re on the way
home you realise you want something simple, comfort eating,
rather than anything you would have in a fine dining restaurant.
I usually crave something simple when I get home from work -
it’s a ham and cheese sandwich and a beer. I like to cook a roast
on a Sunday or a BBQ. I like good pub food and a good curry.
I think most chefs would say if you’re not cooking in your own
kitchen or going to one of the very special places, you just want
to relax and enjoy something simple.
There seems to be a current trend for Chefs to make guest
appearances at each other’s restaurants, so if you had the
choice of any Chef in the world to cook with you at The Art
School who would you choose and why?
There’s lots. I have been lucky enough to cook with Martin
Berasategui before for Xabi Alonso’s birthday party and I’ve