The Art School Restaurant is an independent fine dining destination at 1 Sugnall Street in Liverpool, led by chef patron Paul Askew. The restaurant occupies a characterful Victorian building and serves its principal menus in the Lantern dining room. Its cooking is built around seasonal British produce, polished technique and a sense of occasion without making the experience feel overly formal.
Diners can choose among a prix fixe menu, the longer Menu Excellence and the restaurant’s flagship tasting menu. This structure allows for a shorter lunch or early dinner as well as a complete multi course experience. The current cooking moves confidently between local vegetables, Scottish seafood and carefully sourced meat, with dishes such as Loch Fyne scallop, Liverpool Bay sea bass and Cheshire fallow deer showing the kitchen’s regional focus.
The tasting format is also available in pescatarian, vegetarian and vegan versions. Vegetable led courses draw on produce such as heritage tomatoes, beetroot, artichoke, mushrooms and courgettes, while desserts make seasonal fruit a central feature. Optional British cheese and wine pairings let guests extend the meal, and the sommelier team manages a wide ranging list that includes classic regions as well as less familiar bottles.
The wider venue adds several ways to visit beyond dinner in the main room. The Art School Cellars operates as a bar and lighter dining space, afternoon tea is assembled in the restaurant’s own kitchen, and private rooms support smaller celebrations and guided tastings. Together, these elements make the restaurant suitable for a pre theatre meal, a long tasting menu, afternoon tea or a special group occasion.
Address: 1 Sugnall Street, Liverpool L7 7EB, United Kingdom
The Art School Menu
Light Bites
Available Tuesday to Saturday, 12pm to 2pm & 5pm to 7pm in The Cellars Bar. These menus are samples as the dishes change on a weekly basis according to market availability.
Art School marinated Gordal olives
(V, Vg)
Fresh Art School breads with Cheshire cultured & dulse seaweed butters
(V)
Boquerones with confit garlic and parsley
A summer salad of à la Grecque vegetables
(V, Vg) Golden and candy beetroot, baby carrots, Globe artichoke, fennel, enoki & pickled shimeji mushrooms
Soufflé Suissesse
Twice baked cheese soufflé with Gruyere & Mrs Kirkham’s Lancashire in a rich creamy Dijon sauce
Fillet of Loch Etive trout with keta caviar
buttered spinach, courgette and langoustine bisque
A summer salad of heritage tomatoes & goats curd
(V, Vg) with herb tuile, Verjus gel, basil oil and a tomato “elixir”
Pan seared Loch Fyne king scallop
with cauliflower mushroom, “Vadouvan” spiced cauliflower purée, golden raisin and Granny Smith apple dressing and keta caviar
Artisan Cheese & Charcuterie Board
Freshly prepared sharing platter Chef’s selection of British artisan cheeses & charcuterie with Art School breads, Lancashire raw milk butter, dipping oil & aged balsamic. Guests are politely advised to allow up to 15 minutes preparation time.
Roast “Tranche” of spiced turmeric, cauliflower
(V, Vg) served with bulgur wheat, puffed rice, toasted pine nuts, pomegranate dressing, vadouvan sauce and summer leaves
Black Angus beef fillet mignon
with soy and wasabi dressing, sweet red onions, wild rocket, Wirral watercress & sautéed crisp potatoes
Marinated fillet of Red sea bream
with butter beans, ragout of summer courgettes, black olives & red prawns in a fennel ‘pastis’ & tomato sauce
Stuffed breast of cornfed Guinea fowl and potato terrine
with baby leek, sweetcorn purée, Summer mushrooms & sauce Albuféra
Cheshire venison hunch and shoulder
sweet potato fondant, cabbage mix, roscoff onions and sauce “Grand Veneur”
Ratté potatoes with cabbage & horseradish crème fraiche
(V)
Trio of Art School signature desserts
STRAWBERRY FIELDS
(V) Claremont Farm strawberry, mascarpone, basil and strawberry consommé
Three cheeses from our British selection
Tunworth, Spenwood and Cashel Blue, served with quince, Peter Jones truffle-scented local honey and homemade pear, onion & fig chutney
Prix Fixe 2026
Available Tuesday – Saturday, Noon-2.15pm and 5.00-6.15pm. Three courses £45.00. Guests are politely reminded that tables booked for our early evening pre-theatre menus have a two-hour seating time allocation unless by prior arrangement.
