Michelin-starred Pine team to launch PYR – a live-fire culinary destination at Freight Island Newcastle

Freight Island Newcastle has announced a partnership with the team behind the Michelin-starred Restaurant PINE to launch PYR, a live-fire dining concept opening on 6th August 2026. The restaurant will occupy a space within the 60,000 sq ft rooftop destination, blending PINE’s precision cooking with a dynamic, fire-centric approach. Chef-Owner Cal Byerley and Head Chef Ian Waller will oversee operations, emphasizing Northeast-sourced produce like day-boat seafood, regional heritage meats, and small-scale vegetables. PYR’s menu will range from snacks (from £5) to flame-cooked cuts (from £30) and fire-influenced desserts (from £8), designed for flexibility and atmosphere. The concept diverges from PINE’s refined setting, instead embracing an open, energetic environment where fire shapes every dish. Byerley described it as a ‘fast-moving, open’ experience rooted in the region’s best ingredients, not a scaled-down version of PINE. Located in the transformed former Debenhams rooftop site, PYR will anchor Freight Island’s food program alongside 12 independent kitchens, four bars, and cultural events. The venue aims to become the UK’s largest hospitality space with a retractable roof. It will also collaborate with Newcastle College to create industry training opportunities for aspiring chefs and hospitality professionals. Freight Island’s development reflects Newcastle’s ambition to foster a vibrant food ecosystem, combining Michelin-level dining with local producers and emerging talent. PYR’s arrival marks a key milestone, positioning the city as a hub for innovative culinary experiences. The project aligns with PINE’s sustainability ethos, reinforcing its commitment to ethical sourcing and community impact.