Spring Menu Revealed

Barnacle Team
Barnacle Team

Many brand-new dishes…

Barnacle’s founding ethos is working sustainably and across the seasons. The intimate Scouse brasserie, set in Duke Street Market’s mezzanine, continues to tell the story of Liverpool’s food and drink provenance as spring now beckons.

With the new season breaking, fresh beginnings are dawning – the landscape alters with more vibrancy and colour and there’s a new range of ingredients to work with from an abundance of local suppliers. Barnacle will be celebrating spring’s bounty from Wednesday 22nd March with many new dishes including Saltmarsh lamb, raspberry, Smithy’s mushroom, aubergine; Claremont Farm asparagus, Growing Fields’ radish, blood orange and barley; Crossley Farm pork Kyiv, lemon thyme, pink fir potatoes, broad beans and Wirral watercress; and Whipped bay pannacotta, lemon thyme, Aintree honey and Earl Grey. They join the established Barnacle classics including New Liverpool chowder, smoked haddock, cockles, samphire and dill and Celtic cheeses to finish.

Barnacle’s spring Excellence Menu can be found here and is available to book now:

Liverpool City Region

What grows around the Liverpool city region is incredible – independent farmers, artisans and cultivators are using the land sustainably, creatively and effectively. And this abundance of riches is what inspires the team at Barnacle.

Chef and Barnacle co-founder Kieran Gill explains: 

“Our three and two course spring Excellence Menu embodies our vision to use what grows around us as much as possible. We’re proud to work with so many incredible independent producers, from the Rhug Estate to Claremont Farm to Growing Fields to Wirral watercress, to new season lamb from Edge and Sons. We also use local delicacies at Barnacle, like Aintree honey. We celebrate what they all do with our Excellence Menus and Express Menus at Barnacle and our Sunday Roast service.”

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Short for time?

Barnacle’s Express Menu during lunch is also running, with two courses and a glass of house wine available to book for £28. It’s available from opening until 18:15pm every Wednesday to Saturday.


The quartet of chefs who founded Barnacle – The Art School’s Paul Askew, Bone and Block’s Harry Marquart and local kitchen stars Kieran Gill and Jake Lewis – work with artisans, farmers and cultivators from across the region whose wonderful produce is elegantly crafted upon on each plate. Their collective vision embodies the gastronomic heart and soul of Liverpool.

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