The story
HIDE occupies a striking three-storey space on Piccadilly, in the heart of Mayfair. Since opening in 2018, it has established itself as a destination for Modern British cuisine, earning a Michelin Star within its first five months. The restaurant is an all-day affair, serving breakfast, lunch, and dinner seven days a week, with a focus on seasonality and the best produce the UK has to offer.
Chef Director Josh Angus, who has been with HIDE from the start, leads a team of 70 chefs across three venues. The kitchen’s philosophy is simple: dishes are cooked with respect, warmth, and a lightness of touch that lets ingredients speak. The regularly changing menu reflects what is at its peak, from land and sea.
HIDE offers several ways to dine. The a la carte menu covers everything from light grazing plates to substantial lunches and celebratory dinners. For those wanting the full experience, the tasting menu changes seasonally, featuring “innovative, theatrical dishes presented with finesse.” Vegetarian and vegan versions are available every day. A set menu, designed to be enjoyed within an hour, often previews new creations before they appear on the main menu.
Breakfast is equally considered, with house-made viennoiseries and a signature take on the Full English. The open bakery turns out fresh breads each morning.
HIDE’s wine list is among the most extensive in Europe, curated in partnership with Hedonism Wines. Guests can browse over 9,000 labels digitally, with bottles delivered to the table within 15 minutes. The sommelier team offers four optional wine pairings tailored to the tasting menu.
Downstairs, The Bar Below has been named Best Cocktail Bar in the UK at The Restaurant Awards. It serves creative cocktails alongside a deep selection of whisky and rum, making it a destination in its own right.
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High quality cooking
A hide is where ornithologists conceal themselves to watch the birdlife, and up on the first floor at Ollie Dabbous' Mayfair bolthole, lucky diners have a panoramic view over the expanses of Green Park. In a room done out in neutral tones of sand and stone, the welcome clatter of the Champagne trolley rattling over the wood floor banishes any hint of hush. Menus are a mix of the tasting format and a three-course carte, where caviar variations have their own section. Dabbous' dishes are stamped with the author's personality, with imagination and technical innovation on pyrotechnical display. A first course that matches Tropea onion and Graceburn cheese with textural spins on canteloupe melon is a multi-layered revelation. Lobster is treated royally, the exemplary tender meat offset with a bisque-flavoured purée, pickled fennel and its pollen, plus a sensational beurre blanc cut with curry oil. Monkfish with sweetcorn, sea herbs and truffle makes a fragrant proposition, the fish perhaps having had a couple of minutes too long, but veal sweetbreads are as gently rich as is proper, with plenty of greens and an aromatic sauce of coffee beans. Desserts are positively baffling, seeming clumsy in construction and with a post-ironic hint of Fanny Cradock: a syrup-soaked cherry-blossom teacake (in November) is served with a coupe of vanilla cream and maraschinos. Service can be a little disoriented – long waits for the final bill are always an exasperation. The wine pairings are full of allure, offering such diversions as Czech Pinot Blanc, cherry-sweet vintage Banyuls and Telti-Kuruk, a herbaceous varietal from Ukraine.
2 Rosette Award for Culinary Excellence
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