Called Barnacle, the restaurant takes its name from Askew’s father, who was known as Captain Barnacle Bill Askew when he sailed the world on the Blue Star lines, and will open on Duke Street Market’s mezzanine level.
Barnacle will serve contemporary cooking in what is described as an ‘intimate Scouse brasserie’. The menu will focus on fresh, organic and free-range dishes with meat, fish and vegan menus inspired by the markets and seasons.
“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,” says Askew. “Myself, Harry, Kieran and Jake have worked locally and travelled the world and are bringing all of our experience into our new restaurant.”
Askew is chef patron at The Art School and The Art School Cellars in Liverpool while Marquart is founder of restaurant Bone and Block, which already has a site at the market. Gill and Lewis have previously worked at The Art School and Bone and Block and the three have all worked with Askew but are uniting for the first time with Barnacle.
“I’m so proud of Barnacle,” says Marquart. “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.
“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.”
Askew, a well-respected and admired chef, is this year celebrating his 40th anniversary in the culinary world.
“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,” says Matt Farrell, director at Duke Street Market.