Who is chef Cal Byerley on Great British Menu 2026?
Four regions down, four to go, and as Great British Menu 2026 continues on BBC Two and BBC iPlayer, we find out more about chef Cal Byerley, who is competing in the North East heat.
Cal Byerley is chef patron of Pine in Northumberland and returns to Great British Menu having previously competed in series 18 and 19.
Born and raised in Northumberland, Cal comes from a farming family that has worked the land since 1805, a background that continues to shape his deep respect for produce, sustainability and a strong sense of place.
Since launching Pine in 2021, he has helped build it into one of the North East’s leading restaurants, with both a Michelin star and a Michelin green star to its name.
Early career and cooking background
Cal started his career in hospitality at the age of 16, working at the Robin Hood Inn, where his passion for food and hospitality first took hold.
He later worked in some of the UK’s most respected kitchens, including Rogan & Co, Jesmond Dene House and Forest Side in Grasmere.
It was during his time at Rogan & Co that he developed a particular love for pastry and bread, before going on to become head pastry chef at Michelin-starred Forest Side, working alongside Kevin Tickle.
That period helped refine the produce-led approach that still defines his food today.
Growing up in a farming community gave Cal a close connection to the land, and his cooking is rooted in seasonality, foraging, preserving and making the most of every ingredient.
He has spoken about learning the true value of ingredients through seeing the effort involved in growing and foraging them, something that became central to his style at Forest Side and beyond.
Cooking at Pine
Cal opened Pine with his partner Siân Buchan in May 2021, creating a restaurant that reflects both his Northumberland roots and his commitment to sustainability.
Set at Vallum Farm, Pine draws heavily on local farmers, growers and producers, while also using ingredients from its kitchen garden and surrounding landscape.
His food is known for being finely crafted, full of flavour and closely tied to the region. Seasonality is one of the cornerstones of Pine’s ethos, with pickling, preserving, foraging and natural growing all playing a major role in the menu.
Sustainability at Pine extends beyond the plate too, shaping sourcing, operations and the wider running of the restaurant.
Recognition and reputation
Pine made an immediate impact after opening, earning both a Michelin star and a Michelin green star. Michelin’s green star recognition reflects the restaurant’s wider environmental philosophy, from sourcing locally to reducing waste and embedding sustainable practices into the business.
Cal has said Pine’s aim is to showcase the best organic and foraged Northumbrian produce while also educating diners on sustainability.
As chef patron, Cal has helped establish Pine as one of the most exciting restaurants in the North East and a serious force in modern British dining.
His combination of technical precision, pastry background, regional pride and farm-to-fork thinking makes him one of the standout chefs in the competition.
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Cal Byerley on Great British Menu 2026
In Great British Menu 2026, Cal represents the North East, competing against Jamie Keeble, Ryan McVay and Weike Zhao for a place in finals week.
Paul Ainsworth, chef patron of the Michelin-starred No.6, is the veteran judge for the North East heat.
Cal’s menu for the competition is packed with fun, creativity and his own take on the brief, celebrating North East legends including Ridley Scott.
As a returning contender with a Michelin-starred restaurant and a strong point of view on produce and sustainability, he will be determined to make his mark on the North East heat.
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