A glass of Henners Brut English sparkling wine with Gordal olives
Optional on arrival. £13.00 supplement.
Amuse Bouche
Served with Art School bread and dulse & Cheshire cultured butters
Black Angus beef fillet mignon
with soy and wasabi dressing, sweet red onions, wild rocket, Wirral watercress & sautéed crisp potatoes
Fillet of Loch Etive trout with keta caviar
buttered spinach, courgette and langoustine bisque
Soufflé Suissesse
Twice baked cheese soufflé with Gruyere & Mrs Kirkham’s Lancashire in a rich creamy Dijon sauce
A summer salad of à la Grecque vegetables
(V, Vg) Golden and candy beetroot, baby carrots, Globe artichoke, fennel, enoki & pickled shimeji mushrooms
Stuffed breast of cornfed Guinea fowl and potato terrine
with baby leek, sweetcorn purée, Summer mushrooms & sauce Albuféra
Cheshire venison haunch and shoulder
sweet potato fondant, cabbage mix, roscoff onions and sauce “Grand Veneur”. £4.50 supplement.
Marinated fillet of Red sea bream
with butter beans, ragout of summer courgettes, black olives & red prawns in a fennel ‘pastis’ & tomato sauce
Roast “Tranche” of spiced turmeric, cauliflower
(V, Vg) served with bulgur wheat, puffed rice, toasted pine nuts, pomegranate dressing, vadouvan sauce and summer leaves
A trio of Art School signature desserts
Tasting Menu
Eight course tasting menu. £135 per person. Optional Wine Flight £75 per person. Optional Cheese course supplement £19.50 for 5. Optional Coffee and petit fours £9 per person supplement. Available every Tuesday – Saturday, 12 noon to 1pm and 5pm to 9pm.
A glass of Charles Heidsieck champagne and Chef’s snack
On arrival
Amuse bouche
Served with Art School bread and dulse & Cheshire cultured butter
“Mushrooms on Toast”
Sauté of New season Scottish girolles served with a truffle beurre blanc crostini & Summer leaves. (V)
Pan seared Loch Fyne king scallop
With “Vadouvan” spiced cauliflower purée, golden raisin and Granny Smith apple dressing and keta caviar
Pan roast Liverpool bay sea bass
Tandoori carrots, lemon gel, charred leek, clam & Champagne sauce
Assiette of Cheshire fallow deer venison
To include: confit shoulder, pan-roast loin, with charred leek, celeriac and black truffle purée, potato terrine, tenderstem broccoli almondine and sauce ‘Grand Veneur’
Cheese course
From our British selection, served with quince, Peter Jones truffle-scented local honey and homemade pear & red onion chutney. Optional. Supplement £19.50 for 5.
Pre Dessert
“STRAWBERRY FIELDS”
Claremont Farm strawberry, mascarpone, basil and strawberry consommé. (V)
Coffee and petit fours
Optional. £9 per person supplement.
Pescatarian Tasting Menu
Available Tuesday – Saturday, 12 noon to 1pm and 5:00pm to 9.15pm. £135 per person. Optional Wine Flight £75 per person. Optional Cheese course supplement £19.50 for 5 cheeses.
A glass of Charles Heidsieck champagne with Chef’s snack
Amuse bouche
Served with Art School breads, dulse & Cheshire cultured butter
Carpaccio of cured Peterhead monkfish
Almonds, yoghurt, grapefruit & ajo blanco dressing
Pan seared Loch Fyne king scallop
With cauliflower mushroom, “Vadouvan” spiced cauliflower purée, golden raisin and Granny Smith apple dressing and keta caviar
Fillet of Loch Etive trout
With keta caviar, buttered spinach, courgette and langoustine bisque
Fresh market fish of the day
Cheese course
From our British selection, served with quince, Peter Jones truffle-scented local honey & Eccles cake. Optional. Supplement £19.50 for 5 cheeses.
