Valentines Day Prix Fixe

Saturday, 14th February 2026

Available for reservations seating between12.00 – 13.45 & 16.30 – 17.15

Our Guests are politely reminded that tables booked for our Valentine’s

early evening menus are allocated a 2hr 30min seating time unless by prior arrangement

ON ARRIVAL

Glass of Henners Rosé NV English sparkling wine with Gordal olives & award-winning Spanish charcuterie

AMUSE BOUCHE

Served with Art School breads dulse & Cheshire cultured butters

TO START

Pan-seared Loch Fyne scallop served in the half shell with Jerusalem artichoke purée & crisp, apple & raisin dressing and Café de Paris butter

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Warm gateau of confit goose leg, potatoes with Tomlinson rhubarb & blood orange purée

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(V) Confit of Pink Fir Apple potato, roasted and pickled enoki, chanterelles, black truffle & pine nut dressing

MAIN

Salt aged sirloin of Cumbrian rare breed beef with charred onion, trompettes, baby spinach, slow braised Jacobs Ladder cauliflower purée, Romanesco & sauce Bordelaise

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Loin of Peterhead hake with winter greens, reduced chardonnay dressing, mousseline and potted shrimp butter sauce

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(V, Vg) Portobello mushroom stuffed with butternut squash, cordyceps, spinach, candied & pickled walnut, caramelised shallot puree and charred carrots

CHEESE

Three cheeses from our British selection:-

Baron Bigod, Elrick Log goats cheese, Cashel Blue served with quince, truffle-scented local honey and red onion marmalade

DESSERT

Trio of signature Art School Valentine’s desserts

£89.00 per person for aperitif and 4 courses

Optional wine flight – £50.00 per person

Paul Askew