Back to the Pub in Style with Mark Hix
FRANGIPANI FAN MARK HIX
Mark Hix is a keen Frangipani fan, we’re flattered to see him in shoots and on the cover of various magazines in some of our favourite all time designs. He was recently on the cover of The Telegraph Magazine wearing the ever iconic Montana Calor shirt, a bestselling style from back in 2015.
Celebrated chef, restaurateur and food writer Mark Hix's impact on British cuisine has been enormous; with many successful restaurants in London he now includes a pub in his portfolio in his native Dorset.
Hix was awarded an MBE in the 2017 New Year Honours for services to hospitality and continues to surpass himself with British Gastronomy.
Outside of London is HIX Oyster & Fish House and HIX Townhouse, a boutique hotel, both in Lyme Regis. Hix has a weekly column in The Independent, and is the author of a number of cookbooks on British cuisine.
Hix opened the HIX Oyster & Fish Truck selling wet fish and seafood in Morcombelake, Dorset. His latest venture, and one we are most excited about as our new local, is The Fox Inn serving British seasonal produce and championing British winemakers.
We have been lucky enough to catch up with him to find out about life at the pub after Covid and of course which Frangipani shirts he will be rocking this summer!
In normal circumstances, it’s very attractive but when I opened The Fox on December 10th last year, we had to close after 2 weeks! So that turned a dream into a bit of a nightmare and we’ve been rolling with the punches ever since. It’s great to be open again and we’re busier than I ever imagined.
2. These days, it seems like everyone is moving out of London. Even Benny and Clem have moved to Somerset. Why did you decide to leave the Big Smoke?
Mark’s Bar cocktails are made by Cocktail Market and delivered on overnight delivery for free to homes nationwide. They come in branded Cocktail market boxes and make great gifts!!
It has to be the Temperley sour. When it comes to apples the man accredited in the name of this drink is their master. Julian Temperley, the driving force behind the Somerset Cider brandy company has been supplying us from day one all the way from the top of Burrow Hill. (Recipe below)
45ml Somerset 3yr cider brandy
20ml Burrow Hill apple juice
15ml Somerset Pomona
10ml white sugar syrup
35ml lemon juice
25ml egg white
1 Morello cherry for garnish
Serves 1 : Method: Pour all of the ingredients into a shaker, shake without ice briefly to combine all ingredients. Then fill the shaker with cubed ice and shake for roughly ten seconds to ensure sufficient chilling and dilution. Strain into a Champagne coupe and garnish with a cherry. The liqueur the coats the fruit should leave a mark on the surface of the foam.