“Trotting” through the vineyards with Chef Porky Askew

ON ARRIVAL IN THE ART SCHOOL CELLARS
A glass of Henners English NV Rose wine with Chef’s snacks & Gordal olives
–
AMUSE BOUCHE
“Pork Sandwich”
served with Art School bread and dulse & Cheshire cultured butters
Twice-baked soufflé of natural smoked haddock & Mrs Kirkham’s mature Lancashire cheese with a vadouvan leek sauce
Cave de Turckheim, Riesling Reserve, Alsace, France

Terrine of cornfed Guinea fowl, leeks and carrot with a tarragon dressing & early spring greens
Nielson by Byron, Chardonnay, Santa Barbara County, USA 2019

Scottish Black Angus beef Chateaubriand with ox cheek, “Pommes Anna”, cordy cep, pickled walnut, persillade, caramelised shallot puree and bone marrow jus
Valenciso, Rioja Reserva, Rioja, Spain 2019

“Paris Brest”
A classic choux delight with crème diplomat
Domaine Grange Neuve, Monbazillac, France 2019

£125 per person, 5 courses and 5 wines