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X-ORIGINAL-URL:https://theartschoolrestaurant.co.uk/
X-WR-CALNAME:The Art School Restaurant
X-WR-CALDESC:Fine dining restaurant in Liverpool.
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BEGIN:VEVENT
CLASS:PUBLIC
UID:MEC-4c1416274ec54a955d5b5ca82e9c5eeb@theartschoolrestaurant.co.uk
DTSTART;TZID=Europe/London:20240310T120000
DTEND;TZID=Europe/London:20240310T163000
DTSTAMP:20240213T110100
CREATED:20240213
LAST-MODIFIED:20240229
PRIORITY:5
TRANSP:OPAQUE
SUMMARY:A Special Mother’s Day Lunch
DESCRIPTION:Liverpool loves to celebrate Mother’s Day and on Sunday March 10th the city will be in full bloom for mums who are, mums to be and mums who were and their families.\nChef Patron Paul Askew and his team have created this spring’s A Special Mother’s Day Lunch inspired by the dawning new season and the wonderful produce available across the region, sourced from local independent farms, artisans and cultivators. There’s also a junior’s menu for under 12s so all family members can experience The Art School for Mother’s Day. The Art School Cellars is also offering a Mother’s Day Afternoon Tea service downstairs. The Moriarty Room will also be open for extra bookings or a bigger family wishing to have the whole space.\n2024 is The Art School’s biggest year as in September Paul and his team will reach their 10th anniversary. Mother’s Day is very much a part of the overall celebrations making this edition the most anticipated to date and the perfect place to celebrate.\nA Special Mother’s Day Lunch – Sunday, 10th March 2024\nBookable from 12pm – 4:30pm\nON ARRIVAL\nA glass of Antinori Franciacorta Blanc de Blanc to toast Mum, with Sandham’s mature Lancashire cheese scones & shallot jam, award-winning charcuterie and olives\nAMUSE BOUCHE\nserved with Art School breads and dulse & oak-smoked raw milk butter\nTO START\nFillet of Peterhead cod with compressed cucumbers, samphire, capers and beurre blanc\n–\nBallotine of rabbit and confit leg with sautéed spinach, candied walnuts and a wholegrain mustard & Sauternes jus\n–\nSlow-cooked miso-glazed Red Poll ox tongue with charred baby potatoes, fresh horseradish, dill, sour cream and chives\n–\n(V) Twice-baked soufflé of Hooton wild garlic, baby leaf spinach, Stichleton blue cheese, Ormskirk leek and Dijon sauce\nMAIN\nRoast rack of salt-aged Cumbrian Saddleback pork with gratin of purple-sprouting broccoli, salt-baked swede, caramelized shallot puree and Granny Smith apple, sage & green peppercorn jus\n–\nHay-roast rump of Cumbrian Herdwick lamb with crushed Jersey Royal potatoes with spring greens, confit shoulder, baby golden beetroot, herb-scented Yorkshire feta & natural jus\n–\nStuffed roast breast of corn-fed guinea fowl, potato & celeriac gratin, Pied Bleu mushrooms, baby leek, tarragon, green grape & verjus sauce\n–\nMarket fish of the day\n–\n(V, Vg) A Wellington of layered roasted vegetables, English herb pesto & Smithy’s Southport mushrooms with cauliflower puree and Spring greens\nDESSERT\nA trio of Art School signature desserts\n–\nLost Dock Liverpool rum & pineapple upside down cake with Sauce Anglaise and candied macadamias\n–\n(V,Vg) Classic Liverpool tart served warm with fresh raspberries, cinnamon ice cream and caramel shard\n–\nA trio of British artisan cheeses with quince, fresh apple, chutney & Peter Jones Hooton honey infused with black truffle\n(Optional) Freshly brewed coffee and petit fours\nserved in the Art School Cellars\n(£9 per person supplement)\n£59 per person – Pre-payment required upon booking\n£25 for children 12yrs and under on junior’s gourmet menu\n \n\n
URL:https://theartschoolrestaurant.co.uk/events/a-special-mothers-day-lunch/
LOCATION:Sugnall St
ATTACH;FMTTYPE=image/jpeg:https://theartschoolrestaurant.co.uk/wp-content/uploads/2024/02/00274-TAS-Mothers-Day-1-scaled.jpg
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