Scott John-Hodgson

Scott John-Hodgson's culinary philosophy is deeply rooted in celebrating the inherent quality of ingredients, guided by a staunch commitment to seasonality and sustainable practices. He believes in the power of simplicity on the plate, ensuring that the integrity and natural brilliance of the produce remain front and centre, rather than being overshadowed by excessive manipulation. This approach underscores a profound respect for the raw ingredients and a desire to showcase their peak flavour. At the heart of his vision is Solstice, a 14-cover fine-dining, tasting-menu-only restaurant designed to offer an intimate and unique experience. The concept is that guests are walking into his home, with chefs not only preparing the food in an open kitchen but also personally serving each course. This interactive model extends to most dishes being served "blind," without a prior menu, creating an element of surprise and encouraging guests to engage deeply with each creation. This unique set-up forces the culinary team to rigorously consider every aspect of a dish, from its flavour profile to its preparation process, ensuring it can be executed calmly, cleanly, and presented with confidence and passion directly to the diner. The menu, developed in collaboration with Kenny Atkinson, is a procession of courses inspired by British seasons and the finest available produce, reflecting a dedication to fresh, relevant offerings. Chef John-Hodgson defines his cooking style as a pursuit of "Bold, punchy flavours presented elegantly." His technical mastery is evident in his ability to translate this philosophy into practice, focusing on precise execution that highlights the natural attributes of quality local ingredients. He embraces seasonality and sustainable methods, crafting dishes where simplicity is key, allowing the produce to be the undeniable star. A distinctive aspect of his approach at Solstice is the intimate and interactive service model. Chefs, after preparing the dishes in an open kitchen, personally deliver them to the table, often performing final touches in front of the diner. This method allows for a direct explanation of the produce and the culinary passion behind each creation, making the presentation an integral part of the dining experience. While specific signature dishes are not named in the provided text, his menus are known to celebrate iconic North East Great Britons, such as rower Kat Copeland, lending a thematic depth to his art. His methodology demands a deep consideration of both flavour and process for every dish, ensuring clean execution and confident presentation.

Career

• Head Chef at Solstice by Kenny Atkinson, Newcastle Upon Tyne
• Junior Sous Chef at House of Tides, Newcastle-upon-Tyne

Mentored by John Williams.