Cal Byerley

Dec 6, 2024 | hexham-courant.co.uk | Andrew Cunningham |Cal Byerley |Ian Waller

(L) Cal Byerley, Pine’s chef patron, and (R) Ian Waller, head chef (Image: Joe Taylor Photographer) Two Northumberland restaurants have been ranked among the UK's best by Harden's. Restaurant Pine in East Wallhouses and Hjem in Wall were voted second and third respectively in the annual Harden's Top 100 Best UK Restaurants diners’ poll. Pine, a converted barn run by husband and wife team Cal and Sian Byerley, climbed up the rankings from last year's position of 47.

Nov 25, 2024 | thestaffcanteen.com | Cal Byerley |Adam Handling |Chet Sharma

Chet Sharma, Chef Patron, BiBi: 'Indian food isn't limited to naans and curries' 3rd September 2024 As Chef Patron Chet Sharma is keen to express, BiBi in London’s Mayfair is not a traditional Indian restaurant, but instead a modern take on the cuisine, with the aid of some nostalgic childh... Read more Read more Member Sign Up Sign up as a member of The Staff Canteen and get the latest updates on news, recipes, jobs, videos, podcasts and much more.

Nov 19, 2024 | hexham-courant.co.uk | Natalie Finnigan |Cal Byerley

A CHEF from Restaurant Pine in Northumberland will cook at the Great Chefs Dinner next month. The sumptuous dining experience that is the Great Chefs Dinner will return at the iconic Guildhall in London. On the night up to 400 guests will be treated to a four-course menu of exquisite dishes prepared by five of the UK’s most celebrated chefs, as they cook for one night only, to fundraise for Childline.

Oct 5, 2024 | hexham-courant.co.uk | Claire Lindsay |Cal Byerley

Cal Byerley and Dan Clark paid a visit to the school (Image: Pine) A Northumberland school welcomed a renowned chef as a special guest for their first 'foodie fortnight.' Cal Byerley, chef and owner of Michelin-starred and Michelin Green-starred Restaurant Pine, along with specialist grower Dan Clark, visited Wylam First School on September 30. The school's 'foodie fortnight' is a celebration linked to the Harvest Festival.

Sep 18, 2024 | four-magazine.com | Cal Byerley

Chef Cal Byerley of Michelin-starred Pine in Northumberland © Joe Taylor Photography Tear the langoustine in half above the tail. Save all of the brains and claws for making oils, garum and other sauces. Using an elastic band tie two tails together with each tail facing the opposite way to its counterpart, this will help them cook more evenly. Steam the tails for one minute at 100°C before submerging them in iced water. Once refreshed carefully remove the shell with your fingers and then the...