Keeping busy in lockdown!

mark hix gardenIT perhaps hasn’t been the start to the new year that we all hoped for, but I hope everyone is staying safe and well. It’s a very tough time for everyone in hospitality at the moment, but I try to stay positive and look at the opportunities. And that’s exactly what I have been doing this month.

As well as writing my monthly recipe feature for Dorset Magazine I have just started my new weekly column with The Telegraph which I am really enjoying. No recipes in this new column though, instead, I am sharing my experiences over the last year, my time growing up in Dorset, as well as sharing what I have been getting up to each week.

While The Fox is closed I have been busy creating my Kitchen Garden behind the pub. It’s a no-dig garden where I will grow vegetables and salad for the pub, and in the summer I hope to host lunches and dinners in the garden surrounded by seasonal produce.

Of course, that depends on when we can socialise again, but we will keep you updated on the progress, and something I am looking forward to. I am also looking forward to starting our Farmer’s Market at The Fox. If you would like to take a pitch every Saturday, or know someone that would – drop Jo a line with our online form.

Another project I have been working on is bringing HIX ART back. Once located underneath Tramshed in London, I have now moved the gallery online. So, you will be able to head to Instagram and see the art I am selling.

There will be three Hix Picks each week and you can email us any time to see the whole catalogue which includes new works, a selection of my art collection and pieces that have previously hung in the gallery or restaurants.

It was a bit slow on the truck last week, but I am still outside Felicity’s Farm Shop in Morcombelake every Thursday, Friday and Saturday morning selling local fish and shellfish and my daily Trunch snacks.

With all hospitality venues currently closed, the fishermen no longer have restaurants to sell their fish to. So, come and support your local fishermen and pick up some fresh fish for dinner this week.

Mark Hix

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