Following on from its recent awards successes, SIX Rooftop by Pneuma Hospitality Group has been awarded two red rosettes by the AA for culinary excellence, recognising the quality of the restaurant’s food at the first time of asking.

There’s certainly no doubt that Six Rooftop, located on Newcastle’s waterfront, is keeping illustrious company, alongside the likes of Blackfriars Restaurant, 21 Newcastle, Dobson & Parnell, The Broad Chare and The Fern Dining Room & Bar, whilst at the same time also helping to further enhance the North East’s foodie reputation.

AA Red Rosette awards are only presented to restaurants that are achieving standards that stand out in their local area. These are restaurants that are serving food prepared with care, understanding and skill, using good quality ingredients, enabling diners to make informed decisions about where to eat.

It’s plain to see that the simple seasonal food philosophy of both Pneuma Hospitality’s Food Director Greg Lambert and Six Rooftop’s head chef, Alex Walker, has paid dividends at the Gateshead restaurant.

When it comes to his food, Alex is determined to serve fresh local produce, deliver the highest quality possible, and to keep his dishes innovative and exciting. Alongside that Greg works closely with Alex to ensure that Six Rooftop delivers a core tenet of the restaurant’s ethos to deliver ‘accessible fine dining’ using quality ingredients to create dishes that are full of flavour but at pocket-friendly prices. The impact of Six Rooftop’s recent reimagination of both the bar and restaurant spaces, with the theatre of the open kitchen, has undoubtedly played its part as well.

The AA Rosette awards first appeared in 1956, which at the time was the first nationwide scheme for assessing the quality of food served by restaurants and hotels up and down the country. The AA’s team of inspectors has an unrivalled wealth of experience in assessing quality throughout the UK, so receiving a rosette award is a huge achievement not to be underestimated.

The Rosette itself is an award, not a classification, Rosettes are awarded annually on a rising scale based on a meal visit by one or more of the AA inspectors.

Ever since its establishment the Rosette scheme has celebrated successful cooking at different levels across the UK, with around only 10% of restaurants nationwide are of a standard that is worthy of one Rosette and above.

From an inspector’s perspective for a restaurant to be presented with a two Rosette Award it must achieve higher standards and deliver consistency. Greater precision must be apparent in the cooking, and an obvious attention to the selection of quality ingredients.

“We found assured cooking from Alex Walker in the recently refurbished space at the top of the Baltic Centre for Contemporary Arts, which now has a long tradition in the local area. A particular highlight was the delightfully fresh Portland white crab meat and turnip sitting on a robust set shellfish custard.’’

AA Area Manager & Senior Inspector, Euan Davidson

”We’re both hugely delighted for the whole team at Six Rooftop. This is a very proud moment for us all and what is the start of a long and rewarding journey for the whole team. We know that we need to continue to push to progress to where we want to be in the future. Each and every member of the team is determined to deliver excellent quality seasonal dishes for our diners, backed up by diligent and attentive service provided by our dedicated team.”

Six Rootop’s Head Chef Alex Walker and Pneuma’s Food Director Greg Lambert

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