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Square Meal Review of HIX Mayfair ?

This outpost of Mark Hix’s gastro-empire is ‘like a Paul Smith suit’ – ‘classically English, but with a twist’ – and any stuffiness in the ‘quietly spacious’, oak-panelled dining room is snuffed out by dynamic modern artworks from Brit-art icons such as Tracey Emin, although the sight of an old-fashioned carving trolley adds a touch of nostalgia at lunchtime. If you’re interested in where your food came from, the capably rendered seasonal menu reveals all: game from the Yorkshire Dales appears in a salad with Cox’s apples and elderberries, Lyme Bay gurnard is served with River Exe mussels and alexanders, Reg Johnson’s Goosnargh duck comes with flamed cherries… you get the picture. Pre-theatre menus provide a break on costs, service is generally ‘to the point’, and the sommelier will happily steer you towards a craft beer or Pinot Blanc.

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  1. Published : Wednesday, 12 February 2014

    SilverSpoon London :: A birthday lunch - Brown

    Located in the heart of Mayfair is Brown's, London's oldest hotel. The glamourous Victorian townhouse opened in 1837, and has housed many distinguished guests such as prime minsters, royalty and famous writers, notably Agatha Christie, Oscar Wilde and Sir Arthur Conan-Doyle.

    Historically, it is also incredibly significant as Alexander Graham demonstrated his new invention, the telephone, under its very roof!

    The hotel is classically designed with mosaic floors and wood pannelling...
    More from SilverSpoon London »

Mark Hix

Mark Hix's career seems to get better & better. After leaving Caprice Holdings in late 2007, he formed Restaurants Etc Limited with business partner Ratnesh Bagdai & launched Hix Oyster & Chop House in Smithfield as well as Hix Oyster & Fish House in Lyme Regis; he also helped to mastermind the launch of The Albemarle (now Hix Mayfair) in Brown's Hotel & opened his self-named flagship Hix in Soho during 2009. He learned his trade under Anton Edelmann, Vaughan Archer & 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 Le Caprice, stepping into an executive chef role in 1990. His hearty British cooking is now among the most recognisable in the capital. As well as penning a weekly column for The Independent's Saturday magazine, he has written six cookery books. The latest, British Seasonal Food, was published in autumn 2008.

Essential Details for HIX Mayfair

  • Cuisine: British
  • Area: Mayfair Oxford Street
  • Price: £66.00
  • Wine: £32.00
  • Champagne: £65.00
  • Lunch: £27.50/32.50 (2/3 courses)
  • Diner: £27.50/32.50 (2/3 courses)

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