Paul Askew, Chef Patron and Owner of The Art School Restaurant in Liverpool and President of Disciples Escoffier UK, has been awarded the Gilbert Lefèvre Memorial Cup in recognition of his contribution to the hospitality industry.
The award was presented by Sue Kenyon, President of the Association Culinaire Française North-West, at The Art School Restaurant in Liverpool on Friday 6 November 2026.
It recognises Askew’s longstanding commitment to culinary education, mentoring young chefs and maintaining the standards of classical cooking throughout a career spanning several decades.
Through his work in Liverpool, across the UK and internationally, Askew has supported the professional development of aspiring chefs, working with hospitality businesses, catering colleges and culinary competitions.
Sue Kenyon, President of the Association Culinaire Française North-West, said:
“We’re delighted to award Gilbert Lefèvre Memorial Cup to Paul. This historic award recognises the work he has done developing and mentoring the next generation in the workplace, colleges and competitions regionally and nationally. We see his ongoing work and commitment internationally, including as President Of The Disciples Escoffier UK, shows his love of food culture development in our great industry. This includes the Jeune Talents Escoffier, an international competition celebrating the young chefs and dining service professionals of 27 member countries, with the final taking place in Normandy 2028. We look forward to working together and supporting each other in the future.”
As President of Disciples Escoffier UK, Askew is involved in initiatives supporting culinary education and the development of emerging hospitality professionals.
These include the Jeune Talents Escoffier competition, which provides opportunities for young chefs and front-of-house service professionals from participating countries to demonstrate their skills internationally.
The Gilbert Lefèvre Memorial Cup commemorates the contribution of the chef who helped establish the reputation of The French restaurant at The Midland Hotel in Manchester during the 1960s and 1970s.
Lefèvre joined The French in 1962 and became recognised for his commitment to classical cooking and developing young chefs through structured training and apprenticeships.
His work helped establish the restaurant as an important destination for fine dining in the North West, influencing subsequent generations of chefs.
Paul Askew said:
“I’m tremendously proud of this huge honour from The Association Culinaire Française North-West and it’s very humbling to receive it. As a chef I try not to think of accolades and awards, I instead dedicate myself to setting the highest standards and maintaining them for all my staff and to the customers we serve. Gilbert was one of a small group of inspirational chefs back in the 1970s who formed the foundations of fine-dining and classical cooking in the UK that we know today. So to be recognised by Sue and her team in this way emboldens my passion even further for supporting our wonderful industry, and to celebrate the legacy of Gilbert.”
The Association Culinaire Française North-West was established to provide professional networking and development opportunities for chefs working in hospitality businesses and catering colleges.
The regional association will celebrate its 50th anniversary in 2027.
The wider Association Culinaire Française traces its origins to 1883, when it was founded by Swiss chef Joseph Favre, and continues to promote professional standards, culinary knowledge and skills development.
Askew opened The Art School Restaurant in Liverpool in 2014, developing it into an established fine-dining destination while continuing to champion culinary education and training.
His work also extends to Barnacle Restaurant and Bar, where he remains involved in developing the business and supporting its kitchen teams.
Reflecting on the influence of classical French cooking on his own career, Askew added:
“In my youth I read New Classic Cuisine by the Roux Brothers umpteen times. To me and so many other chefs, it’s the absolute definitive writing on classic French cuisine and a seminal work which inspired me in ways I did not think possible. Their influence and Gilbert’s enduring legacy guided me deeper into classical cooking, learning the standards I discovered back then which I still set for myself and all my staff today, too. I also impart this on the next generation of chefs I work with and train, both at The Art School and Barnacle and also culinary colleges across the UK.”
The award recognises Askew’s contribution to the development of culinary talent and his continued involvement in supporting professional standards and career opportunities within hospitality.
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