Head chef Cal Byerley and his partner (and restaurant manager) Siân Buchan are the brains behind Northumberland restaurant Pine. It is the couple's first restaurant and a highly successful one at that. Pine earned itself a Michelin star within nine months of opening and is also the owner of a Green Michelin star for its commitment to sustainable practices.
The restaurant is set inside an old cow barn with views of the surrounding Northumberland countryside thanks to huge glass windows. It uses local produce from Northumberland or homegrown produce from its very own kitchen garden and indoor poly tunnels wherever it can, and practices whole-animal butchery to minimise food waste.
In the evenings, a generous tasting menu is available using foraged ingredients from the surrounding area. Diners can watch the chefs hard at work in the open kitchen while they cook up the likes of sugar kelp dumpling with North Sea trout and sour cream, langoustine claw with artichoke and cured pork belly and yoghurt whey sorbet with elderberry, sorrel and hyssop granita. The menu has been designed by head chefs Cal Byerley and Ian Waller who met and worked at Michelin-starred Forest Side previously.
Diners can opt to add a bespoke wine flight to the tasting menu, which has been expertly chosen by Pine’s head sommelier Vanessa Stoltz. Vanessa grew up in Alsace and has previously worked at Hipping Hall and Forest Side, before winning the Champagne Gosset Matchmakers competition with her partner Ian Waller.
During the day, Pine offers a refined afternoon tea experience with a modern approach. It’s a three-tired affair, but the sweets and savouries are guaranteed to one-up this classic British tradition. You might start with a roast garlic crumpet with North Sea crab, roe and oxalis, for example, while fine patisseries include ‘apple’ cheesecake with caramelised apple and pine centre.