Introductions

Last month we said goodbye to our Head Chef Sam Lambert who, having been with us since day one has left for pastures new.

We’d like to say a massive thank you to Sam for all his incredibly hard work over the last four and a half years – he’s been an integral part in making 64° what it is today, and we wish him all the best for the future.

Sam Lambert

Moving forward, we’re incredibly proud that our Sous Chef, Michael Notman-Watt, will be stepping up as our new Head Chef. Having joined us in June last year he’s been an invaluable source of ideas and energetic support for our team.

He started his career at the institution that is Emile’s in Putney Michael joined us at 64° London as Junior Sous, before heading to Robin Gill’s The Dairy – spending two years there.
Michael has an extraordinary creative spark and we’re looking forward to seeing him continue to take 64° forwards.

New Head Chef Michael Notman-Watt

We’ve also seen changes take place within our Front of House team, and we’re delighted to welcome back Brad Tanner as Restaurant Manager, after he helped oversee the opening and first few months at Murmur.

Brad himself brings with him an eclectic base of experience, having also worked as Assistant Manager at MEATliquor and The Kettle Black (Melbourne), and the energy and exciting ideas he has brought since his return has been plain to see.

Michael and Brad

It’s an extremely exciting time for us at 64° – Owner Michael Bremner is developing new menus with Michael, Brad and the rest of the team as we aim to continue to surprise and excite customers with what we feel is a unique offering in Brighton.

Over the next few weeks we’ll be making some exciting new changes to our menu’s format and content. We’ve always encouraged evolution at the restaurant, and with all the changes in personnel we feel it’s a great time to develop and push on to the next level. Watch this space….