Key Points
- Pine’s PYR Idea Pulled: The much-anticipated PYR restaurant which would have featured live fire cooking by the chefs from Restaurant Pine, the Michelin-starred restaurant based in Northumberland is now canceled.
- ‘WYLD’ to Replace the Old Concept: WYLD, a new name for the live fire dining experience will see the light of day with an opening date set for 25th September.
- Prominent Chefs Behind the Scenes: WYLD is headed by Nick Grieves who was once the chef at The Patricia and Ophelia restaurant and 2024 North East Chef of the year, and Lawrence Norman (once of Hjem and Soku).
- High-Profile Sommelier On Board: Vanessa Stoltz, the well-known sommelier from Pine who has been awarded a Michelin star, will be curating the drinks and beverages list of WYLD on a consultancy basis, using British spirits and fine wines.
- Amicable Separation: Both Freight Island and Restaurant Pine issued joint press releases stating that there was a “mutual decision” on their part to pull out of the PYR project.
- Features of the Venue: WYLD will be situated within the Newcastle £16m rooftop village at Eldon Square. This venue will have the following features: a restaurant, a cocktail bar, a stage, views of the city, and an entertainment program which includes jazz, soul, Latin, house DJs, and cabaret acts.
Newcastle (Newcastle Times) September 4, 2026 — Plans for a high-profile culinary addition to Newcastle’s city centre have undergone a dramatic shift, as the team behind the Michelin-starred Restaurant Pine has officially shelved its highly anticipated live-fire restaurant concept, PYR, at Freight Island. In its place, venue operators have confirmed the launch of an energetic new dining venture named WYLD, which is set to open in the flagship venue on 25 September.
The initial launch of PYR had originally been scheduled for 6 August before being delayed until September. However, a joint decision between Freight Island and the owners of Restaurant Pine has led to the project being called off entirely. Taking over the prominent space in the £16m rooftop food and entertainment complex—which opened earlier this summer inside the former Debenhams building in Eldon Square—WYLD will preserve the core concept of live-fire cooking while bringing a fresh dynamic to the North East food scene.
Why Were the Plans for Michelin Star Pine’s PYR Shelved?
The decision to cancel the launch of PYR at Freight Island comes following a series of schedule changes. As reported by Barbara Hodgson of Chronicle Live, the live-fire concept spearheaded by the team from Northumberland’s Michelin-starred Restaurant Pine was originally slated to welcome diners on 6 August. That opening date was subsequently pushed back into September before the decision was made to halt the venture altogether.
Addressing the cancellation, the management teams behind both organizations confirmed that the decision was reached amicably. As reported by Barbara Hodgson of Chronicle Live, Pine and Freight Island released joint statements confirming they have
“mutually agreed that PYR will no longer be proceeding at Freight Island Newcastle”
and expressed shared disappointment that they would not be bringing the project to life together.
Expanding on their statement, the team at Pine reflected positively on the work already invested in the concept. As reported by Barbara Hodgson of Chronicle Live, Pine added:
“We’re proud of the work that has gone into developing the concept and wish the Freight Island team every success with their plans for the space.”
Freight Island echoed these warm sentiments, reiterating that the professional relationship between the two entities remains intact. As reported by Barbara Hodgson of Chronicle Live, Freight Island stated:
“There remains a great deal of respect between both teams and we hope there will be opportunities to work together again in the future.”
What is the New Restaurant WYLD Replacing PYR?
While the cancellation of PYR marks a change of course, Freight Island has moved swiftly to introduce a replacement concept designed to capture the same culinary enthusiasm. As reported by Barbara Hodgson of Chronicle Live, Freight Island announced that the new venue, named WYLD, will open to the public on 25 September, carrying forward the live-fire dining experience in a vibrant, multifaceted venue.
WYLD is designed to offer much more than standard dining. The space will house a dedicated restaurant alongside a curated cocktail bar and a custom stage area. Like the original specifications for PYR, WYLD will showcase seasonal menus featuring locally sourced meats, fresh seafood, and vegetables cooked directly over open flames, placing a strong emphasis on North East regional producers.
Furthermore, Freight Island emphasized that the new venture aims to balance culinary excellence with a lively atmosphere. As reported by Barbara Hodgson of Chronicle Live, Freight Island highlighted that the venue will allow its founding culinary talent to combine their
“experience from some of the North East’s most respected kitchens in a more relaxed, energetic setting.”
Occupying a prime location inside Freight Island, WYLD boasts sweeping panoramic views across Newcastle city centre. To complement the dining experience, the space will also host an extensive programme of entertainment. As reported by Barbara Hodgson of Chronicle Live, visitors can expect live music performances spanning genres such as soul, jazz, Latin, and house, alongside regular resident DJs and weekend cabaret acts.
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Who is Behind the New WYLD Venture at Freight Island?
The leadership team behind WYLD brings together some of the most celebrated figures in the North East’s food and beverage landscape. As reported by Barbara Hodgson of Chronicle Live, the kitchen and culinary strategy will be spearheaded by executive chef Nick Grieves alongside co-founder and chef Lawrence Norman.
Nick Grieves boasts an impressive track record in the regional hospitality sector. He previously operated two highly regarded establishments: The Patricia, a popular neighbourhood bistro in Jesmond, and Ophelia, a French bistro-style restaurant in South Gosforth that earned a prestigious White Star award for its wine list. Although both establishments were highlighted in the Michelin Guide before their eventual closures, Grieves’ culinary reputation remained stellar, culminating in him winning the title of 2024 North East Chef of the Year. Most recently, Grieves launched a menu for Soku at Assemble in Old Eldon Square prior to its closure this summer.
Joining Grieves is co-founder Lawrence Norman, whose background includes working at the Michelin-starred restaurant Hjem in Northumberland. Norman subsequently founded the Asian-inspired culinary venture Soku, located in Newcastle’s vibrant Ouseburn district. Together, the pair are joining forces to start a fresh chapter at Freight Island.
The drinks offering at WYLD will also benefit from top-tier expertise. As reported by Barbara Hodgson of Chronicle Live, acclaimed wine expert Vanessa Stoltz—the celebrated sommelier at Michelin-starred Restaurant Pine—has been brought in to curate the restaurant’s beverage program. Stoltz will act in a consultancy role to craft a wine list and menu featuring British spirits. It is understood that while Stoltz is lending her sommelier expertise to design the drinks offering for WYLD, she is doing so independently and not as an official representative of Restaurant Pine.
What Does Freight Island Say About the Opening of WYLD?
Despite the initial setback regarding PYR, venue management has expressed immense optimism for the arrival of WYLD and the team assembled to run it. As reported by Barbara Hodgson of Chronicle Live, Freight Island stated that they are
“extremely excited for Nick, Lawrence, Vanessa and the rest of the brilliant team at WYLD to launch their incredible menus, in what is set to be a very special experience and must visit addition to Newcastle’s food and drink scene.”
With an official opening date locked in for 25 September, Freight Island’s £16m rooftop village at Eldon Square continues to cement its status as a major dining and leisure destination for the city, bringing high-end live-fire cooking and dynamic local entertainment under one roof.
