EP60 | Ian Waller | Flavour, Fire and Fermentation | Local Heroes Podcast

This week on the Local Heroes podcast, Chris and Dan are joined by Ian Waller of the formidable Restaurant Pine. Ian works closely with his friend and co-founder Cal Byerley, the man who convinced him to make the move to the North East, and together they’ve built one of the most exciting and unique restaurants in the country. In this episode, Ian shares the story behind that journey, from early days in the industry and life in London to taking a chance on a half-finished space overlooking the Northumberland countryside and turning it into something truly special.

What starts as a chat about fruit (and a surprisingly strong dislike of strawberries) quickly spirals into conversations about boiled eggs in cars, chaotic food experiments, and whether there’s such a thing as too much flavour. This episode goes everywhere - but always circles back to the craft of cooking, creativity, and doing things your own way.

Ian opens up about building Pine from the ground up, the challenges of sourcing local ingredients in the region, and why relationships with farmers and producers are at the heart of everything they do. There’s real insight into their approach to sustainability and zero-waste cooking too, from turning surplus cucumbers into intense, balsamic, like reductions to constantly pushing ideas through experimentation (and plenty of failures along the way).

The episode also touches on the moment Pine received its Michelin recognition, including their Green Michelin Star - awarded for their commitment to sustainability, in a memorable and slightly surreal presentation involving a surprise visit from Alex Nietosvuori of the equally renowned Restaurant Hjem and the soon to open Freyja.

You’ll also get a feel for what makes Pine different - not just the food, but the atmosphere. From chefs serving guests directly to 'Dad rock' music playing in the kitchen and a focus on making people feel relaxed rather than intimidated, it’s a refreshing take on high-level dining.

Expect plenty of laughs, a Greggs menu hacks and a behind-the-scenes look at how curiosity, creativity, and a bit of chaos can lead to something genuinely world-class.

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