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SIX Baltic appoints new head chef

SIX Baltic, the rooftop restaurant has appointed Chris Hall as its new head chef. Located in Gateshead Quays, Newcastle upon Tyne, SIX Baltic serves a British menu focusing on the team’s passion for seasonal, healthy, locally sourced produce.

Hall brings experience from restaurants, including Thomas Carr @ The Coast, Rothay Manor, and the 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 alongside Food Director Greg Lambert to create a contemporary British menu, where sustainable ingredients are prepared to bring out flavours from the landscapes of local producers.

Originating from the Northeast, Hall said of his new role: “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.

“With an exciting challenge ahead of me, my new position will open opportunities for my creative style mixed with traditional cooking.”

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.

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.

SIX Baltic’s new a la carte menu from Greg and Chris has just been announced, with highlights including… Sous Vide Ribeye of Beef, Duck Breast and Aubergine with Chickpea 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.