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Mark Hix learned his trade under big-name chefs Anton Edelmann, Vaughan Archer and Anton Mosimann at The Dorchester, before taking up his first head chef job at the Candlewick Room in London, aged just 22. From there he became head chef at London's celebrity haunt Le Caprice, stepping into an executive chef role in 1990. After leaving Caprice Holdings in late 2007, he formed Restaurants Etc Limited with business partner Ratnesh Bagdai. In 2008, he launched Hix Oyster & Chop House in Smithfield as well as Hix Oyster & Fish House in Dorset; a year later, he helped to mastermind the launch of The Albemarle in Brown's Hotel and opened his self-named flagship, Hix, in Soho. In 2012, the chef opened two more restaurants in the capital: Hix Belgravia, in the Belgraves hotel, and Tramshed in Shoreditch. Hix’s hearty, seasonal British cooking is now among the most recognisable styles in London.
Mark Hix is also an award-winning food writer. He has contributed to various UK newspapers and magazines, including Country Life and The Independent on Saturday magazine; in 2003, he won the Glenfiddich 'Newspaper Cookery Writer of the Year' award. Hix was voted Best Cookery Writer by the Guild of Food Writers and has written nine cookery books, including British Seasonal Food, which won the Guild of Food Writers' ‘Cookery Book of the Year’ award in 2009.
Hix: 66-70 Brewer Street, London W1F 9UP; 020 3589 4524
Hix Oyster & Chop House: 36-37 Greenhill Rents, London EC1M 6BN; 020 3589 4526
Hix Oyster & Fish House: Cobb House, Lyme Regis, Dorset DT7 3JP; 020 3589 4528
Hix at The Albemarle: Brown's Hotel, 33 Albemarle Street, London W1S 4BP; 020 3589 2118
Hix Restaurant & Champagne Bar at Selfridges: 400 Oxford Street, Selfridges, London W1A 1AB; 020 3589 4527
Hix Belgravia: 20 Chesham Place, London SW1X 8HQ; 020 3589 2731
Visit Hix restaurants website for more information.
© photography by Jason Lowe.