London, 2nd of September: On Monday, 29th of September Chef Chet Sharma will host the third collaboration of the BiBi & Friends series, welcoming chefs Cal Byerley and Ian Waller from Pine.
The friendship between Chef Sharma and Chef Byerley extends beyond a decade, beginning during their time working together at UMBEL Restaurant Group, with Chet at Aulis and Cal at Rogan & Co. Drawn together by their shared interest in sustainability and passion for hospitality, the pair warmed to each other immediately. Chet and Cal recently reconnected at 2nd Bite for Cancer Research, hosted by Cal and his wife Siân at Wylam Brewery, where he met Chef Ian Waller.
The menu will celebrate the beginning of Autumn and the season’s produce, with Cal and Ian highlighting the best of the Northumberland larder, and Chet drawing on his close relationships with farmers and fishermen across the UK. The dish list will include some classics from each restaurant, including Scallop Nimbu Pani from BiBi and Tomato, Fennel Pollen & Strawberry from Pine, as well as dishes created using ingredients from each other's pantry. The resulting collaborative menu promises to embody the generosity of spirit found in both restaurants, and to be threaded together by a feeling of conviviality.
Chet Sharma says: “I can’t wait to have Cal and Ian join us at BiBi. I’m a great admirer of the work they do at Pine, and I am really looking forward to exploring the unexpected synergies between our two cuisines, such as the extensive presence of preservation and pickling.”
Cal Byerley adds: “Catching back up with Chet at 2nd Bite this year felt very fortuitous. I have long thought that we could create a really exciting menu together, and when he told me about his BiBi & Friends series, it seemed the perfect opportunity. Ian and I are very excited to join the kitchen at BiBi for a night.”
Sponsored by Veuve Clicquot, the dinner will be priced at £195 per person including a welcome drink, with an optional wine or non-alcoholic pairing also available on request.
Seats for the dinner are limited and will go live on Wednesday, 3rd of September via the BiBi newsletter, which you can subscribe to here.
Details:
Date: 29th September, 2025
Times: from 6-9pm
Address: BiBi, 42 North Audley Street, W1K 6ZP
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For further information on Chet Sharma, please contact Cristiana Ferrauti, Lotus Land Agency at cristiana@lotuslandagency.com
For further information on Cal Byerley and Ian Waller, please contact Greg Stephenson, Gundog PR at info@gundogpr.co.uk
Notes to Editors:
About Chet Sharma & BiBi:
Raised in Berkshire, Chef Chet Sharma’s journey into kitchens was far from typical. Immersed in a world of two cultures, his maternal grandmother was from India and his paternal grandmother from London. Chet excelled academically at school and with a natural curiosity for science, he secured a place at UCL (University College London) to read Chemistry. His academic progress took him to a Master’s in Neurology at UCL followed by 2nd Master’s in Physics, and a DPhil in Condensed Matter Physics from The University of Oxford. At the same time, he threw DJ events to help fund his studies with a late-night residency at the Ministry of Sound in London. He also explored his love for cooking and embarked on a total of 16 stagiaires that lasted from 2005-2013, all the while continuing with his degrees. After a long period working as a research and development chef within some of the UK's most iconic restaurants; L’Enclume, Roganic, The French, Rogan & Co., his focus turned to developing his own culinary style. In September 2021, BiBi opened its doors to huge critical acclaim. Named after an affectionate term for grandmother in Urdu, Chet’s restaurant is simply an ode to the two women who helped inspire his career and elements of whose influence is now interlaced throughout his menus and the restaurant’s interiors.
About Cal Byerley, Ian Waller & Pine:
Cal and Siân Byerley’s debut restaurant Pine in East Wallhouses, Northumberland, gained a coveted first Michelin star and a Michelin Green star within eight months of opening. The restaurant embodies elements of the varied landscapes surrounding it - rolling fields, dense pine forests, rugged moors, and stunning coastline - with Chef-Owner Cal Byerley finding inspiration in his deep-seated connection with his home county. Seasonality is the main cornerstone of Cal’s food ethos, and naturally growing, foraging, pickling, and preserving play a big part in all that he creates. Cal co-creates the food offerings at Pine with Head Chef, Ian Waller. Together, they work with ingredients grown in their onsite kitchen garden as well as foraging in the Northumberland landscape. Pine’s menus are based around their shared common principles of using the best seasonal local ingredients sourced from independent suppliers, nose-to-tail butchery, and the extensive use of preservation techniques, to both minimise waste and to cook as sustainably as possible.