60 seconds with… Samuel Lambert, head chef, 64 Degrees

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Guilty secret food? Deep fried pigs tails with BBQ sauce
First kitchen job? Kitchen porter at Blacknest golf club in Hampshire
Seafood or meat? Meat – preferably fried
Favourite restaurant? Any of the Pinchos bars in San Sebastián, particularly Borda Berri
Chef you most admire? Fergus Henderson
Essential ingredient? Salt
Favourite international cuisine? Vietnamese

64 Degrees, 53 Meeting House Lane, Brighton BN1 1HB • 01273 770115 • www.64degrees.co.uk

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