i. Biography
The Path
Training at Sheffield College set the base, but the more useful education came in kitchens where pace, repetition, and standards had to hold. Josh Angus started as an apprentice at a two-rosette restaurant in Sheffield, an early role that put him inside the working discipline of service from the outset. From there, he moved through Le Manoir aux Quat'Saisons and Shane Osborne in Hong Kong, each step widening the frame while keeping the work tied to technique, consistency, and control. The progression continued through roles that demanded different forms of precision. At Dabbous, Angus worked as Sous Chef, a post that calls for technical confidence and steadiness under pressure. He then served as Private Chef at American Ambassador, followed by time at L'Autre Pied and as Development Chef at Belazu. Taken together, those posts show a career built through varied kitchens and settings, with ingredients and execution remaining the constant points of discipline. In 2018, Angus became Head Chef at HIDE in London, and today he is Chef Director of HIDE. The move from Head Chef to Chef Director reflects a broader remit, with responsibility extending beyond the pass to the overall culinary direction of the restaurant.
The Work Today
Produce sits at the centre of Angus’s cooking at HIDE. The work is shaped by local, fresh, sustainable, and seasonal ingredients, with the kitchen built around what the best UK suppliers bring in. That approach keeps the food direct and exacting: the point is not to layer over the ingredient, but to let quality carry the plate. The style is restrained, but not spare. Dishes are described as simple yet exquisite and Michelin-worthy, which signals a kitchen that relies on selection, timing, and clean execution rather than complication. In Angus’s hands, seasonality is not a garnish to the menu; it is the structure the menu rests on, and the standard by which the room is run.
Acclaim
Angus’s work is recognised through the title of Chef Director, supported by a path that includes training at Sheffield College, early work in Sheffield, and roles as Sous Chef at Dabbous, Private Chef at American Ambassador, and Development Chef at Belazu. That recognition is tied to the cooking itself: at HIDE, the focus on supplier relationships, sustainability, seasonality, and produce quality frames the kitchen’s output and defines the level at which the dishes are judged. Angus’s chief title is Chef Director. It is supported by a career that includes training at Sheffield catering college, growing up in Sheffield, and work as Sous Chef at Dabbous, Private Chef for the American Ambassador, and Development Chef at Belazu. The recognition attached to his work is grounded in that progression and in the cooking itself. At the London restaurant, his style is measured by produce quality, supplier relationships, sustainability, seasonality, and dishes made to a Michelin-worthy standard.
Signature
Josh Angus is a chef focused on championing local ingredients and Michelin-starred cooking.
Profile updated July 2026
FAQ
Asked of Josh
What is Josh Angus's current role?
Josh Angus is Chef Director.
Where did Josh Angus train or study?
Josh Angus trained at Sheffield College.
What is Josh Angus known for?
Champions local, fresh, sustainable, and seasonal produce, working with the finest suppliers in the UK to deliver simple yet exquisite Michelin-worthy dishes.
