Valentine’s Day at The Art School

The Art School are getting ready for Valentine’s Day with Paul Askew and his team crafting two menus for the celebratory occasion.
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The Art School are getting ready for Valentine’s Day with Paul Askew and his team crafting two menus for the celebratory occasion.

Their Prix Fixe and Celebration Menu feature some of the finest ingredients sourced from across the region to create an array of stunning dishes at Sugnall Street.

Paul says: “Valentine’s Day is always a big moment in the hospitality world as we ease away from January. We are opening The Art School specially as we’re usually closed on a Monday. It feels like a momentous day for the industry as a whole because last year’s Valentine’s Day didn’t happen in restaurants so we are excited to welcome people back here as they indulge themselves in the moment.”

For anyone looking for an extra special way to celebrate Valentine’s Day, there are two dining experiences to savour in the beautiful restaurant which continues to drive the city’s gastronomic energy and creativity forward. The Prix Fixe menu is an early evening 4-course service and the Celebration Menu features 6 courses and an optional wine flight for an extra level of immersion. 

Paul continues: “We’ve been busy conveying our inspirations from what’s happening at the fields, farms, dairies and artisanal producers who continue to do wonderful things on our doorstep. Everything we do is about using what we have around us, channelling this through the kitchen and onto each guest’s plate. For Valentine’s Day it’s no different – we have created two options for anyone wanting to celebrate their love and we can’t wait to welcome everyone to The Art School on February 14th.”

Reservations are now open for both menus.

Valentine’s Day Celebration Prix Fixe Menu

Available for reservations seating between 4.30 – 5.30pm

ON ARRIVAL

  • Glass of Henners Rosé NV English sparkling wine with olives & charcuterie

AMUSE BOUCHE

  • Served with Art School breads & Wirral single herd raw milk butter

TO START

  • Baked fillet of lemon sole with crab & langoustine mousse, cauliflower crumb & puree and bisque
  • Roast breast of salt-aged Cumbrian duck with fresh mint, pomegranate, pistachio and a natural jus
  • (V) Twice baked soufflé of Mrs Kirkham’s Lancashire cheese with spinach, parsley & thyme and a wholegrain mustard sauce

MAIN

  • Miso marinated loin of black cod with pak choi, braised wild rice and Tiger prawn dumplings
  • Calum Edge’s pave rump of Bunbury Red Poll beef with charred onion, ox-cheek, celeriac & black truffle puree, curly kale, salt-baked swede and natural jus
  • (V, Vg) Portobello mushroom stuffed with butternut squash duxelle, caramelised shallot puree, charred leeks and roast almonds

CHEESE

  • Three cheeses from our British selection:- Baron Bigod, Innes Log goat’s cheese and organic Colston Bassett Stilton, served with quince, truffle-scented local honey and homemade pear & red onion chutney

DESSERT

  • Trio of signature Art School Valentine’s desserts

£60.00 per person for aperitif and 4 courses

Valentine’s Day – Celebration Menu

Available for reservations seating between 19.30 – 21.00pm

ON ARRIVAL

  • Glass of Charles Heidsieck Rosé NV Champagne with a selection of Chef’s snacks

AMUSE BOUCHE

  • Served with Art School breads & Wirral single herd raw milk butter

TO START

  • Roast breast of salt-aged Cumbrian duck with fresh mint, pomegranate, foie gras, pistachio and a natural jus
  • Seared King scallop with morcilla, lomo, cauliflower puree and verjus dressing
  • (V) Baked salsify in a parmesan crust with salt-baked golden turnip, purple sprouting broccoli, parsnip purée and a sour cherry dressing

MAIN

  • Pan roast Cumbrian salt-aged beef with ox cheek, romanesco, cauliflower puree, butternut squash fondant, chanterelles and a sauce Périgueux
  • Fillet of Cornish John Dory with curried cauliflower puree, sweet potato, glazed red chicory and an apple, golden raisin & pine nut dressing
  • (V, Vg) Portobello mushroom stuffed with butternut squash duxelle, caramelised shallot puree, charred leeks and roast almonds

CHEESE

  • Three cheeses from our British selection:- Baron Bigod, Innes Log goat’s cheese and organic Colston Bassett Stilton, served with quince, truffle-scented local honey and homemade pear & red onion chutney

DESSERT

  • Assiette of Art School Valentine speciality desserts
  • Chocolate hearts and macarons

£120 per person for aperitif, snacks and six courses

Optional Wine Flight £45 per person

***

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

https://theartschoolrestaurant.co.uk

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