PYR Freight Island Newcastle: Michelin-Starred Pine Team Launch Live-Fire Restaurant

Michelin-Starred Pine Team to Launch PYR at Freight Island Newcastle

The team behind Michelin-starred Restaurant Pine is bringing live-fire cooking to Newcastle city centre with the launch of PYR at Freight Island Newcastle.

Opening on 6th August 2026, PYR will be a new rooftop dining destination from Cal and Siân Byerley, the owners of Restaurant Pine, created in partnership with Freight Island Newcastle.

Set within the new 60,000 sq ft rooftop venue at the former Debenhams site, PYR will bring smoke, flame and seasonal British produce to the heart of Newcastle.

PYR Freight Island Newcastle: Michelin-Starred Pine Team Launch Live-Fire Restaurant — credit Linda Hermans Photography

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Live-fire dining from the team behind Restaurant Pine

PYR takes its name from the meeting point between Pine and fire. The restaurant will be led by Chef-Owner Cal Byerley and Pine Head Chef Ian Waller, bringing the precision and sourcing ethos of Pine into a more relaxed, energetic city-centre setting.

The custom-built live-fire kitchen will sit at the heart of the restaurant, with dishes shaped by coal, smoke, char and heat.

What to expect from the PYR menu

The menu at PYR will focus on the best produce from the North East and beyond, with a strong emphasis on local sourcing and seasonal ingredients.

Day-boat seafood from the local coast
Prime cuts from trusted regional heritage farms
Seasonal vegetables from small-scale growers
Whole animals, grilled fish and big cuts cooked over coals
Fire-led desserts and bold, produce-driven dishes

Diners can expect a flexible menu, from snacks and small plates to larger sharing dishes cooked over flame.

Snacks from £5
Small plates from £10
Substantial live-fire cuts from £30
Fire-influenced desserts from £8

A new rooftop restaurant for Newcastle

PYR will be one of the headline food destinations within Freight Island Newcastle, a major new hospitality and entertainment venue in the city centre.

The development will feature 12 independent kitchens, four bars, live music, screenings and a year-round programme of events. The venue is also set to become the UK’s largest hospitality space with a retractable roof.

Alongside its food and drink offer, Freight Island Newcastle will work with Newcastle College and other training providers to create new opportunities for chefs, front-of-house staff and emerging hospitality talent.

Cal and Siân Byerley on PYR

Cal and Siân Byerley said:

“Rooted in the same DNA as Pine but with a completely different energy, PYR’s stoves will be overseen by Cal and Pine’s Head Chef, Ian Waller.

Everything we do there will revolve around fire. It’s fast-moving, open, and built around the very best produce the North East has to offer. This isn’t a scaled-down version of Pine; it’s something entirely new, and something we’ve wanted to create for a long time.

Expect fire at the heart of everything, whole animals, day-boat fish, vegetables off the grill, and big cuts cooked over coals. Dishes with real clarity, in a room that feels alive.”