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The Art School announces Mother’s Day menus for Sunday 27th March

Beautiful 5-course menu features classic dishes with locally sourced ingredients and there’s a children’s menu too for the special day so all the family can enjoy.

Mother’s Day is one of the highlights of the year in Liverpool and Sunday 27th March is set to be extra special as families and loved ones dine with their mums across the city.

At The Art School on Sugnall Street, Paul Askew and his team have created an elegant 5-course menu inspired by the abundant regional produce across the region, with as many locally sourced ingredients used as possible. There is also a 3-course children’s menu for under 12s in anticipation of whole families coming out to mark the occasion.

As Paul continues to celebrate his 40th anniversary in food and drink and the recent 18th ranking in Harden’s Restaurant Guide 2022 for his restaurant, The Art School continues its journey in fine dining with many exciting plans to come. In April the restaurant is being recreated at Topham House at this year’s Grand National and Paul is the creative director for the Taste Liverpool, Drink Bordeaux festival in June across the Jubilee Weekend.

Paul says: “Mother’s Day is always such a special moment across Liverpool and we know how much the people of the city love to treat their mums. So with this in mind, we’ve created what we hope is a true reflection of where we are at as a restaurant and working with the suppliers around us on their farms and fields which informs what ends up on our menus. It’s going to be a great day for everyone, whether that’s sons and daughters treating their mums or whole families out together, sharing love and reflecting on this lovely moment. We can’t wait to welcome our guests to The Art School on Sunday 27th March.”

The Art School’s Mother’s Day menu – Sunday 27th March

ON ARRIVAL

A glass of Henners Brut Reserve, East Sussex, England N.V to toast Mum

 with Montgomery cheddar cheese scones & shallot jam, award winning charcuterie and olives

AMUSE BOUCHE

Royale of Raby hen’s egg with Severn and Wye smoked salmon,

fine herbs, granary toast and keta caviar

TO START

Fillet of Red mullet with saffron potato, lemon, parsley & brown shrimp,

red capsicum puree and pastis sauce

A plate of Senna Lane Farm Saddleback pork: slow-braised cheek, belly & black pudding,

charred cauliflower puree, pickled pear, mushroom & perry jus

Slow-cooked Red Poll ox tongue with charred baby potatoes,

fresh horseradish, dill, sour cream and chives

(V) Twice baked soufflé of Hooton wild garlic, baby leaf spinach &

Mrs Kirkham’s Lancashire cheese, Ormskirk leek & Dijon sauce

MAIN

Roast breast of corn-fed guinea fowl, pommes anna, Pied Bleu mushrooms, baby leek,
tarragon, green grape & verjus sauce

Hayroast rump of Herdwick lamb with crushed Jersey Royals potatoes with spring greens,

confit shoulder, baby golden beetroot, asparagus & natural jus

Market fish of the day

(V) Braised celery hearts with Curthwaite goat’s curd pomegranate molasses,

herb bulgur wheat, chickpeas and sesame wilted Swiss chard & beetroot

DESSERT

Cox’s apple tarte tatin with crème Anglaise and blackberries

New season Yorkshire rhubarb with blood orange sorbet, crystalized ginger,

beurre noisette crumb and a brandy snap tuille

Valrhona ‘Amatika’ dark chocolate torte with praline crunch,

mango & papaya gel, caramel popcorn and passion fruit foam

A trio of British artisan cheese with quince and fresh apple & chutney

(Optional) Freshly brewed coffee and petit fours

served in the Art School Cellars

 (£9 per person supplement)

***

The Art School, 1 Sugnall St, Liverpool, L7 7EB

https://theartschoolrestaurant.co.uk

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