Acclaimed Liverpool chef Paul Askew has officially opened the new permanent location for his seafood restaurant concept, Barnacle. The restaurant and bar are now situated within the historic Royal School for the Blind building on Hardman Street, marking a significant expansion from its previous locations.
Key Takeaways
- Chef Paul Askew has launched a new flagship restaurant for his Barnacle concept.
- The venue is located in the historic Royal School for the Blind building on Hardman Street.
- The menu focuses on seafood and ingredients sourced from local Merseyside producers.
- The restaurant's design and culinary theme are inspired by Liverpool's maritime history.
A New Permanent Home for Barnacle
The Barnacle concept first appeared in Liverpool's food scene in 2021 at Duke Street Market. It later operated as a popular street food pop-up at the Royal Albert Dock.
This new venture on Hardman Street represents the full realisation of the concept. It transforms Barnacle from a market stall and pop-up into a complete restaurant and bar experience, providing a permanent and more expansive setting for its culinary vision.
The move into such a significant historic building signals a new chapter for the brand, allowing for a broader menu and a more immersive dining environment that reflects its core themes.
From Market to Landmark
Barnacle's journey began in the bustling, modern environment of Duke Street Market. Its success there, followed by a stint at the iconic Royal Albert Dock, demonstrated strong public demand for its locally-focused seafood menu. The new location on Hardman Street elevates the brand into a destination restaurant within one of the city's notable heritage buildings.
Celebrating Liverpool's Maritime Heritage
The restaurant's entire concept is a tribute to Liverpool's history as a major port city. The menu and the interior design draw inspiration from the culinary influences and trade connections that have shaped the city over centuries.
The decor features a carefully chosen colour palette of gold, azure, and tan hues. This is complemented by exposed brickwork and distinctive hexagonal tiling that extends from the restaurant into the bar area. The maritime theme is further reinforced with nautical-themed artwork, warm lighting, and unique rope detailing suspended from the ceilings.
Layout and Special Features
Upon entering, guests will find a clear separation between the bar and dining areas. The bar is situated to the left, while the main restaurant is to the right, creating distinct zones for different experiences.
The venue also includes several unique spaces. An outdoor terrace provides views over Hardman Street and serves as an ideal spot for cocktails. Additionally, a small, cosy snug is tucked away in a corner, designed to offer a more private space for regular patrons and special guests.
The Royal School for the Blind Building
The building housing Barnacle is of significant historical importance. Founded in 1791, the Royal School for the Blind was the first of its kind in Britain and the second in the world. The Hardman Street building itself dates back to the 1930s and is a well-known local landmark.
A Focus on Local Merseyside Suppliers
A central principle of Barnacle is its commitment to using local and regional producers. The culinary team works closely with artisans, farmers, and suppliers from across Merseyside to source the freshest ingredients available.
This dedication to local sourcing is a core part of the restaurant's identity. According to the team, this approach is intended to "bring fresh gastronomic life to the site" and showcase the quality of produce available in the region.
Among the key suppliers mentioned are Wards Fish, a well-known local fishmonger, and Almonds Fruit and Vegetables. This partnership ensures that the menu reflects the best of what the local land and sea have to offer throughout the seasons.
The Team Behind the Vision
The restaurant is helmed by a team with deep roots in Liverpool's culinary scene. Nationally recognised chef Paul Askew, known for his other successful venture, The Art School, leads the project.
He is joined by his son, Harry Askew, and Head Chef Kieran Gill. The wider team from The Art School also contributes to the operation, bringing a wealth of experience and a shared philosophy focused on quality and local provenance.
The team's collective expertise is central to Barnacle's mission to create a dining experience that is both a reflection of Liverpool's past and a celebration of its contemporary food culture. The combination of a historic setting, a modern culinary approach, and a commitment to local suppliers defines the new restaurant.