A collaboration between renowned, fine dining chef, Paul Askew, and the team from Henners Vineyard, producers of quality English Sparkling Wine. Matched with Henners Vintage, Organic Rhug estate chicken served with parsnip puree, cavolo nero, romenesco & trompette finished with Wiltshire black winter truffle & essence of chicken.

Liverpool Art School Restaurant - https://theartschoolrestaurant.co.uk/