Mark Hix

Chef-director of Caprice Holdings for 17 successful years, Mark Hix has finally moved on to concentrate on opening his very own restaurant - ‘Hix Oyster and Chop House’.

Mark moved to London from Dorset at the age of 18 for his first proper restaurant job in the staff canteen at the Hilton, then onto the Grosvenor House Hotel where he worked for two years before leaving to join the Dorchester.

Mark became head chef at the Candlewick Room Restaurant at the age of 22. His next break came when his fishmongers tipped him off that Le Caprice was looking for a new head chef. Mark hadn’t heard of the restaurant at the time, but applied and got the job.

Mark has written a number of books on British food, as well as a regular column in the Independent on Saturday magazine. His latest book, British Regional Cooking, reflects his interest in sourcing local food and traditional recipes. He won the Glenfiddich Newspaper Cookery Writer of the Year award in 2003 and was voted Best Cookery Writer by the Guild of Food Writers in 2005.

Books
British (Easy Everyday series), Quadrille Publishing Ltd, Aug 2009
British Seasonal Food
British Regional Food: In Search of the Best British Food Today, Quadrille Publishing Ltd, Oct 2006
British Food, Quadrille Publishing Ltd, Sep 2005
Fish etc.: The Ultimate Book for Seafood Lovers, Quadrille Publishing Ltd, Oct 2005

Mark Hix

Mark Hix's Recipes



Battered haddock
Battered haddock on Market Kitchen

Forget fish and chips: Mark Hix includes the potato in the batter in his crisp haddock parcels

Avg user rating: 3 out of 5 stars



easy

Total time
55 min

Onion rings
Onion rings on Market Kitchen

Mark Hix onion rings recipes has a twist on the classic, they are made with a tangy pear cider

Avg user rating: 5 out of 5 stars



easy

Total time
25 min

Eggnog and quail egg shooters
Eggnog and quail egg shooters

Mark Hix serves his boozy spiced eggnog alongside quail egg shooters – the perfect recipe for fun at Christmas

Avg user rating: 3 out of 5 stars

Watch video



easy

Total time
11 min

Bacon chop with laver bread and cockles
Bacon chop with laver bread and cockles on Market Kitchen

The fresh, briney flavour of the cockles are perfect with bacon. Mop up the juices with savoury laver bread to complete this traditional Welsh dish by Mark Hix

Avg user rating: 2 out of 5 stars



easy

Total time
35 min

Beef steaks with chop house butter
Beef steaks with chop house butter on Market Kitchen

Mark Hix cooks up a simple beef dish that’s perfect with a creamy butter flavoured with herbs, relish and mustard

Avg user rating: 3 out of 5 stars



easy

Total time
25 min

Oysters in stout batter with carrageen moss
Oysters in stout batter with carrageen moss on Market Kitchen

Mark Hix shares a very British recipe from Hix’s Oyster and Chop House in Spitalfields

Avg user rating: 2 out of 5 stars



easy

Total time
20 min

Minted pea purée
Minted pea purée on Market Kitchen

Mark Hix’s upmarket mushy peas make a great side dish for fish or lamb

Avg user rating: 3 out of 5 stars



easy

Total time
25 min

Mutton hotpot with pickled red cabbage
Mutton hotpot with pickled red cabbage on Market Kitchen

Mark Hix makes a warming wintry dish – but you’ll need to start making it a year in advance to get the maximum flavour from the cabbage!

Avg user rating: 5 out of 5 stars



intermediate

Total time
4 hrs 35 min