The Valley View Restaurant serves Breakfasts, Afternoon Teas, Lunches and Dinners with a choice of a classic dish or a seasonal speciality. Whatever your choice you will not regret it, our menus are updated regularly to ensure seasonal produce is used at the right time.
Local ingredients are at the heart of our ethos here at the Pilgrim. That’s why Head Chef Deepak sources our produce from trusted seasonal sources in the local area to create a mouth-watering menu with minimal food miles.
Our Head Chef, Deepak Kumar who has been with us at the Pilgrim since 2008, is a member of the British Culinary Federation and was classically trained in some of the best 5 star kitchens in his near 20 year career. During his time at the Taj Palace, New Delhi and the Shangri La in Dubai, Deepak learned his trade as a member of multi-national kitchen brigades of over 100 chefs in each Hotel, working through every section of a chef’s role from running the dry goods store, buying the best ingredients and finally moving on to create 5 star menus.
Deepak is now thriving at the Pilgrim, where he is able to choose from a huge variety of good quality, local produce from excellent suppliers to create his seasonal menus. His time spent training in India and Dubai shines through in his ability to maximise flavour and create balanced dishes of well presented food, during even the busiest of restaurant services.
We wish Deepak continued success at the Pilgrim and look forward to many more years of culinary excellence.
What he says:
“Whilst never forgetting the basics and my enjoyment of always learning, I thrive to achieve excellence through using fresh, local produce”
Winner of best Game Butcher of the year at the Eat Game Awards.
Suppliers of locally sourced produce ranging from homemade preserves, freshly baked cakes made on site and meat from their award-winning butchery.
Award-winning, family-owned Herefordshire brewery supplying craft beers.
Based in the foothills of the very Black Mountains visible from the Pilgrim “Cows are milked twice daily; the mornings milk is used to make that day’s ice cream, from field to freezer in one day.”