Mark Hix MBE is an internationally renowned chef, restaurateur and food writer known for his unique take on British gastronomy. For 17 years as Chef Director of Caprice Holdings, Mark held culinary responsibility for iconic London restaurants, including The Ivy, Le Caprice, Scott's and J Sheekey.
In 2008, Mark opened his first London restaurant, HIX Oyster and Chop House, and this was followed by HIX Oyster and Fish House in Lyme Regis, Dorest, and then HIX Soho, and then a further three restaurants and a boutique hotel, HIX Townhouse. In 2012, Mark founded the annual Food Rocks Festival.
Mark is the author of 11 cookery books including Fish etc. and Seasonal British Food. He is a Contributing Editor to British GQ and writes a regular column for CITY AM. He was formerly a contributor to Esquire and The Independent.
In 2017, Mark was awarded an MBE by the Queen for Services to Hospitality.
OLLIE AND MARK
Ollie and Mark have hunted, fished, foraged and cooked together in diverse regions of Italy, England and Norway.
In Italy, adventures have ranged from targeting European barracuda off the Argentario peninsula in Tuscany to create ceviche, to stalking wild boar in the uplands of the Alps of the Moon in Umbria to create curries.
Working together on location, they create trips that align Ollie’s expertise on the water or in the field with Mark’s expertise and knowhow in the kitchen. The outcome is a uniquely tuitional experience that strongly affirms the links between hunting and fishing sustainability and seasonality.
On request, Ollie and Mark have combined catching seabass on the fly with foraging seaweed on the shoreline, and seam butchery of wild boar with identification and preparation of edible flowers.