Paul Askew & Leading Liverpool City Region Chefs To Open Intimate Scouse Brasserie In Mid-November

Barnacle Is A Brand-New Restaurant Opening In Liverpool In Mid-November

Local Liverpool chef, Paul Askew - a bastion of local fine dining, standing in front of the iconic Liver Building (Credit: Image Supplied by Publicist).

A collective of the city’s leading chefs are launching an intimate Scouse brasserie

The incredible story of the City Region’s food provenance will be told by a collective of leading chefs, with The Art School’s Paul Askew, Bone and Block’s Harry Marquart and local kitchen stars Kieran Gill and Jake Lewis bringing their unique vision to the city. They have all worked under Paul’s tutelage during their careers and are uniting for the first time with Barnacle.

Together they will set out to explore Liverpool’s storied and celebrated past right to the present through ingredients and ideas which have found their way here over the decades.

Paul Askew, one of the founders, said: “My Dad was Captain Barnacle Bill Askew and he sailed the world on the Blue Star lines - it was his travels which inspired me when I was young for our project now.'

An illustration representing the classy look and feel of barnacle (Credit: Cath Caldwell/Supplied by Publicist).

Paul is Chef Patron and owner of The Art School and The Art School Cellars and is celebrating his 40th anniversary in the culinary world. He is one of the UK’s leading chefs and a passionate voice for the hospitality industry locally and nationally. Harry is a chef and restauranteur with sites across the city and Kieran and Jake are disciples of The Art School and Bone and Block.

Paul added: 'I think of barnacles on the hulls of the great ships which once sailed to and from Liverpool and brought beef from Argentina, apples from upstate New York, lamb from New Zealand and wines from France - all of this knowledge ended up back here in Liverpool.'

He said: 'We are aiming to tell the story of the city’s food and cultural odyssey through its maritime history which has shaped it into the glorious place we know today. Myself, Harry, Kieran and Jake have worked locally and travelled the world and are bringing all of our experience into our new restaurant.'

Barnacle's logo, representing the classy look and feel of barnacle (Credit: Barnacle/Supplied by Publicist).

Based in Duke Street Market’s mezzanine, Barnacle will feature contemporary cooking in an intimate Scouse brasserie. The culinary hideaway will focus on fresh, organic and free-range dishes; locally matched food and drink inspired by the port and its global history will be brought to life in dynamic meat, fish and vegan menus inspired by the markets and seasons.

Working with some of the Liverpool City Region’s finest local artisans, farmers and producers and telling the story of their origin from field to plate is integral to the collective’s ethos at Barnacle.

Paul Askew (left) and Harry Marquart (right), two of the founders of Barnacle (Credit: Image Supplied by Publicist).

Harry Marquart, said: 'I’m so proud of Barnacle. Liverpool has an incredible feeling right now and watching the revival of old buildings is testament to the times when shipping brought the city all kinds of food discoveries.'

He added: 'Paul has been a figurehead for the city’s hospitality sector for years we are blessed to be working with him again. We share the same beliefs in food - quality, locally sourced ingredients and their sustainability are the foundation of Barnacle.'

Matt Farrell, Director of Duke Street Market, said: "Myself and the Duke Street Market team are delighted to welcome Barnacle to the mezzanine. Sustainability is the core ethos of the market and so Barnacle will fit in perfectly here with its focus on supporting local farmers, butchers, bakers and fishmongers.'

Harry added: 'Paul and Harry are both highly esteemed chefs and renowned for their expertise in the industry. Harry already manages two fantastic kitchens at the Market and we have a great relationship with Paul; this collaboration marks the next stage in driving the Market forward as a culinary beacon for the city.'