Northumberland restaurant retains Michelin star
Restaurant Pine, based in East Wallhouses, in Northumberland, was awarded the prestigious accolade at the Michelin Awards for Great Britain and Ireland on Monday, March 25.
The restaurant, which is based in a converted cattle shed, also retained its Michelin Green Star for the fourth year in a row.
The Michelin Green Star is awarded to restaurants that are at the ‘forefront of sustainable practices’.
Restaurant Pine (Image: Joe Taylor Photographer)
The awards ceremony was held at the Kelvingrove Art Gallery and Museum in Glasgow.
At the event, 22 new Michelin One Star awards were presented, five new Michelin Green Stars, and three new Michelin Two Star awards were presented, with one new Michelin Three Star award also presented this year.
Restaurant Pine’s head chef Ian Waller and head sommelier Vanessa Stoltz were praised for their hard work and dedication.
Chefs Cal Byerley and Ian Waller said: “Retaining our Michelin Star and Michelin Green Star is brilliant news.
“Everyone’s hard work and dedication has again paid off, and we’re so thankful for what they do in helping us make the restaurant what it is – so this accolade is a huge reward for all of their effort.”
Co-owner of Restaurant Pine, Siân Byerley, said: “Every single one of us in the team has worked incredibly hard since we opened the restaurant in what had previously been an old cattle barn.
“The fact we’ve retained both of our Michelin accolades shows that we’re all still as passionate and dedicated as we were when we started, if not more so.
“There’s no doubt at all that the region is getting well-deserved recognition for the quality of its food offering, driven forward by some hugely talented and passionate people who are determined to make the area one of the premier places to live, work and visit and that makes us all incredibly proud to be playing a small part in that.”
Restaurant Pine has also announced a new lunch menu, which is available on Saturdays.
The menu, priced at £95 per person, features dishes including cuttlefish, cherry and shiso, cured pork, salsify and beer, kelp and shiitake maromi, hogget and blackcurrant wood, lobster, pine, hedgerow and spruce, tagete flower and pineapple weed, and three-month black apple.