Barnacle is another venture from acclaimed Wirral-born chef Paul Askew, who's most well-known for his restaurant The Art School and being a regular on the Great British Menu. It sees him combine forces with Bone and Block’s Harry Marquart and their disciples Kieran Gill and Jake Lewis to champion Liverpudlian grub at its finest.

Inspired by how Liverpool's maritime history shaped the city's food scene, Barnacle is a stylish 'Scouse brasserie' perched on Duke Street Market's mezzanine. Serving up seasonal fare made from organic produce, Merseyside provenance is championed in each and every bite. From vegan grub to fishy fare and succulent meat, this spot has it all.