Cover image of Mark Hix

Mark Hix

12 Podcast Episodes

Latest 6 Aug 2022 | Updated Daily

Episode artwork

Mark Hix

In Conversation with Shalina Tobin

Mark talks to me about the highs and lows of hospitality and offers his thoughts on new ways of working with "greedy London landlords".


12 Apr 2021

Episode artwork

Wild Scoundrels Episode 14 - Culinary adventures abroad, Mark Hix fish and Deer Liver!

Wild Scoundrels

This week Tom and Jaimie talk about their culinary adventures abroad including tales of goat blood, shooting fish with AK47’s, pig organ soup and tarantulas. As well as well as that we talk about meeting food hero Mark Hix and cooking up some of his delicious super fresh fish. ROASTDONATION reaches week six and this week it’s deer liver and Tom gets some great advice on how to make a pie! 


14 Feb 2021

Similar People

Episode artwork

S2 Ep4: S2 Ep 4: Coronavirus and the hospitality industry, British fish and seafood, and rebuilding his restaurants with Mark Hix MBE + foraging hogweed

The Doorstep Kitchen

This episode features Mark Hix, one of the greats of British food. He a celebrated chef, restaurateur and food writer known for his original take of British gastronomy. He has unrivalled knowledge of local fish and seafood, has a whopping 12 cookbooks to his name, and even received an MBE in 2017 for his services to hospitality. We speak about coronavirus and the effect on the hospitality industry, including own restaurants which have been hugely impacted. Topics also include Mark's love for seafood and fishing, his food philosophy, how best to cook fish and Mark gives us some ideas for using the lesser-known fish we can find in the UK.    Fergus The Forager gives us a great introduction to hogweed.    https://www.doorstepkitchen.com/ https://fergustheforager.co.uk/ https://www.instagram.com/markehix/ https://theoysterandfishhouse.co.uk/ 3 foodie things on your doorstep: https://www.shopcuvee.com/collections/take-cuvee https://shop.thenewtinsomerset.com/categories/cyder https://gailsbread.co.uk/order/hampers-gift-boxes/602-breakfast-in-bed-hamper.html   Producers and suppliers that Mark mentions:  https://www.blackcow.co.uk/ https://www.call4fish.com/ https://www.somersetciderbrandy.com/ https://castlewoodvineyard.co.uk/ https://lymebaywinery.co.uk/ https://furleighestate.co.uk/ https://langhamwine.co.uk/ https://dorsetoysters.com/ https://www.dorset-shellfish.co.uk/


15 Nov 2020

Episode artwork

11. Mark Hix on going bust, losing his name and battling back

Crisis What Crisis?

Mark Hix is one of the greats of British food. His HIX empire spread across London and beyond with a string of critically acclaimed restaurants. But when the COVID lockdown struck, the HIX group quickly crumbled. Mark – having previously handed control to investors – lost everything including the right to use his own name. In his words, he was: “Done, gone, finished for good”. Back in his native Dorset, and a bottle of wine in, he decided to get back in the game … by buying a mobile food truck, converted from an American ambulance, on eBay. This is the astonishing story of a famous chef’s refusal to surrender to the collateral damage of COVID and the vagaries of the hospitality trade. A must-listen for anyone facing or fearing business collapse in these challenging times.Mark’s Crisis Cures:1. Stay positive 2. Just keep earning - however small the amount 3. Drink the best wine possibleLinks:The Oyster & Fish House: https://theoysterandfishhouse.co.uk HIX Oyster & Fish Truck: https://www.facebook.com/Hixoysterandfishtruck Host – Andy CoulsonProducer – Louise DiffordFull transcript available at: https://www.crisiswhatcrisis.com/podcasts/mark-hix-on-going-bust-losing-his-name-and-battling-back/Episode notes:Rarely on the podcast do we talk to someone still in the midst of their crisis, so it was a privilege to chat with Mark this week. He is a brilliant chef whose move from the kitchen to restaurant owner 12 years ago was seamless and successful. But as he explained with such brutal honesty, the financial reality of his business was not always as it appeared to customers and the media. “People would say, ‘Hix SoHo looked really busy last night, Mark’ when actually, we were losing £200k a year because the landlord put up the rent.”That financial reality pushed Mark into a partnership that in turn led him to cede control of his business. And when COVID struck that meant the decision to close was not his, and that he lost the right to use his own name as well as the ability to protect his 130 staff.The shock of those developments would send most people into the darkness. But instead Mark went back to basics, remembered that his talent had not evaporated with his business and found a small but smart way to keep in the game. Even if it meant making mayonnaise in his own kitchen before a day’s work that would pay only £140.I think the HIX food truck is a great totem for Mark’s astonishing resilience - mobile, flexible and sturdy. Mark had lost it all but having reset himself and his expectations he is able to focus on the rebuild. More modest, for sure, but also more experienced and independent. And the food is just as good.Stream/Buy ‘Allies’ by Some Velvet Morning: https://ampl.ink/qp6bmSome Velvet Morning Website: www.somevelvetmorning.co.uk

