Podcast appearances and mentions of Mark Hix

Top chef Mark Hix is among the celebrated figures inspiring the next generation of hospitality industry talent, as part of Ulster University's culinary salon series. Peter spoke to Mark and Don Sloane from the Oxford Collective Hosted on Acast. See acast.com/privacy for more information.

Shaping Our Understanding of British Cuisine with Mark HixThis episode provides an in-depth look into Mark's career and personal life. During our conversation, we discuss his style of cooking, which is ‘simple, seasonal and British', with a hard and fast rule that ‘no more than three main ingredients on the plate'. We talk about why his love of food that still motivates him to put in the hours, as well as where he looks for inspiration to ensure provenance - food with a story is still at the heart of what he does. Hosted on Acast. See acast.com/privacy for more information.

Celebrated chef, restaurateur and food writer, Mark Hix is best known for his original take on British gastronomy and unwavering honesty. After 17 years heading up kitchens in both The Ivy and Le Caprice and as their Chief Director, Mark left to open HIX Restaurants across London's West-end and City and in his native Dorset, until they closed in 2020. He bounced back to open The Oyster & Fish House in Lyme Regis in July 2020 and he has now been appointed as Director of Food and Drink at London's Groucho Club. Through perseverance, resilience and creative-thinking, Mark's glass-half-full approach has beaten the odds and led to his success. "Selling my name is the only time I've really ever made any money in business. It's a good name, and then I had to buy it back.” In the eighth episode of Are You Sitting Uncomfortably? Host Gemma Greaves and Mark explore the uncomfortable truths about running a restaurant, going into administration right before a global pandemic and what it felt like to buy back his own name. Tell Gemma & the Fresh Air team your story at uncomfortable@freshairproduction.co.uk. Listen and follow now to meet the incredible people who all have a story and who are all ready to sit uncomfortably. This is a Fresh Air Production. The producers are Izzie Clarke and Clara Kavanagh.See omnystudio.com/listener for privacy information.

In this latest episode, I am joined by my good friends Damian Clisby and Kiloran Buckler. Here we chat about how they moved from working at top London restaurants, Petersham Nurseries and Brat, to shepherding a flock of sheep in rural Wales. We discuss, a day-in-the-life of shepherding, how seasonal produce is different throughout the UK, eye-opening moments from living off the land, favourite recipes and so much more.      You can follow host James Golding on Instagram https://www.instagram.com/james_golding_chef/ and Maple from Canada UK https://www.instagram.com/maplecanadauk/ for more seasonal recipe inspiration    James' recipes are available here: https://www.maplefromcanada.co.uk/benefits-of-maple/ambassadors/james-golding/     Follow Damian here: https://www.instagram.com/damian_clisby/ check    Resources mentioned in the episode    Petersham Nurseries https://petershamnurseries.com/  Brat restaurant: https://bratrestaurant.co.uk/ Mark Hix: https://www.instagram.com/markehix/?hl=en 

As the co -creator of Pepita, a brand new restaurant in Santa Eulalia, Dave Bone is the man who heads up the creative culinary process in the kitchens.  Dave invited Jo into the space this week to tell his story of cooking for over 20 years as a professional chef in London's restaurant scene and stories of working alongside key industry's leaders such as Tom Aikens, Mark Hix, Tim Hughes, Chris Corbin and Jeremy King.  He achieved his first head chef role at the age of 25 and as co-founder of a contemporary small plates restaurant, he achieved a Michelin Bib Gourmand award within the first 5 months of operation.  He has been the lynchpin of a Netflix series, and published in the famous charity cookbook “Cook like a man” for Movember's charity organization, not to mention winner of the BBC program, my million-pound menu in 2018.  In todays episode he takes Jo through his colourful career and explains his and Paola's passion for sustainable and plastic free business, as well as their focus on art and music across this summer as business returns to normal. Check out their website : https://pepitaibiza.com/ Instagram @pepitaibiza www.theresetrebel.com   

