W L
FOOD & DRINK
THE MOST WONDERFUL TIME OF THE YEAR
BY PAUL ASKEW , CHEF PATRON OF THE ART SCHOOL RESTAURANT
The final touches have been put to our festive menus that are available to download from our website and collect from the restaurant , Emporium and Cellars .
It is my determination to finish the year on a high and I ’ ve been working with the kitchen brigade to add new dishes for your enjoyment in addition to updating some of our festive classics .
We will have different opening hours throughout December , we will continue to open on a Sunday but the restaurant will remain closed on Mondays and Tuesdays throughout December .
Our reservations team are now taking bookings for the festive period , it ’ s always a popular time of the year and with reduced opening times and tables available I ’ d advise you to book early to get your preferred date .
The private areas such as , The Moriarty Room , will be available for private functions throughout December , including Mondays and Tuesdays , and the main Lantern dining room is also available for private functions on Monday and Tuesdays throughout December and the remainder of this year .
This will be the first year of our Emporium and to celebrate I have created some new gifts , caviar and wine hamper options , after such a challenging year for us all it ' s a muchdeserved indulgence to end the year on a positive note .
There is much to do before the end of the year however , with one of our kitchen brigade , Edwin Kuk , competing in the national final of the Young Chef of the Year competition . Ed follows in the footsteps of a number of our young chefs who have made it through to the national final and has been working hard developing dishes to meet this year ’ s brief , his progress can be followed on our social media channels .
Our new Sunday openings have proved extremely popular , and certainly for the foreseeable future at least , we will continue to operate the restaurant on a 4 day week , opening Thursday , Friday , Saturday and Sunday . As we head to the bountiful Autumn harvest we will be introducing a number of new dishes to the menu for your enjoyment .
Much love to you all and I look forward to seeing you soon Chef Askew x
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