Restaurant by BBC’s My Million Pound Menu winners open for business
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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.
