Episode 27 – Mark Hix of HIX Restaurants – Show Notes

Starting as a local boy on a fishing boat in Dorset, becoming a head chef at the age of just 22 years old and circling to London and back opening restaurants… Mark Hix is a true hospitality legend who has indulged himself in all areas of food, despite only going to catering college as it was ‘his only option’. With age, Mark has become more interested in the origin of food, veganism and of course – fishing… Absorb some of his awesome knowledge in this weeks episode.

Episode 27 Mark Hix
Hix Restaurants

If you decided to open a restaurant that focussed on oysters and meat- on-the bone, you probably wouldn’t have done it in 2008.  First there was the financial crisis and credit crunch. Then there was a lingering memory of the meat-on-the-bone ban, triggered by BSE several decades before.  

Mark Hix’s decision was perhaps all the more surprising because the job he was leaving – Executive Head Chef of Le Caprice restaurant group, which included famous venues like The Ivy and J Sheekey – was the sort of plum role other chefs would give their eye teeth for.    

But it turned out very well in the end: his ‘HIX Oyster and Chop House’ marked the start of an award-winning family of HIX restaurants, in London and in Dorset…and put Mark in the forefront of the modern British food movement, celebrating farmers, food producers and fisherman in his menus and in his annual Food Rocks Festival in Lyme Regis.  

Discover how it all happened for a boy who was more interested in golf than food…and then discovered he was rather good at cooking after all… 

Episode 26 – Pete Joy of Bakehouse24 – Show Notes

Living in London, bored and hungry whilst your mates are at band practice might just lead you to ordering a pizza. But for Pete, it lead him to bake a cake. From 3am starts to pizza nights in Bakehouse24, Pete joy jumped straight into the baker lifestyle and now spends his time baking beautiful loaves of sourdough bread – the RIGHT way.

Episode 26 Pete Joy
Bakehouse 24

For someone who had no business plan, but thought he’d be alright because there was a Waitrose round the corner, Pete Joy, at Bakehouse 24 is doing pretty well.

Pete’s love of mixing and kneading emerged out of the blue, one night, when his housemates were at band practice. Having the place to himself, he decided not to do a normal thing like ordering Chinese, but to make a cake instead. This wasn’t a one-off: Pete soon developed a serious baking habit, which led to a 3am-to-midday job at a pioneering sourdough bakery under a Hackney railway arch.

In this episode you’ll hear how the man with no plan is successfully building a team of sourdough bakers (one of whom is also a potter) across two sites in Dorset…and why he gets a bit ranty on the topics of gluten intolerance and interpretations of the word ‘sourdough’…. You’ll probably sympathise by the end of the conversation. Enjoy.

Episode 24 – Jason Barber, Black Cow – Show Notes

From chomping cheese to chinking glasses… Jason’s story is quite the revelation. Black Cow vodka is the first and ONLY vodka to be made entirely out of milk – using what otherwise would be considered a waste part of the milk. The love he has for farming and his team is admirable, and despite his vodka being distributed globally – he remains deliciously humble.