The team at Michelin-starred Solstice in Newcastle enjoyed a remarkable seven days as they earned a national ranking, a prestigious peer nomination, and success across three industry platforms.
The run began with Solstice being placed at number 42 in the new National Restaurant Awards UK Top 100.
Two days later, chef-owner Kenny Atkinson was named among the finalists in the 2026 AA Chefs’ Chef of the Year.
First presented in 1996, the award is decided entirely by fellow chefs, with AA Rosette holders voting for the peer they believe has made the greatest impact on the industry over the past year. Kenny is part of a shortlist that includes Hélène Darroze, Mark Donald, Adam Handling, Clare Smyth and Spencer Metzger and spans five-Rosette restaurants in London and Scotland as well as standout destinations in Cumbria and the North East.
The winner will be announced at the AA Hospitality Awards on Monday September 21 at the JW Marriott Grosvenor House in London – an occasion that will also mark 70 years of the AA Rosette.
Meanwhile, executive chef Scott John-Hodgson has collected the 2026 Craft Guild of Chefs Award for Restaurant Chef, beating the other shortlisted finalists Tom Heywood of Pignut and The Hare, Daniel Rogan of AO by Daniel Rogan, and David Smith of The Dipping Lugger.
“The chefs’ chef award is special because it comes from the people who understand better than anyone what this life actually involves,” said Kenny. “To be nominated by your peers, people you admire and respect, means more than most things in this industry. It’s recognition not just for me but for the whole team at Solstice and House of Tides, and for what we’re doing in Newcastle. We’ve always believed the North East deserves to stand alongside any dining destination in the country, and moments like this remind me why we keep pushing.”
“To be named the winner of the Restaurant Chef category at the Craft Guild Awards, in a room with 700 of the best people in the industry, was a humbling experience,” added Scott. “The standard of the other chefs on the shortlist says everything about how strong British cooking is right now. I’m incredibly proud of the team at Solstice; every dish that leaves our kitchen is a collective effort, and any recognition I receive belongs to everyone in the team.”
