After earning his place in the spotlight from the kitchens of a Michelin star local restaurant, a leading chef has now won a national award. Ian Waller, head chef at Restaurant Pine in Northumberland, was presented with a 'sustainability excellence award' at a ceremony in London attended by more than 700 guests from across the restaurant trade.
Recognition for Sustainable Practices
At Pine in East Wallhouses, which also holds a second Michelin Green star for its eco-friendly and ethical practices, Ian has been leading the way with chef-owner Cal Byerley in creating inspired dishes for a seasonal tasting menu. The menu uses ingredients sourced from the fields, forests, and coastline around them. His success at the Craft Guild of Chefs Awards 2026 saw him beat stiff competition from Liam Dillon of The Boat restaurant and micro-farm in Staffordshire, as well as Ned Burrel and Alex Dome from the equally esteemed Knepp Wilding Kitchen in Sussex.
Ian said: "To be recognised at a national level for something we live and breathe every single day means an enormous amount. Sustainability isn't a project or a policy for us; it's the foundation everything is built on."
Team Effort and Local Sourcing
He added: "I'm proud of what we've achieved together at Pine and this award belongs to the whole team." The awards, hosted by chef and TV regular Simon Rimmer, featured 23 categories, and Ian's award recognised the major part he has played in sustainability.
More than 90% of the core ingredients used at Pine are sourced from within a 20-mile radius, through long-standing partnerships with producers such as Gilchester Organics and Wilde Farm, as well as local gamekeepers, mycologists, and the Northumberland Beekeeping Society. To help cut down on emissions, the products all come in one big order.
Eco-Friendly Initiatives
One partnership, with social enterprise and drinks company Belu, sees 50% of water profits donated to WaterAid. The restaurant also grows organic produce in a kitchen garden, while the site even has a biomass system and solar panels which supply more than 80% of the energy it needs.
Diners there are in for a feelgood experience too, being invited to share in Pine's ethos by taking home its wildflower seed paper menus to plant for pollinators. With a busy summer ahead, including the hosting of major food event ThirdBite in Newcastle in July and the opening in August of an outlet at the city's new Freight Island, Pine has plenty to celebrate.
Owner's Praise
Cal, who owns Pine with his wife and operations manager Siân, said of the latest success: "I'm thrilled for Ian. He deserves every bit of this recognition for his dedication and the role he's played in making Pine what it is today, and in helping cement our reputation as one of the UK's most sustainable restaurants."
