Barnacle unveil delicious new spring menu just in time for Mother’s Day

The team at Barnacle are celebrating the new season’s arrival, with range of new dishes to complement their signature classics.

Since launching last autumn, Barnacle remains the talk of the town, from its glorious Sunday roasts and signature dishes to seductive cocktails in the snug.

The ethos of Barnacle Restaurant and Bar is a kitchen honed upon sustainably and working across the seasons, using organic and free-range ingredients.

Harry and Paul Askew’s intimate brasserie in the city’s Georgian Quarter tells the story of Liverpool’s port history and how the great ships which one docked here brought so many flavours, ingredients and inspirations. And as the seasons now change, there’s fresh abundance to savour from across the region’s independent suppliers who help inform Barnacle’s brand-new spring menu.

Restaurant Director Harry Askew explains:

“We’re incredibly proud to have reached half a year of Barnacle and our spring menu uses the wonderful produce which grows around us. And as we now enter spring, it feels like the land is waking up again.”

We’ve got some outstandingly inventive chef’s snacks, starters, mains and desserts for our guests, all inspired by spring, including our pickled Carlingford oysters, Cumbrian Bay Hand-Picked Mussels, Spring Risotto and Apple and White Chocolate Mille-Feuille, plus our sumptuous sharers for the meat-lovers out there.”

“We still have some signature classics too, like our exquisite New Liverpool Chowder which is still a firm favourite. Almost all of our new menu’s dishes are gluten-free too.”

Harry and Paul are inspired by Captain Barnacle Bill Askew, Paul’s father and Harry’s grandfather, who sailed the world on the Blue Star lines.

The duo’s experience at the fine-dining institution The Art School in Liverpool, where Paul is Chef Patron and owner, brings their immense gastronomic knowledge, skill and service to the fore at Barnacle.

Take a look at the new Barnacle menu here

Get the latest Liverpool food & drink news here.

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