Cateys 2026: Restaurateur of the Year – Independent: Alice Bussi and Allister Barsby, Hide and Fox

As a duo, Hide and Fox co-owners Alice Bussi and Allister Barsby are no strangers to accolades even before they co-founded their first restaurant, as previous recipients of a Hotel Catey and Acorn Award respectively. 

 

But the couple’s first independent venture together – a 28-cover restaurant in the Kentish village of Saltwood overlooking the coastal town of Hythe – has taken them to new heights.

 

In 2019 the pair took a big gamble: both walked away from the security of full-time hospitality leadership roles and pooled their life savings alongside a small business loan to realise a lifelong dream of running their own restaurant. Hide and Fox opened its doors down the road from Barsby’s native Whitstable – just nine months before the Covid pandemic forced them to shut up shop for nearly a year.

 

Despite this not-insignificant hurdle, Hide and Fox turned a profit in its very first year of operating – and has continued to do so every year since, with turnover also increasing each consecutive year.

 

During that time the team has also doubled in size – from four full-timers, including Bussi and Barsby on opening day, to a team of eight today, including the appointment of the restaurant’s first pastry chef last year.

 

Today, Hide and Fox is one of just 23 restaurants across the UK to be awarded two Michelin stars.

 

Despite this accolade, Hide and Fox is committed to remaining an approachable neighbourhood restaurant, with Bussi and Barby self-professed as believers in “simple, excellent things”.

 

The couple decided against raising prices after the restaurant was awarded its second Michelin star – a decision that helped Hide and Fox keep an impressive roster of regulars – and to this day visitors will be greeted by Bussi, with Barsby behind the stove.

 

The business has also thought about how to keep costs down in the current climate by focusing on sourcing British ingredients, from caviar to wasabi and truffle, and being intentional about its wine list. Bussi, a trained sommelier, offers two wine pairings for the restaurant’s tasting menu – an English and international selection – and the restaurant has also removed wine by the glass from the tasting menus to allow guests the flexibility of opening their preferred wine, which is then offered to other guests to reduce wastage.

 

To reinforce this, every member of Hide and Fox’s team has undergone Wine & Spirit Education Trust training.

 

These menu choices, alongside a calendar of events beloved by locals, including hosted events to ingredient focus menus, have helped Hide and Fox combine commercial nous with culinary excellence – a combination that impressed the Cateys judges.

 

What the judges said

“A celebration of true independence – Hide and Fox has achieved a great guest experience with impressive profitability.” Dan Brod

 

“Incredible standards delivered with enviable execution. Two Michelin stars are not achieved by someone who isn’t operating with passion and true heart. Inspirational!” Adam Handling

 

“Exceptional food and standards to which others can aspire, combined with self-funded financial success.” Peter Harden

 

The shortlist

• Matt and George Adams, the Hut, Isle of Wight
• Paul and Emma Ainsworth, the Ainsworth Collection
• Tommy Banks, James Banks and Matt Lockwood, Tommy Banks Group & Jeopardy Hospitality
• Alice Bussi and Allister Barsby, Hide and Fox, Hythe
• Liam Dillon, the Boat, Lichfield
• Josh and Holly Eggleton, the Pony Chew Valley, Bristol
• Markus Thesleff, Thesleff Group

The judges

• Dan Brod, Beckford Arms
• Daniel Crump, the Greyhound
• Adam Handling, Adam Handling Restaurant Group
• Peter Harden, Harden’s
• Simon Houston, Houston & Hawkes
• Bill Toner, CH&Co          
• Simon Wilkinson, Evolv Collection