Mastering Flavours: Insights from Michelin-Starred Chef Kenny Atkinson
Kenny Atkinson, the acclaimed Michelin-starred chef behind Solstice, House of Tides in Newcastle, and Solaya in London, shares his expert tips on sourcing quality ingredients, affordable dining, and underrated kitchen essentials.
Crafting Excellence Through Experience
Atkinson credits his formative years working alongside renowned chef Hywel Jones in London as pivotal in honing his culinary skills. “His mastery in extracting the best from every ingredient and his precise techniques laid the foundation for my craft,” Atkinson explains. This mentorship shaped the exceptional chef he is today.
The Overlooked Gem: Offal as an Affordable Delicacy
While many gravitate toward premium cuts, Atkinson advocates for embracing offal as a budget-friendly, flavour-packed alternative. “Tripe, often discarded or given away by butchers, transforms into a sumptuous dish when slow-braised with red wine, bacon, and mushrooms,” he reveals. This humble ingredient delivers extraordinary taste at minimal cost.
Stock Your Pantry with Essential Flavour Boosters
Atkinson emphasizes the power of a well-curated spice and seasoning collection. “A diverse range of herbs and flavour enhancers instantly elevates dishes—from meats to pastas and vegetables—adding rich umami notes that transform everyday meals.”
Affordable Dining Spotlight: Nan Bei Chinese Dumplings, Newcastle
For wallet-friendly dining, Atkinson recommends Nan Bei Chinese Dumplings in Grainger Market, Newcastle. “Their handmade dumplings and hearty noodle soups offer exceptional quality and flavour at an unbeatable price point.”
The Pressure and Perks of Michelin Stardom
“Michelin stars bring immense pressure,” Atkinson admits. “They raise expectations from guests, staff, and business alike, sometimes straining relationships. But I thrive on that challenge—it pushes us to pursue excellence relentlessly. A strong team is essential to sustaining this drive.”
Kitchen Must-Have: The Versatile Blender
Atkinson urges every home cook to invest in a quality kitchen blender. “It’s indispensable for crafting smoothies, pestos, salsa verde, homemade mayonnaise, infused oils, and soups. This tool unlocks countless culinary possibilities.”
Where to Find Quality Meat and Fish on a Budget
Contrary to expectations, some supermarkets offer surprisingly good quality meat and fish. “Aldi’s steak range stands out for flavour and tenderness at great value,” Atkinson states. “For fresh fish, Morrison’s counters in select locations excel, providing superior alternatives to pre-packed options.”
Creating a Hearty £10 Beef Stew
Atkinson shares his recipe for a comforting, cost-effective beef stew featuring affordable braising cuts like shin or brisket:
- Sear the beef: Pat dry and season with salt and pepper. Brown in batches in bacon fat over medium-high heat until a rich crust forms. Remove and set aside.
- Sauté aromatics: Cook chopped carrots and onions until softened. Stir in garlic and tomato paste for one minute.
- Add flour and deglaze: Sprinkle flour to thicken, then pour in red wine slowly, scraping up browned bits.
- Braise: Return beef to pot. Add water or beef stock, bay leaf, and thyme. Simmer, cover, and roast at 160°C for 2.5 to 3 hours.
- Finish: Serve steaming stew alongside creamy mashed potatoes.
The Most Underrated British Ingredient: Worcestershire Sauce
“Worcestershire sauce is a flavour powerhouse often underestimated,” Atkinson asserts. “Its complex mix of molasses, malt vinegar, and anchovies delivers an instant umami kick, perfect for enhancing meats, fish, sauces, and stews beyond just cheese on toast.”
The Shifting Landscape of Dining Out
Rising living costs are reshaping consumer habits. “People now choose dining experiences more deliberately, valuing quality and justification for expense rather than simply cutting back temporarily,” Atkinson observes. This shift results in fewer outings but more meaningful ones.
Debunking Restaurant Pricing Myths
Atkinson clarifies common misconceptions about menu prices. “Expensive dishes don’t equate to massive profits. Ingredient costs only account for about 30-35% of the price. The rest covers rent, staff wages, utilities, insurance, equipment, and unavoidable waste. Labour costs—preparation, service, dishwashing—are substantial. Plus, ingredient prices fluctuate weekly, especially for fish, beef, and produce, making constant menu changes impractical.”
Challenges in Staffing and Rising Business Costs
The pandemic’s impact still lingers. “Finding skilled staff willing to relocate has become tougher, compounded by soaring rental prices. Many young chefs today don’t view their job as a long-term investment,” Atkinson notes. Additionally, “rising business rates and utility costs, which have nearly doubled, pose critical threats to restaurant viability. The 20% VAT on sales, unlike Europe’s lower rates, further squeezes margins.”
