Paul Askew: A Culinary Pioneer and Visionary in British Fine Dining
Paul Askew is widely recognised as one of the most influential figures in the British hospitality industry. A chef, restaurateur, mentor, and culinary ambassador, he has spent more than four decades elevating the gastronomic reputation of Liverpool and the wider North of England. From his role as Chef Patron of The Art School Restaurant to his leadership within prestigious organisations such as the Royal Academy of Culinary Arts and Disciples Escoffier UK, Askew’s contribution to food culture, mentoring, and fine dining is unparalleled.
This article provides an in-depth look at his journey, achievements, philosophy, and ongoing mission to place Liverpool firmly on the international culinary map.
Early Life and Education
Paul Askew’s Beginnings
Born in Sunderland, Paul Askew moved to the Wirral at the age of four. His formative years were enriched by international influences as his family relocated to Dubai and later Singapore. These moves exposed him to diverse flavours and culinary traditions, sparking a fascination with food and ingredients that would shape his career.
Academic Foundation
Askew studied at Wirral Grammar School for Boys between 1977 and 1984, before pursuing a BTEC in Hotel, Culinary Arts and Restaurant Management at Wirral Met College from 1984 to 1986, where he graduated with Distinction/Pass grades. His academic journey gave him both theoretical knowledge and a strong technical foundation.
Career Journey
First Steps in Hospitality
Paul began his career as a kitchen porter at Thornton Hall Hotel, balancing work with studies. His dedication soon propelled him into professional kitchens across the North West, where he developed his craft with De Vere Hotels and as a relief chef, honing his skills in varied environments.
International Experience
In 1987, Askew moved to New York City to work with the Herberts Group, gaining valuable experience in large-scale catering and exclusive private dining. The exposure to international standards of gastronomy broadened his outlook and reinforced his ambition to raise culinary standards in the UK.
Head Chef Roles
On returning to England, Paul took his first Head Chef role at Wincham Hall in Cheshire. His reputation grew steadily, leading to a significant appointment in 1995 as Head Chef and Catering Manager at Liverpool Philharmonic Hall, where he spent seven years developing creative menus and building his leadership profile.
Entrepreneurial Ventures
In 2000, Askew became a founding director and co-owner of Hope Street Hotel and The London Carriageworks restaurant. Over fourteen years, he shaped them into landmarks of Liverpool’s hospitality scene, furthering his vision for food culture in the city.
The Art School Restaurant
Establishing a Culinary Landmark
In 2014, Paul Askew opened The Art School Restaurant on Sugnall Street, Liverpool. Located in a beautifully restored John Moores University fine arts building, it became the city’s first fine dining restaurant of its calibre. Within its elegant dining rooms and atmospheric Cellars, The Art School has set the standard for gastronomy in Liverpool.
Philosophy and Vision
Askew’s ethos centres on provenance, sustainability, and seasonality. His “field to fork” philosophy celebrates local farmers, fishermen, and artisans, showcasing the best of British produce while creating dishes with global finesse.
Expansion and Innovation
Alongside The Art School, Paul has established The Art School Cellars, a luxurious bar and private events space, as well as Barnacle Liverpool, a Scouse brasserie celebrating the city’s cultural and culinary identity. He also owns The Art of Wine Ltd, underlining his commitment to excellence in every aspect of hospitality.
Media Presence and Publications
Television Appearances
Paul Askew has become a familiar face on British television. His credits include:
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Great British Menu (2017) – representing the North West in Series 12, where his main course “Memories with Marjorie” received a perfect score of 10.
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Saturday Kitchen Live
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Sunday Brunch
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Celebrity MasterChef (mentor role, 2018)
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Appearances on ITV Granada Reports, Sky News, Good Morning Britain, BBC Breakfast, Channel 4, and Channel 5.
Author
In 2017, Paul published “Onwards and Upwards”, a part-memoir, part-cookbook, featuring forty signature dishes from The Art School Restaurant. The book reflects his culinary philosophy and documents his journey through the hospitality world.
Leadership and Associations
Royal Academy of Culinary Arts
Paul Askew is a Fellow of the Royal Academy of Culinary Arts and serves as Joint Chair of the organisation’s Northern Branch. In this role, he champions training, development, and excellence in the profession.
Disciples Escoffier UK
In 2025, Paul was appointed President of Disciples Escoffier UK, a testament to his influence and leadership within the international culinary community.
Additional Honours
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Master Craftsman, Craft Guild of Chefs
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Ambassador, Le Grand Conseil de Vin Bordeaux
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Maitre de la Commanderie de Bordeaux, Liverpool
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Chevalier, Ordre des Coteaux de Champagne
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President, Wirral Met College Alumni
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Joint Chair, Liverpool’s Hospitality Association
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Liverpool Visitor Economy Board Member
Mentorship and Advocacy
Developing New Talent
Askew has mentored generations of chefs, including:
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Three national finalists at Hotel Olympia.
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Ten winners of Young Merseyside Chef of the Year.
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Two winners of North West Chef of the Year.
Ambassadorships and Charitable Work
Paul is a committed ambassador for numerous foundations and organisations, including Hospitality Action, Owen McVeigh Foundation, Sunderland Foundation of Light, and Thrive. His advocacy extends beyond kitchens, encompassing community support and wellbeing.
Awards and Recognition
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First British Chef to receive the cape and cap of Le Grand Conseil du Vin de Bordeaux (2018).
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Regular brand ambassador for Estrella Damm UK and Attilus Caviar.
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Recognised nationally and internationally as a culinary innovator and cultural leader.
Personal Philosophy
Paul Askew is unwavering in his mission to secure Liverpool’s first Michelin star. His passion for food culture development, local ingredient sourcing, and mentoring align with his broader vision of placing Liverpool and the North of England at the forefront of global gastronomy.
His guiding principle is that “any great region needs a culture of good food.” Through his restaurants, mentoring, and advocacy, he has made this philosophy a reality.
Conclusion
Paul Askew’s career exemplifies dedication, innovation, and leadership in hospitality. From his beginnings as a young kitchen porter to becoming a celebrated chef patron, author, and industry leader, he has consistently raised the standards of British gastronomy.
With over 44 years in the industry, Paul Askew continues to inspire the next generation, advocate for culinary excellence, and work tirelessly to ensure Liverpool secures its rightful place on the international fine dining map.
