Restaurant Pine head chef Ian Waller collected the Sustainability Excellence Award (small operator) at the Craft Guild of Chefs Awards 2026.
Hosted by chef and broadcaster Simon Rimmer at Westminster Park Plaza in London, with more than 700 industry guests in attendance, the evening celebrated outstanding talent across 23 award categories – from Street Food Chef and Young Chef to Culinary Hero, Chef & Service Lecturer, and Apprentice Chef.
Ian’s award recognises his central role in Pine’s sustainability journey, and he beat stiff competition from Liam Dillon of The Boat, and Ned Burrel and Alex Dome of Wilding Kitchen.
Pine’s sustainability credentials are far-reaching and encompass every aspect of the business. More than 90% of core ingredients are sourced within a 20-mile radius through long-standing partnerships with producers such as Gilchester Organics and Wilde Farm as well as local gamekeepers, mycologists and the Northumberland Beekeeping Society. Deliveries have been consolidated into a single external order every other week, significantly reducing transport emissions, while around 30% of produce is grown on-site in an organic, no-dig kitchen garden. An on-site biomass system and solar arrays supply more than 80% of the restaurant’s total energy requirements.
Pine’s hyper-seasonal tasting menu draws directly from the fields, forests and coastline of Northumberland – while a partnership with Belu sees 50% of water profits donated to WaterAid. Since 2025, guests have also taken home wildflower seed paper menus to plant for pollinators.
“To be recognised at a national level for something we live and breathe every single day means an enormous amount,” said Ian. “Sustainability isn’t a project or a policy for us – it’s the foundation everything is built on. I’m proud of what we’ve achieved together at Pine and this award belongs to the whole team.”
Cal Byerley, chef-owner at Pine, added: “I’m thrilled for Ian. He deserves every bit of this recognition for his dedication and the role he’s played in making Pine what it is today, and in helping cement our reputation as one of the UK’s most sustainable restaurants.”
