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Dinner party menu from Pilgrim, Liverpool Get a taste of the Spanish Camino

amorfati1

Veteran Member
Camino(s) past & future
2014_Caminho Portuguese (Lisboa to Santiago_4 weeks in May)
....with "My Million Pound Menu "winner, Pilgrim....

(pardon if this is a repeat posting . hope this link works - saluti - C)


After its own million-pound renovation, Duke Street Food & Drink Market in Liverpool is now home to Pilgrim, the winning idea from 2019’s My Million Pound Menu series. Launched officially in June, the restaurant is inspired by the Camino, an ancient pilgrimage to Santiago de Compostela that’s taken place since the ninth century and crosses the borders of France, Spain and Portugal.



The brainchild of foodie friends Jamie Duffield, Dave Bone and Anthony Power, Pilgrim’s ever-evolving small-plates menu will reflect the 12 well-trodden paths of the Camino – showcasing the highlights of the Iberian Peninsula. Having popped up previously in London in 2017 and earlier this year, dishes have included brown butter poached scallops with a chorizo crumb (inspired by Ribadeo in Galicia) and St James tart (fragrant almond cake) with burnt pear, crème citron and hazelnuts, inspired by the finish line, where you can visit the tomb of St James. There are plenty of appropriate drinks pairings, too, with 50-plus wines, 30-plus vermouths, port and Spanish sherries on offer, as well as ‘taptails’, aka cocktails on tap.



In its new, permanent, home – sitting alongside the likes of meat-centric Bone and Block, Asian bowl food from Ginger, pasta from Cucina di Vincenzo and Cuban street food from Finca – Pilgrim is on the market’s mezzanine and features an open-plan kitchen and cooking over coals, counter dining and pretty tiles, and seating for up to 50 guests.

Pilgrim Liverpool Interiors open warehouse space with mezzanine


Dinner party menu from Pilgrim
Peas, broad beans, manchego and migas

Vegetarian Starter Recipe From Pilgrim Liverpool

 
Camino(s) past & future
Lots ;0)
I wish them good fortune. Though that particular dish isn't very Spanish. Migas or Manchego as a Tapa for sure. Peas and Broad Beans stewed with garlic & olive oil definitely. All on one plate? Confusion.

A kindly Spanish chef once assured me that all the classic Spanish dishes have only three ingredients: Pulpo, patatas, olive oil; Lomo, Piquilo peppers, patatas; Cochinillo, bread and Ribera del Dueoro. I asked about Paella - he shrugged and said "Rice, Fish, stock..."

Meanwhile, can anyone advise on a Camino route through Liverpool? I have an urge ;)
 

VNwalking

Wandering in big circles
Camino(s) past & future
Francés ('14/'15)
San Olav/CF ('16)
Baztanés/CF ('17)
Ingles ('18)
Vasco/CF/Invierno ('19)
I don't plan on going to Liverpool any time soon (maybe ever?) but thanks for this link, @amorfati1 . Authentic or not that looks delicious.
(Offshore Iberian cuisine may be like offshore Chinese cuisine (IOW a pale shadow of the real thing)?)
 

Derf

New Member
Camino(s) past & future
St John to Santiago (2013) Santiago to Finisterre (2014)
I went to this establishment earlier this year the food and service were first class. As a person who does not give a hoot as regards 'authenticity,' I may not be the best judge of Spanish cuisine. But as a yearly visitor to Spain or Spanish territories, I know what I like. This venture is, in my opinion, worth supporting.
 

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