Dubbed as London’s ‘Kitchen Rockstar’, Ollie Dabbous opened Hide in April this year after closing his first two award-winning restaurants Dabbous and Henrietta. This month is your opportunity to win not 100, not 200 but 250 pounds towards dinner for two people at Hide, 85 Piccadilly cooked by (Ground’s) head chef and former resident innovation chef at Belazu, Josh Angus.

Effectively three restaurants in one, Hide is divided over three floors; the first level Above – a fine dining experience with tasting menus and matching wine flight; Ground – an a la carte offering for any occasion and; Below – a speak-easy style cocktail bar with an impressive wine list that’s known to be the largest in the UK holding bottles such as a 2004 Penfolds Block 42 at £120,000 a bottle.

From the bustling street view, the floor to ceiling windows give an insight into the slick 7 day a week, 24 hours a day operation although, the discreet wooden door disguises the entrance with a certain mysterious charm. The interior design sets the standard across the restaurants which are rumoured to have had a multimillion pound investment to the front and back of house.

 

Even though the restaurants run almost independently of each other, Ollie’s underlying cooking style is in Hide’s DNA. The modern British dishes are based around seasonal ingredients, local produce and sustainable suppliers with a nod to classic French cooking.

Having cooked for chefs including Claude Bosi and Raymond Blanc, Ollie has a high standard that his head chefs Josh Angus (head chef, Ground) and Luke Selby (head chef, Above) live up to. Josh and Luke both worked at Ollie’s first restaurant Dabbous and also together at Le Manoir aux Quat'Saisons. Although they now run separate brigades, their teams work together to sync deliveries and to prepare the house-made charcuteries as well as all the mis en place for staff meals.

Josh has worked as a chef for more than a decade and understands the importance of creating a positive environment in the kitchen. Ground commands a rota of 50 chefs and they all (where possible) are given three and a half days off each week and encouraged to bring new ideas or suggestions to the table so they all feel valued and appreciated.

Josh has always looked up to Dabbous ethos and mentioned that the art of “simplicity is one of the biggest thing [he’s] learnt from Ollie” he continued “…food should speak for itself and by focusing on three main elements: season, produce and flavour a dish shouldn’t need to be heavily contrived”.

*

*

*

Before Josh began working at Hide, he was our resident innovation chef which gave him an insight into a different side of the industry and into how different products are developed and launched.

With the help of the New Product Development team, Josh created recipes for the new range of restaurant-quality nuts that launched earlier this year and was involved in the new pesto range that launched on Monday 3rd September in Ocado. If it wasn’t for the opportunity to head up Ollie’s restaurant he claimed he’d have still been working at Belazu (that’s what he told us anyway!).

During Hide’s opening, Josh was in the kitchen for 18 hour days for a month while they made sure the services ran like clockwork. The team have now settled in to a rhythm and are able to have time to develop new ideas and interesting concepts. When Josh isn’t cooking, he’s always dreaming up new ideas and his latest inspiration came from spending time in the English countryside surrounded by wild flowers; the new dish reminds him of summer and is called Meadow hay icream with Tulameen raspberries. This is currently on the menu along with a brand new dish that’s just launched – a Barbequed Lobster tail with our Fig Leaf Olive Oil and coco beans that could be yours to try if you like our social media post and make sure you’re following @hide_restaurant

Photography by Joakim Blockstrom

Back to top