W L
BABY IT ' S COLD OUTSIDE
BY PAUL ASKEW , CHEF PATRON OF THE ART SCHOOL RESTAURANT
The end of British Summertime signals the changing over of the seasons as the autumnal bounty starts to make way for the best of the winter larder . The darker nights have seen the first of the cold snaps and the arrival of the root vegetables that , with wonderful game and fish , will see us through into the early months of the new year .
Our fires are lit and a warm welcome always awaits you at the restaurant and cellars bar . This will be our eighth Christmas at the restaurant and , following a difficult 18 months for the industry , this is one that I am particularly looking forward to .
I ’ m pleased to report that bookings have been encouraging , many guests are taking advantage of our private rooms in Moriarty and the Tasting Room , and the main dining room has also seen encouraging levels of early bookings . Like many of my colleagues in the industry we are not immune to the challenges that have beset the sector over recent times and will need a bustling Christmas period to ensure we start 2022 on a good financial footing . I take nothing for granted and the team and I will , as ever , pull out all the stops to give you the very best gastronomic experience .
Our Christmas menus are available to collect from the restaurant and view online , you ’ ll see there ’ s a range of options for all dietary requirements . Our festive season this year is one part of the celebration as I also celebrate my 40-year anniversary in the industry .
I ’ ve been working hard with friends , colleagues in the industry and the team at the restaurant to put together a series of events to celebrate this anniversary . Like everything we do here they ’ ll be evenings of the highest standard with international wine makers , including the incredible Antinori of Tuscany label on November 24 and the multiple award-winning Charles Heidsieck champagne on December 1 . Tickets for the evenings are in high demand and can be purchased through our events page on the restaurant ’ s website .
In the new year we welcome the culinary legend Steven Doherty , the first Englishman to hold 3 Michelin stars , for two very special evenings on 19 & 20 January and we finish January with a trinity of Master Sommeliers , Ronan Sayburn , Demetri Mesnard and Nigel Wilkinson . When you consider more people have been to space than have made the grade as a Master Sommelier it ’ s easy to see why this will be such a special evening on January 27 .
I have been hugely humbled that friends and colleagues have been so willing to join me in marking the occasion , and equally humbled to have been nominated for the Staff Canteen “ Chef of the Year ” award . It ’ s been a good year for the kitchen brigade in competitions too . Following her ‘ Highest Achievement Award ’ at The Craft Guild of Chefs Graduate Award for Pastry 2021 , Beth , our Junior Sous Pastry chef , also won the Exceptional Presentation Award at the National Final of Young Chef of the Year in early October .
Beth and last years winner Ed , Vince , Sarah , Harry and all of the front of house and kitchen teams look forward to seeing you soon .
Chef Askew
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