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solsticencl.com

What he said ⬇️⬇️

Voting is now open for the The Good Food Guide 100 Best Local Restaurants 2024!

We’d love it if you could show your support and nominate The Loch & the Tyne and Ugly Butterfly. ❤

thegoodfoodguide.co.uk/best-local-res…

Spot on Gary Usher 🙏🏻

PEAR

Goats yoghurt cremeux filled with a pear & horseradish gel, topped with compressed Nashi pears dusted in a little dried sage powder.

Finished with a pear sorbet & pear tuile

Served at the table with a chilled pear & sage syrup and finished with a few drops of sage oil.

CHOCOLATE

70% Valrhona Guanaja chocolate is tempered & sprayed with a mixture of gold, silver, red & burnt caramel colours.

The chocolates are half filled with a rich caramel made from tamarind and coconut milk and topped with a chilli infused ganache using the same chocolate.

AMALFI LEMON

Lemon & lemon thyme bavarois made from the zest & the leaves of the Amalfi lemons

The bavarois is then dipped in a lemon glaze & sat on a sweet sable biscuit which has been dusted with a lemon sherbet

Topped with lemon gel, lemon curd, white alyssums & lemon thyme

Thank you Kenny Atkinson and team ⁦Solstice by Kenny Atkinson⁩ We were blown! Absolute perfection!
#unique #finediningexperience #newcastle #quayside #delicious

A great run down of dishes from your recent lunch, and thank you for sharing.
Solstice by Kenny Atkinson was so deserving of its first star, and I don’t think it will be long before a second is awarded. Tremendous dedication and hard work can (and did) pay off. Oh, great photos as well.

5/ Lunch Solstice by Kenny Atkinson Finishing w Northumberland Heather HoneyParfait w White Chocolate filled w Bergamot Curd, served w Bee Pollen, Rye Grain Ice Cream, Crisp Honey Tuille; Blood Orange & Cardamom Pate de Fruit; 64% Manjari Chocolate; 70% Guanja Chocolate. Superb Lunch

4/ Lunch Solstice by Kenny Atkinson Dry Aged Scottish Highland Venison, Venison Sauce Perigueux, Parker House Bread brushed with Garlic & Thyme Infused Fat; Pear, Goat’s Yoghurt Cremeeux, Compressed Nashi Pear, finished with Sage Oil; Rhubarb w Brown Butter Custard Foam

3/Lunch Solstice by Kenny Atkinson Hand Dived ScallopCooked In Beef Fat, Mussel & Shio Koji Foam; 36 Month Aged Parmesan Mousse w Parmesan Foam, Truffle; Catch of the Day Brined then Steamed in Nori, Smoked Exmoor Caviar, Craster Kipper Creamed Sauce.

2/ Lunch Solstice by Kenny Atkinson Duck Liver Parfait; Takoyaki Dumpling filled with Braised Pork Shoulder, Pork & Shiitake Mushroom Consommé; Sashimi, Cornish Line Caught Halibut w Bergamot Ponzu and Toasted Sesame Oil

Brilliant lunch Solstice by Kenny Atkinson yesterday, genuinely top notch dishes. Smoked Eel topped with N25 Caviar, Chicken Skin Crackers; Beer Battered Croustade w Beetroot Dressed w Aged Beef Fat

An absolute pleasure to dine at Solstice last night, our first Michelin meal celebrating both turning 40 in the course of a month, what a treat, I couldn’t sleep for all my senses firing, served by a fantastic young knowledgeable team, loved soaking it all up! Solstice by Kenny Atkinson

Some very good things going on here at Solstice restaurant in Newcastle - one of the newest Michelin starred venues for the UK (2023) and a journey entirely worth it:

Who knows where this will go now.... we've surpassed our 20k target...
Will write a letter next week...
Approaching 21k.. if it keeps on going...
The 🌍

#Hospitality #CutVat #Needed

There is only one 1️⃣ thing that #HOSPITALITY want OR need.
A #VatCut - anything else is just lip service to... well I actually don't know who....

There is One Ask, One solution.

SIGN ✍️ change.org/p/lower-vat-to…

20 restaurants have been newly awarded a #BibGourmand in the #MICHELINGuideGBI 2024, taking the total in the Guide to 127

For the full list of new Bibs click here: guide.michelin.com/gb/en/article/…