Barnacle exists because of where our food comes from. Captain Barnacle Bill sailed the world and brought ideas home to Liverpool, and the same instinct runs through the restaurant now: know your producers, cook what the season gives you, and waste as little of it as possible.

Our producers
We buy from the Liverpool City Region wherever we can, choosing growers, farmers and fishermen we know by name. Wild, free range and organic where possible. Fish from the Wirral, game from Cheshire, vegetables grown a few miles down the road. Our menus change with the seasons because our suppliers decide what is on them.

The hand drawn map on our wall, made for us by a local artist, shows exactly who grows what across the region. It is worth a look while you are here.

Our kitchen
We cook on electric induction. No gas. We build dishes around the whole animal and the whole vegetable, so what would usually be trimmed away ends up on the menu instead. What we genuinely cannot use is separated and sent for recycling or energy recovery rather than landfill, including our glass, cardboard, food waste and cooking oil. Produce arrives in reusable crates, and we have taken plastic off the tables.

Our people
Everyone who works here lives in Liverpool and Merseyside. We train young chefs and front of house through apprenticeships and college placements, because a restaurant is only as sustainable as the people it brings through. The art on our walls is by local makers too.