Dorset, Somerset &amp; Bristol

<figure class="wp-block-image size-full"><img decoding="async" loading="lazy" width="1500" height="1124" src="https://dev.muddystilettos.co.uk/dorsetsomerset/wp-content/uploads/sites/8/2023/03/00-mark-hix-portrait_Fotor.jpg" alt="mark hix" class="wp-image-82325" srcset="https://dev.muddystilettos.co.uk/dorsetsomerset/wp-content/uploads/sites/8/2023/03/00-mark-hix-portrait_Fotor.jpg 1500w, https://dev.muddystilettos.co.uk/dorsetsomerset/wp-content/uploads/sites/8/2023/03/00-mark-hix-portrait_Fotor-800x599.jpg 800w, https://dev.muddystilettos.co.uk/dorsetsomerset/wp-content/uploads/sites/8/2023/03/00-mark-hix-portrait_Fotor-1000x749.jpg 1000w, https://dev.muddystilettos.co.uk/dorsetsomerset/wp-content/uploads/sites/8/2023/03/00-mark-hix-portrait_Fotor-400x300.jpg 400w, https://dev.muddystilettos.co.uk/dorsetsomerset/wp-content/uploads/sites/8/2023/03/00-mark-hix-portrait_Fotor-768x575.jpg 768w, https://dev.muddystilettos.co.uk/dorsetsomerset/wp-content/uploads/sites/8/2023/03/00-mark-hix-portrait_Fotor-701x525.jpg 701w" sizes="(max-width: 1500px) 100vw, 1500px" /></figure>



Celebrated chef, restaurateur and champion of local produce Mark Hix MBE worked at Le Caprice and The Ivy and founded a host of restaurants across London and in Dorset before losing his empire and returning to his West Country roots. He relaunched <a href="https://theoysterandfishhouse.co.uk/" target="_blank" rel="noreferrer noopener">The Oyster &amp; Fish House</a> in Lyme Regis in 2020; it was voted Best Restaurant in Somerset, Dorset &amp; Bristol in the Muddy Awards 2023. The author of 12 cookbooks, broadcaster, regular columnist in The Telegraph and now the Director of Food and Drink at London’s Groucho Club, somehow squeezed in the time to speak to Muddy. 



What was your first ever job in the kitchen? 



In The Bridport Arms in West Bay whilst at school, washing up and preparing cold starters in between. I didn’t have a clue what I wanted to do back then and it was pocket money. Your career highlight &#8230; so far? 



Well there’s been lots of ups and downs and many openings and closures along the way. Openings are always highlights and the risk is always, &#8216;is it going to last?&#8217; Of all the restaurants I managed to buy back, I class The Oyster &amp; Fish House as a highlight, otherwise it would have been long gone and in different hands.



<figure class="wp-block-image size-full"><img decoding="async" loading="lazy" width="1500" height="999" src="https://dev.muddystilettos.co.uk/dorsetsomerset/wp-content/uploads/sites/8/2023/11/222HixLyme180525Matt-Austin.jpg" alt="" class="wp-image-90250" srcset="https://dev.muddystilettos.co.uk/dorsetsomerset/wp-content/uploads/sites/8/2023/11/222HixLyme180525Matt-Austin.jpg 1500w, https://dev.muddystilettos.co.uk/dorsetsomerset/wp-content/uploads/sites/8/2023/11/222HixLyme180525Matt-Austin-800x533.jpg 800w, https://dev.muddystilettos.co.uk/dorsetsomerset/wp-content/uploads/sites/8/2023/11/222HixLyme180525Matt-Austin-1000x666.jpg 1000w, https://dev.muddystilettos.co.uk/dorsetsomerset/wp-content/uploads/sites/8/2023/11/222HixLyme180525Matt-Austin-400x266.jpg 400w, https://dev.muddystilettos.co.uk/dorsetsomerset/wp-content/uploads/sites/8/2023/11/222HixLyme180525Matt-Austin-768x511.jpg 768w, https://dev.muddystilettos.co.uk/dorsetsomerset/wp-content/uploads/sites/8/2023/11/222HixLyme180525Matt-Austin-788x525.jpg 788w" sizes="(max-width: 1500px) 100vw, 1500px" /><figcaption>The Oyster &amp; Fish House, Lyme Regis</figcaption></figure>



Can you sum up your food philosophy? 



I tend to stay with seasonal always, as local as possible and a good balance of colours and flavours for the time of year. My hard and fast rules when cooking are no more than three ingredients on the plate; sometimes there’s just the one. Ever cooked for anyone famous? 



Yes lots, as the guest list at Le Caprice and The Ivy back in the day was a full-on star-studded crowd, day in day out. I’ve cooked at many houses for royalty, film, musicians etc but I wish my grandparents were still around to cook for. The dish you’re most proud of creating?&nbsp; 



Oh there are very many, from the Rabbit and Crayfish Stargazy Pie to Heaven and Earth [black pudding on apples and potatoes], and the dish that became a classic, Crispy Duck and Watercress Salad. What’s been your biggest mistake at work? 



Going into partnership which someone I thought could help me but then he pulled the plug at the toughest time of my career and life, which made my 130 staff redundant.



