Barnacle

You’ll find Barnacle clinging to the mezzanine at Duke Street Market. It’s a good place for seafood as you might expect but it’s recently had a bit of a refresh and gone more casual.

What Barnacle has lost in bistro-posh, it’s gained in accessibility and broad appeal. The restaurant-y vibe has been replaced by long tables in keeping with the rest of the food hall.

The menu may be shorter and less ambitious but by focusing on a smaller number of classics, the team are able to get them sent out spot on from their serving hatch.

It’s the brainchild of The Art School’s Paul Askew, butcher Bone and Block’s Harry Marquart, and Kieran Gill and Jake Lewis, disciples of both so quality is to be expected and Barnacle delivers on that front.

If you’re looking for marine eating, it’s hard to beat the traditional – and generous – fish and chips. Otherwise, it’s more about marination with butter chicken loaded chips and lamb kebab both showing a clever touch with spicing.