Pilgrim’s First Pop-Up Is Taking Place at 103B Dalston Lane from Wednesday 18 October to Sunday 22 October 2017
Committed to combining the finest Spanish produce with ingredients from some of the UK’s most reputable farmers, butchers and fishmongers, Pilgrim aims to offer guests a unique dining experience serving dishes inspired by the Camino de Santiago, a pilgrimage that has been made since the 9th century to Santiago de Compostela in Galicia, northwest Spain.
Ahead of the highly anticipated main launch, Pilgrim, in partnership with Xeco Wines, will be serving up a six course tasting menu at 103B Dalston Lane where the team will be showcasing the menu ahead of the permanent site, opening April 2018. Tickets cost £45 available HERE. Further info HERE.
Pilgrim has chosen to partner with XECO Wines for the pop-up in order to add a distinct dimension to its authentic meets modern menu to life. XECO Wines is a contemporary brand of dry sherry wines crafted by three passionate friends who want to reinvigorate a category beloved by the Spanish & English alike since 1340. With a striking disruptive bottle design, this new brand of sherries is putting a contemporary edge on an age-old product, which complements the Pilgrim pop-up perfectly.
Head Chefs, Dave Bone and Anthony Power, have created a menu which will take customers on a culinary journey via key regions on the Camino. With approximately a dozen established starting points throughout France, Spain and Portugal, Pilgrim will focus on one route at a time, exploring the diversity of produce and cuisine found in the regions along each corresponding journey.
Beginning with a dish inspired by the Camino’s most famous starting point, the Pyrenean village of St. Jean Pied de Port, “The French Way” menu will travel through the Basque Country, followed by the Spanish regions of Navarre, Rioja, Castilla y Leon and finally into Galicia, mirroring the journey of the Camino itself. With a heavy focus on meat and seafood, Pilgrim’s priority is to serve interpretations of regional dishes with a contemporary twist, never before experienced in London.
Key dishes on the menu include a charcoal talo with Iberico pork short rib and a play on Galicia’s famous dish “Pulpo al feria.” The menu culminates in a reimagined “Torta de Santiago” a dessert rooted into the history of the Camino de Santiago.
Having walked the Camino earlier this year, Pilgrim’s founder and co-director Jamie J Duffield, was inspired by the clear diversities between each region as well as the abundance of quality, local produce readily available. Shortly after his return, Jamie, along with co-director John-Michael Sookias and Head Chefs Dave and Anthony, went straight back to Spain for an intense, week long research trip. The team bundled into a Fiat and covered 2,000km in just five days. Having returned full of inspiration, they created this vibrant menu which pays homage to their route, showcasing the flavours they experienced and highlighting the culinary offerings of Spain, beyond the typical tapas and paella dishes.
Head Chef Dave Bone, originally hailing from Liverpool has held positions in J Sheeky’s, The Wolsley and Tom Aikens. Taking the position of Head Chef at The Botanist, Sloane Square, at the age of just 25, he has since run the kitchens at both The Princess of Shoreditch and Mac and Wild. Working alongside Dave, Anthony Power, originally from Australia has worked in kitchens all over the world, most notably Canada, Mexico and London, as well as taking the time to co-found Root+Bone Magazine.
The next in Pilgrim’s series of pop-ups will take place on the 6-9 November 2017, again at 103B Dalston Lane followed by a third pop-up on the 13-26 February 2018 at Palm 2 in Clapton.