A Day in the Kitchen with…Mark Hix

When:

Experience Level:

Intermediate Level

Class Duration:

9am-4.30pm

Price:

£370

Introduction

We are very pleased and honoured to welcome celebrated chef, restaurateur and food writer Mark Hix MBE to our cookery school where he will be sharing his unrivalled knowledge of ingredients with provenance.

Mark is known for his original take on British gastronomy. He is frequently lauded as one of London’s most eminent restaurateurs, he has a weekly column in City AM, and is the author of a number of cookbooks on British cuisine.

After 17 years as Chef Director at Caprice Holdings, he opened his first restaurant in 2008 – the distinguished HIX Oyster & Chop House in Farringdon. Following the success of Chop House Mark opened HIX Mayfair, HIX Soho and his chicken and steak concept restaurants Tramshed in Shoreditch, and Hixter Bankside. In autumn of 2015 Mark opened his first stand-alone bar in The Old Vic theatre, offering a late-night venue in Waterloo.

Mark and long-time friend Damien Hirst announced their collaboration on Pharmacy 2: colliding their two greatest passions, art and food. The restaurant in Vauxhall opened its doors on 23rd February 2016. Outside of London in Mark’s native Dorset is HIX Oyster & Fish House and HIX Townhouse, a boutique hotel, both in Lyme Regis.  Mark hosts an annual food festival in Lyme Regis, Food Rocks to showcase the best producers and suppliers in Dorset and surrounding areas.

Course Includes

  • One-day course tuition
  • Morning tea & coffee served with light breakfast option
  • Dine in the restaurant, enjoy a 2-course lunch and a glass of wine
  • Cream Tea
  • Northcote Cookery School Apron
  • Information pack and all the food you have prepared to take home

How To Book

To book this course please contact us on:

Telephone: 01254 240555

Or send an enquiry by selecting a date below and a member of our team will contact you:

Disclaimer: Courses are subject to availability and can only run with a minimum of three participants. In the rare event that this should happen, we have the right to cancel the course. Menus may change due to seasonal availability.