Pilgrim, the winner of the BBC Two programme Million Pound Menu 2019, will open its first restaurant in Liverpool’s Duke Street Market this May with a soft launch.
Founded by managing director, Jamie Duffield; chef Director Dave Bone and brand and marketing director Anthony Power, Pilgrim won the BBC Two cooking competition in January 2019.
Offering flavours and dishes from across the Iberian Peninsula, Pilgrim will provide a soft launch period with 50% off for the first five days.
The concept is inspired by 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.
Utilising seasonal and ethically sourced regional produce with a focus on ‘live-fire flavour,’ the menu is set to feature predominantly small plates for sharing including a 4-course tasting menu, with dishes such as 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.
Small plates will range from £9 to £12 with the 4-course tasting menu priced at £35. Desserts and bar snacks will also be available.
Guests will have the opportunity to choose from an extensive drinks list whilst watching the chefs at work.
Cocktails on tap called ‘Taptails’ will be created on site using ingredients that reflect the flavour profiles of the menu while more than 50 wines will be on rotation with a ‘select’ menu following the current featured Camino alongside a range of over 30 vermouths, port and Spanish sherries, with attention to the demand for lower percentage alcohol.
The 40-cover restaurant will feature a bar set on a mezzanine overlooking the open kitchen with a terrace offering guests views over the bustling food and drink market.
Anthony Power, brand and marketing director, said: “We are incredibly excited to have the opportunity to open our first permanent site at the new Duke Street Market in Liverpool, and we think the market will be a fantastic hub of great food and drinks, all housed under one roof.
“We’ll be showcasing the diverse flavours and ingredients found along the many routes of the Camino, serving a flexitarian menu that showcases the highest quality local produce, all cooked over a live-fire hearth in our open kitchen. With over 12 established routes of the Camino, we will have the scope to rotate the menu and bring a fresh approach and interpretations to traditional Iberian dishes.”
Pilgrim opens with a soft launch on 15 May.
