CELEBRATED chef, restaurateur and food writer Mark Hix MBE and the team at HIX Oyster & Fish House in Lyme Regis are kicking off a new series of spring events on March 23.
Each year the Lyme Regis restaurant hosts a series of events where guests have the opportunity to ‘meet the producer’ and chat to Mark and the guest host about their produce.
HIX has previously welcomed hosts such as Rob Corbett of Devon’s Castlewood vineyard, Jason Barber of Dorset’s Black Cow vodka and cheese, and renowned forager John Wright, to name a few.
Following the success of the annual crab and mackerel supper club at Lyme Regis’ charity food festival Food Rocks, chef and restaurateur Mark will be teaming up once again with Nigel Bloxham of Weymouth’s Crab House Café for the first event of the year on March 23.
Guests will sit at long dining tables to enjoy their sharing-style feast of local mackerel and Dorset cock crab. Much like the famous Food Rocks supper club, after enjoying crab soup, Cobb-smoked mackerel pate with pickled seaweed and Lyme Bay mackerel ceviche, guests will don their bibs, grab a rock and begin to smash into their tasty crab, which is served simply with mayonnaise and freshly baked bread.
Mark and Nigel will be on hand to assist and answer any questions throughout the evening with a question and answer session held during the evening.
Next up, look out for ‘Tequila and Lyme’ where Tequila and Mezcal will be paired to Mark’s Mexican-inspired menu of local fish and seafood, which has been specially created just for this event. Meet the brand ambassador for Ocho tequila and Quiquiriqui mezcal and enjoy delicious cocktails made with these quality spirits.
The final event this spring will see HIX Oyster & Fish House welcoming Wiltshire’s Ramsbury Estate for a very special event with all food and drink hailing from their land.
The Wiltshire estate is nestled in the heart of the Kennet Valley and they create everything from the land. They “grow everything, waste nothing and aspire to leave no negative impact on the environment”.
Expect gin and vodka from their own distillery using their own-grown wheat, Ramsbury beer using hops and barley from the estate, plus the menu will include dishes utilising Ramsbury Estate’s honey, rapeseed oil and meat.
HIX menus are built around the long-established, personal relationships that Mark has with his suppliers and use only responsibly produced, carefully sourced and simply served British seasonal ingredients so these events are an ideal opportunity to meet just some of those suppliers.
Tickets for ‘Buckets & Bibs are priced at £45 and are available via the HIX website. Tickets for Tequila & Lyme on May 18 and Estate to Plate on June 22 are priced at £47.50, all available to book at www.hixrestaurants.co.uk/whats-on