Venue Insights
Pilgrim, BBC’s Million Pound Menu Winners Now Open
THE WINNERS HAVE CREATED A SLICE OF FOODIE HEAVEN ABOVE DUKE STREET MARKET
Pilgrim is now open. A new restaurant in Liverpool’s much-anticipated Duke Street Market, Pilgrim, launched with a sell out soft launch period and now open the doors to all customers. The food is based on an ancient pilgrimage to Santiago de Compostela in Galicia which has taken place since the 9th century. With starting points in France, Spain and Portugal, Pilgrim is so much more than just another typical Spanish restaurant. The restaurant is radically seasonal with ethically sourced regional produce, a big focus is on the live-fire BBQ flavour. The reasonably priced restaurant will be a new staple of Liverpool’s vibrant and burgeoning food scene. Whilst the 40 covers restaurant will offer a unique dining experience, the bar overlooking the open kitchen will be the buzzing focal point of the venue, set on a mezzanine and sunny terrace, all overlooking a bustling food and drink market with.
Founded by Managing Director, Jamie Duffield; Chef Director Dave Bone and Brand & Marketing Director Anthony Power, Pilgrim saw off the competition on the hit BBC show My Million Pound Menu.
Anthony Power, Brand & Marketing Director says “We are stoked to announce that Pilgrim restaurant is now open at Duke Street Market and the first few weeks have been incredible. We’ve had lots of guest’s through the doors and everyone is loving our contemporary take on classic Spanish & Iberian flavours, all cooked over wood charcoal on our centre-piece live fire hearth. We’ll be continually changing and rotating the menu to showcase the season’s best produce with a carefully curated wine and drinks offering that matches the ever-changing menu. We hope that Pilgrim can show our guests there is so much more to Spanish cuisine than just tapas and look forward to making our mark on Liverpools burgeoning food scene.”
The menu will be mainly small plates made for sharing that includes a 4-course tasting menu, with optional beverage accompaniment. The centerpiece of the restaurant will be an open fire kitchen, cooking up dishes including wood- roasted pork chop and fennel emulsion, Char-grilled sardines with black olive crumb, scallops with smoked butter and barbecued octopus tentacle with guindilla pepper salsa. The small plates range from £9 to £12, with four-course tasting menu at £35. Desserts and bar snacks also available.
40 July 2019
www.venue-insight.com
PILGRIMRESTAURANT.COM
Customers can enjoy the extensive drinks menu whilst chefs prepare food in front of them. 50+ wines will rotate with a ‘select’ menu following the current featured Camino, plus 30+ vermouths, port and Spanish sherries. As well as being true to brand, these options follow an increasing attitude to lower percentage drinking.
Creative ‘taptails’ (cocktails on tap) created on site using infusions that echo the seasonality and flavour profiles of the menu also available. Premixing the cocktails ensures consistent high standards, zero waste and efficient serves. Ethical soft drinks and ‘charity water’ will also raise money for a charity of choice.
Pilgrim will bring an experience to Liverpool like no other in the city, drawing inspiration by following specific routes across the pilgrimage making every visit different. There are currently 12 established and well-traveled routes of the Camino. These routes will be the inspiration.
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