Kenny Atkinson

Chef Kenny Atkinson’s culinary philosophy is deeply rooted in providing unpretentious, top-tier fine dining within a comfortable and approachable setting. He aims for guests to experience exceptional food and service without feeling intimidated, fostering an environment akin to a gastropub rather than a temple of gastronomy, particularly at House of Tides. His ethos prioritizes the overall guest experience, ensuring a casual dress code for staff and a relaxed atmosphere where diners feel at ease. Atkinson's ingredient sourcing is meticulous and driven by a relentless pursuit of the "very best," rather than being strictly hyper-local. While he leverages local produce from Northumberland and the Yorkshire Dales for meat, and regional craft beers, gins, and cheeses, he openly states that local isn't always best when delivering a premium experience. His sourcing practices have evolved, influenced by environmental documentaries, leading to a commitment to avoiding trawled fish and seeking high-quality farmed alternatives like Gigha Halibut. For his more intimate venture, Solstice, he plans to elevate this further, working closely with suppliers for highly limited, exceptional produce, crafting daily menus based on peak availability. His overarching vision revolves around pushing his own culinary skills and the boundaries of his cooking while maintaining the core "DNA" of his cuisine. He values his team immensely, operating with a collaborative spirit and investing in their well-being, including generous time off and opportunities to dine at other high-calibre restaurants. Atkinson’s journey reflects a commitment to continually improving and strengthening every aspect of his business, ensuring that the focus remains on producing outstanding food and memorable experiences, rather than solely on accolades. Chef Kenny Atkinson's technical approach is characterized by refinement without fuss, a directness in cooking that allows flavors to shine, and an unwavering attention to detail. He believes in "bringing the best out of the flavours" and maintaining simplicity, ensuring that the underlying skill and quality are evident without being overtly ostentatious. This mastery is evident in techniques such as slow-cooking carrots for 24 hours in beef fat and herbs to intensify their natural sweetness and richness, or vacuum-packing French gariguette strawberries for 24 hours to maximize their aromatic depth and flavor. His plating and flavor profiles are designed to let the ingredients speak for themselves, built on a foundation of meticulously fresh, daily-prepped produce. At House of Tides, he demonstrates the ability to execute high-volume fine dining (675 plates on a Saturday with limited equipment) without compromising quality. With Solstice, he aims for even more ambitious and intricate food, leveraging a smaller cover count to explore greater flexibility and precision with rarer ingredients. His legendary signature dishes include an enormous hand-dived scallop served with bacon jam and grated black truffle, and sweetbreads expertly partnered with cauliflower, raisins, and curry spices, showcasing his balance of luxurious ingredients with bold, harmonious flavor combinations.

Career

• Chef Patron at House of Tides, Newcastle
• Chef Patron at Solstice by Kenny Atkinson, Newcastle
• Concept Chef at Solaya at art’otel London Hoxton, London