Flash-grilled: Josh Angus
What was your first job?
My first job proper job was working for my dad and his outdoor entertainment business, which is now called Wildfire Events; I used to help instruct on events.
What is your guiltiest food pleasure?
I am bit of junk foodie I'm sorry to say, and love a good Domino's on a lazy day.
What’s the best restaurant meal you’ve ever had?
Very hard to choose as I have had so many, but I would say it is between Moor Hall for the food and The Fat Duck for the whole experience.
What industry figure do you most admire, and why?
Probably Gordon Ramsay. He has done it all: has a three-Michelin star restaurant, and many others; but has also branched out into the relaxed dining; does TV; and is a family man with five kids. Hats off to him; he has worked hard to get to where he is now and been very successful.
If you weren’t in kitchens, what would you do?
I'd like to say a footballer, but I am realistic and would probably be working for my old man (ha!).
What is your biggest regret?
Not travelling more when I was younger.
Pet hate in the kitchen?
Whistling; or people giving no notice.
What’s the oddest thing a customer has said to you?
We get a lot of random demands to be honest...
What’s the dish you wish you’d thought of?
Being from Yorkshire, it has to be the Yorkshire pudding.
Describe your cooking style in three words
Simple, tasty, and seasonal
Most overrated food?
Vegan food; I just don’t get it, personally.
Restaurant dictator for a day – what would you ban?
No shows, and customers demanding what’s not on the menu.
What’s the worst review you’ve ever had?
Not too sure, would have to check Tripadvisor. But you can’t please everyone, and whatever happens we just keep doing what we're doing.
If you could cook for anyone in the world who would you pick, and why?
I would get all my family and close friends together, and have a big celebration; these are the people I love the most, and mean the most to me.
What advice would you give someone starting out in the industry?
Learn as much as possible at all times. Hard work pays off, and if you give time to the industry it will reward you, but don’t expect to be a sous chef after two years. Get your training and move up. Also, do a minimum of 18 months in each restaurant you work so you can learn the sections; don’t jump around. It will be tough, but it's great industry to work in.
Which single item of kitchen equipment could you not live without?
Spoon and chef's knife; cannot do anything without these.
What do you cook at home on your days off?
I try to not to cook much at home, but if I do it's a nice simple pasta, or steak and tomato salad.
What’s your earliest food memory?
Mum's pavlova.
What’s the best piece of advice you’ve ever been given?
Lead by example, and be the hardest working person in the room.
What’s the closest you’ve ever come to death?
I have been very lucky so far. The closest I would say is a car crash, or my double hernia operation; nothing major.
Where do you go when you want to let your hair down?
I do like to go for a few drinks and a dance with the missus; I don’t mind where as long as there’s a dance floor.
Tipple of choice?
Neck Oil beer from Beaver Town Brewery.
What would you choose to eat for your last meal?
I would have a feast scallops and langoustines to start; 50 day-aged steak for main; and sticky toffee pudding for desert.
