A collaboration between renowned, fine dining chef, Paul Askew, and the team from Henners Vineyard, producers of quality English Sparkling Wine. Matched with Henners Rosé, Wards Loch Etive cold smoked trout "Mi Cuit" with ponzu shrimp, smoked anchovy crumb, pickled cucumber & Attilus Royal siberian caviar.

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