Kenny’s Kitchen: How to find your perfect match…in the kitchen

Kennys Kitchen
Picture of Borderfields HQ
Borderfields HQ

As a chef I like to be adventurous when it comes to food parings. I love experimenting to uncover interesting new, taste sensations. Sometimes you can really be taken by surprise when you discover a food combination that works brilliantly together. For some there’s an element of science to it but you don’t truly know what will work until you give it a try.

Once upon a time, somebody somewhere came up with the classic dish we call ‘Surf and Turf’. It’s been around for years and is found on menus around the world; typically it’s a simple beef steak served with prawns. However, the notion of serving meat with a fish accompaniment is a great one to experiment with in the kitchen at home.

You can start with ‘Surf and Turf’ and give it a twist – try serving your meat with shrimps cooked in a variety of ways – steamed, grilled or perhaps breaded and  fried in a little Borderfields Cold Pressed Rapeseed Oil.  Better still, you could opt for a fresh, flavoursome lobster. Why not try experimenting with the meat too? I’ve found lobster and pork to be a winning combination.

If you’re feeling more adventurous try eel, particularly smoked eel. It’s an oil-rich, meaty and strongly flavoured fish, and once again works brilliantly with pork.  Served with an apple truffle on the side and you’re in for a real treat.

Currently on the menu at the House of Tides restaurant in Newcastle, we’ve got a Cornish Sea Bass served with honey-glazed chicken wings. This is a great example of a fish-poultry team up with flavours which work perfectly together.

So, don’t be shy – get creative in the kitchen with your food pairings – there’s always a perfect match waiting to be discovered.

Kenny Atkinson is the Chef Proprietor of House of Tides restaurant on Newcastle’s quayside. Please visit for more information.