Chef Askew’s Wild Harvest from Land & Sea

Thursday 15th October

19:00 Arrival

£165pp

A bespoke menu by Chef Paul Askew, paired with Bocca Di Lupo wines from the Antinori stable, presented by Luca Soldo.

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MENU

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IN THE ART SCHOOL CELLARS

ON ARRIVAL

A glass of Marchese Antinori Franciacorta Blanc de Blancs NV sparkling wine with Chef’s snacks

IN THE LANTERN ROOM

AMUSE BOUCHE 

served with Art School bread and dulse & Cheshire cultured butter

TO START

Carpaccio of cured Peterhead monkfish, almonds, yoghurt, grapefruit & ajo blanco dressing

Pietrabianca Bocca di Lupo 2024

FISH INTERMEDIATE

John Dory with Tarbert King scallop, nduja, red prawn and caper butter

Fiano di Bocca di Lupo 2022

GAME INTERMEDIATE

Confit of Hooton rabbit with spinach, girolles, shallot puree and mustard jus 

Torcicoda Primitivo Tormaresca 2023

MAIN

Loin and shoulder of wild Cheshire venison with celeriac & black truffle puree, cavolo nero, stuffed morel, pine & peppercorn jus

Bocca di Lupo Aglianico 2016

DESSERT

Assiette of damson, crab apple and rose

Kaloro Moscato di Trani 2025