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

Roasted hake with clams, cider sauce and dill oil

Roast Hake Recipe With Clams and Dill Oil Pilgrim My Million Pound Menu

Heritage potato terrina, caviar lentils and roast piquillo peppers

Pilgrim Restaurant Recipe For Potato Terrina With Lentils

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