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Thank you chef.

Absolute pleasure working with like minded chefs and restauranteurs

Thank you Chef Paul Askew The Art School Lunya it is an absolute pleasure working along side and suppling the finest to our Liverpool and Wirral independents

Thank you Pete Price @sally30013268 humbled

⁦Simon⁩ ⁦The Art School⁩ ⁦The Art School Cellars⁩ ⁦Royal Academy of Culinary Arts⁩ sometimes we just have to remind ourselves just how lucky we are working with fantastic ingredients and making people happy this was a piece of joy from a 22kg Peterhead Halibut oh my word ❤️

Hake, butter bean purée, leeks..

Simon obvs lads!

Sea bass dish ready for the banquet St Helens College later ! Razor clam and smoked bacon sauce , pickled sea herbs , fennel and smoked caviar Simon Lu Ban Liverpool

Giants amongst us ! These whoppers have been flying out tonight and more coming for tomorrow’s service at Lu Ban Liverpool ! Simon #oyster

Polite reminder .. if you are rude , aggressive and or abusive to any of my staff at Lu Ban Liverpool this Christmas ( or any time ) you will be immediately asked to leave ! My guys work way way to hard to be subjected to that .... goodbye 👋

Due to shear volume, we are unable to reply to individual emails at the moment. For any assistance please call the shop 01516661842. Thanks.

I am proud to say that I will be the Head Chef Panoramic 34 this month. The past 2 years has been a rollercoaster with the pandemic but thank you to everyone who have supported me threw it 💜👨🏻‍🍳

⁦Barnacle Kitchen and Bar and Street food⁩ ⁦The Times and The Sunday Times⁩ Thank you for including us in todays Times great to catch your eye 👀🤓🎉🍷come and join us for some Liverpudlian hospitality and wonderful local ingredients cooked with passion and love ⁦VisitLiverpool⁩ ⁦@LpoolMarketing⁩

The outcome of chef ambassador Chef Paul Askew's take on a fish pie made better with sustainably sourced fish and Mediterranean flavours that pair perfectly with #TheBeerOfBarcelona. Try Paul's hake with smoked anchovy and parsley crust here: bit.ly/3EexIea

We’ve finally moved, come and say hello

Biggest wild Turbot we’ve ever held 18kg stunner and now in its way to The Art School The Art School Cellars Chef Paul Askew Vincent Premel-Cabic Liverpool Food Porn

The OG!! Sound on!

Great to visit Simon and his team in his new fishmongers shop in Birkenhead,super bunch of guys, amazing shop with super fresh seafood,really is a pleasure to work with fishmongers that care about the products ⁦Simon⁩ ⁦VisitLiverpool⁩ ⁦⁩ ⁦Liverpool Echo⁩

Our Calamari. Fresh, whole, from Simon and sensational quality. With an Estrella Damm UK and Moritz Barcelona beer batter. Plus our own glorious allioli. Have you tried it?