WILD by Paul Askew

Wild & Foraged Fine Dining Experience at LOST

We are delighted to announce a truly special culinary event as Chef Paul Askew brings his wild & foraged fine dining experience to LOST…

Guests 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.

Chef’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.

Join 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.

– On Arrival –
A glass of Henners NV English sparkling wine and Chef’s snack

– Amuse Bouche –
Southport potted shrimp and samphire on toast
Art School bread and dulse seaweed & salted raw milk butter

– To Start –
Pan roast Liverpool bay seabass with surf clams, sea lettuce and a Noilly Prat & chive butter sauce

– Intermediate –

Terrine 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

– Main –
Loin 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

– Dessert –
Lemon verbena, damson & crab apple infused whipped pannacotta, lava cake damson gel and crab apple

To make a reservation for this event visit www.lostwirral.co.uk