Celebrated chef, restaurateur and food writer Mark Hix is known for his original take on British gastronomy. After 17 years as Chef Director at Caprice Holdings, he opened his first restaurant in 2008 - the distinguished HIX Oyster & Chop House in Smithfield, followed by HIX Mayfair at Browns Hotel (2008-2017), HIX Selfridges (2010 – 2015), Hixter City (2013 – 2016) HIX Soho, and the chicken and steak concept restaurants 'Tramshed' in Shoreditch, and Hixter Bankside. Located in the basement of HIX Soho and Hixter Bankside is Mark’s Bar with a cocktail list full of historical curiosities, and in October 2015, Mark opened his first stand-alone Mark’s Bar at The Old Vic (2015-2019). In February 2016, Mark partnered with Damien Hirst to open Pharmacy 2 at Newport Street Gallery in Vauxhall (2016 – 2018).
Outside of London in Mark’s native Dorset, is HIX Oyster & Fish House and a boutique guest house, HIX Townhouse, both in Lyme Regis.
Mark is frequently lauded as one of London’s most eminent restaurateurs with an unrivalled knowledge of ingredients with provenance. He is the author of a number of cookbooks on British cuisine, including Mark Hix on Baking, Hix Oyster & Chop House, British Regional Food, which received a Guild of Food Writers’ Award and the Simon the André Simon Book Award – Special Commendation, British Seasonal Food, which was named The Guild of Food Writers’ Cookery Book of the Year in 2009, and his latest book Mark Hix The Collection.
Most recently Mark received an MBE for services to hospitality, appointed within the New Year’s Honours 2017 list.
Mark’s new book HOOKED is out May 30th 2019