17th May 2011
Interview with Mark Hix
Mark Hix’s gutsy take on real British cooking is distinguished by honesty, simplicity and full-on flavours. He runs a handful of restaurants across London and one in Lyme Regis, yet still finds time to write a cookery column and numerous cookery books.
How do you relax when out of the kitchen?
Fishing from my boat in Lyme Regis.
What is your earliest culinary memory?
Eating prawns straight out of the water when I used to catch them as a kid.
What would be your perfect meal?
Lobster and chips.
What do you wish you had known when you started out as a chef?
I wish I knew how much fun it would be.
Is there anything in the restaurant industry you would like to change?
Better colleges and basic training.
What is the best dish on your menu?
We change our menu twice a day, so it’s always changing from one day to the next.
Picture credit: Jason Lowe