Since launching in December 2021, Barnacle has proudly embodied Liverpool’s vibrant gastronomic ambitions whilst channelling many inspirations which have found their way to the city over the decades.
Barnacle is already one of the region’s most talked about destinations to experience the real taste of Liverpool and savour its storied maritime splendour. Always working seasonally and sustainably and with provenance at its heart, the intimate restaurant proudly partners with local independent suppliers whose wonderful produce helps inform each menu.
From Thursday 11 January at Duke Street Market, Barnacle is changing into The Barnacle Kitchen. It will proudly serve the entire food hall and continue Barnacle’s founding principles, offering a selection of gastro-inspired classics including Liverpool Cheese Co rarebit, Barnacle buttered chicken curry, brunch breakfasts and Sunday roasts to compliment the other vendors in the food hall. Barnacle itself will soon launch as a sole entity elsewhere in the city.
Barnacle’s co-founder Paul Askew says: “For over two years, we’ve proudly told the story of Liverpool’s gastronomic past and present and celebrated working with incredible local suppliers from all over the city region at Barnacle. Now we are channelling this energy and creativity into launching The Barnacle Kitchen.
“We’re all immensely proud of Barnacle. From Duke Street Market’s mezzanine we’ve developed our identity, focused on contemporary fine-dining at our intimate Scouse brasserie and the city’s maritime heritage. During this time, we’ve curated a series of seasonal and sustainable menus alongside special collaborations and event-led classics, all of which from early on earned us a Michelin Guide inclusion whilst being feted by many as one of the region’s most innovative restaurants. Kieron Gill as Head Chef, Liam Stewart as Sous Chef and the whole team have worked incredibly hard, along with the fabulous DSM staff, to keep Barnacle fresh and exciting, our culinary ambitions matched by a global wine-list and beautifully crafted cocktails. So far it’s been a fantastic experience developing and refining Barnacle.
“Now as we begin 2024, Barnacle is evolving into Duke Street Market’s 7th kitchen – The Barnacle Kitchen. We are creating a brand-new menu for the entire food hall to enjoy as we continue to celebrate the Liverpool City Region’s outstanding produce.
“And Barnacle’s own next chapter will soon continue as we look for a new home in Liverpool for our contemporary fine-dining brasserie. More news will come on this soon.”
The incredible story of the city region’s gastronomic provenance has been told by its founding directors The Art School’s Paul Askew, Bone and Block’s Harry Marquart and Harry Askew, Director of Askew Group, who through Barnacle have brought their unique vision to the city.
