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Back to the Pub in Style with Mark Hix

Back to the Pub in Style with 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!

1. It’s every man’s dream to own their own pub.  What’s it like?

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?

Well it was all a bit of a bugger and we had to close all our restaurants down.  Luckily, I was able to buy back the Oyster House in Dorset which is a great place and really close to my heart so it’s nice to have that back.  When lockdown 1 started, I bought an old Chevrolet ambulance which we converted into Mark’s fish truck and sold locally sourced seafood.  This meant we could support the Lyme Regis fishermen of It too.
3. We are so excited about pubs being open and seeing our friends.  Who did you have your first pint with?  
I haven’t had one yet!  But I have been doing a fair bit of tasting…  All in the name of work, of course.
4. We loved Mark’s bar in Soho, especially as the bar tenders were often spotted wearing Frangipani!  Now you’re doing delivery for Mark’s Bar at home, how does that work?

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!!

5. Controversial as it may be, what are your thoughts on the possible “pub passports”?
Everyone’s got a passport to my pub.
6.What is your favourite cocktail and can we share the recipe please?!

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)

We are offering you a colour block shirt of your choice plus a box of 4 cocktails from Marks Bar. All you have to do is ;
  1. Follow @frangipani-style and @markehix  on Instagram
  2. Like the competition post
  3. Tag a friend who you can’t wait to share a drink with and tell us what you'll be drinking...
If you can't wait then you can go to Mark's Bar virtually with fresh, handmade cocktail delivered direct to your home. Find out more here.

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. 

Maybe we'll see you for a pint in the garden of The Fox Inn Cheers!