Home Brighton Food News Q&A: Sam Lambert Chef @ 64 Degrees

Q&A: Sam Lambert Chef @ 64 Degrees

written by Eshé Brown February 25, 2016
Q&A: Sam Lambert Chef @ 64 Degrees

Sam Lambert, Head Chef at 64 Degrees, the number 1 restaurant in Brighton, talks food with me…

Tucked away in the Brighton Lanes is 64 Degrees,  a small restaurant with an open kitchen where passionate chefs concoct an evolving menu of tasty small plates using fresh, local produce. In 2014 & 2015 it was awarded a Bib Gourmand by Michelin and won Best Restaurant at the Brighton & Hove Food Awards.

And just this week it was awarded the accolade of ‘Brighton’s Number 1 Restaurant’ at Brighton’s Best Awards, as voted for by local experts including food writers, chefs, restaurateurs, business leaders, critics (including me!) and gourmands.

Here’s what Sam had to say when I interviewed him before he found out the restaurant had won!

1. What one dish would you recommend on your menu and why?

Tagliatelle, yolk, winter truffle. It’s using a great seasonal ingredient, plus I love the simplicity of the dish. It mixes classical (home-made pasta) and modern (confit egg yolk using a sous vide water bath) cooking techniques.

64 degrees lexander buds, hollandaise, lime

lexander buds, hollandaise, lime

2.You’re stranded on a desert island. What three ingredients do you take with you and what would you make with them?

Marmite, beef rib and pomegranate molases. I’d braise the rib with the other ingredients…. If I was able to make a slow burner on the island, Ray Mears it!

64 degrees - sushi-grade tuna, soaked in brine

sushi-grade tuna, soaked in brine

3. What’s your top tip for cooking tuna?

One of my favourite dishes we’ve had on in recent times was getting some fantastic sushi-grade tuna, soaking in in brine for a couple of hours and then charring the outside with a blowtorch. Watch Sam in action with his blowtorch, in this video below by Orama.tv.

4. What’s your guilty food pleasure? Do you like any weird but wonderful fusions?

On my days off (when I’m not sampling other restauarants’ food) I can live off shin cup spicy ramen soups.

64 degrees brighton restaurant - banana, caramel and misojpg

banana, caramel and miso dessert

5. What’s the best meal you’ve ever had in Brighton and where was it? (aside from your own kitchen)

I regularly eat at The Chilli Pickle – probably my favourite restaurant in town. On New Year’s Day 2016 I had vindaloo pork knuckle, vindaloo pork belly and oxtail madras. Hands down the best meal I’ve eaten in Brighton.
64 degrees restaurant brighton

64 degrees restaurant brighton

 NEED TO KNOW

64 Degrees is open Monday-Sunday for lunch: 12pm-3pm & dinner 6pm-9.45pm.

PHONE: 01273 770115
ADDRESS:53 Meeting House Lane, Brighton, BN1 1HB
WEBSITE: www.64degrees.co.uk
TWITTER:@chef64degrees

If you’re interested in reading more chef Q&As or finding out what’s new on the food scene in Brighton, subscribe to my blog or like my Facebook page. The following Chef Q&As are also coming up…

  • Thomas Griffiths, Head Chef at Flank
  • Ben Hutton, Head Chef at The Basketmakers
  • Sam Hutchins, Head Chef at The Urchin

*Photography from 64 Degrees Facebook page.

Foodie Eshe x LOGO
 

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