PART OF OUR EARTH TO TABLE DOCUMENTARY SERIES
See the Pine team in action in our latest Earth to Table short film, a cinematic look at how they’re rewriting the rules of sustainable fine dining.
Flavour at the Heart of Sustainability
Located in Northumberland, Restaurant Pine has reimagined what fine dining can feel like: youthful, dynamic and intentionally connected to the land around it. Led by chefs Cal Byerley and Ian Waller, Pine holds both a Michelin Star and a Michelin Green Star, which is clear recognition for their ability to balance world-class cooking with a respect for seasonality and sustainability.
Their approach is simple: take what the season provides and make the most of it. Ingredients come from their on-site kitchen garden and a close network of local growers and foragers. Some are used fresh while others are preserved, fermented or transformed to last through the leaner winter months creating what they call their “flavour library.”
At Pine, sustainability isn’t just about sourcing locally and seasonally, the teams preserves the essence of every season to be enjoyed all year round, because as Ian rightly said "what else are you going to eat in the winter?"
In the Kitchen: Craft Meets Curiosity
Step inside the kitchen during prep time and you'll be met with a surprisingly relaxed atmosphere. The team moves in sync, flitting between the kitchen and rooms filled with shelves of jars, pickles, ferments and preserves. Each one packs a punch of flavour from months past, ready to bring depth and contrast to new dishes.
It’s here that the restaurant’s ethos truly comes to life: technique serving imagination. The flavour library is both a record of the seasons and a toolkit for innovation; proof that sustainability can be the starting point for creativity, not a limitation of it.
Every jar tells a story: summer berries transformed for winter, herbs preserved from the garden, and a thousand experiments in flavour and time.
Dining at Pine: Fine Dining Without the Fuss
From the first moment guests arrive, it’s clear that Pine isn’t your typical Michelin-star restaurant. The dining room is bright and minimal, decorated with flowers picked fresh from the garden. The atmosphere is lively, the music unapologetically loud, and the service full of warmth.
The 16-course tasting menu unfolds like a conversation between the kitchen and the guests. The open kitchen invites curiosity; the chefs and front-of-house team laugh, explain, and share. It’s fine dining, but without the formality.
Pine proves that sustainability can be joyful, and that great food doesn’t need silence to be taken seriously.
On the Plate: Nature Refined
Each dish at Pine is unique, colourful and alive with flavour. The presentation is precise but never rigid; every plate celebrates the ingredient at its core, whether freshly harvested or drawn from the flavour library months later.
This is sustainable fine dining at its most exciting: food that respects the planet, honours the craft, and invites you to have fun along the way.
WATCH Pine's FULL STORY
Explore the cinematic short documentary from Earth to Table, filmed and produced by us at LC Creatives, to see how Pine’s story unfolds in motion. Watch on YouTube.
