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The Woods Foodservice Quick Bite series is a 10-second download from a top UK chef sharing what’s on their plate.

We spoke to Josh Angus, Head Chef at Hide Restaurant, who shared his career highlights, advice for aspiring chefs and favourite seasonal ingredients.

What would you say are the most defining moments in your career to date?

There are few to choose from, but I think becoming head chef at hide & now Group head chef really changed things for me. We won a Michelin star within 4 months, and have then just grown from there.

What inspired you to become a chef?

Baking at school – it got my attention and interest like no other subject besides sport.

What piece of golden advice would you give to anyone in the industry who wants to be successful?

Work hard and be committed. Do a few years at different restaurants, learn as much as possible and be ready to work long hours. But also work at the best, if you work at the best you naturally become better.

Any favourite ingredients at the moment or menu trends you are really enjoying?

No real food trends. I try to ignore that and just stick to the seasons. But now it’s late summer I’m really enjoying strawberries, peaches and tomatoes.

Favourite dish on the menu that uses ingredients from Woods?

Has to be a classic at Hide – the crab tart, gooseberries, avocado and elderflower. We make the tart cases from Feuille de Brick pastry we get from Woods.