Fine Dining in the Vallum
Serving up a contemporary, refined tasting menu concept in a beautifully converted cow shed, Pine is the debut restaurant of local chef Cal Byrley and hospitality guru Siân Buchan. We meet the team of culinary masterminds aspiring to awaken our interest in ingredients foraged from the surrounding Northumberland countryside.
Photography by Joe Taylor
Located 14 miles West of Newcastle, in the shadow of Hadrian’s Wall, Vallum Farm is the idyllic home of Pine Restaurant. Following illustrious careers at some of the World’s most respected food establishments at home and abroad, Cal and partner Sian are duly fulfilling a lifelong ambition to deliver their own distinctive dining experience in a uniquely intimate environment. After postponing their intended opening in November 2020, the pair navigated the unknowns of ‘Lockdown 3.0’ by serving delicious at-home offerings and takeaway afternoon teas. Whilst it was a challenging time, the pair made the most of the imposed restrictions - working tirelessly to perfect their dishes, develop innovative ideas, and ensure their operation is optimally slick and precise. Finally, in the summer of 2021, their dream became reality when the doors to one Northumberland’s most unique dining experiences were opened.
With an ethos centred around nature, Pine aim to bring the outdoors indoors. Upon entry to the restaurant, you are greeted by a magnificent dry-flower wall display. Look above and hanging plants fill the roof space. In the dining area, floor-to-ceiling windows reveal stunning views of the surrounding countryside. Everything you see within this space is bespoke for Pine’s envisioned culinary performance. The centrepiece kitchen, for example, is custom built and allows guests to see what goes on behind the scenes. The restaurant furniture is handcrafter by a local joiner and the beautiful table centrepieces are seasonal and picked that very day.
When it comes to ingredients, Pine aim to make the most of what can be foraged in the surrounding landscapes or what can be grown in their exclusive on-site kitchen garden. The focus is always on local, seasonal ingredients and you can expect the menu to change daily. For Pine, it’s all about reducing food mileage, harvesting sustainably from the local environment, and supporting local Northumbrian producers wherever possible.
Notwithstanding early challenges, the team have created something quite remarkable with Pine. Read below to find out a little bit more about the fantastic people behind this operation.
Cal Byerley
Chef Patron
Cal is from a farming stock. His family have worked the land in rural Northumberland since 1805. He began his career at the Robin Hood Inn, just over the road, starting as a pot-wash at the age of 16. Thriving in this environment, his career escalated rapidly, and he found himself working as Head Pastry Chef in some of the region’s best hotels and restaurants, including Michelin starred Forest Side and Rogan & Co. This is where he discovered his passion for pastry and bread making. Today, Cal’s inspiration comes from growing his own ingredients and foraging in the Northumberland’s vast and varying landscapes.
Siân Buchan
Restaurant Manager
Born and bred in Newcastle upon Tyne, Siân has worked in the hospitality industry for over 13 years. Her passion for fine dining began at the age of 21 when travelling the world with the highly accredited, six-star Seabourn fleet. Siân's wanderlust saw her work with talented chefs from across the globe, including the award-winning Thomas Keller. Pining for her hometown and the warm nature of Northumberland, Siân found her place at Kenny Atkinson's Michelin starred 'House of Tides'. Here she experienced the joy of growing the skills of others. Now Siân hopes to shape her own future, leading Restaurant Pine's talented front of house team.
Vanessa Stoltz
Head Sommelier
Raised in the historical region of Alsace in France, Vanessa’s hometown borders neighbouring Germany and Switzerland. It was within this melting pot of culture and cuisine that she discovered her true passion for wine. From a youthful age her father shared his bottomless knowledge with Vanessa. Eager to learn, she often explored the scents of her father's vast wine cellar and was occasionally allowed to sip from his glass. She transformed her passion into a fledgling career during a season in the vineyards of Sancerre. Her time spent in the abundant Loire valley exposed Vanessa to some of the most spectacular wines in the world before moving England to become a professional Sommelier.
Find out more at restaurantpine.co.uk
Ian Waller
Head Chef
Originally from Saddleworth, Head Chef Ian Waller started his career working in some of the finest hotels in the North-West and Yorkshire. Hailing from a keen gardening family, his interests in home grown and locally sourced produce led him to Michelin Star hotel 'Forest Side'. There, his love for sustainable and natural food flourished, it was during this time that Ian met Vanessa and Cal whilst fulfilling his role as Sous Chef. He spent time working in Michelin starred restaurants within the bustling streets of London before making his journey to Northumberland to join a team of passionate people in an extraordinary part of the country, surrounding by an abundance of natural ingredients.