Pre Dessert
“STRAWBERRY FIELDS”
Claremont Farm strawberry, mascarpone, basil and strawberry consommé. (V)
Vegetarian Tasting Menu
Available Tuesday – Saturday, 12 noon to 1pm and 5:00pm to 9.15pm. £135 per person. Optional Wine Flight £75 per person. Optional Cheese course supplement £19.50 for 5 cheeses.
A glass of Charles Heidsieck champagne and Chef’s snack
On arrival
Amuse bouche
Served with Art School breads and dulse & Cheshire cultured butters
A summer salad of à la Grecque vegetables
To include: Golden and candy beetroot, baby carrots, Globe artichoke, fennel, enoki & pickled shimeji mushrooms. (V, Vg)
A summer salad of heritage tomatoes & goats curd
With herb tuile, Verjus gel, basil oil and a tomato “elixir”. (V, Vg)
“Flavours of the Greenhouse”
An assiette of Peter Jones courgettes; ricotta stuffed flower, green lentil ragout. duxelles mushrooms tapenade, courgette puree, tomato coulis and tempura petals. (V, Vg)
Roast “Tranche” of spiced turmeric, cauliflower
Served with bulgur wheat, puffed rice, toasted pine nuts, pomegranate dressing, vadouvan sauce and summer leaves. (V, Vg)
Cheese course
From our British selection, served with quince, Peter Jones truffle-scented local honey and homemade pear & red onion chutney. Optional. Supplement £19.50 for 5 cheeses.
Pre Dessert
“STRAWBERRY FIELDS”
Claremont Farm strawberry, mascarpone, basil and strawberry consommé. (V)
Coffee and petit fours
Optional. £9 per person supplement.
Vegan Tasting Menu
Available Tuesday – Saturday, 12 noon to 1pm and 5:00pm to 9.15pm. £135 per person. Optional Wine Flight £75 per person. Optional Coffee and petit fours £9 per person supplement.
A glass of Charles Heidsieck champagne and Chef’s snack
On arrival
Amuse bouche
Served with Art School bread and Castorani olive oil and 8-year-old balsamic
A summer salad of à la Grecque vegetables
To include: Golden and candy beetroot, baby carrots, Globe artichoke, fennel, enoki & pickled shimeji mushrooms. (V, Vg)
A summer salad of heritage tomatoes & goats curd
With herb tuile, Verjus gel, basil oil and a tomato “elixir”. (V, Vg)
“Flavours of the Greenhouse”
An assiette of Peter Jones courgettes; ricotta stuffed flower, green lentil ragout. duxelles mushrooms tapenade, courgette puree, tomato coulis and tempura petals. (V, Vg)
Roast “Tranche” of spiced turmeric, cauliflower
Served with bulgur wheat, puffed rice, toasted pine nuts, pomegranate dressing, vadouvan sauce and summer leaves. (V, Vg)
Pre Dessert
“TROPICAL SUMMER”
Valrhona chocolate and coconut mousse with mango lime and pineapple salsa & sorbet with a hint of cayenne. (V, Vg)
Coffee and petit fours
Optional. £9 per person supplement.
Menu Excellence
£105 per person. Available Tuesday–Saturday, noon–2.15pm and 5.00–9.15pm. Includes a glass of Charles Heidsieck champagne and chef’s snack on arrival. Optional cheese course supplement £19.50 for 5; optional coffee and petit fours £9 per person.
