Scott John-Hodgson Appointed Executive Chef Across House of Tides and Solstice
Scott John-Hodgson, former Head Chef of Michelin-starred Solstice, has been promoted to the role of Executive Chef, overseeing both Solstice and House of Tides in Newcastle on behalf of chef-owner Kenny Atkinson, who remains closely involved in the culinary direction of both restaurants. The appointment marks a significant milestone for both restaurants and reflects Scott's outstanding contribution to the group since joining in 2018.
The promotion comes hot on the heels of Scott's success at the 2026 Craft Guild of Chefs Awards, where he collected the prestigious Restaurant Chef award earlier this month, recognition that underlines his standing as one of the most exciting culinary talents in the Northeast.
The new executive role will see Scott take on greater day-to-day responsibility for culinary direction across both restaurants, allowing Kenny Atkinson to broaden his focus to include business development, brand collaborations, and wider strategic projects for the group, while remaining a hands-on presence in both kitchens.
"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. I couldn't be prouder of what he's achieved and what I know he'll go on to do." Kenny Atkinson, Chef-Owner, House of Tides and Solstice.
Originally from Teesside and a former student of Stockton Sixth Form, Scott's route into professional cooking was far from conventional. He initially studied sports development at Liverpool John Moores University with ambitions of becoming a teacher, before making a decisive career change in his mid-twenties. He joined Kenny and Abbie Atkinson's first restaurant, the Michelin-starred House of Tides, in 2018, where he quickly rose through the ranks to sous chef. When the opportunity arose to join the opening team at Solstice in 2022, Scott made the move, and within just eight months, the restaurant had been awarded a Michelin star.
Under Scott's leadership, Solstice has continued to go from strength to strength. He is known for a cooking style that is highly technical and precise, underpinned by a meticulous approach to ingredient sourcing that balances exacting culinary standards with the warm, welcoming atmosphere for which Solstice is celebrated. Seasonality sits at the heart of his menus, with locally sourced ingredients forming the backbone of his dishes wherever possible.
Away from the pass, Scott is deeply committed to developing the next generation of culinary talent. He actively encourages his team to undertake stagiaires and pursue external qualifications, as well as providing support and mentorship to team members in entering competitions and skills training programmes. Both restaurants also operate an ongoing shared learning project in partnership with Newcastle College, with Scott and his teams working directly alongside students and tutors.
On a personal level, Scott has continued to push himself, representing the Northeast and Yorkshire on the BBC's Great British Menu in both 2024 and 2025 and recently attaining Restaurant Chef of the Year in the Craft Guild of Chefs Awards.
"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." Scott John-Hodgson, Executive Chef, House of Tides and Solstice."
