We were delighted to be invited to be the first to try an array of new dishes at the legendary multi-award winning Art School. Chef Paul Askew and his brilliant team have been creatively tinkering away behind the scenes to conjure up a selection of post lockdown showstoppers.
Due to the colossal popularity of their outdoor space/cosy courtyard, they are keeping that available in addition to us finally being legally allowed inside. God we’ve missed this place.
This isn’t the full menu, everything you love is still on the selection of menus, this is a review of all of the brand new creations.
Anyway, on with the show…
The beautiful delicacies began with a new…
Amuse Bouche – filo tart of pea, mint, wild garlic, wakame and horseradish. This pretty little thing should be taking selfies of itself, and of your eye’s rolling back after you’ve downed it.
Followed by…
Pan-roast Peterhead hake with “Pommes Bretonne”, Monk’s Beard, Wirral watercress and Southport smoked pork crumb. Buttery, crispy, perfect.
Next up…
Seared King scallop cooked in the half shell with Southport smoked pork, beluga lentils, organic red miso & wakame seaweed butter. Always perfect scallops, but with an interesting new bunch of ideas.
Then the Vegan new season green & white asparagus with slow braised turtle beans, maitake mushroom, Wirral watercress and onion crumb (the crumb alone had about 13 considered constituent parts. If you’re not a Vegan, this dish could seduce you over the road).
Ladies and Gentlemen. The Desserts:
Savarin of blackcurrant & sesame with mascarpone ice cream and lemon gel. Another visual eye feast that was surprisingly light, fruit punchy, smooth and rich. Mmmmnnn.
Pre-dessert – milk pannacotta with lychee gel, raspberry brandy snap and raspberry & rose essence served in a lovely storybook teapot.
“Local Honey & Apricot” – New Season apricots with honey cake, white chocolate & yoghurt mousse and candied rosemary. As if designed by the Van Gogh of Bees. Stunning.
Trio of desserts – 1. Strawberry mousseline on a sable biscuit base with balsamic macerated strawberries 2. Praline feuilletine with hazelnut, white chocolate ganache and gold leaf 3. Lemon and macha creme Chantilly choux.
Really didn’t want to hurt these with a fork, almost too pretty to touch, let alone eat, beautiful selection of flavours none the less.
Congratulations to the Art School team on surviving this last hideous year as an independent, the creative originality we’ve seen here was exemplary.
Full marks. Take a well deserved bow.
