#mark hix

Anzac biscuits - Mark Hix on Baking by Hix

From hero to zero and fighting back: How celeb chef Mark Hix revived his fish restaurant in Lyme Regis

Celebrity chef Mark Hix

The hospitality industry has suffered huge damage because of the Covid 19 pandemic. Not only are chains like Pizza Express , Frankie and Benny’s closing branches but even more up market venues like the Ledbury in Notting Hill.

One of the latter hit was a number of London restaurants run by Mark Hix, a celebrity chef, author, and owned jointly by the Reading based WHS…

We've recently had the pleasure of visiting Mark's Bar in Soho, London after being told we should visit on numerous occasions and boy, are we glad we did.

Sat below Mark Hix's restaurant which we also dived in to (when in Rome hey). The dark, Speakeasy style cocktail lounge which is full of Chesterfields, smokey mirrors and mood lighting wraps round you and takes you through a heritage driven exploration.

Every time I go to HIX Soho, I am filled with awe at Britain's flora and fauna.  Today, it is the awesome weed known as Fat-Hen, found everywhere in the British Isles and Ireland. Its leaves are eaten like spinach- boiled or cooked in butter. In fact, people used to eat a lot of fat-hen before it became associated with chicken feed, roadside weed and fell out of culinary fashion. It's beginning to look like we don't have to travel too far to find good ingredients. We just need to overcome some food taboos and learn to identify edible plants. For now, I will just have to settle for what ever the suppliers deliver, and learn that at HIX Soho, the fat-hen's young shoots and leaves are cooked with ceps in butter and served over grilled chicken breast.

The Beefsteak Fungus really looks and tastes like rare beef and even "bleeds" a dull red juice when lightly squeezed. It begins life on oaks and sweet chestnut trees with a shape that resembles a pinkish-red ox tongue. That's the best time for it to be collected.

These Beefsteaks are so meaty, they make a good substitute for meat-based stock; perfect when entertaining mixed parties of vegetarian and meat-eaters.

If you're lucky, you may find these Beefsteaks on a British autumn menu. And if you are resourceful enough to get hold of these magic mushrooms, the best advise is to cook them simply; pan-fry them in sizzling oil and butter, just as you would with real beef steaks, and serve it alongside a warm salad and some horseradish cream (ref: www.telegraph.co.uk )

A whole Beefsteak Fungus

Puffball is known to be the only mushroom that holds all of its spores within its body, hence its bloated appearance. It is best foraged and eaten when it's young and white, with a tofu-like texture and flavour. Any older and this mushroom becomes toxic.

Puffball season in the UK starts in mid August and I was privileged enough to see it in its full glory, at the HIX Soho kitchen where I currently work, before the other chefs hacked it up into chunks.

It's said that you've got to know people to get your hands on these little monsters as they are hard to find in shops. But if you are lucky enough to find them in your local market, a slice of fried puffball pairs well with the earthy flavors of game.

Or simply have a go at Hix's 'Woodland Mushroom' dish which features a three-mushroom medley (including puffball), with a few sprigs of sea aster and butter sauce. 

Giant puffball in the wild, as seen at food52.com

Puffball in the kitchen

We had a fantastic launch party for the Donovan board, a collaboration I have made with artist Miranda Donovan, at The Clerkenwell Collection last week. It was such a fun night full of wonderful faces. The board looked sensational, especially surrounded by Miranda's latest work.

Ok, so a little break from the food norm, Last week Mr WEWT was invited to join some colleagues at a lunch tasting via the Grub Club. It was hosted at The Perfect Cellar with a mouse bouche from Hix's.

We were introduced to the concept and a choice of wines by the passionate Moez Seraly, founder & CEO where pleasantly I was pleased to learn that his belief is to remove the snobbishness from wine tasting and promised to not expose about Citrus notes and long tastes, more importantly his belief is that "what grows together, goes together!" and without any hesitation Christy, from Hix's Oyster & Chop House in Faringdon gave us the low down on the tastings we were to enjoy.

First up was the Petit Chablis Charly Nicolle 

http://www.theperfectcellar.com/our-delivered-wines/petit-chablis-charly-nicolle-2012

to taste first and then accompanied by Wye Valley Asparagus with Chervil Mayonnaise. A very delicate crisp drop and works well with the Asparagus, however Have to say Mr WEWT preferred it sans Asparagus.

Next up was Smoked cured Salmon. This has been treated to a molasses & sea salt cure then cold smoked with Applewood and Oakwood chips. Served on (Richard) Corrigans Soda bread with Dill & pickled Cucumber. The wind to accompany the Salmon was the light yet ballsy blend of 90% Syrah 10% Grenache  Le Petit Mars (Commes D'habitude) 

http://www.theperfectcellar.com/our-delivered-wines/mas-du-soleilla-le-petit-mars-2012 

which had bursts of dark fruits and a spiciness that worked very well with the Salmon.

Roast beef with green beans & Horseradish

We were also asked to (Try) to save some for the next offering, Roast Beef Sirloin with green beans and Horseradish. Aged for 24 days and cured with Himalayan salt. 

Moez & Christy with a block of Himalayan salt!!

By this time, we had had plenty to drink and little to eat, not that that was a problem and out came for Mr WEWT the piece de resistance. The Venezuelan Chocolate truffles made by Willie Harcourt-Cooze and served up with a generous glass of Mas Amiel 15 Ans d'Age 

http://www.theperfectcellar.com/our-delivered-wines/mas-amiel-15-ans-dage

Mas Amiel 15 Ans d'Age

This wonderful desert wine has a leaning towards Port but is very complex, smooth and evokes memories of Christmas in a leather armchair by the fire. Perfect on its own and a fabulous lift with the chocolate. Later discovered that it is also amazing with a Blue cheese. It does come with a price tag, but rest assured, every sip is worth every penny on this beauty.

In all, The Perfect Cellar is a must visit and a place where you can find the wines to your choice and preference and enables you to build your own cellar to enjoy at your leisure.

Their philosophy is a simple one, if you want to drink the best, you can.

Whatever size your own cellar may be, from your kitchen to your cantina The Perfect Cellar will help you on your way by helping to expand your knowledge, passion and appreciation of wine.