- Work Hard
- 2nd Apr 2026
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- 0 minute
Inside Hotel Gotham Newcastle’s newest dining spot and the chef behind it
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One of the most talked-about Newcastle restaurants just got even more exciting.
Behind the velvet-draped drama and five-star flair of Hotel Gotham Newcastle is a chef serving something seriously special to the table.
Meet Ernst van Zyl, the Executive Head Chef set to shape Siren into one of the North East’s most exciting dining destinations.
And trust us, you’re going to want a reservation.
FROM SOUTH AFRICA TO THE TOON
Ernst’s journey into food didn’t start in a pristine kitchen, it started around a braai.
“Being South African born and raised means growing up next to a braai – food was always there, always part of life,” he says. “But cheffing wasn’t my first choice, if I’m honest. I wanted to be a dentist.”
A plot twist we didn’t see coming.
“But the love of food, and seeing the joy it brings, chose me, I think.”
Ernst began his culinary career back in 1996 at Erinvale Estate Hotel and hasn’t looked back since.
WHY HOTEL GOTHAM NEWCASTLE?
So what brings a globally experienced chef to Newcastle?
In a word: history.
“Who wouldn’t want to be part of a piece of history?” Ernst says. “A former fire station and police station being transformed into something this special, and the chance to help shape it from the beginning, it’s incredibly exciting.”
A COOKING STYLE LED BY THE SEASONS
If you had to sum up Ernst’s cooking in a few words, it would be this: ingredient-first, season-obsessed, no fuss – just flavour.
“My cooking is all about using ingredients when Mother Nature wants us to use them,” he explains. “Applying as few techniques as possible so the dish reaches the guest at its absolute best.”
His philosophy? “Honest food with no messing around.”
And in practice?
“Dishes loaded with flavour and deliciousness, using our knowledge and skills to get the very best out of every ingredient.”
SIREN: WHERE THE NORTH EAST TAKES CENTRE STAGE
At Siren, everything comes back to the region.
From North Shields seafood to Northumberland’s fields, Ernst and his team are championing a true farm-to-fork approach and building close relationships with local suppliers along the way.
“Cooking with the seasons is incredibly important,” he says. “It means ingredients are at their peak, full of flavour, used exactly when they’re meant to be.”
And it goes beyond the plate.
“Working with local suppliers means better quality produce. They’re speaking to the farmers and fishermen every day, sourcing the best of the best for us.”
Menus will evolve constantly, shaped by what’s fresh, what’s exciting, and what tells a story of the North East right now.
“As a new season approaches, we start researching, sharing ideas, sketching dishes, testing, tasting and we keep going until we’re completely happy.”
THE DISH THAT DEFINES HIM
If there’s one plate that captures Ernst’s style, it’s his venison dish.
“Seared venison loin, carrot cooked slowly in its own juices then roasted to caramelise, a carrot purée, pickled parsley stalks for acidity, a parsley oil mayonnaise… and on the side, a little venison cottage pie.”
It’s thoughtful, bold, and rooted in flavour.
“Every element has a purpose, it’s about building something that tastes incredible from start to finish.”
SUSTAINABILITY, BUT MAKE IT REAL
For Ernst, sustainability isn’t a buzzword, it’s a responsibility.
“We try to utilise as much of every ingredient as we possibly can,” he says. “It’s our duty as chefs to minimise waste and find creative ways to use everything that comes into the kitchen.”
Simple mindset. Big impact.
MORE THAN JUST A MEAL
Dining at Siren isn’t just about what’s on the plate, it’s the full experience.
“Communication is key,” Ernst explains. “When new dishes come on, we do cook-offs so the team can taste everything, ask questions, really understand it.”
And then comes the magic pairing.
“We’ll be discussing wines and cocktails alongside each dish, making sure every part of the experience feels special.”
WHAT HE WANTS YOU TO FEEL
So, what’s the goal when you walk out of Siren?
“An experience you’ll talk about for months,” Ernst says.
“Dishes you’ll reminisce about, tell people about and want to come back for again.”
Honestly? We’re already thinking about booking.
QUICKFIRE WITH ERNST
Favourite ingredient?
“Any seafood but especially hand-dived scallops that have only been out of the water for a couple of hours.”
Could eat every day?
“I’m easily pleased. A really good lasagne makes me very happy.”
Post-service craving?
“I’m sure I’m not alone in this… a takeaway after a 12-hour shift just hits differently.”
Favourite North East restaurant?
“Restaurant Pine.”
Dream collab?
“Cal Byerley from Pine.”
Can’t cook without?
“Salt, the difference a few grains make is incredible.”
Best season?
“Autumn – root vegetables, slow cooking and deeper flavours.”
Best advice?
“Food can teach you something new every day – stay inquisitive.”
THE FINAL WORD
With Ernst van Zyl leading the kitchen, Siren isn’t just another hotel restaurant, it’s shaping up to be a destination in its own right.
Seasonal. Local. Thoughtful. And just the right amount of theatrical.
Or, as Ernst puts it, “We just want to cook food that people genuinely love and give them a reason to come back.”
Newcastle, we’re in for a treat.
Siren at Hotel Gotham, Pilgrim Street, Newcastle upon Tyne NE1 6SE
Rachael Ellis
Head of Content
After gaining a first in her BA Media and Journalism degree at Northumbria University, Rachael worked at Newcastle’s leading regional newspaper with her stories being picked up in national and global newspapers. She spent two very successful years giving a voice to those communities across the North East who otherwise…
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