The Art School reveals two special menus for Valentine’s Day

Valentine’s Day at The Art School is always a very special celebratory date and Chef Patron Paul Askew and his team are proud to reveal two menus for the most romantic day of the year.

With Christmas left far behind, Valentine’s Day is the first significant moment in the new culinary calendar and The Art School has launched two menus – an early evening prix fixe and a Celebration Menu later on – embody the very best fine-dining experience available, set in the splendour and refinement of 1 Sugnall Street. 

2022 was momentous for The Art School and included debuting at The Grand National and recreating the restaurant at Topham House, helping launch Taste Liverpool. Drink Bordeaux whilst taking over Martins Bank Building with the Bordeaux Bar Au Vin, and catering for The Turner Prize in December at St George’s Hall.

Just last week Paul and his team were proudly ranked 33rd in the Harden’s 2023 Top 100 Restaurants Guide and already the year is taking shape as a pivotal period for The Art School.

Paul says:

“I love Valentine’s Day as it really is a wonderful moment in hospitality and for us at The Art School we love to create something special for all of our guests. We’ve got two fantastic menus which champion lots of the goodness growing all around us and some exceptional wines to go with our courses – Valentine’s Day is very much the time to indulge and enjoy. We’re immensely proud of everything we do here – for example it’s fantastic we’re in the top 50 of Harden’s 2023 Top 100 Restaurants Guide which is a great achievement and we’re already gearing up for our return to Aintree this April for The Grand National.”

Valentine’s Day at The Art School, Liverpool 

Prix Fixe Menu

Available for reservations seating between 4.30 – 5.30pm

Our Guests are politely reminded that tables booked for our Valentine’s 

early evening menus are allocated a 2hr 30min seating time unless by prior arrangement

ON ARRIVAL 

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

AMUSE BOUCHE

Served with Art School breads and oak smoked raw milk butter & dulse seaweed butter

TO START

Pan-seared Loch Fyne scallop served in the half shell

with beluga lentils, ponzu and a red miso & wakame butter

–

Roast breast of salt-aged Cumbrian duck with pistachio sesame crumb,

new season Tomlinson Forced rhubarb & duck sauce

–

(V) Confit of Charlotte potato, roasted and pickled mushroom, 

black truffle, pine nut & wild garlic

MAIN

Peterhead hake with mussel sauce, haricot blanc & spring vegetables 

–

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, cordyceps, spinach,

caramelised shallot puree, charred carrots with pine nut dressing

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 red onion marmalade

DESSERT

Trio of signature Art School Valentine’s desserts 

£65.00 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 and oak smoked raw milk butter & dulse seaweed butter

TO START

Roast breast of salt-aged Cumbrian duck with pistachio sesame crumb, 

new season Tomlinson forced rhubarb, duck sauce & foie gras 

–

Baked fillet of lemon sole with leek and langoustine mousse, 

cauliflower crumb & puree and shellfish bisque

–

(V) Confit of Charlotte potato, roasted and pickled mushroom, 

black truffle, pine nut & wild garlic

MAIN

Pan roast fillet of Cumbrian salt-aged beef with pressed short ribs, potato mille-feuille

Morelles & Bearnaise sauce

–

Fillet of Cornish John Dory with cauliflower puree, monks’ beard, tagliatelle of celeriac,

oyster mushroom, champagne & caviar sauce

–

(V, Vg) Portobello mushroom stuffed with butternut squash, cordyceps, spinach,

caramelised shallot puree, charred carrots with pine nut dressing

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 red onion marmalade

DESSERT

Assiette of Art School Valentine speciality desserts

Chocolate hearts and macarons

£130 per person for aperitif, snacks and four courses

Optional Wine Flight £60 per person

Reservations are open for both Valentine’s menus at The Art School here.