MERSEYSIDE'S new food and drink market has opened its doors after a £1m development project.

Home to six independent food businesses, a flagship restaurant, three bars and a florist Duke Street Food & Drink Market opened on Thursday, June 13.

Creating more than 100 jobs the new venture saw a 100-year-old warehouse restored by co-founders of Graffiti Spirits Group Matt Farrell and John Ennis plus Alexander Bennett, Joshua Marco and Simon Marco from Urban Food & Drink.

Matt told the Globe: "We want Duke Street Market to be an artisanal hub for years to come and something that the people of Liverpool can be proud of. The building looks fantastic and will be a place where quality, experienced operators can come together under one roof.

“There’s understandably a hype surrounding London-based offerings, which is further supported by the capital’s diverse economy and demographic.

"This has traditionally acted against northern cities, but Liverpool now has the largest number of independents outside London and this is really mirrored in the diversity of the offering.

"When people visit and see what’s available, it is evident that there are a rapidly growing number of unique, independent concepts, which are full of character and creativity and contributing to the Northern powerhouse.”

Duke Street Market will house 50-cover restaurant Pilgrim which appeared on BBC2 programme My Million Pound Menu earlier this year and earned investment to bring the restaurant and bar concept to life.

Other traders include Cinder, Finca, Cucina di Vincenzo, Ginger, Indigo Greens, Bone and Block.

Bone and Block specialises in a variety of meat-based dishes, using the finest British, free-range meats from Edge and Sons Butchers in New Ferry.

It will also house three unique bars and a terrace and there are even exciting events in the pipeline from masterclasses and cooking courses to yoga and craft workshops.

The team first found the Duke Street site in 2016 and with the help of building contractors Build Group Ltd have managed to bring the Victorian warehouse back to life.

Unlike most food halls, food will be served to the tables by waiting staff managed by Duke Street Market.

Alexander added: “Our goal is to create a community spirit for both guests and the people who work within the market.

"From apprenticeships to community workshops we hope give something back to the community and through events from yoga workshops to guest chef appearances we aim to create a buzz that will keep visitors coming back.”

For more information, follow @dukestreetmarket on Instagram or visit

www.dukestreetmarket.co.uk