suppliers
At Pine, every dish begins with exceptional ingredients. Our commitment to quality, seasonality, and sustainability is made possible through the close relationships we maintain with a carefully selected network of farmers, growers, fishermen, artisans, and producers.
We work alongside suppliers who share our dedication to craftsmanship, provenance, and responsible practices, ensuring that each ingredient reflects the highest standards. These partnerships allow us to showcase the finest local and regional produce while creating a dining experience that celebrates both the land and the people behind it.
We are proud to acknowledge the suppliers whose expertise, passion, and commitment help shape the menu and philosophy of Pine.
Victoria Brook - My Giant Hands Made These
Victoria has been part of the Pine story from the very beginning, working with us from before the restaurant even opened. Her ceramics are created through a close and ongoing collaboration with our team, with each piece evolving from the dishes and ideas we develop in the kitchen.
We spend time with Victoria discussing the food, how a dish should be presented and how the ceramic can complement it. From these conversations, she experiments with form, texture and shape, refining each piece alongside us until it feels right.
This thoughtful, collaborative process is central to the way we work at Pine — creating something unique together, with the finished ceramic becoming an integral part of the experience rather than simply a vessel for the food.​
By the Bay Mushrooms
Since 2024, Matt at By the Bay Mushrooms has been part of our story, supplying us with carefully grown and selected mushrooms that bring depth, character and seasonality to our cooking.
Our relationship is built around a shared appreciation for quality and a close understanding of the ingredient. We work together to select varieties and explore how they can best be used within our dishes, often discussing what is growing well and how the mushrooms can complement the direction of our menu.
As with all of our suppliers, this is a relationship built on collaboration. Their knowledge, care and attention to growing allows us to work with an ingredient that is full of character, while giving us the freedom to explore it in our own way.
Hexhamshire Organics
Bob and Anne at Hexhamshire Organics have been an important part of the Pine story, sharing our belief in quality, seasonality and a genuine connection to the land.
Their approach to growing is thoughtful and considered, producing ingredients with a real sense of place and character. We value the close relationship we have built with them, taking time to understand what is growing, what is at its best and how we can make the most of it within our cooking.
Their produce plays an important role in the way we develop our menus. As the seasons change, so does what arrives from Hexhamshire, giving us the opportunity to work with ingredients at their best and allowing the menu to evolve naturally alongside the land.
For us, working with Bob and Anne is about more than sourcing exceptional produce. It is about building a relationship with the people who grow it and sharing a common understanding of what makes an ingredient truly special.
Gilchester Organics
Gilchester's Organics has been part of the Pine story since the day we opened. Over the years, we have built a close relationship based on a shared belief in the importance of good farming, seasonality and ingredients that are grown with care.
Their produce has become a familiar and valued part of our kitchen. We work closely with the team to understand what is growing well and what is at its best, allowing the seasons to naturally influence the way we cook and develop our menus.
Alongside their flour and grains, we are particularly drawn to the ancient varieties they grow, including einkorn. These grains bring distinctive flavour, texture and character to our cooking, while reflecting a slower, more considered approach to agriculture that aligns closely with our own ethos.
Buston Potatoes
Potatoes may be a humble ingredient, but for us they offer endless possibilities. We work closely with Buston to understand the different varieties, their character and how they change throughout the seasons, allowing us to choose the right potato for the dish and make the most of what they produce.
That relationship and understanding is important to the way we work at Pine. By knowing the people behind our ingredients and having a close connection to how they are grown, we can cook with greater understanding and purpose.
Buston’s potatoes continue to be a valued part of our kitchen — an everyday ingredient that, with the right care, can become something truly special.
Northumbrian Pedigree Dairy
We are proud to work with Northumbrian Pedigree Dairy, a family-run farm near Slaley that produces milk and cream from its pedigree herds of Dairy Shorthorns and Ayrshires. Their commitment to traditional farming, animal welfare and careful stewardship of the land results in dairy with exceptional flavour and character.
The Baynes family manages every stage of production on the farm, giving us complete confidence in the provenance and quality of the ingredients we use. Knowing where our dairy comes from and the care that has gone into producing it allows us to treat it with the respect it deserves in the kitchen.
