Josh Hughes

Josh Hughes's culinary philosophy is deeply rooted in modern British cooking, honed through a series of highly regarded kitchens in Kent. His approach is characterized by a profound respect for classical technique, which he masterfully integrates with contemporary presentation to create refined tasting menus. This foundational discipline provides the bedrock for his intricate and precise dishes. A core tenet of Hughes's ethos is an unwavering commitment to seasonality and the meticulous sourcing of local produce. He champions the finest ingredients from the Kent region, allowing the inherent quality and flavor of these components to dictate the direction of his dishes. This focus on "the best local ingredients" ensures his menus are not only reflective of the immediate environment but also deliver exceptional taste experiences. At Hide and Fox, Hughes's philosophy aligns seamlessly with the restaurant's acclaimed style, which emphasizes precision, restraint, and an overall polished presentation. His cooking reflects a clear dedication to technical discipline, ensuring every element on the plate is executed with exacting standards. This combination of classical mastery, local provenance, and refined artistry solidifies his position as a leading figure in modern British fine dining. Chef Hughes's technical mastery is evident in his refined modern British cuisine, where he seamlessly marries classical foundations with innovative contemporary presentation. His dishes are marked by precision, restraint, and a clear emphasis on technical discipline and polished aesthetics. He consistently utilizes seasonality and locally sourced produce as the heart of his menus, often employing inventive storytelling, as seen in his Great British Menu creations inspired by romantic comedies. Among his notable signature dishes are: a chicken liver parfait meticulously crafted with nougatine tuiles, liquorice purée, and candied grapefruit zest, elegantly presented in a feuille de brick tart case; a "really quite ace" blue string leek soup, accompanied by cheese pommes dauphine and a bright sherry vinegar gel; and a complex Jamaican ginger cake featuring mascarpone mousse, cardamom ice-cream, gingerbread purée, stem ginger, lime gel, ginger tuile, and caramel.

Career

• Chef at The Fordwich Arms, Canterbury
• Head Chef at The Bridge Arms, Canterbury
• Head Chef at Hide and Fox, Saltwood