Michelin Green Star chefs: Cal Byerley, Pine restaurant

Cal Byerley is the chef-patron at one Michelin-starred Pine Restaurant

Cal comes from a local family of farmers who have been working in Northumberland since 1805. Together with his friend Ian Waller, whom he met and worked with at Grasmere’s Michelin-starred Forest Side, Cal co-created the food offering at Pine.

Cal knows the local area intimately and, as well as plucking fresh ingredients from their kitchen garden, leads his team on foraging missions and seeks out small independent producers, farmers and growers. Using this produce, he creates small, finely crafted dishes which are full of colour and really pack a punch. Flavours reflect the area and all parts of the ingredients are skilfully used, with some preserved for later use.

On the Michelin Green Star, he said: "Our aim is to showcase the best organic and foraged Northumbrian produce while also educating diners on sustainable practices. Our native honey bees are an integral part of our farm and we are introducing homemade wild flower seed menus for guests to plant at home, so they can help the bees too."

Since its inception, sustainability has been a key focus at Pine, and this means more than just sustainable dishes: it is extended in every aspect of the restaurant, including looking after the team.

The restaurant operates a four-day week, not only allowing team members to have a better work-life balance but making it easier for Cal, Siân and Ian to streamline the operational side of the business. It partly thanks to this that they have been able to pay attention to how they source ingredients and where those ingredients originate.

This serves two purposes: firstly, it supports local growers, farmers and producers, and secondly, it minimises the impact that the restaurant has on the environment. The restaurant makes a point of sourcing ingredients locally to minimise food miles and to reduce the number of deliveries. They also have a zero-tolerance policy on plastic and non-recyclable materials being used by their suppliers.

What's more, the restaurant has found a way of provisioning its heating and electricity from sustainable sources, including biomass systems and solar panels.

Other Michelin Star Chefs

1 Michelin Star Chefs: Lisa Goodwin Allen, executive head chef, Northcote

1 Michelin Star Chefs: Josh Overington Chef/Owner Mýse, Hovingham

Michelin Green Star Chefs: Prim Lapuz, Head Chef, Exmoor Forest Inn

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.