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Every month we interview top chefs from around the UK, hearing about their cheap food hacks, views on the industry and more. This time, we speak to multiple Michelin-starred chef Kenny Atkinson, chef-owner at Solstice and House of Tides in Newcastle and Solaya in London.
I’ve been fortunate to work under some amazing chefs… but my time in London alongside a chef called Hywel Jones was where I really learned my craft as an aspiring chef. His ability to get the best out of ingredients and his techniques helped me learn to achieve this, which gave me the platform to build on and has helped shape the chef I am today.
A cheap ingredient that a lot of people overlook is… offal. People often go for the prime expensive cuts, but offal is often very cheap. Tripe is something a lot of butchers give away for free, as no one wants it, but braised slowly in red wine, bacon and mushrooms, it is one of the most delicious things to eat.
The best store cupboard ingredients with the best flavour-for-money payoff are…a good range of seasonings and spices. They contain flavour enhancers and herbs that provide an instant savoury umami boost to meat, pasta and vegetables to enhance flavours at home.
My go-to cheap eat out… is a little dim sum bar called Nan Bei Chinese Dumplings in Grainger Market in Newcastle. They’re famous for their handmade dumplings and noodle soups – class for the price!
They might be prestigious, but Michelin stars have their downsides… Sometimes they can be a double-edged sword due to the intense pressures they exert on chefs, relationships, staff, business viability and guest expectations. I love the pressure – it makes us keep pushing for excellence and perfection. It also helps having a good team behind me.
Everyone should invest in a good kitchen blender… They’re perfect for a good range of things, from smoothies using all fruits to making pesto, salsa verde or your own mayonnaise, oils and soups.
You can…
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