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HERE COMES SUMMER …
BY PAUL ASKEW , CHEF PATRON OF THE ART SCHOOL RESTAURANT
Since my last column we have successfully converted the iconic Martin ’ s Bank building into a fine dining restaurant and brasserie bar . We welcomed guests from all over the Commonwealth , celebrated in style to mark Her Majesty ’ s Platinum Jubilee and hosted the very lovely Colette O ’ Leary , winemaker at the stunning Henner ’ s Vineyard , one of England ’ s best labels .
So , very much a typical month for us at The Art School , one hundred miles and hour pushing the gastronomic boundaries and spreading the hospitality love to patrons from all corners of the globe to showcase our magnificent region !
Meanwhile , in the restaurant , the official start of British Summertime or to give it it ’ s correct title – the Summer Equinox has witnessed a refresh of our seasonal menus . Our assiette of Rhug Estate organic roast chicken breast with thyme and lemon & confit leg parcel with sweetcorn puree , baby leeks , Claremont Farm asparagus and verjus sauce on the Prix Fixe menu has been particularly popular , and our Trio of Black-faced Suffolk saltmarsh lamb to include : Loin , confit shoulder and hay-roast rump with local new season asparagus , Wirral ricotta and golden beetroot from the Menu Excellence have both been outstanding favourites with guests .
As we prepare to say goodbye to the magical ingredient that is asparagus for another season we ’ ll welcome a refreshed larder of local produce and continue to update our dishes and menus with the very best ingredients available to us .
Our light bites menu in the Cellars courtyard is ever changing although a favourite of mine , and yours it seems , is Croquettas of Peterhead Halibut with lobster mayonnaise & capers . Even if I do say so myself it ’ s a little bit moreish ! As the weather changes and we enjoy the summer sunshine it truly is a subterranean haven for small plates and light bites with the style you ’ d expect from us .
The inaugural Taste Liverpool , Drink Bordeaux festival , which saw us host The Commonwealth Association of Liverpool Lunch , a visual
spectacular of patrons from across the Commonwealth , and the ‘ blessing of the grape ’ dinner was a resounding success . The conversion of the Martin ’ s Bank building was an ambitious project , not least as it had laid unoccupied for over 15 years and was designed as a bank not a restaurant . So , as is always the case with these projects , I remain indebted to our team and our suppliers for keeping a positive mindset and overcoming the inevitable challenges these projects throw at us . It was also wonderful to welcome back some of the old Art School brigade to work with us , we truly are a family and although they move on for their careers they are always willing to return to lend a hand .
My good friends Chef Simon Rimmer and Chef Steven Doherty joined me in investiture of the Bordeaux Wine Council , cementing the culinary ties between our great regions further .
There ’ s another event on the horizon , one that is particularly close to my heart as Chair for the North for the Royal Academy of Culinary Arts and definitely one for any foodie diary . Our Adopt a School programme has worked with schools and colleges over many years . It teaches the foundations of cooking and , as we head into uncertain times , that ’ s more important a skill for our youngsters than ever before . So , on July 1st I ’ ll be back with an extraordinary team of incredible chefs for the Take 6 Colleges Royal Academy of Culinary Arts Chefs Adopt a School special fundraising dinner . An event in Liverpool at an amazing venue , Anfield Stadium no less , and a gathering of chefs with a collective 6 Michelin Stars and 4 AA ROSETTES brought to you with a Laurent- Perrier champagne & canapé reception , inspired menu with matching wines , raffle , entertainment & an auction of fabulous prizes . Joining me in the kitchen will be Gary Jones , Benoit Blin , Hrishikesh Desai , Nigel Crane , Michael Bullard , James Chapman & James Holden . With a front of house team led by Kay Johnson and Shaun Herbert alongside chef students from Merseyside Colleges . This black-tie dinner is an amazing event more details of which can be found on my social channels . I look forward to seeing you there !
Best as ever Chef Askew
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