This week, chef patron Cal Byerley and head chef Ian Waller, discovered at the Michelin awards for Great Britain and Ireland 2023, that Restaurant Pine, in Northumberland, had successfully retained its Michelin Star along with its Green Michelin Star, for the third year in a row.
This year’s event, held at The Midland Hotel, Manchester, saw chefs and professionals from the restaurant and hospitality industry gather together from all over Great Britain and Ireland to celebrate the presentation of this year’s Michelin Stars and Michelin Green Stars, and the 50th anniversary of the Michelin Guide, as well as a number of Special Awards; including the Service Award, The Sommelier Award, the Cocktail Award, the Mentor Chef Award, and the Young Chef Award.
During the ceremony, a total of 18 new Michelin One Star awards were presented, 6 new Michelin Green Stars and 6 new Michelin Two Star awards were presented, with 1 new Michelin Three Star award also presented this year.
The Michelin Guide review of Restaurant Pine states: ‘’The open kitchen takes centre stage at Cal & Sian Byerley’s rustic restaurant, where they’re all about showcasing Northumbrian ingredients. Cal knows the local area intimately and, as well as plucking fresh ingredients from their kitchen garden, leads his team on foraging missions and seeks out small independent producers. He and the chefs use this produce skilfully, in dishes which are full of colour and really pack a punch. The wine flight – including several English wines – is worth going for, and they also make their own juices, tonics and teas.’’
Chefs Cal Byerley and Ian Waller commented: ‘’We can’t describe how mad it’s been since we opened the restaurant. To retain our Michelin Star and Michel Green Star is amazing, and just goes to show what hard work and dedication to what you do day in, day out can really achieve. Here’s to every single member of the Pine team – thanks for your hard work and effort! We couldn’t do what we do without you and while we are at it let’s not forget a big thanks to the farmers, growers and producers we work with too. They’re a really big part of what we are about and the quality of what they create makes us really proud to shout about what they do.’’
