85 Piccadilly London W1J 7NB

Select A Restaurant

If you do not find your preferred time or date available, please contact reservations on 0203 146 8666 or email reservations@hide.co.uk


Opened in 2018 HIDE is a unique environment set over three stories, having achieved a Michelin Star within five months of opening as well as proudly showcasing Europe’s largest wine list. Above at HIDE is a refined gastronomic offering boasting panoramic views over Green Park. HIDE is an all-day offering, serving an a la carte Breakfast, Lunch and Dinner seven days a week. With a focus on seasonality the regularly changing menu showcases some of the best produce available in the UK, respectfully cooked and served with warmth and care. The Bar Below has been awarded the Best Cocktail Bar in the UK at The Restaurant Awards. With creative, delicious & unique drinks as well as a very comprehensive offering of whisky, rum & more, The Bar Below has become a destination bar in its own right.

Hide has a demonstrable reputation as an employer that takes the development and welfare of its team seriously. With a proven track record for recruitment, training, development & retention as well as upward mobility, a career at Hide guarantees personal growth and progress. Successful candidates are provided with a thorough induction and initial training plan, guided learning and the opportunity to succeed as part of a wider group of likeminded professionals. We pride ourselves on our culture and recognise hard work and professionalism at every level throughout the business. We ensure that our team members are constantly inspired and motivated, with their personal career goals at the heart of their development programme.

For chefs, there is the opportunity to cook alongside Ollie Dabbous in a recently refurbished, bespoke design kitchen featuring brand new induction stoves and barbeques. You will learn everything from how to butcher a suckling pig to home cure-charcuterie and the best croissants in London. You will cook a constantly changing menu with the best produce and seafood available in a kitchen that continually collaborates, evolves and refines. You will work a maximum of seven shifts per week in a positive working environment with room to grow.