Food Director, SIX Rooftop at The Baltic, Newcastle
As SIX at Baltic continues to cause a stir and win accolades in Gateshead, we caught up with their trailblazing Director of Food, Greg Lambert, to discuss his beginnings in the industry, an award-winning year, and his goals for 2025.
Describe your cooking style.
My cooking is routed in classical French cuisine, but I love British ingredients and source locally wherever possible. I like to think my cooking is simple but adventurous and I do love plant-based.
What changes have you witnessed since you joined SIX?
The industry has changed massively and so much has happened. Just think of what has happened since the pandemic. There has been a growing understanding of the importance of work-life balance for chefs and hospitality professionals. The kitchen has also become a digital space with chefs having to work on laptops, order online and use the latest technology. Written order checks, recipe books, pen and paper are almost a thing of the past. Fewer hours, screens, email, and social media are the new norms. I feel that I was like the last of the older generation but started at the right time. People who were slightly older than me seemed to struggle as chefs had to become more tech-savvy.
Are there any restaurants where you want to eat?
I’m desperate to get down to Kirk Howard’s restaurant Plates in London. It’s entirely plant-based and I am in awe of what he has been doing. We run a plant-based tasting menu and Kirk seems to be leading the way in this area.
Plant-based in the North East – is that a bit risky?
We do like our meat and protein up here and our protein-tasting menu sees about 75% of the orders but there is definitely a growing market for plant-based food. We’ve focused on plant-based for 4-5 years so it’s something we have built a reputation for. There is no fake meat or processed rubbish, the fresh produce, ancient grains, and vegetables are the stars.
What’s a perfect daily menu for you to eat?
For breakfast, I like to keep it light. Top-quality Greek yoghurt, honey, berries, and homemade granola are a great start for the day. Lunch – a good Rueben’s sandwich and then dinner – you can’t beat steak and chips. A nice rib eye, chips and bearnaise sauce.
What do you love most and hate most about the job?
I love the creativity. As a kid I liked Lego and making things, cooking is just another form of that. The people also make the job. Chefs often have a bad reputation, but you can meet and work with some great people. They’re like-minded and loyal. I would hate to be sat behind a desk all day. I currently hate the condition of the industry. Since the pandemic, it’s been on its knees. Places are closing and it’s a tough time for many, which breaks my heart.
What advice would you give to young chefs?
Be organised in every part of your life – work hard at it. The prep list will be accurate, ordering will be exact, and you’ll be on time. Develop your work ethic, nothing comes easy, and instil self-discipline early – don’t take shortcuts.
