Barnacle is a distinctive culinary destination in Liverpool, brought to life by a collective of the city’s top chefs, including Paul Askew of The Art School, Harry Marquart of Bone and Block, and local talents Kieran Gill and Jake Lewis. The restaurant showcases the region’s rich food heritage through fresh, organic and free-range dishes.

At Barnacle, the focus is on locally inspired cuisine that reflects Liverpool’s global history through dynamic meat, fish, and vegan menus, all shaped by the markets and seasons. Central to Barnacle’s ethos is a deep connection with Merseyside’s finest local artisans, farmers, and producers, honouring their stories from field to plate. This intimate brasserie serves as a journey through Liverpool’s culinary and cultural odyssey, all inspired by its vibrant maritime past.

Barnacle sample menu HERE