Paul Askew é um dos chefs líderes e mais pioneiros do Reino Unido. Isso lhe trouxe muitos momentos e desafios mágicos e, através de sua paixão pelo mundo culinário, Paulo agora gerencia um dos melhores restaurantes do país. Seu foco permanece fixado em trazer o mais alto padrão de gastronomia para o Liverpool e para mostrar o quão boa a cidade pode ser, lutando para alcançar a região cada vez mais reconhecimento. Quando ele cresceu, ele se apaixonou pela região. Buscando os maiores desafios, ele trabalhou por 2 anos como sous chef em Herbert em Nova York depois de ser recusado pelos restaurantes de Londres. Mais tarde, morando em Cingapura Paulo experimentou uma profunda influência cultural em sua culinária-ele foi convidado a voltar duas vezes como chef convidado para as celebrações britânicas e bicentenárias. do que usamos na cozinha. A indústria também, e especialmente o que enfrentamos nos últimos 18 meses. ”
He is incredibly proud to celebrate and reflect upon beginning his 40th anniversary in food and drink. It has brought him many magical moments and challenges and through his passion for the culinary world Paul now manages one of the nation’s finest restaurants.
From washing pots and peeling vegetables in his early teens at Thornton Hall Hotel on the Wirral to Chef Patron for the last 7 years at The Art School in Liverpool, Paul’s creates classic and innovative dishes whilst working with many excellent young chefs under his tutelage. His focus remains fixed on bringing the highest standard of gastronomy to Liverpool and to showcase just how good the city can be, striving to achieve the region ever more recognition.
Born in Sunderland, Paul moved to Merseyside at the age of 4 and soon became an adopted Scouser. As he grew up he fell in love with the region. Seeking out the biggest challenges, he worked for 2 years as a sous chef in Herbert’s in New York after being turned down by London’s eateries. Later, living in Singapore Paul experienced a profound cultural influence on his cooking – he has since been invited back twice as a guest chef for Best of British and the Bicentennial Celebrations.
Paul says: “It was my father Captain Barnacle Bill who first inspired me. He sailed the world on the Blue Star Lines and that got me hooked on stories about food and its provenance – and fast-forward to now and I am still fascinated by the origins of what we use in the kitchen. We are lucky to have brilliant young chefs here and nurturing them and our amazing staff who make the restaurant happen is integral to me. My passion is also for the farmers and fields and independents and artisans across the region who grow and cultivate what ends up on our plates. And in entering my 40th year I feel very reflective not only of my own journey but of the entire industry, too, and especially what we have faced in the last 18 months.”
O chef baseado em Wirral viajou extensivamente pelo mundo em busca de novos ingredientes, receitas e idéias, embora tenha permanecido enraizado no noroeste e no Liverpool em particular. Paul trabalhou na Filarmônica como chef e gerente de catering por 7 anos a partir de 1995 e sua carreira deu seu próximo passo como fundador e diretor do Hope Street Hotel e London Carriage Works de 2000, onde trabalhou até 2014. Então o capítulo verdadeiramente pivotal de sua carreira começou com a escola de arte. Paul e sua equipe moldaram o cenário bonito e histórico em um dos principais restaurantes reino Unidos. Nosso jogo aqui na Escola de Arte e mostre o Reino Unido e o mundo mais amplo do que somos capazes em Liverpool. ”
“The industry has suffered a lot with the pandemic. It has been a very difficult time but we have stayed focused and innovated and now we are looking ahead to Christmas and 2022. There is still so much more work to do and more goals to achieve. I won’t stop – and I don’t think I could even if I wanted to! My aim is to keep raising our game here at The Art School and show the UK and wider world what we are capable of in Liverpool.”
olhando para o seu 40 TH anniversary year, there are exciting plans coming together including Paul’s inaugural visit to the Grand National at Aintree to create some very special hospitality in spring 2022. A series of forthcoming events at The Art School will host international winemakers and champagne houses, including guest chef Steven Doherty who maintained 3* Michelin standard at Le Gavroche having taken over from Albert Roux. And three of the world’s top 10 Master Sommeliers are joining Paul for his celebrations in Liverpool soon.
Paul é um defensor vocal do setor de hospitalidade, especialmente durante a devastação da pandemia. Ele defendeu e lutou incansavelmente por todo o setor, tanto à sua porta quanto em todo o Reino Unido, e está pronto para superar esses obstáculos em andamento e levar a escola de arte a um nível ainda mais alto. Em breve, ele revelará planos para um novo restaurante em Liverpool.
As part of his wider work, Paul is a fellow of the Royal Academy of Culinary Arts and their Joint Chairman for the North of England. https: //theartSchoolrestaurant.co.uk/
