WATCH: Chef Paul Askew to transform Martins Bank Building into bar and brasserie for Taste Liverpool - The Guide Liverpool

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WATCH: Chef Paul Askew to transform Martins Bank Building into bar and brasserie for Taste Liverpool

25/05/2022

Martins Bank Building, will open its doors for the first time in over twenty years during Taste Liverpool. Drink Bordeaux over the jubilee bank holiday weekend.

Chef Paul Askew of the Art School Restaurant and Bordeaux Wines are partnering to curate a unique experience for the extended bank holiday – Bordeaux Bar A Vin. 

Martins Bank Building is a Grade II listed building situated on 4 Water Street which opened in 1932, a marvel of interwar classical architecture. And for four days the gilded interior and marble detailing with its decadent film-set feel will be used for the first time as a brasserie and bar, available to Bordeaux Wine Experience pass holders during the festival. 

The famous region of Bordeaux has over 6000 vineyards producing a sumptuous selection of red, white, sparkling, rosé and Cremant wines, from affordable bottles through to special occasion vintages. At the Bordeaux Bar A Vin, over 20 of these wines by the glass will be available at subsidised prices and all can be purchased by the bottle too to take home.

A brasserie menu will run 1pm – 7pm on Thursday 2nd, Friday 3rd and Sunday 5th June. It includes Terrine of Rhug Estate organic chicken, Sauté of Mr Askew’s Singapore style tiger prawns and Loch Duart salmon and Slices of Seared salt-aged Cumbrian fillet of beef. Shared platters are also on offer celebrating the city region’s local and seasonal produce.

During Taste Liverpool. Drink Bordeaux, Martins Bank Building hosts several key events with food from The Art School. On Thursday 2nd June, the Blessing Of The Grape starts at 9am – the Bordeaux Intronisation Ceremony – and culminates in a unique brunch from 10am with dignitaries and guests from the Bordeaux Wine Council and the City of Liverpool. Then on Saturday 4th June, a lunch service celebrates the Jubilee with the Liverpool Commonwealth Association and the Lord Lieutenant toasting the Queen on her 70th anniversary. And during Saturday evening, a sumptuous dinner includes the opportunity to taste a selection of wines demonstrating the diversity of the Bordeaux region’s various colours, appellations and vintages. There are a few places left for the evening service.

Across the weekend at Martins Bank Building, music from the Royal Liverpool Philharmonic Orchestra will echo through the lofted space which has been closed for decades.

Paul Askew says:

“Liverpool is blessed with many wonderful and historic buildings and I think Martins Bank is perhaps the most jaw-dropping of the lot. I really want to thank Kinrise first and foremost for letting us use their incredible space and it’s brilliant to be part of Taste Liverpool. Drink Bordeaux in this location. For me, this is what the festival is all about, celebrating the fantastic wines Bordeaux produces with our food from The Art School. We really want people coming to the festival to be immersed by the wine culture from this beautiful region – it’s not all about expensive vintages, there’s a huge range of affordable bottles which we really want to talk about – and drink – during the festival. This is about the story of Liverpool and Bordeaux Wines coming together to create something truly magical in the city and setting the path for years ahead too.”

The Art School - Paul Askew

Paul Askew

The Menu

Brasserie menu at Bordeaux Bar A Vin 

“Food for lovers of wine”

APPETIZERS & SMALL PLATES

(V) New season asparagus with pea puree, lemon & herb infused Wirral ricotta, 

pickled shallots and toasted hazelnuts

£8.50

Art School marinated Gordal olives, 8yr old balsamic, Castorani extra virgin olive oil & breads
£6.00

Terrine of Rhug Estate organic chicken, leek, pistachio and asparagus

with lovage oil & wild garlic vinaigrette and summer leaves & Crostini

£8.50

Mr Ward’s wild sea trout cured, smoked & sliced onto Abyss Stout soda bread

with lemon, dill & spring onion crème fraiche

£8.00

James Peet’s Southport potted shrimps with samphire 

and cherry tomatoes on rye bread bruschetta

£9.50

Sauté of Mr Askew’s Singapore style tiger prawns and Loch Duart salmon

with spring onion, bok choi & fragrant wild rice

£14.50

Slices of Seared salt-aged Cumbrian fillet of beef with red onion, rocket & Jersey royal potato, a soy & wasabi dressing and shallot puree 

£15.50

SHARING PLATTERS

 (V) British artisan cheese selection:

Baron Bigod, Dorstone goat’s, Gubbeen and Stitchleton

served with walnut bread, fresh figs, grapes, quince jelly and biscuits

£20.00 for 2 people

(V) The “Gazing & Quaffing platter”

Beetroot houmous, black olive tapenade, Gordal olives, carrot, celery, radish & spring onions with fresh breads, smoked Wirral ricotta and chilli jam 

£18.50

“Liverpool City Region Local Meat Platter”

Southport Smoke House Middlewhite Pork Loin, Granny Smith apple puree & vanilla
Free range chicken liver parfait with apricot relish, classic scotch egg with breads and summer leaves
£22.00 for 2 people


Trio of Art School signature desserts

Rhubarb macaron stack, Chocolate & Cherry torte, Passionfruit & Praline Feuilletine
£9.00

***

Bordeaux Bar A Vin
Martins Bank Building, 4 Water St, Liverpool L2 3SP
Brasserie Bar open Thursday 2nd, Friday 3rd and Sunday 5th June
From 1pm – 7pm

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