Book Now Check In

Book Direct with The Pilgrm

Book here on our website and we’ll give you £10 as a gift from us to spend in our Cafe or Lounge on breakfast, dinner or perhaps one of our exclusive cocktails - the choice is yours.

Book Now

Good To Know

Knowledge changes everything.
Sign up to The Pilgrm for good news, edits and invitations to the things we love to share and enjoy.


Another time, maybe
Back to all articles

February 14th Feast

Inspired by Valentine’s Day’s truest sentiment – togetherness, February 14th will see Head Chef Sara Lewis join up with her partner and fellow Chef to put on a dinner party at The Pilgrm.

Taking influences and techniques from different places around the world they present to you a mix of small and large plates. Dishes include the Octopus salad, a classic Portuguese tapa with inspiration coming naturally from her partner’s Portuguese roots. In addition to this the Seared scallops brings in some eastern flavours, a big part of his inspiration and past work.

Sara’s dishes include a twist on an English classic, lamb and mint. A combination she remembers from her childhood – having always doused her lamb in mint sauce when she was younger. With British artichoke and a twist of feta, Sara brings different cultures together on a plate. The Cod on toast, is a warming Portuguese classic that is rustic and simple but big on flavour, served on paper and a metal dish. The large plate vegetable main – Tempura calcot onion is based on great winter produce, but with Asian influences through tempura and the soy marinated crispy pork belly, served without the pork for vegetarians.

And for Sweets, the Pastel de nata, is one of the many things Lewis fell in love with the first time she visited Portugal - its flavour, texture the pastry and having found it in the best patisserie in the village all made it very special.

Small plates
Vegetable & Tofu gyoza, lemon soy, 6.5
Octopus salad, rucula, 8
Cod and lardo on toast, 7.5

Large Plates
Roasted Lamb, Jerusalem artichoke, mint & feta salsa, 15
Seared scallops, carrot & ginger puree, kaffir lime, pickles, 14
Tempura calcot onion, Tokyo turnip, salsify, quince, 10.5   
With crispy pork belly, 16                                     

Sweet, 6
Pastel de nata, cinnamon ice cream           
Hot Chocolate pudding, ginger biscuit       

Book Now

Back to all articles
Share on Twitter Share on Facebook