Slow roast Cumbrian pork belly and cheeks
with morcilla, apple & a sauce piquante
Fillet of Cornish lemon sole
with tiger prawns and spinach, sauce “Doria”, cucumber, keta caviar & chives
Pan seared Loch Fyne king scallop
with “Vadouvan” spiced cauliflower purée, golden raisin and Granny Smith apple dressing, keta caviar and crispy cauliflower mushroom
A summer salad of heritage tomatoes & goats curd
with herb tuile, Verjus gel, basil oil and a tomato “elixir” (V, Vg)
Fillet of dry-aged Cumbrian beef
with charred Grelot onion, ox-cheek, persillade, “soubise”, buttered spinach and cordyceps, potato fondant & sauce Bordelaise
Assiette of Cheshire fallow deer venison
to include: confit shoulder, pan-roast loin, hay-roast haunch, with celeriac and black truffle purée, potato terrine, tenderstem broccoli almondine and sauce ‘Grand Veneur’
Fresh market fish of the day
"Flavours of the Greenhouse"
An assiette of Peter Jones courgettes; ricotta stuffed flower, green lentil ragout, duxelles mushrooms tapenade, courgette puree, tomato coulis and tempura petals (V, Vg)
"TROPICAL SUMMER"
Valrhona chocolate and coconut mousse with mango lime and pineapple salsa & sorbet with a hint of cayenne (V, Vg)
"STRAWBERRY FIELDS"
Claremont Farm strawberry, mascarpone, basil and strawberry consommé (V)
Gateaux of Valhrona "Caraibe" single estate chocolate
salted caramel & malted mousse with milk sorbet (V)
Natural yoghurt mousse
with English raspberry entremet, shortbread crumb, yoghurt sorbet, raspberry gel & shards of sugar
Pescatarian Excellence
£105 per person. Available Tuesday–Saturday, noon–2.15pm and 5pm–9.15pm. Includes a glass of Charles Heidsieck champagne with chef’s snack on arrival. Optional cheese course supplement £19.50 for 5 cheeses; optional coffee & petit fours £9 per person.
Pan seared Loch Fyne king scallop
with cauliflower mushroom, “Vadouvan” spiced cauliflower purée, golden raisin and Granny Smith apple dressing and keta caviar
Fillet of Cornish lemon sole
with tiger prawns and spinach, sauce “Doria”, cucumber, keta caviar & chives
A summer salad of heritage tomatoes & goats curd
with herb tuile, Verjus gel, basil oil and a tomato “elixir” (V, Vg)
Marinated fillet of Red sea bream
with ragout of summer courgettes, black olives & red prawns in a fennel ‘pastis’ & tomato sauce
Fresh market fish of the day
"Flavours of the Greenhouse"
An assiette of Peter Jones courgettes; ricotta stuffed flower, green lentil ragout, duxelles mushrooms tapenade, courgette puree, tomato coulis and tempura petals (V, Vg)
"TROPICAL SUMMER"
Valrhona chocolate and coconut mousse with mango lime and pineapple salsa & sorbet with a hint of cayenne (V, Vg)
Gateaux of Valhrona "Caraibe" single estate chocolate
salted caramel & malted mousse with milk sorbet (V)
"STRAWBERRY FIELDS"
Claremont Farm strawberry, mascarpone, basil and strawberry consommé (V)
Vegetarian/Vegan Menu Excellence
£105 per person. Available Tuesday–Saturday, noon–2.15pm and 5pm–9.15pm. Includes a glass of Charles Heidsieck champagne with chef’s snack on arrival. Optional vegetarian cheese course supplement £19.50 per person for 5 cheeses; optional coffee and petit fours £9 per person.
A summer salad of à la Grecque vegetables
to include: Golden and candy beetroot, baby carrots, Globe artichoke, fennel, enoki & pickled shimeji mushrooms (V, Vg)
A summer salad of heritage tomatoes & goats curd
with herb tuile, Verjus gel, basil oil and a tomato “elixir” (V, Vg)
"Flavours of the Greenhouse"
An assiette of Peter Jones courgettes; ricotta stuffed flower, green lentil ragout, duxelles mushrooms tapenade, courgette puree, tomato coulis and tempura petals (V, Vg)
Roast "Tranche" of spiced turmeric, cauliflower
served with bulgur wheat, puffed rice, toasted pine nuts, pomegranate dressing, vadouvan sauce and summer leaves (V, Vg)
"TROPICAL SUMMER"
Valrhona chocolate and coconut mousse with mango lime and pineapple salsa & sorbet with a hint of cayenne (V, Vg)
Gateaux of Valhrona "Caraibe" single estate chocolate
salted caramel & malted mousse with milk sorbet (V)
"STRAWBERRY FIELDS"
Claremont Farm strawberry, mascarpone, basil and strawberry consommé (V)