Harden's says
The October 2020 debut restaurant of Northumberland-born Cal Byerley and partner Siân Buchan, set in an old cow barn near Hadrians Wall. Ingredients come from the kitchen garden or are foraged, and there's also a formal afternoon tea service.
Harden's survey result
Summary
“Hitting all the notes of the modern Nordic-originated food movement” – Cal & Sian Byerley’s “Scandi-style, airy dining room in a small rural industrial unit a stone’s throw from Hadrian’s Wall” delivers an “exceptional” experience – fans say it’s “the most inventive and special meal we’ve had in a very long time, possibly ever!”. “What Pine is doing and how they are doing is vitally important” to guests: “not for them importing food from 1000s of miles away, but looking at sustainable and nonetheless delicious high-end food” via “ethical, local sourcing, seasonal produce, clean flavours, ferments and vinegars”. Part-and-parcel of the experience is the “very casual ambience and interest of watching the chefs at work” – “the extra positive is created by the great staff, and the playlist all of which really enhances the whole experience”. Good wine pairings, with particular note taken of the “very excellent British wines”. Top Menu Tip – “the carefully slow-cooked, and multiple-smoked piece of pork loin is easily one of the best pieces of pig ever eaten”.
Summary
“This is the future of cooking!” – Cal & Sian Byerley’s “exceptional” converted cow barn near Hadrian’s Wall is one of the most enthusiastically rated in our survey and inspires a good amount of feedback. “It‘s quite small which adds to the occasion”. “While others talk about flying amazing produce from around the world, here we have magic being made from local and humble ingredients” by Cal, with the aid of Ian Waller. “The team really knows how to look after their guests, providing excellent information” and “interacting with the diners to give an immersive experience”. “The unique tasting menu” – £165 per person (£195 per person if you go for the chef’s table) – “is more than likely to stun you with a vegetarian dish (meat, fish and seafood courses are just as delicious, but are used to punctuate a journey as opposed to being relied on). Vegetables and herbs may not sound that glamorous but it is simply the most mind-blowing taste experience!”. Finally, there’s the “incredible wine list” presided over by Vanessa the sommelier, “who offers really well-thought-out pairings and unusual choices (that always come up trumps)”.
Summary
In the multi-tasking (shop, eat, stay) Vallum Farm complex near Hadrian’s Wall, and occupying an old cow barn, there’s “lots to love” about this “absolutely amazing” venture, which was set up by Cal Byerley and partner Siân Buchan several years back. Together the duo delivers a “fantastic experience”, from Cal’s “ever-developing and sophisticated”, Nordic-inspired tasting menus, fuelled by produce from the kitchen garden and Northumberland countryside, to Vanessa’s “incredible” matching wines.
Summary
“Sixteen courses of jewel-like complexity, with inventive (and delicious) combinations of flavours” helps win adulatory reviews for this Northumberland two-year-old from Cal Byerley and partner Siân Buchan. Set in an old cow barn near Hadrian's Wall (part of the Vallum Farm complex of gym, shop, café, etc), some ingredients come from the kitchen garden as part of its “focus on locally sourced ingredients'' and – with “the passion of the team coming through in abundance – there is a strong sense of ‘terroir’ with their approach”. “Clearly able to hold its own against its garlanded nearish neighbour Hyem, it’s another fantastic Nordic/Northumbrian-style restaurant along the Tyne valley” and in January 2022 received an utter rave from Marina O’Loughlin in The Sunday Times, declaring it “one of the UK’s most exciting new restaurants… to find something so life-affirming… is simply joyful”.
For 34 years we've been curating reviews of the UK's most notable restaurant. In a typical year, diners submit over 50,000 reviews to create the most authoritative restaurant guide in the UK. Each year, the guide is re-written from scratch based on this survey (although for the 2021 edition, reviews are little changed from 2020 as no survey could run for that year).
Have you eaten at Pine?
Vallum Farm, Military Road, East Wallhouses, NE18 0LL
Restaurant details
Pine Restaurant Diner Reviews
"Lunch menu at Chefs Table 23 August 2025 A spacious but intimate space restaurant. I guess if all tables full and chefs table/bar too then 24-30 max diners. Whilst you are closer to the action at chefs table, a lot of the plating is on various places of the "kitchen". That said, you can ask the chefs for extra details as the dishes are presented. A good selection of different dishes, well prepared and presented, all very tasty. My favourites were the tomato with fennel pollen and rhubarb root oil, good contrasts and flavours. the aubergine with deer and hen of the woods broth, best aubergine dish I have had Then the Old Spot pork with cherry and caraway. For me, the line caught bass dish was slightly over on the cooking but still tasty. Good textures and flavours all through, and very locally sourced ingredients. Go and treat yourself."
Prices
 Drinks |
|
|---|---|
| Wine per bottle | £30.00 |
| Filter Coffee | £3.00 |
 Extras |
|
|---|---|
| Service | 12.50% |
Vallum Farm, Military Road, East Wallhouses, NE18 0LL
Opening hours
| Monday | CLOSED |
| Tuesday | CLOSED |
| Wednesday | 7 pm‑12 am |
| Thursday | 7 pm‑12 am |
| Friday | 7 pm‑12 am |
| Saturday | 12 pm‑4 pm, 7 pm‑12 am |
| Sunday | CLOSED |
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