Scott John-Hodgson promoted across Kenny Atkinson restaurants

Scott John-Hodgson has been promoted to executive chef across Kenny Atkinson’s Michelin-starred Newcastle restaurants House of Tides and Solstice.

The expanded role will see Scott assume greater day-to-day responsibility for the culinary direction of both restaurants, while chef-owner Kenny remains closely involved in their kitchens and menus.

Scott joined House of Tides in 2018 and progressed to sous chef before becoming part of the opening team at Solstice in 2022. He later became head chef of the intimate fine dining restaurant, helping it secure a Michelin star shortly after opening.

The promotion follows Scott winning the Restaurant Chef Award at the 2026 Craft Guild of Chefs Awards.

Scott John-Hodgson to lead both Newcastle kitchens

Under the new structure, Scott will oversee the teams and food offering across House of Tides and Solstice.

Kenny will remain a hands-on presence at both restaurants, while devoting more time to business development, brand collaborations and wider strategic projects.

Kenny said: “Scott has been an integral part of what we’ve built here since the very beginning, and this promotion is thoroughly deserved.

“His Craft Guild of Chefs award is a testament to the remarkable level he’s operating at, and I have complete confidence in his ability to lead both kitchens with the same passion, precision and warmth that define everything we do.

“This new structure lets Scott take more of the day-to-day reins, while I get to put more energy into the exciting opportunities coming our way as a business, but I’ll remain very much part of both kitchens, just with a broader lens.”

The appointment follows a period of expansion for Kenny, who opened Solaya at art’otel London Hoxton in 2025.

The 25th-floor restaurant marked his first London venture, with Kenny taking on the position of concept chef alongside his Newcastle restaurants.

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From House of Tides to Solstice

Originally from Teesside, Scott initially studied sports development at Liverpool John Moores University with the ambition of becoming a teacher.

He changed direction in his mid-twenties and entered professional cooking, later joining Kenny and Abbie Atkinson at House of Tides.

When Solstice opened in 2022, Scott moved across to the new restaurant and helped establish its technically precise, produce-led style.

Seasonality and locally sourced ingredients have remained central to his menus, alongside a focus on supporting the development of younger chefs.

Scott encourages members of his team to undertake stages, gain external qualifications and enter competitions. The two restaurants also work with Newcastle College through an ongoing shared learning project involving students, tutors and members of the kitchen teams.

Scott John-Hodgson and Kenny Atkinson plating dish

He represented the North East and Yorkshire on Great British Menu in 2024 and 2025 and has also been selected as one of the 10 finalists for the Craft Guild of Chefs’ National Chef of the Year 2026 competition.

Scott said: “Taking on this executive chef role is something I’m incredibly proud of and genuinely excited about.

“House of Tides is where it all started for me; it’s where I found my love for this industry, and Solstice has been a project I’ve given everything to since day one.

“To now have the opportunity to lead across both restaurants is a real privilege. Kenny has given me so much over the years, and I want to honour that by continuing to push both restaurants forward, alongside him, for the teams, for our guests and for the wider North East food scene.

“The Craft Guild of Chefs award was a wonderful recognition, but what drives me every day is the people around me and the food we put on the plate. There’s so much more to come.”