Mother’s Day Celebration

Treat your mum to a menu fit for the best this Mother’s Day – they deserve it!
Scroll down for our reservations calendar. For groups including children, please book via email.

A Special Mother’s Day Lunch
Sunday, 19th March 2023

11:45pm – 4:30pm

ON ARRIVAL
A glass of Aienera Methode de Champenoise, Castorani N.V to toast Mum,
with Mrs Kirkham’s mature Lancashire cheese scones & shallot jam, award-winning charcuterie and olives

AMUSE BOUCHE
served with Art School breads and dulse & oak-smoked raw milk butter

TO START
Fillet of Peterhead halibut with compressed cucumbers,
‘monk’s beard’, capers and beurre blanc
–
A plate of Senna Lane Farm Saddleback pork: slow-braised cheek and belly, black pudding,
charred cauliflower puree, pickled pear, mushroom and perry jus
–
Slow-cooked Red Poll ox tongue with charred baby potatoes,
fresh horseradish, dill, sour cream and chives
–
Twice-baked soufflé of Hooton wild garlic, baby leaf spinach,
Stichleton blue cheese, Ormskirk leek and Dijon sauce

MAIN
Roast breast of corn-fed guinea fowl, potato & celeriac gratin, Pied Bleu mushrooms,
baby leek, tarragon, green grape & verjus sauce
–
Hay-roast rump of Cumbrian Herdwick lamb with crushed Jersey Royal potatoes with spring greens,
confit shoulder, baby golden beetroot, new season asparagus & natural jus
–
Market fish of the day
–
(V) Braised celery hearts with Curthwaite goat’s curd pomegranate molasses,
herb bulgur wheat, chickpeas, sesame wilted Swiss chard, beetroot

DESSERT
A trio of Art School signature desserts
–
Lost Dock Liverpool rum & pineapple upside down cake with sauce Anglaise & candied macadamias
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(V,Vg) Tropical textures and flavours, manjari chocolate, passion fruit & coconut
–
A trio of British artisan cheeses with quince, fresh apple,
chutney & Peter Jones Hooton honey infused with black truffle

(Optional) Freshly brewed coffee and petit fours
served in the Art School Cellars
(£9 per person supplement)

£59 per person – Pre payment required upon booking
£25 for children 12yrs and under on our Junior’s gourmet menu
Paul Askew