Pilgrims

Chris, Janet and Simon Clark opened Pilgrims on July 11th 2000. The restaurant is situated just a few yards from the harbour and less than a minutes walk from the town car park. Brixham is a very busy fishing port (fifth largest in the country), which is famous for having the best quality Dover and lemon soles, skate, sea bass, occasional monk fish and more mackerel, sprat, herring, dog fish and grey mullet than you can shake a stick at.

Whilst Pilgrims is a Clark family collaboration, Simon is the chef; since leaving college he has cooked in some very fine restaurants in London and have spent some 15 years learning and expanding his knowledge with a love of cooking and eating, some say that it is an obsession with him!

Their menu gives a reasonable choice over three courses; an eclectic mix, based on personal taste and sound cooking techniques, rather than any particular country's cuisine. A unifying feature is a core of carefully chosen, excellent ingredients, the majority of which are from the regions excellent farms and all of their Seafood is caught on the South Devon Coast.

When dining at Pilgrims you can expect to enjoy some of the best cooking in South Devon and an interesting menu that changes frequently to reflect the diversity of ingredients to be found in the South West's larder.

You will welcomed with homemade appetisers, your first courses will be accompanied by freshly baked home made bread, all the sauces are made with freshly made stocks, some are finished with West Country butter or cream from friends of theirs in Chagford, desserts may be accompanied with home made ice cream and coffee with homemade petites fours, these are just a taste of the special touches that they add.

At lunchtime they offer some daily specials, most of which are under £10, providing excellent value for money; however, more information is available on their Website.