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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.
REFRESH-INTERVAL;VALUE=DURATION:PT1H
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BEGIN:VEVENT
CLASS:PUBLIC
UID:MEC-6b8f07de11c0e35342e3b77bfea692ed@theartschoolrestaurant.co.uk
DTSTART;TZID=Europe/London:20250131T190000
DTEND;TZID=Europe/London:20250131T230000
DTSTAMP:20250127T165900
CREATED:20250127
LAST-MODIFIED:20250127
PRIORITY:5
TRANSP:OPAQUE
SUMMARY:WILD by Paul Askew
DESCRIPTION:Wild & Foraged Fine Dining Experience at LOST\nWe are delighted to announce a truly special culinary event as Chef Paul Askew brings his wild & foraged fine dining experience to LOST…\nGuests will experience a mesmerising dining journey as Chef Paul celebrates our local surroundings with his interpretation of our region’s most iconic ingredients. Throughout his illustrious career, Chef has cultivated exceptional relationships with an array of food artisans; from fisher folk and game-keepers, to specialist growers, foragers and producers who all embrace nature’s natural harvest.\nChef’s profound knowledge of wild food from our shores is extraordinary – encompassing seafood, game, wild vegetables and fruits, and the finest seasonal offerings from our hedgerows.\nJoin us for what promises to be an unforgettable experience with a carefully curated journey through the tastes, textures and flavours of our wonderful British Isles.\n– On Arrival –\nA glass of Henners NV English sparkling wine and Chef’s snack\n– Amuse Bouche –\nSouthport potted shrimp and samphire on toast\nArt School bread and dulse seaweed & salted raw milk butter\n– To Start –\nPan roast Liverpool bay seabass with surf clams, sea lettuce and a Noilly Prat & chive butter sauce\n– Intermediate –\nTerrine of Wirral hare, pheasant, partridge & Maynards smoked pork with a winter salad of wild rocket and dandelion leaves with pickled red onion and homemade piccalilli\n– Main –\nLoin and pressed slow-cooked shoulder of Eton Hall venison served with salt-baked Pink Fir Apple potatoes, morel farcie, celeriac & black truffle puree and a baby pine and bramble jus\n– Dessert –\nLemon verbena, damson & crab apple infused whipped pannacotta, lava cake damson gel and crab apple\nTo make a reservation for this event visit www.lostwirral.co.uk ( https://lostwirral.co.uk )\n
URL:https://theartschoolrestaurant.co.uk/events/wild-by-paul-askew/
CATEGORIES:Outside Events
LOCATION:LOST Wirral
ATTACH;FMTTYPE=image/jpeg:https://theartschoolrestaurant.co.uk/wp-content/uploads/2025/01/WILD-by-Paul-Askew.jpg
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