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Alsop students got to sample an array of mocktails before sampling an Amuse Bouche of creamy onion veloute , served in a miniature tea cup. They then sampled seasonal food including local lamb, mackeral and pork. Dessert was a sharing platter of winter desserts and puddings which consisted of lemon and raspberry Macaron, pear and dark chocolate tart, cherry and almond slice and a Baileys coffee cream chouquette.
At the end of the meal Chef took part in a question and answer session. Students learnt about Paul’s favourite chefs, the importance of eating seasonal and local produce as well as his passion for serving high quality food. He also talked about the history of the building and how his late mother Marjorie influences some of his dishes.
Mrs Powell writes: “Paul Askew is a well-known celebrity chef in Liverpool. He is a great role model for our students. The Art School appears in The Sunday Times Top 100 Restaurants. We want our students to experience the best so they can use this as a platform to prepare for the practical examinations. It is important that students aim higher in all areas of their learning. It is important that they experience these types of educational visits to bring learning to life”
Keep a look out for future visits. We plan to organise an afternoon tea and a trip to a local farm.