Wirral chef Paul Askew, celebrated for his work at The Art School, has officially opened his new restaurant, Barnacle, on Hardman Street in Liverpool. The new venture, located in a historic Grade II listed building in the Georgian Quarter, is a family collaboration with his son, Harry Askew, serving as the restaurant's director.
Key Takeaways
- Chef Paul Askew and his son Harry have opened Barnacle Restaurant and Bar on Hardman Street, Liverpool.
- The restaurant is situated in a Grade II listed building within the city's historic Georgian Quarter.
- Barnacle's philosophy centres on using organic, free-range, and seasonal ingredients from local Merseyside producers.
- The name and concept are inspired by the maritime travels of Paul Askew's father, Captain Barnacle Bill Askew.
New Location in the Georgian Quarter
Barnacle has found its new home in a significant historical setting. The restaurant now occupies a space within a Grade II listed building on Hardman Street, a location known for its architectural heritage. The move marks a new chapter for the restaurant, which first launched in 2021.
The venue is designed to offer distinct experiences. It features a main bar, a comfortable snug area, and an outdoor terrace. These spaces are open from Tuesday to Sunday, serving a selection of cocktails, wines, and bar snacks.
The primary restaurant dining space operates from Thursday to Sunday. This schedule includes a dedicated Sunday roast service, which is already generating significant interest from potential diners.
Paul Askew's Culinary Influence
Paul Askew is a prominent figure in Liverpool's food scene. He is the Chef Patron and owner of The Art School Restaurant, which is widely recognised for its fine dining and commitment to high-quality local produce. The opening of Barnacle expands his influence, offering a different but equally principled dining experience.
A Family-Led Venture
The new Barnacle is a collaboration between Paul Askew and his son, Harry, who takes on the role of director. This family partnership is central to the restaurant's operation and ethos.
Harry Askew expressed his excitement about the opening. He noted the team's hard work in preparing the new venue for its launch.
"Myself, my dad and our brilliant Barnacle team are thrilled to announce we are now fully open... We’ve been working tirelessly to realise this next chapter for Barnacle, and we now have our own venue in this incredible and historic location," said Harry Askew.
He highlighted the unique setting of the restaurant, describing the beautifully lit lobby that leads guests to the bar and dining areas. According to Harry, the interest in the restaurant has been phenomenal, and the team is eager to welcome guests.
Focus on Local and Seasonal Ingredients
The culinary philosophy at Barnacle is built on a foundation of sourcing locally and seasonally. The restaurant is committed to using organic and free-range ingredients wherever possible, celebrating the best of what Merseyside's artisans, farmers, and producers have to offer.
This approach is reflected in the menu, which changes based on daily availability. The dishes are hand-written on the menu each day to show what is freshest and in season. This practice ensures that the meat, fish, and vegan options are always at their peak quality.
Daily Changing Menu
To reflect its commitment to seasonality and fresh produce, Barnacle's main dining menu is not fixed. It is written daily to showcase the ingredients delivered that day, offering a unique experience with each visit. This includes a variety of meat and vegetarian dishes, along with traditional trimmings for the Sunday roast.
This "field to fork" ethos is integral to the story Paul and Harry want to tell through their food. By working directly with local suppliers, they aim to create a menu that is not only delicious but also deeply connected to the region's agricultural landscape.
Inspired by Liverpool's Maritime History
The name "Barnacle" holds a deep personal and historical significance for Paul Askew. It is a tribute to his father, Captain Barnacle Bill Askew, who sailed the world on the Blue Star Line ships.
Paul Askew explained the connection between his father's travels and the restaurant's concept.
"His stories resonate so strongly with me and especially for Barnacle’s foundations. I always think of barnacles on the hulls of the great ships which once sailed to and from Liverpool and how all of this culinary knowledge ended up back here and evolved over the decades," Paul Askew stated.
This narrative of global culinary influences returning to Liverpool's port is the core principle of the restaurant. It represents the fusion of international flavours with local ingredients, a story told through every dish and drink served.
This founding principle, established when Barnacle first launched, continues to guide the restaurant in its new location. The team aims to bring these maritime stories to life for every customer.
Operating Hours and Future Plans
Barnacle is now fully operational, with clear distinctions between its bar and restaurant service times. This structure allows for both casual drinks and more formal dining experiences.
- Bar, Snug & Terrace: Open Tuesday to Sunday for drinks and snacks.
- Main Restaurant: Open Thursday to Sunday for full dining service.
- Sunday Service: Concludes the week with a traditional Sunday roast.
With the opening complete, the team is already looking ahead. Preparations are underway for the busy Christmas season, a crucial period for the hospitality industry. The high level of initial bookings suggests a strong start for the restaurant in its new home on Hardman Street.