28 Book Now Liverpool

The Art School

Modern British

Upmarket, regionally-inspired cooking from local legend, Paul Askew. Opening in late 2014, this fancy contemporary British restaurant is a place for that special occasion. Since moving on from London Carriage Works, Askew’s clearly been out to make his mark, winning two AA rosettes and publishing his first cookbook in December 2017. The setting is the skylight clad top floor of a children’s home dating back to 1888. With relatively few covers to entertain, the focus is on extremely high-end service – and a proper occasion menu. This being the West Coast, fish is a trend. Start with pan-roasted halibut, Filey crab, cucumber pearls and wild mushroom or seared king scallop with black pudding, apple and golden raisin purée. Mains could include Peterhead hake with locally smoked pork, as well as a fresh catch of the day. Dishes such as red deer venison with black truffle and cavolo nero, or Ormskirk-shot pheasant with butternut squash purée and quince jelly nod to local game. The British cheese selection is served with seasonal fruit and truffle-scented honey sourced from the city’s two cathedrals while must-eat desserts could include berry pavlova with Turkish delight ice cream, or a Sicilian-inspired citrus tart. An AA Notable Wine Award in 2017 completes the wow-some picture.

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