Pine

The open kitchen takes centre stage at Cal and Siân Byerley's rustic restaurant, where they're all about showcasing Northumbrian ingredients. Cal knows the local area intimately, plucking fresh ingredients from the kitchen garden and leading his team on foraging missions. He and the chefs use this produce with skill and originality, in dishes such as the brilliant fondant cake made using the rare dryad saddle mushroom. The wine flight – including several English wines – is worth going for, and they also make their own juices, tonics and teas.

Distinctive Details

• Cal and Siân Byerley’s restaurant in a reclaimed cow barn at Vallum Farm
• Daily foraging and garden harvest drive the tasting menu
• House-made drinks, plus a wine flight that includes English bottles

Signature Ingredients

• Foraged Northumbrian herbs, leaves and fungi
• Kitchen garden vegetables and edible flowers
• Wild mushrooms, including dryad saddle, used in signature dishes
• Honey from the farm’s native bees, and other farm-grown produce

Menu Summary

A generous tasting menu built around Northumbrian produce, foraged in the surrounding countryside and grown in the onsite kitchen garden at Vallum Farm. The open kitchen sits at the heart of a converted cow barn, with a drinks programme that includes a wine flight, English wines, and house-made juices, tonics and teas.