A RESTAURANT led by a Wirral chef is hosting a Grand National brunch.
On Saturday, April 15 Barnacle based at Liverpool’s Duke Street Markets is celebrating all the runners and riders getting set for the world’s biggest horse-racing event at Aintree.
Barnacle has a special Grand National Brunch on offer starting from 9.30am, including coach transport from outside Duke Street Market to Aintree, departing 11.30am.
The quartet of chefs who founded Barnacle, The Art School’s Paul Askew from Wirral, Bone and Block’s Harry Marquart, and local kitchen stars Kieran Gill and Jake Lewis, work with artisans, farmers, and cultivators from across the region whose wonderful produce is elegantly crafted upon on each plate.
On arrival, racegoers can expect seasonal brunch items on the morning menu including bacon chops, smoked haddock, Raby eggs, and Butcher’s Wife black pudding. Barnacle also has an extensive range of wines, cocktails, fizz, and more to help start The Grand National day.
The cost of the brunch including the transport is £45 per person.
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