W
L
OVER HALFWAY!
BY PAUL ASKEW, CHEF PATRON OF
THE ART SCHOOL RESTAURANT
It seems, as I write this months’ column, that July has
arrived from nowhere. The year has been exceptionally busy,
personally and professionally for me and it’s safe to say that’s
the new norm. the restaurant with all profits going to Hospitality Action who
work to provide hospitality workers with financial, physical and
psychological support to help them overcome adversity and get
back to work as quickly as possible.
July signals the start of graduation season for us in the restaurant
and Cellars, we open on Mondays for a couple of weeks before
the team and I have our summer close from Monday 27th July
and re-opening on Tuesday 6th August. Of course, the close is
still a busy time for the restaurant as we embark on scheduled
maintenance for the next half of the year, but it remains
something I’m fully committed too. I think it’s important the
brigade get the opportunity to relax and refresh at the same time. The lunch followed a successful Wine Makers evening with the
very charming Oliver Zeter, who showcased his award winning
German wines with a stunning dessert wine to follow his award
winning Sauvignon Blanc.
The restaurant booking line and website remain open during our
short break and, in August, we’ll be treating restaurant guests to a
complimentary glass of one of Castorani range of award winning
wines in celebration of our first five full years since opening.
Whenever I get the opportunity there’s nothing I enjoy more
than developing new dishes and updating Art School favourites.
Since I opened the restaurant, in 2014, I’ve always aimed to get
the Christmas Menu published for the 1st September, this often
means I’m writing it on holiday as I’ll look to get away for a spot
of sunshine with Helen and Harry. I’ve promised them I won’t
take it with me this year, so I’ll need to write it before I go!
If the first half of the year has passed in something of a blur,
the second half promises to be equally as busy. Our series of
gastronomic events will return on the 16th & 17th October with
a couple of very special Champagne evenings with our house
Champagne, Charles Heidseick. These evenings are extremely
popular and this series will see two events over two evenings
with some extra special moments! More will be revealed in
future columns.
Our summer season of events concluded with Social Sunday
July 7th, in aid of Hospitality Action. The lunch saw Tom Parker,
Ellis Barrie and myself prepare a culinary feast for guests at
44 wirrallife.com
The next few months will also see plans for the inaugural Wirral
Food and Drink Festival to be staged in Birkenhead Park on 7th
and 8th September realised. I’m very proud to be curating a part
of the event that will also host my neighbours at the restaurant,
The Royal Liverpool Philharmonic Orchestra, performing on the
Saturday evening.
I shall make an emotional return to Singapore in autumn as
I’ve been invited to prepare a series of culinary engagements to
commemorate the bicentennial celebrations, the first event will
be hosted at the Singapore Cricket Club and I will then prepare a
banquet for the closing dinner Bicentennial celebrations Gurrhas
et al! As readers may know, my late father, lived in Singapore for
over 14 years during his time in the Merchant Navy, my visits to
the produce markets, the vividness of their colours, were one of
the initial reasons I followed the path in to the culinary arts.
And finally, huge congratulations to Beth Disley-Jones, our
apprentice pastry chef at the restaurant, she has made it through
to the National Final of The Young Chef of the Year competition,
it will be held in London late autumn and I’ll be there to cheer
her on!
Until next month!
Chef Askew