PYR is a buzzy live-fire restaurant in Newcastle, where smoke, flame and seasonal ingredients sit at the heart of the dining experience. Led by Chef-Owner Cal Byerley and Head Chef Ian Waller, the restaurant centres around theatrical fire cooking, with a menu designed for sharing. Suitable for date nights, celebrations, group dining and special occasions, PYR pairs bold flavours with a lively atmosphere of cocktails, music and entertainment.
Inside, PYR's deep green ceiling, floor-to-ceiling windows and pockets of greenery bring warmth to the dining room. Brown leather booth seating, globe pendant lighting and a glowing central bar create an inviting setting, while the open-fire kitchen adds a theatrical element to the experience. DJs, live music and regular events contribute to the energetic atmosphere, while wines, cocktails, beers and soft drinks complete the offering.
Drawing on the expertise of the Michelin-starred team behind Pine, the kitchen at PYR showcases exceptional produce, including day-boat seafood, prime cuts from heritage farms and vegetables sourced from small-scale growers. Menus change regularly to reflect the seasons and the availability of ingredients.
The PYR menu begins with snacks and smaller plates designed to showcase the versatility of live-fire cooking. Highlights include pumpkin and honey crumpet, short rib nuggets with wild garlic barbecue sauce, kohlrabi with apple, grilled sea trout with radishes and hand-dived scallops. Vegetables are given equal billing to meat and seafood, reflecting the kitchen’s produce-led approach.
For larger appetites, guests can choose from sharing dishes such as pork chop, lamb skewers, bone-in sirloin and ribeye, all cooked over fire to develop rich, smoky flavours. Desserts continue the kitchen’s creative approach, with options such as soft serve topped with strawberry and hazelnut biscuit, or brown butter madeleine served with fermented elderflower honey.