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.
(Photo: Pine Restaurant)
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.
(Photo: Pine Restaurant)
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
(Photo: Pine Restaurant)
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.
(Photo: Pine Restaurant)
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
(Photo: 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
Confectionery
(Photo: Pine Restaurant)
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)
(Photo: Pine Restaurant)
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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