Head Chef at Six Rooftop at Baltic
Born and bred in the glorious north, Carlson Landles has been busy making Six Restaurant at the Baltic Centre for Contemporary Art, one of Newcastle’s hottest culinary tickets. We caught up with Carlson ahead of a big 2026.
What are your first memories of food?
I grew up in a Jarrow council estate in quite a deprived area of the North East, so I wasn’t eating refined dishes daily or visiting fancy restaurants. The first proper food that sticks in my memory was the mince pies that they used to sell at our local butchers. They were 19p each and absolutely immense. Proper pies with proper meat and gravy.
What did you do following school?
I was a bit of a Jack-the-lad at school and not studious, so on leaving, I followed a few mates into bricklaying. I quickly found out that bricklaying in the North of England isn’t for the faint-hearted, though it’s tough work
carrying bricks around all day. I didn’t learn much from
the experience, but I knew I wanted a job where I would be creative. A kitchen seemed like a good place to start.
Tell us your route into the kitchen?
I loved the cookery shows on TV with the likes of Marco and Gordan so I decided that would be my next career stop. I knew zero about the industry outside of what I saw on the box, and that was probably a good thing because if I realised it was going to be 60–70-hour weeks, I’m not sure I would have gone for it. I was 17, though, and the kitchen was infectious. I fell in love with the camaraderie and cookery immediately.
Do you remember your first days in a professional kitchen?
I went to college to study cookery and was working in a professional kitchen as well. I remember my first day vividly. There was this angry chef, and I was making Salt Beef, which was completely new to me and passing mash through a drum sieve. I loved it.
How did you develop your skills?
After a year at college, I felt I was learning more in the job, so I left and took an apprenticeship at SIX Rooftop, Gateshead, under Greg Lambert in 2011. I started as an apprentice, worked my way up to Commis Chef, and I’m now Head Chef. I left for a short period with Greg to work at a small restaurant in Whitley Bay and I had three months travelling around the US and Canada to broaden my horizons and complete a stage at Blue Hill, but I returned to SIX in 2019.
What are your career goals?
We’re always working towards awards, but for myself, the key goal is to keep learning and improving. I learn something new every day, whether it’s a new skill, technique or working with a new product or ingredient. That’s the beauty of the job.
Do you want your own place one day?
I’m not sure, to be honest. I enjoy working for someone else and having that security. I also think it’s easier to take more risks and be more creative. If it were my own money, I think the worry of keeping a roof over my head would take over and would limit some of my decisions.
What is your favourite dish to cook?
I really don’t have one as I don’t like dishes to stand still, and every dish can evolve. I’m always looking to tweak, change, improve and elevate. We have a chicken and Foie Royal parfait canape that I’m very proud of, but ask me again in a year, and I’m sure it will be something else.
Describe your cooking style?
My cookery education has been classical French, but I want my food to be a celebration of the best British produce.
What is your favourite dish to eat?
Pizza – there is a place near me in Sunderland called Wild Fire Pizza. They are phenomenal.
If you were on a desert island, what five ingredients would you take with you?
Salt, pepper, butter, potatoes, beef.
I’m giving you salt from the seawater surrounding you – one more.
Corn on the cob.
Favourite restaurant to eat at?
It was The Patricia in Newcastle. I would eat there once a month at least. Unfortunately, it is currently closed, but I’m hoping it will return. The industry has never been as tough.
The last restaurant you ate at?
The Forge at Middleton Lodge Estate near Darlington. They have one Michelin star and totally deserve it. The meal and service were excellent.
Who have been your key mentors who have helped you on your journey so far?
Greg Lambert has been instrumental in my career as a mentor, friend, and boss. He’s a great chef, leader, and person.
Favourite cookbook?
White Heat, Marco Pierre-White.
What are your other passions?
I’m a big Newcastle football fan, and I still play once a week and go to the gym whenever I get the chance. I also have a 2-year-old daughter, so she takes up the rest of my time off.
Three kitchen secrets for success
Stay clean.
Stay organised.
Been passionate about improving.
What trends are you excited about currently?
I think tasting menus are going to continue to grow in popularity and evolve. We offer them five days a week here. They’re great for development and creativity in the kitchen and brilliant for adventurous and slightly more discerning consumers.
Dream job if you weren’t a chef?
I would be a paramedic. I have a deep respect for what they do and would love to help people.
