Six Baltic announce new Head Chef

Six Baltic announce new Head Chef

SIX Baltic, the iconic rooftop restaurant on the Quayside has appointed Chris Hall as its new head chef.

Hall brings experience from renowned restaurants, including Thomas Carr @ The Coast, Rothay Manor, and the esteemed four AA rosette restaurant Tissali at The Grand Jersey Hotel & Spa, St. Helier.

Taking over from SIX’s former head chef Danielle Ritchie, who joined the team in 2011, Hall will work under Food Director Greg Lambert at the modern, fine dining restaurant, to create an exceptional contemporary British menu, where sustainable ingredients are skilfully prepared to bring out flavours from the landscapes of local producers.

Originating from the Northeast, Hall says, “The moment the opportunity arose at SIX, I eagerly embraced the chance to return home to take on the role at this popular rooftop restaurant.

SIX’s refreshing commitment to sustainable collaboration with local producers resonates perfectly with the menu I aspire to create under Food Director Greg Lambert.  With an exciting challenge ahead of me, my new position will open opportunities for my creative style mixed with traditional cooking. SIX is an iconic restaurant to showcase and develop my culinary skills and will enable me to deliver modern British cuisine in a very special way within a very special dining room.

Among Hall’s ambitions, he is keen to earn accolades for SIX in his new role as Head Chef. He will deliver the restaurant’s field-to-fork commitment with creative flair, presenting dishes that showcase the vibrancy and flavours of each dish’s diverse ingredients.

Food Director Greg Lambert says: “Chris’ relentless drive and ambition to support SIX in our pursuit of accolades is commendable. His distinctive style and approach perfectly embody the qualities we value in our kitchen. I’m looking forward to witnessing his culinary expertise, giving life to elegant dishes that effortlessly combine simplicity with unparalleled flavours and presentation, setting a new standard within the region.”

Sitting on the rooftop of the Baltic, SIX is a modern fine dining restaurant committed to sustainability and organic quality. Diners can enjoy the panoramic views of the Newcastle and Gateshead skyline and River Tyne, whilst knowing great emphasis is placed on the sustainable production of ingredients for the dishes it serves. SIX works closely with farmers, fishermen and butchers from the region. While supporting local agriculture, its chefs also influence the quality of, and production methods of the seasonal ingredients served in the restaurant.

Serving an exquisite British menu, its style focuses on a contemporary take on classic brasserie dishes where artful presentation juxtaposes the team’s passion for seasonal, healthy, locally sourced produce.

SIX Baltic’s new a la carte menu under Greg and Chris has just recently been announced, with highlights including Sous Vide Ribeye of Beef, Duck Breast and Aubergine withChickpea Chips, Caponata and a Pomegranate and Kale Salad as a vegetarian option. There is also a range of mouth-watering desserts, featuring a Compressed Mango and Cheesecake Eton Mess, and a Fig and Rosemary Ricotta Millefeuille with Roast Bramley Ice Cream and Port Syrup. 


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