Chef patron, Solstice, House of Tides and Solaya
Kenny Atkinson is the Chef Patron of three restaurants. Spreading his time and energy across House of Tides, his first restaurant in Newcastle upon Tyne, Solstice, which was awarded its first Michelin star within eight months of opening, and his latest venture, Solaya, which is located on the 25th floor of the art’otel in Hoxton. Managing to find a few minutes in his busy schedule, we caught up with him to learn more about his career and experience.
How long have you been a chef?
I have been a chef for nearly 33 years, it feels like a long time, but it also feels like those 33 years have passed in the blink of an eye. I fell into cooking at a young age of 16 and am still going strong now at 49.
I love every minute of it.
What is your current role and what does it involve?
My current role is that of chef-owner of both House of Tides & Solstice, and concept chef at Solaya in London. My main role is to guide, nurture, and develop my teams across all sites, with the help of my head chefs and restaurant managers. My job is to help drive standards, creativity, and the overall dining experience at each site by providing them with the support and tools to achieve this.
What was your first job in hospitality?
My first job in hospitality was working for my uncle
at the age of 16 at his hotel in Gateshead as a
kitchen porter.
As a 16-year-old, I wanted to become a bar manager, but I was too young to serve alcohol, so my uncle suggested I work for him in his kitchen, helping the chefs wash dishes and then moving on to carry out some kitchen duties. Not long after, I realised that I wanted cooking to be my vocation – and I also decided that if I was going to cook, then it would have to be to a high standard.
What’s been your worst cooking disaster?
My worst cooking disaster was as a young commis working at the Mandarin Oriental in Knightsbridge. The legendary chef Nico Ladenis was in for lunch, and the executive chef asked me to fetch the langoustine stock from the fridge so that he could make his signature langoustine risotto for him and his guests. I grabbed the wrong container and gave the chef the container that had orange juice in it, which was for the chefs to drink during service rather than the langoustine stock. When I realised, I told the head chef, and he told me to keep quiet till after service. It was still a tasty risotto, but yeah, I got a good rollocking that day.
What do you like to eat?
I’m a huge fan of all types of shellfish; they are without doubt my favourite to cook and to eat as a diner, but my favourite are scallops, raw or cooked, I could eat them all day long.
How do you achieve a work/life balance?
We decided to operate both restaurants over a 4-day week and close for the other 3 days of the week. This gives my team an extra 52 days off a year. I think this is important as we all work so hard and commit long hours to our craft that it’s important that the extra day off allows us to recharge, spend more time with our families or take up out-of-work hobbies.
If you were on a desert island, what five ingredients would you take with you?
Olives, salt and butter so I can catch and cook my own food, also wine & beer, probably more important than the food!
What’s the best dish and drink combo for after a shift?
Cheese and wine for sure. A nice sneaky glass of red along with any leftover cheese from the cheese board is the best combo ever, a proper chef’s treat.
Do you have a favourite pub in the UK?
Tough one, there are so many pubs that I do really like, but the one that probably stands out for me the most has to be the Devonshire in Soho. It’s become a bit of an iconic pub in the UK now and a bit of a destination for chefs. When I go to London, it’s always the place to meet up with friends for a proper pint of Guinness.
What is your favourite cookbook?
Without doubt White Heat by Marco Pierre White. It was the first chef book that I bought; his approach to food really got me engrossed in the fine dining world.
What are your culinary ambitions for 2026 and beyond?
I have achieved so much already, from winning Chef of the Year at the National Restaurant Awards to being the first chef to achieve a Michelin star at two restaurants at the same time on the same street in Newcastle. I do have a few things in the pipeline but if truth be known, future ambitions include achieving a second Michelin star for Solstice, nurturing the next generation of chefs, ensuring the longevity and sustainability of existing restaurants, and continuing to innovate and evolve.
