HIX Oyster & Chop House by Smithfield Market was acclaimed Chef Mark Hix’s first solo venture, and the fact that it’s still going strong more than a decade later speaks for itself. The space is simple and laid-back, with its marble oyster bar, wooden floors, tiled walls and British artworks, and large enough for groups to book one of two semi-private dining spaces. These are located in the raised sections of the restaurant, illuminated by Rupert Newman’s lightbox and the iconic neon by Tim Noble and Sue Webster, and seat up to 32 guests.
Many associate this joint with Loch Ryan No 2s and Pyefleet Creek’s finest bivalves, but the ‘chop’ part of HIX Oyster & Chop House ought not to be overlooked. The Glenarm Estate beef on the menu here is sold exclusively to Mark by Peter Hannan, founder and owner of Hannan Meat in Northern Ireland, and he has similarly personal relationships with his other suppliers too. Chicken hails from Swainson House Farm near Preston, and wild and foraged ingredients are key components in the menus Mark creates, making for carefully sourced, responsibly produced, and simply served British seasonal ingredients every time.
For parties of 10 or more, HIX Oyster & Chop House offers seasonal feast menus which are designed to share. These include three sharing starters followed by a feast of your choice and finished with a family-style dessert. There’s an option to add a cheese course and/or paired wines, and menus can be tweaked in order to cater to the dietary requirements of your party. Examples of the kind of feast you could look forward to at your private dining event includes the Swainson House Farm Chicken Feast, Goodman’s Goose Feast, and Glenarm Estate Mighty Marbled Beef Feast. There is a separate vegetarian and vegan menu and an exciting range of cocktails and digestifs to keep the party going.