Dine with Estrella Galicia at Pilgrim in Liverpool
The third of our series of dinners with Estrella Galicia took place at acclaimed restaurant Pilgrim in Liverpool, where chef Dave Bone concocted a six-course tasting menu celebrating Spain’s best beer.
Dine with Estrella Galicia at Pilgrim in Liverpool
The third of our series of dinners with Estrella Galicia took place at acclaimed restaurant Pilgrim in Liverpool, where chef Dave Bone concocted a six-course tasting menu celebrating Spain’s best beer.
We’ve been to Battersea in London and Penarth in Wales – our next Estrella Galicia dinner, however, took place at Pilgrim in Liverpool on 11 September. Estrella Galicia’s range of beers are perfect for pairing with Spanish food, and the team at Pilgrim came up with a knockout menu that charted a very special journey across the country.
You might have seen Pilgrim on BBC2’s My Million Pound Menu, where the team secured funding thanks to the incredible cooking and unique concept. Based around the Camino pilgrimage trail that’s been walked since the ninth century, the menu showcases dishes from the regions the trail passes through. For the one-off dinner the restaurant hosted in collaboration with Great British Chefs and Estrella Galicia, head chef Dave Bone focused on a pilgrimage walk from Oviedo, the capital of Asturias, to Santiago de Compostela, the capital of Galicia (and just an hour away from Estrella Galicia’s hometown of A Coruña). Every dish was paired with one of Estrella Galicia's different beers for a harmonious matching that proves beer has just as much right to be on the dinner table as wine. Here’s what he cooked on the night:
Oviedo (322km) – Smoked clams with haricot beans and herb oil, paired with Estrella Galicia 0.0%)
Pinero (286km) – Mackerel with a sherry cracker and olives, paired with Estrella Galicia World Lager 4.7%
Ribadeo (167km) – Octopus fabada (a hearty bean stew from Asturias), paired with Estrella Galicia World Lager 4.7%
Lourenza (141km) – Barbecued leeks with Cabrales cheese and walnuts,paired with Estrella Galicia 1906 Reserva Especial 6.5%
Baamonde (102km) – Lamb rump with wild mushrooms and Maeloc cider sauce, paired with Estrella Galicia 1906 Reserva Especial 6.5%
Santiago de Compostela (0km) – Tarta de Santiago (a type of almond and citrus cake) with blackberries and lemon cream, paired with Estrella Galicia 1906 Black Coupage 7.2%
Take a look at the recipe for Dave Bone's lamb rump with mushrooms and cider sauce below, to get a taste of what was on offer:
We'll be hosting many more one-off collaboration dinners with Estrella Galicia across the UK in the months to come – find out more here.
SITES
