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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-00185f45337c418db73f253e8b967c6c@theartschoolrestaurant.co.uk
DTSTART;TZID=Europe/London:20260315T120000
DTEND;TZID=Europe/London:20260315T160000
DTSTAMP:20250121T161500
CREATED:20250121
LAST-MODIFIED:20260220
PRIORITY:5
TRANSP:OPAQUE
SUMMARY:Special Mothers Day Luncheon
DESCRIPTION:Sunday, 15th March 2026\nOpen for reservations between 12.00pm – 4pm\n  ON ARRIVAL\nA glass of Henners English sparkling wine to toast Mum, with Sandham’s mature Lancashire cheese scones with red onion & beetroot jam & infused vegan cream cheese and Gordal olives\nAMUSE BOUCHE\nserved with Art School breads and dulse & Cheshire butter\nTO START\nGateau of confit goose leg and potatoes with Tomlinson rhubarb, blood orange purée & early spring leaves\n–\nDelice of Loch Etive sea trout with sorrel sauce, spinach, compressed cucumber, keta caviar and lovage oil\n–\nSlow-cooked miso-glazed Red Poll ox tongue and morcilla with charred baby potatoes, fresh horseradish, sour cream & chives, natural jus\n–\n(V) Twice-baked soufflé of Hooton wild garlic, baby leaf spinach, cashel blue cheese, wholegrain mustard soubise\nMAIN\nRoast rack of salt-aged Cumbrian Saddleback pork with gratin of leek & purple-sprouting broccoli, roast ratte potatoes, caramelized shallot puree and Granny Smith apple, sage & green peppercorn jus\n–\nHay-roast rump and harissa marinated shoulder of Cumbrian Herdwick lamb with ‘Tabouleh’ cracked wheat spring greens, lamb-fat carrot, aubergine puree, herb-scented citrus feta and natural jus\n(£4.50 supplement)\n–\nStuffed roast breast of corn-fed guinea fowl, puree, Jersey Royals, “mélange” of wild mushrooms, baby leek, tarragon, green grape and verjus sauce\n–\nMarket fish of the day\n–\n(V, Vg) Roast “Tranche” of spiced turmeric, cauliflower served with puffed rice, toasted pine nuts, pomegranate dressing, vadouvan sauce and spring leaves\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, milk sorbet and caramel shard\nor\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 served in the Art School Cellars\n (£9 per person supplement)\n£69 per person\n£29.50 for children, 12yrs & under on our Junior Menu\nPaul Askew\n\n
URL:https://theartschoolrestaurant.co.uk/events/special-mothers-day-luncheon/
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