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Mark HiksChef
Country:
 Great Britain |
Content:
- Biography of Mark Hix
- Love for Mottra Caviar
- Impressions of Moscow
- Simplicity in British Cuisine
- Quality of Local Ingredients
- Experience at Caprice Holdings
- Success and Future Plans
- Love for Meat and Art
- Focus on Cooking and Business
- Seasonal Menu and Future Challenges
Biography of Mark Hix
Mark Hix is a renowned British chef known for his work at the famous London restaurant group, Caprice. For 18 years, he worked at the prestigious Ivy, J Sheeky, and Le Caprice, attracting aristocrats, celebrities, and those who wanted to catch a glimpse of them. It was during his time at Ivy that his now multi-million dollar enterprise began, according to Ben Elliot, the founder of Quintessentially concierge service.
Today, Hix manages three of his own restaurants, writes a column in the Independent newspaper, and welcomes guests every evening at his restaurant in Soho called Hix. Since leaving Caprice holdings, Hicks claims that the menu there has hardly changed. Now, famous and notable individuals such as Christina Aguilera, Stephen Webster, Damien Hirst, and Tracey Emin have to wait in line to dine at his restaurants.
Love for Mottra Caviar
Despite his reputation as a promoter of British cuisine and simplicity in cooking, Hix includes Mottra black caviar in his menu. When asked about it, he explains that he loves Mottra for its quality. This ethical caviar from Latvia is produced without preservatives, only using salt and water. The fish are not killed for their roe; instead, it is "milked" from sturgeon and sterlet, and then the fish are released back into artificial ponds. Hix tried the caviar and found it to be slightly more delicate and pleasant compared to caviar from the well-known English company, Caviar House and Prunier. Impressed by its quality, he decided to include Mottra in the menus of Hix and Hix at Selfridges. He even created a special tasting menu for it at the Browns hotel.
Impressions of Moscow
Hix recently returned from Moscow, where he participated in the British Days event at the Soho Rooms club-restaurant. When asked about his impressions of the Russian capital, he admitted that working there was challenging. Two months before their arrival, they discussed the menu with Moscow, but it was impossible to anticipate that all the ingredients would be frozen – meat, scallops, even mushrooms during the mushroom season. In shock, he had to improvise and adapt the menu on the go. Despite the difficulties, people enjoyed the food, but Hix and another London chef had to be resourceful. Additionally, their refrigerator broke down on the first day, forcing them to throw away all the food. Overall, Hix did not experience much culture shock and found common ground with the Russians, even though he mainly spent his time in the kitchen or restaurant bars.
Simplicity in British Cuisine
Hix is often associated with promoting simplicity in British cuisine. He believes that historically, simple dishes in English cuisine were a result of the country's climate and limited availability of ingredients. With access to high-quality meat, seafood, and vegetables, Hix believes that the simpler the cooking method, the better the natural flavors are showcased. While French cuisine tends to drown everything in sauces, Hix's approach is more Italian – focusing on excellent ingredients without unnecessary embellishments.
Quality of Local Ingredients
Hix attributes the rise of gastro-pubs and renewed interest in British cuisine to the improvement in the quality of local produce. He emphasizes the importance of using fresh and competitively priced ingredients that are available locally. He finds it surprising that some chefs still opt to import products that can be sourced locally, especially considering the freshness and quality. In his restaurants, only the wine is imported, while all other ingredients are sourced locally, and the menu changes twice a day.
Experience at Caprice Holdings
Hix worked at Caprice Holdings for 18 years, starting from Ivy and climbing up to become the executive chef and director. He considers his time there to be valuable in terms of gaining various business skills, including accounting, and understanding the desires of customers. Unlike many chefs who cook what they like, Hix learned the importance of catering to the preferences of the customers. He believes that most restaurant-goers prefer high-quality, simple dishes, such as a well-cooked lamb cutlet, rather than intricate gastronomic creations.
Success and Future Plans
Hix's success as a chef and businessman can be seen in the opening of his own restaurants and the positive reception from both customers and critics. He opened his first restaurant, Hix Oyster Bar and Chop House, by taking a bank loan. He later partnered with a business associate to open Hix Oyster & Fish House in Lyme Regis. While the bank did not provide the full amount for the Hix restaurant, they managed to find three investors, with Hix and his partner retaining 80% ownership. Hix plans to continue expanding and is already looking for new locations to open another restaurant in the upcoming year.
Love for Meat and Art
Hix's passion for meat is evident in his menus, which often feature high-quality cuts. He even jokes about not opening a vegetarian restaurant. His love for art is also apparent in the way he decorates his restaurants. Over the years, Hix has built relationships with emerging artists, and they often exchange their work for food. His restaurants showcase works by Damien Hirst, Sarah Lucas, and others, ensuring that they never go hungry.
Focus on Cooking and Business
Although Hix has appeared on television in the past, he has realized that his primary focus should be on being a chef and businessman rather than a celebrity. While he has done television shows about British cuisine, he prefers to be recognized for his work in newspapers and magazines. He believes that his place is in the restaurant, interacting with customers, rather than on television screens.
Seasonal Menu and Future Challenges
Hix's menus change depending on the season, and he takes advantage of the best ingredients available at different times of the year. However, February is a challenging month, as it marks the end of game season and the absence of fresh mushrooms. It is a time to transition to using legumes and root vegetables. Despite the challenges, Hix continues to create exciting and delicious dishes for his customers.
