The Finest Eats | Solstice

Solstice: Craftsmanship and Creativity in Equal Measure

Hidden behind an unassuming façade on Newcastle’s Quayside, Solstice is Kenny Atkinson’s second restaurant to take the city by storm, offering an intimate and immersive fine dining experience.

Since opening, Solstice has quickly earned national acclaim. In March 2023 the restaurant was awarded a Michelin Star, just eight months after opening, and currently holds the 26th spot in the UK’s Top 100 National Restaurant Awards 2024.

Behind it All: Chef Patron Kenny Atkinson

Newcastle-born Kenny Atkinson has spent over twenty-nine years honing his craft and holds the distinction of being the city’s first chef to earn two separate Michelin stars – one at Solstice and one at its sister restaurant, House of Tides.

A Taste of Solstice

At Solstice, there are no menus handed out on arrival. Instead, Chef-Patron Kenny Atkinson and Head Chef Scott John Hodgson present a multi-course tasting menu of around 15-18 servings, entirely dependent on what produce is available at that point in time. From the open kitchen, the chefs and Restaurant Manager Rachel Lenham personally present and finish many of the dishes before guests, offering insights into the ingredients and the inspiration that brings each plate to life. Guests are also able to add to the experience by enjoying one of Solstice’s carefully crafted wine flights, designed by Head Sommelier Conor Goulding.

Below is a selection of photographs showcasing some of Solstice’s standout dishes from earlier this year.

Creel caught lobster tail, yzu kosho butter, redcurrants, yuzu, saffron caramel and yuzu gel topped with nasturtium discs

Duck liver parfait dipped in Pedro Ximenez glaze and puree of Plum Umeboshi, garnish with herbs and flowers

Credit: Sean Elliot

Hand dived West Coast scallop, poached in beef fat, Nahm Jim glaze and grated lime zest

Sashimi rose of sake cured aged halibut and dashi compressed black radish

Credit: Sean Elliot

Salt baked beetroot, beef fat, cumin, caraway seeds, horseradish creme fraiche, carrot tops, apple marigold and a rose of pickled golden beetroot

Salt aged turbot, green Nahm Jim yoghurt glaze, fermented black garlic puree juiced red pepper sauce

Butter roasted cod, heritage tomatoes, sea herbs and mussel Kiev

36-month aged Parmesan cheese mousse sphere, Lea & Perrins glaze, Black Truffle, roasted macadamia & gold dust

Wild heather bavarois, bergamot jelly glaze, sable biscuit, bergamot gel, alyssum flowers, fennel crown, bee pollen and honey tuile

Smoked eel and Potato brandade, Oscietra Caviar, pickled smoked eel gel, topped with Granny Smith apple discs, dill oil and dill tops and crispy chicken skin crackers

Takoyaki Ball, filled with sticky braised lamb shoulder, topped with lamb belly, hibiscus miso emulsion, topped with Australian black truffle

Line-caught North Sea Pollock, sushi nori, topped with buttered sea spinach, smoked caviar, and smoked kipper velouté

Credit: Sean Elliot

Discover more about Solstice and secure a reservation via the links below.

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