Josh Angus is head chef at Hide Ground, the more casual floor of the three-storey, Michelin-starred Mayfair restaurant that runs as a joint partnership between Ollie Dabbous and Hedonism Wines. Vincent Wood checks up on how being listed in last year's guide has changed his approach, and what he has planned for the future
How has receiving a Michelin star changed the kitchen at Hide Ground?
I would say the pressure has been relieved a bit. Obviously we've got to keep it and that's a hard thing, but I've worked in five or six different Michelin-starred kitchens now, and I think keeping the star is easier than getting the star.
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