Pine launches chef's table and guest bar

The team behind Pine in East Wallhouses, Northumberland, has launched an intimate Chef’s Table dining experience and guest bar.

The experience seats up to three guests, giving them the chance to get close and personal as staff prepare, plate and serve dishes.

The table itself was locally sourced from woodland less than 50 miles from the restaurant, made from reclaimed windfall English Walnut.

The tasting menu follows the same format as the main restaurant, showcasing the very best locally sourced and foraged ingredients such as sugar kelp dumpling, North Sea trout and spruce, mushrooms from under the Tyne Bridge, fallow deer, celeriac and hepple gin quince, salted parsnip, honey from the restauant's own bees, chicory root tart with Japanese knotweed and charred meringue and three-month black apple candy, to name a few.

Pine’s Chef’s Table is available from 7.00pm, Wednesday to Saturday, and is also open for guests to join for lunch on Saturdays from 12pm. Reservations are currently available to book, with full pre-payment required at £145 per person.

Pine’s plush new bespoke bar area, available exclusively to diners, features a cocktail and mocktail menu that uses foraged ingredients, including: ‘Elderberry 75’, ‘Polly Collins’, ‘Evergreen Sour’ and ‘The Staircase’.

Chef-patron Cal Byerley, and co-owner and front-of-house manager Sian Buchan, comment: "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 friends 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."

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