Fabulous lunch at the Art School Restaurant with Chef Paul Askew, fabulously supported by Champagne Charles Heidsieck and Simon Stockton, UK Brand Ambassador. Excellent food and made even better by the most amazing champagne. Even better is that this is going to become a regular event!

You can view the video of this event here

Glass of Charles Heidsieck Brut Reserve NV on Arrival

Amuse Bouche served with Wirral raw milk butter & Art School Breads

Starter

Pan seared Loch Fyne Scallop served in the half shell with Imperial Caviar on a bed of creamed leeks & Southport potted shrimps

Champagne Charles Heidsieck, Blanc de Blancs, NV

Main

Roast breast of salt aged duck served with spiced orange puree, pistachio and pomegranate

Champagne Charles Heidsieck, Rose Reserve NV

Cheese

Trio of British Artisan Cheeses

Tunworth, Dorstone and Gubeen with crostini, confit onions, quince jelly

Champagne Charles Heidsieck, Vintage 2012

Coffee and Petit Fours