Liverpool Art School - Beetroot "Carpaccio" & Henners NV Brut

A collaboration between renowned, fine dining chef, Paul Askew, and the team from Henners Vineyard, producers of quality English Sparkling Wine. The first dish is Peter Jones Local Beetroot "Carpaccio" with pickled blackberries, a lemon & herb infused plant based soft cheese. Dressed winter leaves using Willy's apple cider & extra virgin olive oil.

Liverpool Art School Restaurant -

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