1hr 10mins

10 Oct 2020

Most Popular

Episode artwork

4: Ep. 4 - Mark Hix, Richard Bertinet, Jane Milton and Farhad Heydari

Biting Talk

In this episode William Sitwell talks to chef Mark Hix as he attempts to re-build his business after it went bust at the start of lockdown (stage 1, he’s bought a food truck), baker Richard Bertinet discusses the sourdough craze and talks of spies in his cookery school kitchen, we meet tea sommelier Jane Milton who tells us how COVID-19 saw Britons drink 112 million extra cups of tea and our mixologist Farhad Heydari mixes a very controversial Bloody Mary. Follow William on Twitter and Instagram: @WilliamSitwell Produced by Front Ear Podcasts - www.frontearpodcasts.com Edited by Nathan Copelin Music by David Cantello


12 Jul 2020

Episode artwork

19 | Weeds to Delicacies with Mark Hix

WorldWild Podcast

Telling the story behind the food on the plate and going foraging in central London with esteemed restaurateur Mark Hix...


29 Aug 2019

Episode artwork

#027 Mark Hix - Hix Restaurants

Humans of Hospitality

If you decided to open a restaurant that focussed on oysters and meat- on-the bone, you probably wouldn’t have done it in 2008.  First there was the financial crisis and credit crunch. Then there was a lingering memory of the meat-on-the-bone ban, triggered by BSE several decades before.   Mark Hix’s decision was perhaps all the more surprising because the job he was leaving – Executive Head Chef of Le Caprice restaurant group, which included famous venues like The Ivy and J Sheekey – was the sort of plum role other chefs would give their eye teeth for.     But it turned out very well in the end: his ‘HIX Oyster and Chop House’ marked the start of an award-winning family of HIX restaurants, in London and in Dorset…and put Mark in the forefront of the modern British food movement, celebrating farmers, food producers and fisherman in his menus and in his annual Food Rocks Festival in Lyme Regis.   Discover how it all happened for a boy who was more interested in golf than food…and then discovered he was rather good at cooking after all… 

1hr 6mins

4 Aug 2019

Episode artwork

Gold Digging with Mark Hix

Gold Digging with Stephen Webster

What do Stephen Webster and the leading London restauranteur and chef Mark Hix have in common? In this latest episode of Gold Digging, it turns out, plenty. As well as a love of contemporary art, fish, fowl and feasts are all subjects up for discussion.


21 May 2019

Episode artwork

The Real Podcast, Episode 1: The Mark Hix Interview

The Real Podcast

Welcome to the first episode in our all-new podcast series, in which we’ll be chatting with some of the amazing creators and innovators that we’ve met – and continue to meet – on our journey. First up, the legendary chef and restauranteur, Mark Hix. Get involved!Interested in an answer to the question: what is kombucha? Stick with us and find out. Want to know what makes a good kombucha tea? You're in the right place. 


8 Jul 2018

Episode artwork

Mark Hix: Chef and Restauranteur

Desert Island Dishes

My guest today is Mark Hix.Renowned chef and restaurateur, Mark is widely recognised as the reviver of modern British cuisine and is famous for his focus on a straightforward interpretation of British cooking. He is without a doubt one of London’s most eminent restauranteurs.Mark launched his first restaurant – Hix Oyster & Chop House in Farringdon, in 2008, after having spent 17 years as chef director at Caprice Holdings. He followed the opening of his first restaurant with Hix at Browns hotel, Hix Soho and the chicken and steak restaurants, Tramshed in Shoreditch and Hixter Bankside. In February 2016, Mark teamed up with artist Damien Hirst to open Pharmacy 2 at the Newport Street Gallery in Vauxhall. Somehow amongst all of that Mark has written 10 cookbooks, he has a weekly food column and Mark hosts an annual food festival in Lyme Regis, Food Rocks to showcase the best producers and suppliers in Dorset and nearby.It’s been said about Mark by none other than Tracey Emin, “What’s amazing about his success is how nice he is.’This is an exciting episode with one of the most famous chefs and restauranteurs in London. We find out about the dishes that have shaped Mark’s life, his business highs and even some lows. We discover he has an usual love of ceramic jugs and we find out which restaurant in the world he likes so much he wishes it were his.I hope you’ve had a great week, and over indulged suitably. Hope fully this episode can bridge the gap if you are need of a bit of alone time away from the family and you can sneak off or just put your headphones in your ears there and then. If you have a spare moment do subscribe, leave a 5 * rating and a review as it really does give the show a little boost and helps me to keep bringing it to you each week. See acast.com/privacy for privacy and opt-out information.


29 Dec 2017