Mark Hix is an acclaimed British chef, restaurateur, and food writer known for championing British seasonal ingredients. With a career spanning over three decades, Hix made his name as Chef Director of Caprice Holdings before launching his own restaurants, including the iconic HIX Oyster & Chop House. A passionate advocate for sustainable sourcing and traditional techniques, he is also a regular contributor to national publications and the author of several cookbooks.
What’s your earliest food memory? I was brought up my grandparents so one of my earliest memories was my grandma’s cooking and eating grandad’s tomatoes that we doused in Sarson’s malt vinegar and salt.
Did you always want to be a chef?
No, I sort of fell into it my mistake. When I was at school, I could choose domestic science over metalwork and my friends, and I thought it would be a great way to meet girls if we chose domestic science! However, on our first day we then found out that all the girls had chosen metalwork and the boys were all doing cooking!
Tell us about your career – where have you worked/trained?
I started working in local pubs and then trained at Weymouth College under a brilliant tutor called Lawrie Mills. He is the one that is responsible for my career now. After that I went to London and worked at The Dorchester, The Grosvenor and Mr Pontacs – before I got the job as Head Chef at le Caprice.
What’s your favourite thing about Cornwall?
The food and drink in the Southwest is second to none. There are amazing producers here, and of course there is great fishing to be had here. I am really enjoying the blue fin tuna that is now caught off the Cornish coast.
Aside from your own, what Cornish restaurants would you recommend? I don’t have any restaurants anymore. My last restaurant the Oyster & Fish House closed its doors in Lyme Regis in December 2024, and Mitch Tonks opened his Rockfish restaurant on the site which I really enjoy visiting. They even have a seat at the bar for me with a HIX placemat. Cornwall, you can’t go wrong with The Pig, Rick and Nathan’s restaurants, but I also really enjoyed a meal at the Pickled Plate just recently.
What has been your most interesting/fun experience from your time working as a chef?
Where do I begin. It has been so varied over the last 40 odd years. Cooking for Queen Elizabeth and Prince Phillip was an evening I will never forget.
What would your last request dish be?
Depends what I’m in the mood for but if I was on death row if that’s what you mean a big slab of foie gras.
What one piece of advice would you give to aspiring chefs?
Work hard, don’t keep moving around and ask lots of questions along the way.
What’s your favourite Christmas food/recipe and why?
A selection of small game birds with the classic accompaniments.
All Images by Matt Austin
