Hix Oyster & Chop House

Publishers Information

About Hix Oyster & Chop House

Publisher Web Link: http://www.quadrille.co.uk/

Mark Hix, favourite chef of celebrities and discerning diners alike, opened Hix Oyster & Chop House in spring 2008, just a stone’s throw from London’s Smithfield Meat Market. The restaurant has a relaxed feel and the menu bears all the hallmarks of his philosophy: his love of British produce, an informed approach to ingredients, and a simple, no-fuss approach to their preparation and cooking. Hix Oyster & Chop House features 100 mouth-watering recipes for dishes that appear on the menu throughout the year and focuses on the ingredients that make Mark’s food particularly special. Recipes include enticing ideas for Starters, Soups, Fish, Meat, Desserts and Cocktails. There are also fascinating features on Mark’s awardwinning smoked salmon, salad leaves and dressings, sauces to serve with meat and British cheeses. Oysters are a speciality and the book includes a guide to our native oysters, producers around the British Isles, and tips for opening and preparing. A feature of the restaurant is that most of the meat is cooked on the bone. Within the meat chapter, there is a comprehensive guide to flavoursome old-fashioned cuts, such as porterhouse and hanger steaks with identification photographs and advice on cooking. Mark’s style of cooking is highly approachable and easy for the reader to replicate in a home kitchen. Ingredients are mostly locally sourced, techniques are straightforward and recipes are anything but time-consuming. This is the kind of book that will be in constant use. A must-have for anyone with an appreciation of fine British food.

Author Information

About Mark Hix

Author Web Link: http://www.restaurantsetcltd.co.uk/

Having chosen catering over metalwork at school, Mark attended Weymouth College and completed City & Guilds Qualifications.

Mark then moved to London to join the Staff Canteen at the Hilton as Commis Chef before moving on to the Grosvenor House Hotel for 2 years working for Anton Edelman and Vaughan Archer. He then worked under Anton Mosimann at the Dorchester as Chef de Partie.

Mr Pontacs, a small restaurant group incorporating The Candlewick Room, was his next move. After only two months working as Sous Chef he was promoted to Head Chef, at just 22 years old. After many months of hard work and effort The Candlewick Room was awarded a Michelin Red M, the only restaurant in the City to be given this award.

After 4 years at the Candlewick Room, Mark took the position of Head Chef at Le Caprice and when Chris Corbin and Jeremy King opened The Ivy in 1990 Mark was appointed as Executive Head Chef for Caprice Holdings Limited overseeing both Le Caprice and The Ivy and in 1998, J Sheekey. As the company continued to expand over the years Mark was made Chef Director, overseeing a further six sites - Daphne’s, Bam-Bou, Rivington (Shoreditch and Greenwich), Scott’s and Urban Caprice.

In December 2007 Mark left Caprice Holdings after 17 years to concentrate on his own projects. His first project was working with Rocco Forte, taking the role of Director of Food at Mayfair hotel ‘Brown’s. April 2008 saw the opening of the much anticipated restaurant ‘Hix Oyster and Chop House’ in Smithfield. June saw the opening of his second venture, Hix Oyster and Fish House, on the coast of Lyme Regis. He opened his third restaurant HIX, in Soho, in October 2009 to critical acclaim and HIX Restaurant and Champagne Bar in Selfridges, London, early March 2010.

Aside from the restaurants and events, Mark has been involved in a number of other projects within the catering world, including consultancy work, various cookery demonstrations and judging panels, charity events, writing and television & radio appearances.

Mark has written a regular weekly column for The Independent on Saturday magazine for the last 8 years, and more recently regular columns in Countrylife, Fork and Marshwood Vale. His innovative writing has won him several highly acclaimed awards. In 2007 Mark took part in the BBC’s Great British Menu and as one of the three finalists, took both his famous Stargazy Pie and Perry Jelly to Paris to cook for the British Ambassador’s banquet. He has also appeared on Saturday Kitchen, Market Kitchen, Great British Menu and River Cottage. (http://www.restaurantsetcltd.co.uk/)

Cookbooks by Mark Hix

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My Cookbook

Hix Oyster & Chop House

by Mark Hix

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My Cookbook

British Food

by Mark Hix

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My Cookbook

British Seasonal Food

by Mark Hix

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My Cookbook

British Seasonal Food

by Mark Hix

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My Cookbook

British Regional Food

by Mark Hix

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My Cookbook

Fish etc

by Mark Hix