Cal Byerley

Chef Cal Byerley's culinary philosophy is deeply rooted in his native Northumberland, drawing inspiration from his family's farming heritage which spans generations since 1805. This connection manifests in a core ethos he describes as "natural, progressive and tasty." He believes in providing a "fun, engaging dining experience" where the food, drink, and service are paramount. Ingredient sourcing is a cornerstone of his approach, characterized by an intimate knowledge of the local landscape. Byerley not only cultivates fresh ingredients from Pine's own kitchen garden but also actively leads his team on foraging missions and diligently seeks out produce from small independent producers, farmers, and growers in the region. Seasonality dictates his menus, ensuring that only the finest and most appropriate ingredients are used at their peak. Sustainability is not merely a trend for Byerley but the "start and end of everything at Pine." This commitment permeates every aspect of the restaurant, from the meticulous maximization of each ingredient's potential to the complete avoidance of waste. He champion's local sourcing to drastically reduce food miles and deliveries, enforces a zero-tolerance policy for plastic and non-recyclable materials from suppliers, and even powers the restaurant with sustainable sources like biomass systems and solar panels. Beyond the plate, Pine's philosophy extends to nurturing the future of hospitality, offering extensive stagiaire placements to guide young chefs and promoting the North East as a vibrant food destination. Chef Byerley's technical mastery is evident in his creation of "small, finely crafted dishes which are full of colour and really pack a punch." His cooking style is characterized by a "natural, progressive and tasty" application of flavors that intensely reflect the local Northumberland area. A significant aspect of his technical prowess lies in his dedication to utilizing every part of an ingredient, employing techniques such as pickling, preserving, and fermenting to extend their lifespan and enhance their intrinsic flavors. An illustrative example of his "squeeze every little bit of potential out of the one thing" approach is demonstrated with an apple: the fruit is peeled, with the peel and core juiced; the apple itself is blackened over three months and then dehydrated; the resulting black apple juice forms a third product; and any trim from the cut apple portions is meticulously saved for later uses, such as in an ice cream. This systematic, zero-waste methodology ensures maximum flavor extraction and sustainable practice. While no specific dish names are provided, his menus are a tasting-menu-only affair, served Wednesday to Saturday, with a particular focus on headlining plants and vegetables cultivated from the restaurant's own farming operations just meters from the kitchen.

Career

• Starting Position at The Robin Hood Inn, Northumberland, UK