THE owners of a Tynedale fine-dining restaurant said they were ‘blown away’ after receiving a glowing review in The Sunday Times.

Food critic Marina O’Loughlin suggested Restaurant Pine, based at Vallum Farm, might already be her 'restaurant of the year'.

Chef Cal Byerley and his partner Sian Buchan opened Pine in May last year.

Cal grew up on his family farm just one mile down the road from Vallum Farm, and began his career as a chef at the Robin Hood Inn. He has worked as head pastry chef at various restaurants, including Michelin-starred The Forest Side and Rogan & Co in Cumbria.

Meanwhile, Sian, who is from Newcastle, has worked in hospitality for more than 13 years, also at Michelin-starred restaurants, including House of Tides.

Cal said the pair had always dreamed of opening their own restaurant.

“During lockdown we ran a little afternoon tea business, and we got a taste of doing something for ourselves,” he said.

After spending a year looking for a venue, they found the space at Vallum.

“It just clicked because it was so close to home – it’s a beautiful space and we just couldn’t say no,” said Cal.

Set in a converted cow barn, the restaurant, which has an open kitchen, offers views of Northumberland’s countryside.

During the day, guests can enjoy afternoon tea, while a 16-course tasting menu, plus another six courses of confectionary, is offered in the evening.

Cal described the ethos of the restaurant as the 'Best of British', and said that most of the menu’s ingredients came from within a 20-mile radius.

“Most of the stuff on the menu is either grown by ourselves or picked by ourselves,” said Cal.

He added that the restaurant was one of the first to have an entirely English-based wine offering.

Head chef Ian Waller, head sommelier Vanessa Stoltz and head bartender Bobby Morrison make up the team.

On reading the review, Sian said: “It just absolutely blew us our way. It was a great moment to share with the team.”

She added that since it came out, restaurant bookings and the number of visitors to their website have soared.

“Our bookings have pretty much sold out now for the entirety of our diary being open, which is until May,” said Sian.

“And our waiting list is getting bigger and bigger. It’s definitely not what we expected, it’s incredible. We’re so grateful.”

Looking forward, they will be opening a bar area in the next couple of months.

“The customer journey will change ever so slightly,” Cal explained.

“So instead of coming straight into the restaurant and sitting down, you’ll be taken into the bar first for arrival drinks in there and perhaps some of the snack items on the menu, and then you’ll move through to the restaurant afterwards.”

Sian added: “We’re also wanting to expand the team and expand all of the skills and the practices that we use so we can offer more to the customers, and hopefully take advantage of local education programmes so people who are studying catering can gain experience with us.”

Restaurant Pine is open Wednesday - Saturday from 7pm until midnight, and also from 12pm-2pm on Fridays and Saturdays.

To read the full Sunday Times review, visit https://www.thetimes.co.uk/article/marina-oloughlin-reviews-pine-is-this-my-restaurant-of-the-year-587nwxknn