International Cuisine,
Local Produce.​

“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.