Mark Hix's Oyster & Fish House/UlrichK's Food & Travel Blogs

Mark Hix’s Oyster & Fish House

by Ulrich Koepf on September 14, 2018 with No Comments

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Great Food in Lyme Regis, Dorset, Southern England

On our visit to Dorset, we stayed in Lyme Regis a small seaside village near the famous Jurassic Cliffs. After enjoying the traditional fish & chips, the scones with Devonshire clotted cream for the first couple of days we finally were able to get a reservation at Hix Oyster & Fish House. the place is packed for lunch and dinner every day, and for good reasons, not only is the food fantastic it is unusual, well prepared and presented.

Mark Hix

Born just 20 minutes from Lyme Regis, Mark Hix grew up on the Dorset coast in West Bay so it was only fitting that he should open Hix Oyster & Fish House, overlooking The Cobb, ten years ago. With four restaurants in London and a restaurant and guest house in Lyme Regis, Mark is also a renowned food writer with 11 cookbooks to his name and many columns in newspapers and magazines, local and national. Mark’s dedication to sourcing seasonal British food and drink is unrivaled and he is known for supporting and championing British producers. In 2016 Mark received an MBE for his contribution to hospitality. He is also the founder of FOOD ROCKS. It started in 2012 to celebrate the fantastic produce that the South West had to offer while raising funds for the Fisherman’s Mission and RNLI, a charity that saves lives at Sea.

The Food & Cocktail

Pear and Raspberry Gin was incredible, with a slice of pear & 3 raspberries floating in it.

We started out with Brownsea Island and Portland Pearl Oysters with a Chili-Garlic Vinaigrette, Oxheart Tomatoes with Portland crab, and chives. The main courses were a 2lb. steamed Lobster with Mustard Sabayon Sauce & Roasted Fillet of Newlyn hake in a Shiitake broth with chanterelles and sea purslane. My Hake was cooked to perfection, a crispy crust on the outside nice and flaky throughout. Chef Tommy was in the kitchen that night preparing our dinner.

For dessert, we had homemade Raspberry and Elderberry ice cream.