Sam Lambert is head chef at 64 Degrees in Meeting House Lane, Brighton

How would you describe your style of food?

Dining should be a social occasion. We focus on small sharing dishes and our open kitchen allows us to interact with guests. Food should be fun and provoke a response. Although I don’t have a particular style, the food we produce has to be flavoursome and not overcomplicated.

How did you come to be working in Brighton?

I’m from Hampshire but my girlfriend is from Brighton. After a few visits I knew I wanted to live here. I have experience of most roles in a restaurant and started off washing pots nearly 20 years ago. This gave me an understanding of how a kitchen functions and the value of hard work and organisation. A good team of porters is essential to any successful kitchen and they often don’t get the credit they deserve.

What is your signature dish?

The menu changes daily so we don’t really have a signature dish, although we do have customer favourites which come back on like our kimchi chicken wings. If I had to choose one I’d probably choose the rum bear jelly, which came about through experimenting with Haribo and rum.

Where do you like to eat on your night off?

There are so many great and diverse food offerings in Brighton and the scene has exploded in the last few years. There are too many great places to name individually but last night I picked up an amazing pizza from the Gorilla Kitchen Pizza guys at London Road Station. It’s only there Thursday nights and is superb.

What is your drink of choice?

We have an amazing red wine called Phantom from the Bogle vineyard in California. I also get beer recommendations from the lads at Bison Beer. Oh and I panic if I’ve got less than two bottles of Ribena in the cupboard.

What are your earliest food memories?

My Nan’s shepherds pie, Mum’s roast dinners. My girlfriend’s mum’s sticky toffee pudding also deserves a mention.

Who has been your biggest food influence?

I’ve tried to learn bits from everyone I’ve worked with. Obviously Michael (Bremner, owner of 64 Degrees) has had a huge impact on my career and Dave Ridgeway and his team at Smart hospitality helped me loads. In terms of food heroes I’d say it would have to be Keith Floyd. He knew to always use the best ingredients, never took himself too seriously and knew how to have a good time.

What is your guilty food pleasure?

I don’t know if this counts, as I’m not really ashamed to admit it, but I love Marmite and peanut butter on toast What are your ambitions for the future A couple of us from 64 Degrees have just invested in the Bison Arms pub. We’ll be doing the food and aim to open at the back end of this year, so we want to ensure that’s a success while also pushing on with 64 Degrees.