W L
BACK WITH A BANG ...
BY PAUL ASKEW , CHEF PATRON OF THE ART SCHOOL RESTAURANT
It feels like we ’ ve never been away . The hustle and bustle of a busy pass and the front of house team providing their usual high level of care and attention . It ’ s been a good and very busy time in the restaurant since I last put pen to paper to write this column .
I ’ m extremely proud , though not at all surprised , at just how well the kitchen and front of house teams have slipped back in to gear after all of the trials and tribulations of the last 18 months . The standard and quality of food and level of service reached has , in my humble view , surpassed my expectations and more importantly the expectations of those most important to us , our guests .
Of course , this is not a time for complacency . Many of you will only be too aware of the challenges still faced by those of us in the hospitality sector . Building and sustaining a high performing brigade of committed , talented and energetic individuals is , and always has been , one of the most difficult yet rewarding parts of the job . I have always taken great pride in the Art School teams , a blend of the best local talent , often taken straight from catering college and sommeliers , chefs and front of house staff hand-picked from across Europe .
The challenge of the pandemic combined with legislation changes post leaving the European Union has hit the sector hard , even for restaurants like ours where attracting the “ right ” individuals who share our ethos is paramount to our success . It will take the industry , with support , time to work through some of these challenges and so , in my role as joint chair of the Hospitality Association I ’ d ask for us all to have a little patience . There remains a great deal of additional requirements still in force , from staff bubbles to daily testing and Track & Trace , we as an industry and the Art School as a business have proved our resourcefulness over the last 18 months and , with a little understanding , we will continue to do so .
Despite the difficulties that have been faced and defeated in the last month or so I was delighted have the opportunity to meet with His Royal Highness , The Prince of Wales and Her Royal Highness , The Duchess of Cornwall at The Royal Academy of Culinary Arts 40th anniversary bash and to celebrate the reopening of hospitality , in London on 27th May . Patron of the Academy since 1999 , His Royal Highness has been vocal in his support of its work to promote and recognise culinary skills , excellence in hospitality and supporting young talent through apprenticeships and training in some of the UK ’ s top hospitality venues along with a number of leading industry figures .
Also away from the restaurant one of our award-winning pastry team , Beth , has been back in competition at the Semi Finals of the Craft Guild of Chefs Graduate Awards . It ’ s been great to see a partial return to normality and , although we await the results of Beth ’ s progress to the next stage of the competition , I was immensely proud of her work on the day .
That pride is matched with what I see our kitchen team produce , to cater for our restaurant , private dining and courtyard guests . As the seasons change so our menus will reflect the latest produce available from our network of local suppliers . A real favourite at the moment of mine is the Liverpool Bay Sea Bass from Ward ’ s , a simply stunning fish not to be missed !
Until next month Much love to you all Chef Askew
38 wirrallife . com