All posts tagged: mark hix

Chicken, Steak and Art at Hixter Bankside

Where Hixter, Bankside What The newest restaurant from Mark Hix. The concept is simple – chicken or steak to share. Mighty-marbled Himalayan salt dry-aged steak from hand-selected cows and barn-reared chicken from Swainson House Farm in Lancashire. Starters and puddings change with the seasons. Mark’s Bar, the latest outpost of Mark Hix’s award-winning cocktail bar is located in the basement, serving cocktails that champion British drinks’ producers. The experience A few years ago I worked on the PR team for Hix, so I know the concept of the restaurants well. Since I was on the scene, Mark’s portfolio has increased to include Tramshed, HIX Mayfair, Hixter City and now Hixter Bankside. The food concept is pared back and simple dishes, cooked well with excellent quality ingredients. What sets Marks restaurants out from other steak and chicken restaurants is the stylish surroundings. It’s no secret that Mark is friends with the art crowd, and as a result, beautiful and let’s just say interesting artwork adorns the walls. My favourite was in the loos. As I was leaving …

Prim & Proper Pop-Up Parks Up in Primrose Hill

On 1st & 2nd of June, NW1 will see it’s first pop up street event come to town. ‘Prim & Proper’ will park up on Regents Park Road on the forecourt of iconic wine wholesaler Bibendum. The event will fuse together some of London’s most iconic food wagons including Bhangra Burger, Mark Hix’s Fish Dog, Donastia Social Club and Rainbo. As well as a mouthwatering food offering, the iconic Wondering Wine Company’s Citroen H van will be parked up, serving guests with top wines from around the world, Prosecco and English fizz. Prim & Proper will be open on Saturday and Sunday from 12 noon until 9pm(ish), 113 Regents Park Road, London, NW1 8UR. For more information and to join in the fun, follow @113RPR

Quadrille guest post – Enjoying your Fish Responsibly

You can see this post on the Quadrille website here. Over the last few years, mine and I’m sure a lot of others attention has been brought to the sensitive issue of overfishing, which is happening in seas all over the world. This in turn has lead to a huge shortage of certain species. Celebrated chefs have done their part in educating the masses about which species should and shouldn’t be consumed. Restaurants also had to sit up and realise the problem. And if they continued to serve endangered species, they would be frowned upon. Probably the most well known example is when Nobu continued to serve Blue Fin Tuna, but recommended that their diners either don’t eat it, or ask for an alternative. Odd. You see, if we carry on eating these endangered species, they’ll quickly fade out and we’ll have to kiss goodbye to them forever. What the likes of Hugh Fearnley Whittingstall and Jamie Oliver have been telling us is to substitute certain species for ones that do exactly the same job. …

Clarence Court eggs three ways

There’s something magical about Hix, Soho. Maybe it’s the open dining room with high ceilings, the countless pieces of fabulous art or the snuggly bar in the basement. Whatever it is, I feel special every time I walk through the huge wooden door on Brewer Street. I haven’t been fortunate enough to eat in the restaurant yet (I really should get round to that) but I was lucky enough to be invited to an event in the private dining room by the lovely people at Clarence Court. The event, for bloggers, was an attempt to show us just how fantastic Clarence Court’s fabulous eggs are. After all, according to their motto, Clarence Court produces fabulous eggs from fabulous birds and if the recent adverts are anything to go by, I truly believe them. I wonder how they got their feathers so ruffled!? We had a surprise visit by Mark Hix himself who plonked himself down and explained a few of the reasons that he uses the eggs in his restaurants. We were then treated to …