Mark Ernest HIX

Biography

Gender Male
Titles N/A
Birthdate 1962-12-10
Education Colfox Sch Bridport, South Dorset Tech Coll Weymouth
Books & Publications Publications The Ivy: The restaurant and its recipes (1997), Le Caprice (1999), Eat Up (2000), British (2003), Fish Etc (2004), The Simple Art of Marrying Food and Wine (2005), British Regional Food (2006), British Seasonal Food (2008), Hix Oyster and Chop House (2010), HIX Collection (2013)
Recreations fishing, foraging, golf, shooting
Clubs Groucho, Stoke Park, Soho House
Style Mark Hix, Esq
Career chef; Grosvenor House Park Lane 1981, Park Lane W1 1983, Dorchester Hotel Grill Room 1983, Park Lane W1 1984; Mr Pontac's Candlewick Restaurant: sous chef 1985, head chef 1985, exec chef 1986; head chef Le Caprice 1990, exec chef Le Caprice and The Ivy 1993, chef dir Caprice Holdings Ltd 2000-07, restaurant conslt Brown's Hotel London 2008-; prop: Hix Oyster & Chophouse London 2008, Hix Oyster & Fish House Dorset 2008, Hix Soho 2009, Hix Restaurant and Champagne Bar Selfridges London 2010, HIX Belgravia 2012, Tramshed London 2012, Hixter City 2013, Hixter Bankside 2013; currently cookery writer Independent on Saturday magazine and Esquire Magazine; memb: Mutton Renaissance, Leuka, Acad of Culinary Arts, Serpentine Gallery, Guild of Food Writers; Glenfiddich Award Newspaper Cookery Writer of the Year 2003, Guild of Food Writers Best Cookery Writer 2005, Andre Simon Special Commendation for British Rgnl Food 2006, Guild of Food Writers Michael Smith Award for Work on British Food in British Rgnl Food 2007, Outstanding Contrib to London Restaurants London Restaurant Award 2008, GQ Chef of the Year 2008, Tatler Restaurateur of the Year 2009, Chef of the Year Catey's 2010, Guild of Food Writers Cookery Journalist of the Year 2011
Food and drink etiquette

Food and drink etiquette

Debrett's notebooks

Debrett's notebooks

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