While often working behind the scenes, the contribution of Northumbrian Pedigree Dairy can be found throughout the Pine experience.
Their milk and cream form part of the foundation of our cooking, helping us create dishes that are rooted in quality from the very beginning.
Bello Wild
Working with wild food requires a different approach to cooking. Availability is shaped by the seasons, the weather and the landscape itself, meaning the ingredients are often fleeting and only available for a short time. Through our relationship with Bello, we are able to celebrate these moments and bring truly seasonal flavours to the menu.
Their understanding of wild ingredients allows us to work with products that are unique, often unexpected and deeply connected to place. From delicate herbs and flowers to wild mushrooms and coastal ingredients, these ingredients help us tell the story of the landscape around us.
The Courtyard Dairy
For us, working with Andy is about more than sourcing great cheese. It is about understanding its provenance, the craft behind it and how we can make the most of it in our cooking. That close relationship and shared knowledge is what allows these ingredients to become such an iconic part of the Pine experience.
His knowledge and understanding of the producers, the seasons and the character of each cheese is invaluable when we are developing our menu and looking for the right ingredient to complement a dish.
Two cheeses that feature throughout our menu are Berwick Edge and Doddington Cheddar. Both have become an important part of some of our dishes, offering different expressions of the North East and allowing us to explore cheese in a variety of ways across the menu.
Northumbrian Eggs
Northumbrian Free Range Eggs are one of our closest suppliers, based just down the road from the restaurant in the Northumberland countryside. Their commitment to quality, freshness and animal welfare reflects many of the values that underpin the way we work at Pine. Their hens are free range and reared to high welfare standards, with the farm collecting and packing eggs daily to ensure exceptional freshness.
Being so close to the farm gives us a strong connection to the people behind the product and a clear understanding of where our ingredients come from. That proximity allows us to work with eggs that are not only exceptionally fresh, but also rooted in the landscape that surrounds us.
Northumberland Coffee
For us, coffee is never an afterthought. Having Amy and Ryan quite literally on our doorstep means we can work closely together, sharing ideas and a commitment to quality, while offering our guests a coffee experience that is unmistakably
Amy and Ryan at Northumberland Coffee share our belief that great ingredients begin with care, craftsmanship and a strong sense of place. Their roastery sits just next door to Pine, making them not only one of our closest suppliers in philosophy, but also in proximity.
Our relationship is built on a shared appreciation for provenance and the stories behind what we serve. Working so closely together allows us to select coffees that complement the experience we create at Pine, ensuring that the final cup is given the same consideration as every course that comes before it.
Wylam Community Orchard
Our relationship with the orchard allows us to work with fruit that is truly local and shaped by the seasons. As the harvest changes from year to year, so too does the character of the ingredients available to us, providing opportunities to preserve, ferment and celebrate the unique flavours of the Northumberland landscape.
What makes the orchard particularly special is the sense of community behind it. Maintained by local volunteers and closely connected to education and environmental projects within the village, it is a reminder that great ingredients often begin with people coming together around a shared purpose.
Hodgsons
Hodgson has built its reputation on sourcing and supplying quality fish and seafood, working closely with ports and fishermen to find the best available catch.
What we value most is the knowledge and experience behind the service. Fish changes every day, and having people who understand the catch and can help us source the right fish at the right time gives us the freedom to let the ingredient lead our cooking.
R & J Yorkshire's Finest Butchers
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Our relationship with R&J Yorkshire's Finest gives us a connection not only to exceptional produce, but to the farmers, livestock and landscapes behind it.
Family farming has been at the heart of R&J since the 1850s, with the business established in 1978 by Rob and Jo Atkinson. Today, the family continues to farm at Waterford Farm in Nidderdale, alongside a carefully selected network of farmers across the Yorkshire Dales, Moors and Vales.
We value the care taken throughout that journey, from the way the animals are reared through to the butchery. R&J's approach to traditional farming, grass-fed livestock, careful ageing and whole-animal butchery gives us the quality and depth of flavour we look for when working with meat at Pine.
Their commitment to using the whole animal also resonates strongly with our own approach to cooking. It encourages us to look beyond individual cuts and find value in every part, allowing the ingredient to shape the dish rather than the other way around.