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A STEADY HAND ON THE TILLER
BY PAUL ASKEW , CHEF PATRON OF THE ART SCHOOL RESTAURANT
As I approach my anniversary of 40 years in hospitality , I ’ ve paused to reflect on the turbulence we ’ ve experienced in the sector over the last 18 months .
Many of you will be aware of my nautical heritage , my father , the much loved “ Barnacle Bill ” was a seafarer , captaining ships in my early years and single handedly responsible for my baptism into the industry with accompanied trips to the spice markets of Dubai and the fish markets and street food of Singapore . I ’ m minded of one of his many sayings of late , anyone can navigate in calm seas , the strength of a true captain is evident in the choppiest of waters .
It would be , perhaps , somewhat of an understatement to suggest that since our reopening it has often felt like navigating the good ship Art school on the edge of the Niagara falls !
Like many in the industry we have experienced a number of challenges with staffing , our brigade has always been cosmopolitan , the best local talent with a collection of some of the finest front of house and kitchen staff the continent has to offer . Keeping it together has , in fairness , always been a challenge but like any team , we ’ ve always managed to replace the irreplaceable and grow and develop to take service and our food to a new level .
Of late , it feels like the playing field has changed somewhat , I will not compromise on the quality of staff , or for that matter the ingredients , that make our restaurant so special in the eyes of our guests . But , and if you ’ ll forgive me momentarily , it ’ s a hard bloody slog at present .
We have shifted rotas , changes working patterns and consolidated availability to ensure the integrity of the Art School experience is not compromised but it is far from easy . It ’ s not just challenges in the restaurant our supply chain too has been impacted , but I remain thankful to the unswerving commitment of our merry band of local and regional suppliers that they have , somehow , found a way .
We are , at almost break-net speed , heading towards my favourite of all of the seasons , autumn , in anticipation the game season is almost upon us and we look forward to receiving our first Grouse from this islands amazing seasonal larder with new menus arriving towards the end of August .
Of course , my anniversary of 4 decades in the industry will not go unmarked , after all any excuse for a celebration . The team and I have been planning a few very special evenings to celebrate including an evening with Charles Heidsieck champagne , Ridge Wines of California , Antinori of Tuscany and a special evening with not one , not two but three Master Sommeliers , Ronan Sayburn , Demetri Mesnard and Nigel Wilkinson , more details will be in future columns .
So for now , a little battered and bruised but steadfast in my determination to deliver the very highest standards , I look forward to seeing you soon . Much love as always .
Chef Askew
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