Recently we profiled celebrity chef, Paul Askew, who cut his culinary teeth as a pot washer at Thornton Hall Hotel in Thornton Hough.

You can read the feature by clicking or tapping here.

Now Paul has been revealed as part of a collective bringing 'an intimate Scouse brasserie' to Liverpool.

It's called Barnacle and opens next month.

At Barnacle, the incredible story of the region's food provenance will be told. Paul will be joined by Bone and Block's Harry Marquart and local kitchen stars Kieran Gill and Jake Lewis as they bring their unique vision to the city.

They have all worked under Paul's tutelage during their careers and are uniting for the first time to power Barnacle.

Together they will set out to explore Liverpool's storied and celebrated past right to the present through ingredients and ideas which have found their way here over the decades.

Based in Duke Street Market's mezzanine, Barnacle will feature contemporary cooking.. The tasty hideaway will focus on fresh, organic and free-range dishes - locally matched food and drink inspired by the port and its global history will be brought to life in dynamic meat, fish and vegan menus inspired by the markets and seasons.

Working with some of Merseyside's finest local artisans, farmers and producers and telling the story of their origin from field to plate is integral to the collective's ethos at Barnacle.

Paul says: "My dad was Captain Barnacle Bill Askew and he sailed the world on the Blue Star lines – it was his travels which inspired me when I was young for our project now. I think of barnacles on the hulls of the great ships which once sailed to and from Liverpool and brought beef from Argentina, apples from upstate New York, lamb from New Zealand and wines from France – all of this knowledge ended up back here in Liverpool.

"We are aiming to tell the story of the city's food and cultural odyssey through its maritime history which has shaped it into the glorious place we know today. Myself, Harry, Kieran and Jake have worked locally and travelled the world and are bringing all of our experience into our new restaurant."

Harry says: "I'm so proud of Barnacle. Liverpool has an incredible feeling right now and watching the revival of old buildings is testament to the times when shipping brought the city all kinds of food discoveries. Paul has been a figurehead for the city's hospitality sector for years and we are blessed to be working with him again. We share the same beliefs in food - quality, locally sourced ingredients and their sustainability are the foundation of Barnacle."

Here at Heswall Nub News we are hopeful that once a meal is over the waiting staff will tell patrons, "Here's your Barnacle bill."

If you wish, you can register interest here and be first to learn when bookings are being taken.