Following their recent success as a new entrant in the 9th edition of the Best Chef Awards, where the Northumberland restaurant received a prestigious One Knife Award, chefs Cal Byerley and Ian Waller are delighted to announce the launch of their Mid-Week Short Menu, a new short-form midweek dinner tasting menu.
Designed to offer guests a distilled experience of Pine’s distinctive ethos, the new short-form menu showcases the restaurant’s culinary creativity and deep-rooted connection to the land. Each dish celebrates the very best seasonal produce, much of which is grown in Pine’s own kitchen garden or sourced from trusted local partners such as Wilde Farm and Gilchester Organics.
A Taste of Pine is priced at £95 per person and features a thoughtfully curated selection of dishes, such as:
Snacks:
Lobster Claw, Plum & Shiso
Salsify, Beer & Blackcurrant
King Edward Potato, Wild Garlic & Cucumber
Bread:
Gilchester’s Organic Einkorn & Kale
Garden Herb Butter
Mains:
Lion’s Mane & Oyster Mushroom
Pumpkin, Hen of the Woods & Kelp
Fallow Deer, Damson & Lemon Thyme
Desserts:
Dryad Saddle, Chicory Root & Meadowsweet
Petits Fours:
Geranium & Shiso
Three Month Black Apple Candy
At just over half the size of Pine’s full tasting menu, the new short-from menu offers the same exceptional quality and local provenance while being designed to fit perfectly into a midweek evening. The menu can be enjoyed in just a couple of hours, making it ideal for time-conscious diners seeking a refined yet relaxed experience.
The new shorter tasting menu is available for Wednesday and Thursday dinner services, and an optional wine pairing expertly curated by Pine’s multi-award-winning Restaurant Manager and Head Sommelier, Vanessa Stoltz, is also available.
Sian Byerley, Operations Manager at Pine, said: “We wanted to create something that captures the essence of Pine but fits more easily into people’s midweek lives. Our new Mid-Week Short Menu gives guests a true flavour of what we do, our connection to our surroundings, our commitment to quality, and our creativity in the kitchen, while offering a more accessible and time-friendly way to dine with us.”
