Mark Hix

About

Mark Hix is a chef and restaurateur whose traditional English menus often feature foraged and local foods. He began his education in domestic science and attended Weymouth Culinary College, which later named their culinary programme Hix Academy in his honour. The college also sponsors the HIX Award, an annual art prize for emerging artists.

Own Restaurant

Mark had his first head chef position at age 22. Since then, he has worked at both The Ivy and Le Caprice, and became Caprice Holding’s Chef Director in 1999.

After 17 years with the company, he left in 2007 to open the successful Hix Oyster and Chop House near the Smithfield market. He has since operated a number of restaurants outside his main London HIX brand.

TV Chef

Mark competed in Great British Menu in 2007, winning the South West England heat and beating the reigning champion, Michael Caines.

He has also appeared on Saturday Kitchen, Food and Drink, and This Morning.

In 2015 Hix created the minidocumentary Mark Hix on Salt. In the program, he examines the many uses for salt: from traditional salmon smoking to unique processes such as building walls of salt bricks to air-age steaks.

In addition to his cookbooks, Hix has written for The Telegraph, GQ, The Independent, and Esquire UK. In March 2021, he started hosting Soul Kitchen on Lyme Bay Radio with Neil Charlton.

Mark Hix received an MBE in the 2017 New Year Honours for services to hospitality.

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