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Mussel, Orange Geranium & Sugar Kelp


Berwick Edge, Dry Aged Carrot & Horseradish


Pork Chump, Salsify & Twice Brewed Beer

King Edward Potato, Wild Garlic & Cucumber


Snowball Turnip, Fermented Plum & Fennel


Gilchester’s Organic Einkorn


Celeriac & Black Apple


Roasted Squash with Parsnip Molasses


Pork Jowl, Celeriac & Preserved Berries


Pork Bone Broth & Hen of the Woods


Beetroot, Doddington’s Cheddar & Walnuts


Garden Juice


Monkfish, White Asparagus & Sunflower


Roe Deer, Larch, Black Garlic & Gooseberry


Rhubarb, Buttermilk & Meadowsweet


Parsnip, Verbena Caramel, Cheese & Our Honey




Jerusalem Artichoke & Woodruff


Brown Butter, Rowan Berry & Bee Pollen


Chicory Root & Pineapple Weed


Three Month Black Apple

Sample Menu only

Immerse yourself into the evening with our generous tasting menu in front of our fully open bespoke kitchen where you can spectate everything that happens behind the scenes. Add to your experience by enjoying one of our wine flights, carefully designed by our experienced Head Sommelier, Vanessa Stoltz.


With an onsite kitchen garden and a focus on local, seasonal ingredients our menu may change on a daily basis. Sourcing most of our ingredients from our kitchen garden and foraging the spectacular Northumberland landscape is what drives our passion at Restaurant Pine to deliver excellence.


Our menu has been co created by Cal Byerley and Ian Waller to celebrate the finest British ingredients for an exceptional and relaxed dining experience.

We serve one menu only, our tasting menu. We no longer offer afternoon tea.


The full menu is available at £145 per person and £175 for our Chefs Table experience. An additional wine flight is available from £85 per person. 

Menu prices are subject to change.


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