Askew and Harry Marquart along with Kieran Gill and Jake Lewis launched Barnacle at Liverpool’s Duke Street Market in 2021. The Barnacle Kitchen will serve the entire food hall and continue Barnacle’s founding principles, serving gastro-inspired classics including Liverpool Cheese Co rarebit; buttered chicken curry; brunch; and Sunday roasts.
“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,” says Askew.
“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.
“Kieran 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.”
The plan is for Barnacle, which 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, top reopen as a sole entity elsewhere in the city as a contemporary fine-dining brasserie.
