If you're in the mood for some Liverpudlian pride at your next meal out, then get a load of Barnacle. Hailed as a true 'Scouse brasserie' and tucked away on Duke Street Market's mezzanine, this swish spot sees The Art School’s Paul Askew and a number of his protégés unite.

Their farm to fork focus gathers Merseyside's greatest farmers and artisans, whipping organic produce into sumptuous seasonal menus. From maritime fare to meaty morsels and vegan dishes, each plate at Barnacle has been specially selected to remind us how Liverpool's port inspired its foodie favourites.

Just as a barnacle encrusted on the hull of a ship bound for Liverpool has been on quite the journey, so has celebrated chef Paul Askew. The Great British Menu regular is celebrating his 40th year as a top dog in the city's dining scene with this new venture. Paul bands together with Bone and Block’s Harry Marquart to create Barnacle's menu and head up the kitchen, with local chefs Kieran Gill and Jake Lewis joining them in bringing the best flavours of Merseyside to the fore.