Barnacle

Barnacles are known for clinging to rocks and ships’ hulls but this Barnacle gets around. The restaurant is now open in the rather grand surroundings of Liverpool’s School for the Blind after starting out at Duke Street Market, followed by successful pop-ups on Royal Albert Dock and Exchange Flags.

Expect good things. Barnacle is run by Paul and Harry Askew. The name is synonymous in Liverpool with fine dining – The Art School is one of the city’s most revered restaurants.

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Barnacle showcases quality, local ingredients with deft cooking and bold flavours. Its farm-to-fork ethos and sustainable seafood is the sign of a kitchen that is serious about good food.

Perhaps surprisingly given the name, there’s an equal focus on seafood and meat dishes as well as a popular Sunday roast. Hero ingredients are celebrated properly and this simple style of cooking means that the majority of the menu is gluten free. Food is honest and hearty rather than dainty, and all the better for it. This is food that looks good and tastes even better.

Don’t miss the Liverpool chowder with smoked haddock and pickled clams or the wild Cheshire fallow venison with grilled hispi cabbage and blackberry sauce. Also, look out for the weekly specials, made with seasonal produce in its prime.

An excellent drinks list completes the offering with cocktails, spritzes and an impressive wine selection.

Christmas 2026 at Barnacle

Barnacle is now taking bookings for the 2026 festive season.

With Christmas specials like pan-roasted scallop with cauliflower veloute or turkey breast ballotine with spinach and Serrano ham as well as roasted parsnip puree, Barnacle is a place for celebration and good times this winter.

The new festive menu is available from Wednesday 25 November alongside the seasonal farm-to-fork menu.

Don’t miss the Christmas Eve Celebration Dinner and the New Year’s Eve event too.