The Northumberland countryside is laid out in front of me as the sun is beginning to set.
What I'm seeing could be a view from Hadrian's Wall, but I'm actually looking out from what has been described as one of the most exciting new restaurants in the UK by food critic Marina O'Loughlin.
I'm at Restaurant Pine, a new fine-dining restaurant at Vallum Farm in Wallhouses, which aims to showcase the best of Northumberland and North East produce with its afternoon teas and 16-course tasting menu.
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The debut restaurant of Siân Buchan and Cal Byerley, Pine certainly looks stunning - a square room with an open kitchen, where a small barbeque flames away.
The focus here is on seasonal, locally grown and foraged food. When I spoke to Siân and Cal over the phone earlier in the week, they told me they were proud that almost everything on the menu is from a radius of 20 miles.
That's something head chef Ian Waller echoes, as he explains the jars of pickled and preserved ingredients in the kitchen: "Everything you can see here is preserved. It's nice for people to see what's going into the food.
Ian says that a restaurant like Pine wouldn't work so well in London. However, Northumberland is the perfect place.
He continued: "The good thing about Northumberland is that the seasons last a long time. We don't get an extremely hot summer, it's quite all the way through so the seasons seem elongated. A lot of people compare our food to Scandinavian food. If you look at a map, we're pretty much level with there so the style suits.
"Here, you sit down, look out the window and you can see some of the things you're eating, whereas in London you don't have such an interface or relation to your environment."
"The plan is eventually to have 70 percent of veg produce from our plot of land but obviously this take time, and it's a lot of work for such a tiny team."
The more exotic-sounding jars include larch cones, which are picked on site, and lemon geranium.
Some of the ingredients, both in the jars and on the menu, require a bit of an explanation. Last year's walnuts don't sound immediately tantalising, but they actually make up part of Siân's favourite dish. She said: "I love the beetroot. It's dehydrated then rehydrated, then served with brickled walnuts, where they use a salt brine instead of vinegar. They've been described as like wine gums."
It's not just the food that's local - there are little touches that show an even deeper connection to the area, such as the sheepskins laid on the back of the chairs. All are from different breeds local to the North East, and are chosen from Laura Brown interiors, a design shop in the same building as Pine.
The restaurant has now been open for eight months - it could have been earlier, but Siân and Cal hadn't found a venue to fit their vision until they visited Vallum Farm. Siân said: "We looked at lots of different venues in Corbridge but our vision was always a big square room where we could build a kitchen - it's a massive part of our service. We drove past Vallum Farm so many times during lockdown and it came available. We had a look, and now here we are."
Though Corbridge is a beautiful village in its own right, it's hard to imagine getting a view this good there - the uninterrupted fields and hills of Northumberland through the enormous windows feel endless - yet the fact that there are only eight tables in the restaurant gives a sense of intimacy at the same time.
That's added to being 'completely luxurious,' as Marina O'Loughlin described it in the Times.
Siân continued: "There'll always be eight tables. It's really important to us that we can give guests as much as possible. If we had more, that could take away from the service element, which we absolutely don't want."
Siân and Cal say that having a restaurant so close to home has always been a dream, and it's modelled on their idea of a perfect dining experience. With reviews such as that in the Times coming less than a year after opening, it's hard to imagine Restaurant Pine's future being anything but bright and exciting.
Restaurant Pine is open from Wednesday to Saturday.
