Kitchens

• Kelp

  
  

  Kelp Liverpool joined the Duke Street Market family in the Autumn of 2020, with the vision to create outstanding and innovative dishes to be enjoyed by all fish & seafood lovers. We carefully source the highest quality, sustainable, fresh fish & seafood in the North West, and work hand in hand with our suppliers to select only the finest, high grade produce that can be traced all the way back to the fishing boat. We’re proud to work alongside Merseyside based supplier Ward’s Fish, a local family run company who pride themselves in quality, service & value.

  Our native lobsters are sustainably caught by small creel boats fishing in Scotland and its surrounding islands and coastlines. The creels cause little or no damage to the surrounding habitat and any unwanted bycatch is released by the fishermen alive back into the sea. Our oysters are individually picked by hand at low tide, and our oyster bar is freshly stocked each day by some of the best oyster farms in the UK.

  Our team are constantly evolving and expanding our menu to incorporate seasonal produce and new concepts. From our hand dived scallops, to our signature fish & chips; every dish you experience has been tried and tested to perfection, to deliver contemporary yet classic dishes for our guests to enjoy!

• Cucina di Vincenzo

  
  

  “We offer a true taste of Italy due to our commitment to using only the best ingredients available and sourced directly from Italy. By keeping the dishes simple and uncomplicated, but delivering flavour and aromas that can only be achieved through the quality of the produce and the hands and heart of the chef.

  We are an independent family business and are passionate about food and hospitality and look forward to promoting our food through DSM.

  We offer various traditional pasta dishes along with the introduction of Pinsa Romana, unique to Liverpool. No, not Pizza . . . . Pinsa.

  If you want to find out more, you’d best come down to DSM and find out for yourself. Saluti!!”

• Ginger

  
  

  Ginger is an Asian Bowl food concept devised by Colin and Gary Manning co-founders of 60 Hope Street, Host and The Quarter in Liverpool inspired by their travels in South East Asia and beyond.

  The Asian inspired menu uses high quality, authentic and fresh ingredients to create dishes with an extensive variety of flavours and textures with influences from Japan, Korea, Thailand, China & Malaysia.

  At Ginger we adore the flavour profiles and combinations of Asian food, ranging from a mildly seasoned Ramen broth to a fragrant and aromatic coconut curry to a spicy, sweet and sour Bibimbap which is then reflected in our menu offering a blend classic, modern and popular Asian favourites.

  Our seasonal menu has been created so that you can choose from a selection of small plates, perfect for sharing or to enjoy on their own, or maybe start with one of our specials, if you fancy a warming bowl of noodles, even Korean crispy chicken, Five Spice Tofu or Japanese curry and rice then our Ramen, Bibimbap and Katsu main bowls are just for you. Each dish ordered whether a small plate, special or main bowl is served from our kitchen as soon as it is ready.

  If you’ve any space why not try one of our delicious desserts?

  A must for when you are popping into town or visiting Liverpool from further afield, for that unique dining experience come down to the Duke Street Market and visit our team at Ginger, part of the DSM family.

• Cahita

  
  

  Cahita is a renowned Cuban and South American inspired street food concept which was created in Liverpool in the summer of 2016.

  Starting life serving their famous grilled Cubano sandwiches out of a modest shack in the city, Cahita undertook a number of North West residencies before settling at Duke Street in 2019. From Cuban classics to creating new Latin inspired dishes along the way, Cahita is definitely not to be missed when visiting Duke Street Market.

• Big Lola’s Taqueria

  
  

  Big Lola’s serves up a range of Mexican dishes inspired by the Mission District of San Francisco.

  Slow cooked beef brisket burritos, grilled chicken tacos, confit mushroom rice bowls and chocolate caramel churros are some of the dishes which you can tuck into at the kiosk.

  As well as their permanent dishes, the kiosk will also trial a number of specials.

• Bone and Block

  
  

  Born in June of 2019 Bone & Block has soon become one of Liverpool’s most revered steak restaurants. Our team pride themselves on locally sourcing the best ingredients attainable to expertly prepare, cook and serve to their guests each and every day!

  We work extremely close to our specialist suppliers and butchers to bring you the most seasonal, award-winning produce from the best farms around the U.K. The breeds of cattle we use range from Dexter, Hereford, Red Poll, Ex Dairy and many others. Our ethos around the meat that we use is that it must sustainable, seasonal and of phenomenal quality. We regularly visit our farms and butchers so we can trace our beef’s journey from field to fork.

  All of our meat is dry aged for at least 40+ days in our Himalayan salt chambers which naturally tenderises the meat, intensifies its flavour and delivers a stunning steak each and every time.

  The final piece of the puzzle is our experts at the grill, our team of dedicated chefs. Our chefs strive for perfection with every steak they cook and are constantly developing and innovating ways in which our meat is brought to you on the plate. Our core team has been on board since day one and are passionate, creative masters at precision cooking with our phenomenal produce.

Kiosk Cakes