MARK HIX
MENU
C
ingredients with provenance, Mark writes for GQ
elebrated chef, restaurateur and food
magazine and The Independent, and has published
writer, Mark Hix is known for his original
several acclaimed books on British cuisine.
take on British gastronomy. After 17 years
Mark says: “Being a born and bred Dorset lad
as Chef Director at Caprice Holdings, he opened
and now having a fish restaurant and a Bed &
his first restaurant in 2008 – Hix Oyster & Chop
Breakfast in Lyme Regis, I obviously love being a
House in Smithfield, London. He has since opened
part of the Dorset food scene. I always try to
seven more, including Hix Oyster & Fish House in
hristmas is coming. Be prepared. That’s the
support great local growers, fishermen and farmers
Lyme Regis. One of London’s most eminent
only way to make it through this festive season
where I tocan.”
restaurateurs with an unrivalled knowledge
of
of food relatively
intact, according
the chefs
Dorset
is s ue fiv e
C
we spoke to (p.39). Now, as much as we love
Christmas – it has pigs in blankets for a start – if you’re
the designated cook in your house, what should be
a sugar-dusted
of a holiday
can quickly turn
The acclaimed chef reveals
hisdream
Dorset
roots...
stressful enough to disintegrate your paper crown with
and doing a proper bit of shopping.
Tell us a bit about your Dorset
background
fearful perspiration. There’s lots to think about. From
Born down there in West Bay, Bridport.
I went to
what to serve on the big day (turkey? goose? beef?) to
How do you source your ingredients and find
catering college in Weymouth then
came
to London.
which potentially
torturous method you’re using to cook
local
Then seven years ago I opened the
Oyster
&
Fish
House
it, the decisions come as thick and
fast producers?
as the crowds of
I
keep
my eyes and ears open. Quite often they come to
in Lyme Regis and I have a little people
house you
in Charmouth
need to feed.
me.
Part
of the fun of the job is finding someone new
for when I visit.
So this issue of Menu is here, like an enthusiastic
who’s
doing
something unique or original.
sous chef, to help with your prep. We have turkey
What do you most love aboutcooking
Dorset?
tips (p.8, p.32, p.39), and recipes for an entire,
3
What
are
some
Main and
Dessert
in of Dorset’s finest ingredients?
Well I didn’t appreciate it when Ilovely
was aChristmas
kid. Youmeal
take– Starter,
it
Cook
Bookwhen
(p.29).
around
the known
shops, for our cheeses and our seafood. And
well
for granted, living by the seaside.The
It was
later
I Don’t slogWe’re
WeI’m
have present
ideas for
food and the South West is going to have
our drinks.
Dorset
appreciated where I was brought Christmas
up. Now shopping.
I love it as
dates
forgot
Dorset’s thriving
producerfor sparkling wine that will match
a greatlocal
reputation
a bit older. I get down there, do alovers
bit of(p.20),
fishing,
I’ve
markets
and some Michelin-starred
chutney
a years.
Champagne
in aforfew
the fish restaurant and take friends
down(p18)
to visit.
hand-made gift (p.36). If all gets too much, close your
kitchen
and eat out.
for of Dorset food and drink do we
What one item
What are your favourite places
in Dorset
to There
visit?are recommendations
where to go for Christmas dinnerhave
(p.39)to
and
any
special
try?
When I’m down there I tend to be in the restaurant or
HO HO HO!
occasion (p.53). So treat yourself
I was brought up on Blue
fishing somewhere. I do some antique
shopping in
RobinVinny
Alway and Dorset Knobs.
– you deserve it – and have
That with a good localGroup
beerEditor
from Palmer’s Brewery –
Bridport market. I fish on the River Axe or off my boat.
a great Christmas!
Up to the Mark
What’s your favourite food memory of Dorset?
I remember catching a bag full of mackerel off the end
of the pier and taking them home for my Grandmother,
grilling them fresh and then sousing them and keeping
them in the fridge as a snack. Or my Grandfather’s
Russell
Brown
Miriam
Phillips'
home grown
tomatoes
with some crusty
bread
and
media
presence
is
our
regular
Sarson’s malt vinegar and a bit of salt.
Co