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Hix Restaurant at Selfridges is hosting a unique opportunity to meet and eat
with the people behind its ingredients. Over a three course meal, guests will be joined by herb forager Miles Irving, egg supplier Reg Johnson and guanciale specialist Peter Hannan, their work ready to enjoy at the table.
Mark Hix himself will also be in attendance, presenting his 'Hix Cure' salmon, smoked overhead on the roof of Selfridges.
The all-important menu will also feature wild herb salad with crispy-fried bantam egg, Indian rock roast chicken and Glenarm Estate chateaubriand beef steak, with raspberry and Nyetimber sparkling
wine jelly to finish.
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