What’s on the menu at the new Michelin-starred restaurant Pine in Northumberland?

The news that Northumberland now has a second Michelin-starred restaurant, with newcomer Pine earning a share of national stardom, guarantees a huge boost to the local culinary scene.

It was announced on Wednesday that the restaurant – created from a former cow barn at Vallum Farm, Wallhouses – has been awarded the coveted Michelin star despite only being open since last summer.

Since that launch day on May 17, Pine’s accelerated success has earned it widespread recognition for its Scandinavian-style cuisine and environmental credentials.

Read more: North East celebrates Michelin success with new five-star award

Run by Cal Byerley and Siân Buchan, with a focus on sustainability, using local produce and zero waste, it uses ingredients harvested from the surrounding countryside and grown in its own vegetable garden where there are also beehives to honey.

Cal Byerley and Siân Buchan of Restaurant Pine

Pine’s special green star from the Michelin Guide is in recognition of these “outstanding sustainable commitments”.

A delighted Cal said local support had been huge, then after a rave review from The Times, which named it one of the UK’s most exciting new restaurants, demand ‘skyrocketed’ across the board. beyond the region and it is now full until May.

Now, on the back of the Michelin award, there will be even more interest in the restaurant so, as this Thursday marks nine months since it opened, here we reveal what’s on the menu and what diners can expect when of a visit.

Cal, originally from Northumberland, previously worked at the Forest Side Hotel in Grasmere, where he first met head chef Ian Waller and sommelier Vanessa Stoltz who accompanied him up north.

Pine Restaurant at Vallum Farm
Pine Restaurant at Vallum Farm

Now Pine has a team of nine people – and Siân credits them with Pine’s runaway success – who are here to create a unique dining experience in a unique environment.

The restaurant is contemporary in both its look and cooking style, with savory dishes created by head chef Ian Waller and sweets by Cal, who shares details of some dishes from his imaginative tasting menu below. 16 dishes.

It is served Wednesday through Saturday and Pine also offers afternoon tea on Fridays and Saturdays. All can be enjoyed by guests in an airy setting overlooking the open kitchen and views of the countryside.


Pine Restaurant at Sunset at Vallum Farm
Pine Restaurant at Sunset at Vallum Farm

Where is it?

Pine is based at Vallum Farm in Northumberland on the Military Road in East Wallhouses. Its postal code is NE18 0LL.

When is it open?

Its evening opening hours are from 7 p.m. to midnight from Wednesday to Saturday.

Its daytime hours are from noon to 2 p.m. on Friday and Saturday.

It is closed from Sunday to Tuesday.

Salt snowball turnip
Salt snowball turnip

Tasting menu

The menu, which will of course change depending on the season and what is foraged or grown in the garden, currently costs £90 and it is possible to add a ‘wine flight’ for an additional £70 per person.

From April 1, the price of the tasting menu will increase to £120 per person. Here is a sample menu.

Dumpling with kelp sugar, North Sea trout and sour cream

Berwick Edge, dry-aged carrots and lovage

Langoustine, Artichoke & Pork Belly Claw

Twice Brewed Choux, Cured Beef & Brown Butter – Cal reveals this savory take on the normally sweet cabbage that uses a dark beer, Ceres, from local brewery Twice Brewed that adds another depth of flavor.

Snowball turnip, fennel yogurt and fermented plum – turnip, so named because of its shape and bright white color, Cal explains, is cooked in salt, retaining its moisture, and the dish receives extra flavor from leftover yeast from sake-making at Kanpai, the company that makes the only British version of the famous Japanese rice “wine”.

Ancient Grain Sourdough with our Butters

Shiitake poached in beef fat, black garlic and bone broth

Mackerel Tartare, Orange Geranium & Cherry Blossom

Artichokes and dandelion root cone at Pine Restaurant
Artichokes and dandelion root cone at Pine Restaurant

Beetroot, Dale End cheddar and walnuts from last year

Garden juice – this, Cal says, is made from a selection of herbs available in the restaurant’s garden, such as lemon verbena, sorrel and mint plus pressed apple and it acts as a sort of palate cleanser before the next fish dish.

Steamed Plaice, Langoustine Coulis & Wood Sorrel Root

BBQ Old Spot Pork, Mayan Gold & Buckwheat — the waxy golden potatoes chosen for this pork dish are grown in Northumberland by a company that also supplies their canola oil, Cal says.

Whey Yogurt Sorbet, Elderberry Granita, Sorrel & Hyssop

Forced rhubarb, rowan sprout and apple

Artichoke cone with pineapple herb


Sweets at Pine Restaurant at Vallum Farm
Sweets at Pine Restaurant at Vallum Farm

afternoon tea

Three tiers of treats include traditional scones with clotted cream and preserves as well as pastries and cakes designed by chef patron Cal Byerley.

Afternoon tea is served on Friday and Saturday and lasts approximately 1.5 hours. It currently costs £37.50 per person – including refillable hot drinks and Belu water with a £2.50 donation to Water Aid – and from April 1 the price will drop to £45.

An example menu is:

Apple cheesecake with caramelized apple and heart of pine

Canelé Rum & Honey with Honey from our Bees

Mille-Feuille Sweet Cicely & Blackcurrant

Hollyhock Flower Burnt Top Custard ‘Egg’

Golden Sultana and Buttermilk Scone

Served with Clotted Cream & Preserved Summer Blackcurrant Jam

Madelaine Shallot & Thyme

Spicy Pumpkin Pie, Roasted Seed Cream Cheese

Roasted Garlic Crumpet with North Sea Crab, Roe and Wood Sorrel

Spicy Coronation Chicken with Dried Fruit on White Bread

Northumberland Egg Mayonnaise with Nasturtium on Malt Bread

Berwick Edge Cheddar and Currant Chutney on Onion Bread

Shrimps with Marie Rose lettuce and gem on tomato bread

Selection of homemade charcuterie for two (optional £15)

Attention to detail and presentation plays a key role in the tasting menu
Attention to detail and presentation plays a key role in the tasting menu

How to book?

Be patient. Pine is now full until May. It will open the next three-month block of bookings at noon on April 1. Learn more about Pine online here and to contact him, email [email protected] or call 01434 671 202.

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