Mark Hix has exclusively revealed to BigHospitality.co.uk plans to open two new restaurants before the end of the year.
Hix Oyster and Fish House will open at the end of June in Lyme Regis in the chef`s home county of Dorset while Hix Oyster and Chop House will open in New York’s meat packing district in December.
The 35 cover Hix Oyster and Fish House will be housed in a new glass and reclaimed wood building on the site of the former Fish Restaurant in Cobbs Lane overlooking Lyme Regis harbour and serve a short daily changing selection of grilled fish and other seafood dishes based on the daily catch.
“A lot of our coast lines are missing really simple fish restaurants,” said Hix, who is opening the restaurant in partnership with former Caprice Holdings financial director Ratnesh Bagdai who will have a 25 per cent stake in the business. “I don’t think anyone quite does that really simple approach to fresh local fish, everyone wants to mess around with it a bit too much.
“There’s not going to be a menu as such, it will just be what’s available on that day. There’ll be permanent items such as baked spider crab, fish soup and fresh fish fingers and then very simply grilled fish, half a pint of whelks, local prawns when they’re in season and a couple of varieties of local oysters.”
Former Ivy chef Mike Barnard will head up the kitchens and the restaurant will be managed by Jonathan Jeffrey, formerly of Brindisa, both of whom have been working at Hix’s Oyster and Chophouse near Smithfield market since its opening in April this year.
The New York branch of Hix Oyster and Chophouse is due to open at the end of the year in Manhattan’s meat packing district in the city’s lower west side. The restaurant will duplicate the London original’s concept and menu and will be backed by New York restaurateur Michael Callahan, owner of a number of successful establishments including Indochine, Kittichai and Republic.
Hix also told BigHospitality.co.uk that, following the launch of The Grill in Brown’s hotel in Mayfair in March this year, he is set to build on his association with the hotel’s owner Rocco Forte.
“Now he’s seen what I’ve done with The Grill he wants me to look at other places. He wants me to get involved in his hotel restaurants in Prague, St Petersburg and possibly New York,” said Hix.