City restaurant named as best the North can offer; Carriage Works' chef-patron among those honoured.Byline: BY VICKY ANDERSON Daily Post Staff NEGRESCO DECO has been named the best restaurant in the region and Liverpool chef Paul Askew a·skew adv. & adj. To one side; awry: rugs lying askew. [Probably a-2 + skew. recognised for "almost single-handedly dragging his homeland into the 21st century" at a major culinary awards ceremony. The 23rd Annual Hi-Life Dining Awards saw shortlisters the London Carriage Works, Alma de Cuba, Baby Cream and II Forno lose out to relative newcomer Negresco Deco to be named the best restaurant on Merseyside. Paul Askew, chef-patron at the London Carriage Works, won the Special Recognition Award, for people who have made a significant contribution to the restaurant industry in the last year. Ironically, the award was presented to Mr Askew by Richard Harden of Harden's Restaurant Guide - in which the latest edition, released only last week, described the recipient's restaurant as "a potential shooting star shooting star, in astronomy shooting star, in astronomy: see meteor. shooting star, in botany shooting star, in botany: see primrose. ... succumbed to the power of gravity (or should that be complacency?)". Celebrity chef In its strictest sense, a celebrity chef is a someone who has become well-known for his/her cooking. The first historical personality that fits this description is Martino da Como but in practical terms the term grew in popularity during the 1990s. Raymond Blanc Raymond Blanc (born November 19 1949) is a French chef, born in Besançon, France, and now based in the United Kingdom. Blanc is the owner and chef at Le Manoir aux Quat' Saisons, a hotel-restaurant in Great Milton, Oxfordshire, England. is a previous winner of the same accolade. Mr Askew said: "I was amazed and lost for words. It is wonderful that the city and its restaurants have received such recognition at these awards, the region has so much to offer. We are very proud to be part of Merseyside's growing restaurant culture. "We are absolutely delighted to win this award and it is an honour to be recognised. We have always focused on using local, fresh and seasonal produce helping to put Liverpool firmly on the culinary map." The programme for the evening said: "This year's award winner has, almost single handedly dragged his homeland into the 21st century and helped to create an embryonic but growing restaurant culture in an area that was otherwise something of a culinary wilderness. "He is now universally accredited accredited recognition by an appropriate authority that the performance of a particular institution has satisfied a prestated set of criteria. accredited herds cattle herds which have achieved a low level of reactors to, e.g. with being the catalyst that has enabled some of the most exciting and cutting edge restaurants anywhere in the country to now be opening for a ready made and hungry local market." The ceremony at the Hilton Hotel in Manchester celebrated of the best of the dining industry across the North of England. President of Hi-Life, David Heeley said; "It gives me great pleasure to see Merseyside's restaurants being recognised for their excellence. We offer our congratulations to all of them and each win is a great example of all the hard work that goes I into providing a top I class service. "Paul Askew has justly received many awards in recent years, both for his cooking and training and we believe there could be no finer recipient of this year's prestigious Hi-Life Special Recognition Award." The annual event was attended by luminaries from the culinary world, restaurateurs and celebrities. vickyanderson@dailypost.co.uk CAPTION(S): Paul Askew |
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