1 Michelin Star Chefs: Kenny Atkinson, chef-patron, House of Tides

Kenny Atkinson is the chef Owner of one Michelin star restaurant House of tides in Newcastle.

• Other one Michelin star restaurants

Opened in February 2014 by Kenny & Abbie Atkinson, House of Tides is located on the historical Newcastle Quayside and set within the beautifully restored Grade 1 listed 16th Century former merchant’s town house. 

House of Tides is a casual, informal fine dining restaurant which is set over two floors.  The rustic ground floor entrance level with its original 16th century flagstones and exposed beams, provides an excellent venue whether you're settling-in for a drink, pre-dinner aperitif or a leisurely nightcap. The first floor which houses the main restaurant seating area also with exposed beams, big open fireplace as well as views over the River Tyne.

Kenny and Abbie’s vision for House of Tides was to create a casual and informal space where everybody should feel comfortable and relaxed with no compromise on quality. 

House of Tides gained it's Michelin star in the Michelin Guide Uk and Ireland 2016.

Biography

Kenny Atkinson, an accomplished British chef, has made a significant impact in the culinary world.

From modest beginnings in Newcastle upon Tyne, he honed his skills working in various restaurants and even overseas in Crete. Kenny's talent was acknowledged when he attained his first Michelin star at St Martin's on the Isle in the Scilly Isles.

This accomplishment led to another Michelin star at the White Room in Seaham Hall.

His culinary expertise caught the attention of the BBC, and he impressed viewers with his appearances on Great British Menu, triumphing in his heat twice.

Kenny opened his second restaurant, Solstice by Kenny Atkinson in 2022, earning an additional Michelin star and becoming part of Newcastle upon Tyne's first duo of Michelin-starred restaurants.

Food style and House of Tides Menu

The food at House of Tides is modern British.

Due to the UK's unpredictable weather,  Kenny adapts which ingredients are used on his menu according to what his local suppliers have in stock - meaning that with only small quantities of produce available at any given time, the menu can change as often as daily.

Kenny and the team pride themselves on their bold flavours and choice of ingredients that are inspired by the UK’s cooking heritage and augmented with the use of modern techniques. In order to showcase the best produce from across the UK, the menu is served as a set tasting menu.

Switching up the local culinary scene means a lot to Kenny, as he sees the Newcastle area as a largely untapped market. By doing so, he also hopes to attract and retain regional culinary talent.

The chef admits that it took a long time to win people over with the tasting menu format, and that it was not until the restaurant had achieved a Michelin star that they began to get more people on side with their approach.