W W INTERVIEW
L L
always wanted to get him to the Art School so I’d love to cook
with him again. Eneko Atxa, Albert Roux. I have cooked for
Pierre Koffman at the Art School, but not with him so I’d like
to do that. So many of the all-time greats but not just for their
cooking ability but their spirit, their humour their wit, their
passion - I think that rubs off on the brigade, I think that
helps people understand the importance on food and drink
preparation and making people happy. There’s been some
discussion amongst the Great British Menu chefs to hold
a series of dinners in our various restaurants, so that will be
something to look forward to. There’s a lovely saying from a
very good friend of mine, Steven Doherty, we have to think of
ourselves as merchants of happiness.
This year The Art School has featured in The Sunday Times
Top 100 Restaurants, and won many other accolades, most
recently the Taste of England Award 2017, do you think we
will also see that elusive Michelin Star on the wall in the
future?
Well that’s not really for us to say. We’re obviously delighted
with the progress we’ve made, we’re honoured and chuffed to
be part of the Sunday Times top 100, to win the Visit England
taste of England award, a first for the city. As far as progress
towards Michelin, that’s really for the inspectors and others
to say, we’ve got to keep a very high level of food and service
and show consistently at that level. Our progression and most
importantly keeping our guests happy is always our priority.
The dining scene in the UK has changed massively in the last
15 years, what do you think it will be like in the next 15? I think
the meteoric rise of restaurants and the TV glamorisation
on chefs has had a massive impact on the industry. But the
food service side is drastically under resourced so we need
to do something about that to attract the Somelliers, Chef de
angs, Maitre D’s of the future. I think the style of food will
continue to develop and evolve but there are challenges with
sustainability, produce and environmental issues. There is the
uncertainty around Brexit and what impact that will have on
staffing. One things for sure, it will still be a very dynamic and
exciting industry.
You have a great reputation for nurturing young talent,
especially from the North West, but the hospitality sector as
a whole still struggles to recruit staff - why do you think that
is? and what more could be done?
I think the industry has things it needs to do on work
patterns and salaries. We’re committed to developing our
own home grown talent with apprenticeships and training.
I think businesses in the industry really need to make that
commitment to the young people and not just talk about it,
they need to put their time, energy, effort and resource behind
attracting and developing talent.
Do you collect anything?
I collect cookery books! And some programmes from football,
rugby and other sporting tournaments. If I’m honest, I don’t
really have that much time to collect.
What is your guilty pleasure?
Gin. It’s not a guilty pleasure really - I enjoy good food, wine,
beer, company and don’t feel guilty about any of it!
When you’re not working what do you like to do to relax?
Sleep! I like to spend time watching live sport, spending time
with the family and friends. I find it difficult to relax.
Finally what advice would you give to any Wirral Life readers
who may be thinking of following a career in hospitality?
Only go in to it if you are convinced that you are going to
enjoy every minute of it. There are large parts of the industry
that are very satisfying and enjoyable to do - there are equal
parts that are massively challenging. People often come in to
the industry without doing the day to day and then get a real
shock. Make sure your passion matches the challenge, get good
advice and do some hours in a good place, doing good things
and experience the day to day.
To find out more about Paul and The Art School Restaurant
Liverpool, visit www.theartschoolrestaurant.co.uk
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