House of Tides | Newcastle Quayside

House of Tides on Newcastle’s Close – a narrow lane running below the Quayside – is the city’s Michelin starred restaurant. Chef Kenny Atkinson has held the star since 2014 and the kitchen’s performance has been consistent enough to make House of Tides the benchmark for serious eating in Newcastle and the wider North East. The building – a sixteenth century merchant’s house – gives the restaurant a character that no amount of interior design could create from scratch.

The Cooking

Kenny Atkinson’s cooking is creative and technically accomplished. The tasting menu changes regularly with the seasons and with the chef’s interest in specific ingredients and techniques. The use of North East produce is central – local game, North Sea fish, Northumberland dairy and produce feature consistently. The cooking is curious and adventurous without being eccentric. The flavours are resolved and the techniques serve the ingredients rather than the other way round.

The Tasting Menu

House of Tides operates primarily as a tasting menu restaurant. The menu runs to multiple courses and takes the better part of an evening to complete. The pace is measured and the service team times courses with care. Wine pairings are available and the sommelier is knowledgeable about a list that has been put together with genuine care. This is an evening rather than a dinner – plan accordingly.

The Building

Newcastle’s Close is one of the oldest surviving streets in the city. The merchant house dates from the sixteenth century and the interior preserves original beams and stonework alongside the contemporary restaurant fit-out. The contrast works – it is clear that the building predates the restaurant by several centuries while the dining experience is unmistakably contemporary.

Booking

House of Tides fills its tables weeks in advance, particularly for Friday and Saturday evenings. Lunch service is more accessible and provides the same kitchen at a shorter menu and marginally lower price. Worth booking as far in advance as possible for any evening table.