The team at Pine – which holds a Michelin star and Michelin green star – have launched an intimate Chef’s Table dining experience and a guest bar at the Northumberland restaurant.
The Chef’s Table seats up to three guests, who will have the opportunity to get up close and personal with members of the team as they prepare, plate and serve their dishes.
The menu, which follows the same format as the main restaurant, showcases the very best locally sourced and foraged ingredients. It features dishes including Sugar Kelp Dumpling, North Sea Trout & Spruce, Mushrooms From Under the Tyne Bridge, Fallow Deer, Celeriac & Hepple Gin Quince, Salted Parsnip, Cheese & Honey From Our Bees, Chicory Root Tart with Japanese Knotweed & Charred Meringue, and 3 Month Black Apple Candy, to name a few.
The table itself has been made from windfall English Walnut, sourced from woodland less than 50 miles from the restaurant. It features several intricate details including traditional butterfly joints between the hand sawn planks, as well as one aluminium butterfly to complement the surrounding kitchen. It has also been hand finished and sealed using beeswax from Pine’s own colony of British black bees.
Meanwhile the new bar area, available exclusively to diners and open before and after each service, is home to head barman Bobby Morrison. Bobby utilises all manner of locally sourced and foraged ingredients to create intriguing cocktails and mocktails including the Elderberry 75, Polly Collins, Evergreen Sour, and The Staircase.
Complete with a wood burning stove and Scandi-style sofas and armchairs, locally made soft furnishings and wool fleeces, the bar is a cozy place which is complimented by a series of specially commissioned photographs by Joe Taylor Photography, which depict scenes and landmarks from the Northumbrian countryside surrounding the restaurant.
Chef patron Cal Byerley and co-owner and front of house manager Sian Buchan said: ‘’We’re so excited that we’ve been able to open our Chef’s Table and guest bar. Our Chef’s Table has been designed to be informal. We wanted it to feel like you were sitting down in a friend’s kitchen, where you could chat with the team, have the opportunity to find out a bit more about what we do and why we do it, and have the chance to enjoy a glass of wine or two during your meal. Our bar space has a similar informal vibe, a cosy home from home kind of space. It’s essentially a space where you can sit and unwind either before or after dinner. A space that gives you the time to savour the entire experience of dining with us from start to finish, but one with the added benefit of having a Michelin-starred restaurant team looking after you.”
Pine’s Chef’s Table is available for up to three guests dining in the evening, Wednesday to Saturday, and for lunch on Saturdays from noon. Reservations can be made via the website, full pre-payment is required at the time of booking and is charged at £145 per person. www.restaurantpine.co.uk
