Celebrated chef, restaurateur and food writer Mark Hix is known for his original take on British gastronomy. After 17 years as Chef Director at Caprice Holdings, he
opened his first restaurant in 2008 – the distinguished HIX Oyster & Chop House in Smithfield, and has since opened a further seven, establishments including HIX at Browns Hotel, HIX Selfridges, HIX Soho, HIX City, the chicken and steak concept restaurants ‘Tramshed’ in Shoreditch, and Hixter Bankside, which opened July 2014, and HIX Oyster & Fish House in Lyme Regis. Mark also recently opened HIX Townhouse, a boutique hotel in Lyme Regis.
Mark is frequently lauded as one of London’s most eminent restaurateurs with an unrivalled knowledge of ingredients with provenance. Mark has a monthly column in Esquire, a weekly column in The Independent, and is the author of a number of cookbooks on British cuisine, including Mark Hix on Baking, Hix Oyster & Chop House, British Regional Food, which received a Guild of Food Writers’ Award and the Simon the André Simon Book Award – Special Commendation, British Seasonal Food, which was named The Guild of Food Writers’ Cookery Book of the Year in 2009, and his latest book Mark Hix The Collection.