A Night of Gastronomic Fundraising For Chef Matt Davies and Hospitality Action
Thursday 21st May 2026, 7pm
ON ARRIVAL IN THE CELLARS BAR
A glass of Charles Heidsieck champagne with a selection of Chef’s snacks
IN THE LANTERN ROOM
Amuse bouche served with Art School breads and dulse & Cheshire cultured butters
TO START – Stephen Doherty
‘Souffle Suissesse’ – La Gavroche legendary dish
Twice baked cheese souffle with Gruyere & Mrs Kirkham’s Lancashire in a rich creamy sauce.
Poderi Colla, Riesling, Langhe 2021
TO FOLLOW – Simon Rimmer
Sunday Brunch Classic
Tatin of caramelised shallot with crème fraiche and mint chimichurri
Domaine Maltaverne, Pouilly-Fumé, ‘L’Ammonite’ 2023
INTERMEDIATE – Ellis Barrie
‘It was on the line’ (GBM 2017)
Line-caught Liverpool Bay seabass fillet with a scallop and mussel mousse, wrapped in seaweed
Vallet Frères, Meursault 2023
MAIN – Paul Askew
‘Memories with Marjorie’ (GBM 2017)
Assiette of Hebridean hogget to include: confit shoulder, pan-roast loin, hay-roast rump, sauté sweet breads, leek, beet, pearl barley and natural jus
Valenciso, Rioja Reserva, Rioja, Spain 2019
DESSERT – Tom Shepherd
‘No ordinary schoolboy’ (GBM 2023)
White chocolate banana filled with banana mousse and popping candy, a side of banana cake, caramel, banana ice cream and granola
Domaine Grange Neuve, Monbazillac, France 2019
£195 per person
Pre-payment required upon booking To book please call us on 01512308600 or email us at eat@theartschoolrestaurant.co.uk
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