Paul Askew to open new Liverpool restaurant, Barnacle, with chef Harry Marquart at the helm

Tanwen Dawn-Hiscox

Deputy Editor

The Art School Chef patron Paul Askew is set to open a new restaurant in Liverpool: Barnacle.

Located in Duke Street Market a short distance from Liverpool Central Station, the 42-seat restaurant will open mid-November, with a focus on using local, fresh, organic and free-range ingredients to create contemporary dishes reflecting the port city and its history.

Chef Paul, who also owns The Art Cellars, is a fellow of the Royal Academy of Culinary Arts and is celebrating his 40th year in the hospitality industry, will oversee the operation, with Harry Marquart (previously of the Art School, now at Kelp and Bone and Block) in the role of head chef, with Kieran Gill and Jake Lewis as senior and junior chefs. Paul's son Harry will be the operations director.

Inspired by the chef's father, 'Captain Barnacle Bill Askew,' who spent his life travelling the world as a sailor, the chef explained: "We are aiming to tell the story of the city’s food and cultural odyssey through its maritime history which has shaped it into the glorious place we know today.

"Myself, Harry, Kieran and Jake have worked locally and travelled the world and are bringing all of our experience into our new restaurant.

"It's a lovely story to tell, when you think of the impact that the sea has had on Liverpool. And I think this is a story that really needs telling."

Sourcing ingredients locally is important to all involved, contributing not just to the community's economy but making the operation more sustainable, too.

Head chef Harry said: “I’m so proud of Barnacle. Liverpool has an incredible feeling right now and watching the revival of old buildings is testament to the times when shipping brought the city all kinds of food discoveries.

"Paul has been a figurehead for the city’s hospitality sector for years we are blessed to be working with him again. We share the same beliefs in food - quality, locally sourced ingredients and their sustainability are the foundation of Barnacle.”

Meanwhile, Matt Farrell, director of Duke Street Market, added: "Myself and the Duke Street Market team are delighted to welcome Barnacle to the mezzanine. Sustainability is the core ethos of the market and so Barnacle will fit in perfectly here with its focus on supporting local farmers, butchers, bakers and fishmongers.

"Paul and Harry are both highly esteemed chefs and renowned for their expertise in the industry. Harry already manages two fantastic kitchens at the Market and we have a great relationship with Paul; this collaboration marks the next stage in driving the Market forward as a culinary beacon for the city."

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