<figure class="wp-block-image size-large"><img decoding="async" loading="lazy" width="1000" height="666" src="https://dev.muddystilettos.co.uk/dorsetsomerset/wp-content/uploads/sites/8/2023/11/00-osyter-and-Fish-House-feast-hero-1000x666.jpg" alt="Hix" class="wp-image-90248" srcset="https://dev.muddystilettos.co.uk/dorsetsomerset/wp-content/uploads/sites/8/2023/11/00-osyter-and-Fish-House-feast-hero-1000x666.jpg 1000w, https://dev.muddystilettos.co.uk/dorsetsomerset/wp-content/uploads/sites/8/2023/11/00-osyter-and-Fish-House-feast-hero-800x533.jpg 800w, https://dev.muddystilettos.co.uk/dorsetsomerset/wp-content/uploads/sites/8/2023/11/00-osyter-and-Fish-House-feast-hero-400x266.jpg 400w, https://dev.muddystilettos.co.uk/dorsetsomerset/wp-content/uploads/sites/8/2023/11/00-osyter-and-Fish-House-feast-hero-768x511.jpg 768w, https://dev.muddystilettos.co.uk/dorsetsomerset/wp-content/uploads/sites/8/2023/11/00-osyter-and-Fish-House-feast-hero-788x525.jpg 788w, https://dev.muddystilettos.co.uk/dorsetsomerset/wp-content/uploads/sites/8/2023/11/00-osyter-and-Fish-House-feast-hero.jpg 1500w" sizes="(max-width: 1000px) 100vw, 1000px" /></figure>



You’re tired, starving and impatient: what do you cook for dinner? 



I always have little flat packs of ragus and various curries like keema that can quickly be defrosted whilst the rice, pasta or frozen paratha is cooking. What would you cook to impress a date or a mate? 



I have a love of Asian food and like to experiment at home with techniques and flavours using seasonal ingredients. Your favourite local markets and suppliers? 



Well I live half in London and half in Dorset so I have markets in Borough (which is still great), Islington and Queen’s Park. Back in Dorset and Somerset, we&#8217;re spoiled with suppliers, producers, fishermen, farmers and cheese makers and we need to go no further than a few miles to get the best. Favourite cookbook? 



I have over 2,000, many of which have never been read, but I love referring to Anna del Conte’s Gastronomy of Italy for research and inspiration.



<figure class="wp-block-image size-large"><img decoding="async" loading="lazy" width="1000" height="662" src="https://dev.muddystilettos.co.uk/dorsetsomerset/wp-content/uploads/sites/8/2023/11/Crispy-fried-squid-13-hix-1000x662.jpg" alt="" class="wp-image-90252" srcset="https://dev.muddystilettos.co.uk/dorsetsomerset/wp-content/uploads/sites/8/2023/11/Crispy-fried-squid-13-hix-1000x662.jpg 1000w, https://dev.muddystilettos.co.uk/dorsetsomerset/wp-content/uploads/sites/8/2023/11/Crispy-fried-squid-13-hix-800x530.jpg 800w, https://dev.muddystilettos.co.uk/dorsetsomerset/wp-content/uploads/sites/8/2023/11/Crispy-fried-squid-13-hix-400x265.jpg 400w, https://dev.muddystilettos.co.uk/dorsetsomerset/wp-content/uploads/sites/8/2023/11/Crispy-fried-squid-13-hix-768x508.jpg 768w, https://dev.muddystilettos.co.uk/dorsetsomerset/wp-content/uploads/sites/8/2023/11/Crispy-fried-squid-13-hix-793x525.jpg 793w, https://dev.muddystilettos.co.uk/dorsetsomerset/wp-content/uploads/sites/8/2023/11/Crispy-fried-squid-13-hix.jpg 1500w" sizes="(max-width: 1000px) 100vw, 1000px" /><figcaption>Crispy fried squid</figcaption></figure>



Is there a kitchen gadget you not be without? 



My NutriBullet is great for that small quantity smoothness of soups and sauces and easy to wash up – and of course, my Artisan KitchenAid which is still going after 30 years. What mistake do inexperienced cooks tend to make? 



Over complication is the most common mistake. Less is more, let the main ingredient speak for itself and serve it with something that complements it and not five things that don’t. How can we be more sustainable in the kitchen? 



A lot of kitchen waste just goes in the bin often without a thought. Some things can be cooked and used, others composted. Some things you simply don’t need to buy or should buy less. I see many people&#8217;s home fridges that just get filled up without thinking about being thrifty, or not thinking about creating second meals out of the first. Essential – and most overrated – ingredient? 



I’m anti avocado but I won’t go into it as there’s not enough room but Google it and work out for yourself how many rain forests get destroyed, villages are deprived of water and probably 40% get wasted – rant over! Can you share your best ever cooking tip?



Don’t always plan your meal before you go shopping as often you find something more interesting to cook for your guests. What three techniques should every home cook master?&nbsp; 



Grilling, as that applies to meat, fish and vegetables; how to finely chop a shallot or onion; and basic braising. These three things form the basis of many dishes and can give you the confidence to cook.



<h2 class="wp-block-heading" id="h-special-offer">SPECIAL OFFER </h2>



Mark&#8217;s teamed up with fellow Muddy Stilettos winners Lyme Regis Stays to offer a <a href="https://theoysterandfishhouse.co.uk/news-events/winter-getaways/" target="_blank" rel="noreferrer noopener">Winter Getaways</a> package. Book two nights in one of Lyme Regis Stays&#8217; boutique cottages, get a third night free – plus an extra 25% on top of a £100 Oyster &amp; Fish House voucher (so you pay £100 and get £125 to spend). Offer runs from now until Thurs 29 Feb 2024. 



<a href="https://theoysterandfishhouse.co.uk" target="_blank" rel="noreferrer noopener">The Oyster &amp; Fish House</a>, Cobb Rd, Lyme Regis, Dorset DT7 3JP. 01297 446910.

What’s cooking? Mark Hix of The Oyster & Fish House, Lyme Regis

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