HIX Oyster and Chop House Book
Hix Oyster & Chop House is Mark Hix’s first stand-alone restaurant book. Mark’s first restaurant Hix Oyster & Chop House in London’s Smithfield market opened to rave reviews in 2008 and in less than two years gained a reputation for being one of London’s great establishments amongst celebrities and discerning diners alike.
The book Hix Oyster & Chop House features over 100 mouth-watering recipes for dishes that appear on the menu throughout the year and focuses on ingredients that make Mark’s food particularly special. Recipes include enticing ideas for Starters, Soups, Fish, Meat, Dessert and Cocktails. There are also fascinating features on Mark’s award-winning smoked salmon, salad leaves and dressings, sauces to serve with meat and British cheeses. Oysters are a speciality and the book includes an in-depth guide to our native oysters from around the British Isles with tips for opening and preparing.
Any one who has dined at the restaurant will know that one of is main characteristics is that most of the meat is cooked and served on the bone – within the meat chapter, there is a comprehensive guide to flavoursome old-fashioned cut, such as porterhouse and hanger steaks with identification photographs and advice on cooking. Mark’s style of cooking is highly approachable and easy for the reader to replicate in a home kitchen. Ingredients are mostly locally sourced, techniques are straightforward and recipes are anything but time-consuming.