Every week we interview top chefs from around the UK, hearing about their cheap food hacks, views on the industry and more. This week, we speak to Greg Lambert, food director of Michelin-listed Six Rooftop in Newcastle…
The toughest moment of my career has been… the current climate within the hospitality
industry. I find my job harder each week, and some of my friends and ex-colleagues are feeling
the same. Restaurants and cafes are closing down weekly in Newcastle and there seems to
be no thought-out help for the industry from the government. I also think that the one-click
culture of people ordering takeout has taken away restaurant dining customers, as
disposable income is shrinking and convenience is taking over.
I hate it when customers… leave the restaurant happy and polite, and
then head online and troll the restaurant. I believe that if you have had a bad experience at any
level, you should share that with the server, manager or chef politely and offer feedback.
Online criticism is often over-egged, one-sided and personal – not helpful!
My controversial food opinion is that… most sushi is overpriced and overhyped.
The best chef in the UK is… open to opinion but my all-time favourite is Philip Howard, and my
modern hero is Kirk Haworth. Phil Howard has always cooked classic food with a clean, modern
approach and his food just never seems to age or go out of fashion. What Kirk is doing down at [plant-based London restaurant] Plates now is phenomenal. To be that open-minded and creative about plant-based
cooking and to execute it to that level is inspiring. A pair of legends.
My favourite own-brand supermarket product is… Sainsbury’s high protein Greek-style yoghurt. It’s better than Fage and a third of the price.
One thing you’re always better off buying is… frozen hash
browns. I don’t have a deep-fat fryer at home and this is the best way for me to cook a proper
hash brown. So I make use of my air fryer on max heat and blast them until super crispy and
golden, then pig out.
My go-to chain restaurant and order is… Pizza Hut. Just let me at that buffet and salad bar! Pepperoni pizza, stuffed
crust, extra sloppy.
A budget bite I will always recommend is… an authentic Chinese restaurant just beside
the football stadium called Infusion 2018. Often, if I am going to see my beloved
Newcastle United, I will make time to go in and enjoy some top quality food that is so full
of flavour and spice and mega affordable, even without mates’ rates! I usually go for Beef
Brisket Casserole – Szechuan Style, with steamed rice, which is around £14. You get
so much you can barely finish it.
My delicious and simple (yet versatile) budget recipe is… Egg & Chips! I think it is one of those infallible dishes that, if done correctly, brings just
such comfort and pleasure, but also sustenance and nutrition.
There are levels to do this
dish depending on your budget.
To make this as affordable as possible, just buy the best
potatoes and eggs you can afford and treat yourself to some good quality salted butter.
Method:
Chips
- Wash the potatoes and then lightly salt and leave for 5 minutes.
- Pat dry with
kitchen roll. - Pre-heat the oven to around 175C with a mid-fan.
- Cut into chips around 1cm² and as long as the potato allows.
- Place into a bowl
and coat lightly in cooking oil and a pinch of salt. - Place onto a baking tray and
bake in the oven for around 15 minutes before carefully turning the potatoes to
get an even bake. - Bake for another 15 minutes or until the chips are tender and
golden with a crisp exterior.
Eggs
- Meanwhile, heat a non-stick frying pan and add a generous knob of butter and a
teaspoon of cooking oil. - When the butter is lightly foaming, crack your eggs into
the butter and turn the heat down to medium. - Allow to cook for a minute before carefully basting the foaming butter over the top
of the eggs with a spoon. - Continue to cook this easy until the yolk reaches the
level of runniness you enjoy. - At this point, you can add any seasoning, toppings or luxuries you like – from chilli
flakes to shaved black truffle.
To serve
Serve the hot eggs with the freshly baked chips, a drizzle of that butter, and I
always drench my chips in Sarson’s vinegar.
A proper dinner, affordable, enjoyable, comforting and adaptable.
In there, there
are healthy fats, protein, fibre and vitamins.
