Pilgrim, BBC’s Millon Pound Menu Winners Set To Open First Restaurant WITH Soft Launch

Set to open a new restaurant in Liverpool’s much-anticipated Duke Street Market, Pilgrim, will launch with a 50% off soft launch period from May 15th. 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 aims to be so much more than just another typical Spanish restaurant.

The winners will embrace the many diverse flavours and dishes from across the Iberian Peninsula, bringing it all to Liverpool’s Duke Street Market.

Radically seasonal, ethically sourced regional produce with a big focus on live-fire 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.

The soft launch period will kick off from May 15-19th with a 50% discount on food (no bookings available for this period), with the restaurant available for bookings from May 22nd.

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.

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.

For more information visit www.pilgrimrestaurant.com