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As a chef, art lover, British food champion and cocktail-quaffing man about town, Mark Hix has a restaurant to suit every side to his personality. His Oyster & Chop House sees him on classic form, with bivalves leading the charge – from Carlingford rocks au naturel to scrumpy-fried Dungarvan beauties served with a tongue-tingling mayo. The day's steak selection is paraded tableside and the carte is stuffed with seasonal British dishes based on native ingredients old and new – from Weardale wood pigeon with beets and pickled wild cherries to Launceston lamb chops with grilled kidney, girolles and peas. Sunday roasts (with live jazz) stick to the tried-and-true, while drinks take in classic cocktails, British ales and Old World wines. Sadly, "shocking service" lets the side down: Mr Hix "could do much better", feels one reader.
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