In our last episode of the year, I'm joined by Rob Corbett, Vintner, and owner at Castlewood Vineyard, a Devon-based, family vineyard specialising in low intervention and sustainable British wine.    In this episode we delve into the explosion of British wine, perfect wine parings and recipes, what to look out for when you are buying wine and the importance of buying local and from small producers. If you're already a fan of British wine then this episode is not to be missed, equally, if you've never tried British wine before then after this episode you will certainly want to sample a bottle (or two) over Christmas and find out what all the fuss is about.      Check out Castlewood on Instagram here https://www.instagram.com/castlewoodwines/   You can follow host James Golding on Instagram https://www.instagram.com/james_golding_chef/ and Maple from Canada UK https://www.instagram.com/maplecanadauk/ for more seasonal recipe inspiration    James' recipes are available here: https://www.maplefromcanada.co.uk/benefits-of-maple/ambassadors/james-golding/     To purchase Castlewood wine, visit: https://www.castlewoodvineyard.co.uk/shop     Resources mentioned in the interview:   THE PIG https://www.thepighotel.com/  Castlewood Vineyard Wine Festival https://www.castlewoodvineyard.co.uk/festival  Veuve Clicquot https://www.veuveclicquot.com/en-int Mark Hix https://www.instagram.com/markehix/ and his restaurant https://theoysterandfishhouse.co.uk/  The Sourcing Table https://thesourcingtable.com/  The Book and Bucket https://open.spotify.com/episode/41RthTrCkTdNwhcFRKYQ57?si=70952a68ba7d448c  Paul Kelly https://open.spotify.com/episode/1BhlG3TWr3qDUw2OefxgrJ?si=39f35d09822144cd  Kamado Joe https://www.kamadojoe.com/  World Cheese Awards https://gff.co.uk/awards/world-cheese-awards/ 

Vodka is a spirit with a rich cultural history in a host of European countries including Russia and Poland, where it's been distilled for centuries. In the west, it's traditionally been considered either a base for other flavours, or something to be knocked back as quickly as possible. But the recent craft spirits boom has seen more distillers experimenting with vodka, showcasing the subtle flavours of base ingredients or trying out quirky botanical additions; and now, a growing vodka fan club is eager to prove it has more to offer than some might think… Jaega Wise sets out to learn more about the most neutral of spirits - visiting 2021 BBC Food and Farming Awards finalist Black Cow Vodka in Dorset to hear about distilling with milk, and trying some food pairings courtesy of local chef and restaurateur Mark Hix. She also visits Ognisko Polskie, one of London's oldest Polish clubs, for a masterclass in tasting with Ognisko Restaurant director Jan Woronieki, also the founder of vodka brand Kavka; and Veronika Karlova, a drinks writer and consultant, chair judge for the World Vodka Awards and founder of GirlsDrinkVodka.com. We also hear stories of slightly different vodka ventures from Arbikie Distillery in Scotland and Bakon Vodka in the United States – and get the mixologist's perspective, courtesy of Norwegian bartender Monica Berg: a founder of the non-profit industry discussion hub P(OUR) and co-owner of the London bar and restaurant Tayēr + Elementary. Presented by Jaega Wise Produced by Lucy Taylor in Bristol

Harriet took an unconventional route into the industry. After studying Politics and History at university, she thereafter retrained to be a chef.   She took her first 'proper' kitchen job with fellow south west chef Mark Hix in London before going to culinary school and went on to intern at the prestigious Noma (2*) in Denmark, followed by a couple of Michelin kitchens in London and then into the super yacht industry where she worked as a private chef for high profile clients. Harriet has opened a pop-up restaurant, Robin Wylde, in Lyme Regis where her cuisine is based around the seasons, local produce and foraging.   Harriet gives her raw and unfiltered experience of life on a yacht as Sole Chef as well as the lessons she learnt during her time away. 

Mark talks to me about the highs and lows of hospitality and offers his thoughts on new ways of working with "greedy London landlords".  

The writer Charles Campion, who passed away recently, was an obsessive collector of food stories. With the help of Jay Rayner, Cyrus Todiwala, Nigel Barden, Mark Hix and Angela Hartnett, Dan Saladino finds out why. Charles had first worked in advertising, then became a chef in his own hotel-restaurant and eventually turned to food writing. He made numerous appearances on The Food Programme and was a longstanding judge in the BBC Food and Farming Awards. As Jay Rayner explains in this edition, 'the food world will be all the poorer for him not being in it.' Produced and presented by Dan Saladino. Photo credit: Dominick Tyler.

On this week’s Biting Talk we chat the with founder of Street Food business Kerb, Petra Barran, snack entrepreneur Jack Mayhew, cheese master Gary Bradshaw and the brilliant chef and restaurateur Mark Hix. Plus there’s a festive cocktail from Biting Talk mixologist Farhad Heydari. Follow William on Twitter and Instagram: @WilliamSitwell Produced by Front Ear Podcasts - www.frontearpodcasts.com (http://www.frontearpodcasts.com/) (http://www.frontearpodcasts.com/) Edited by Nathan Copelin Music by David Cantello

This episode features Mark Hix, one of the greats of British food. He a celebrated chef, restaurateur and food writer known for his original take of British gastronomy. He has unrivalled knowledge of local fish and seafood, has a whopping 12 cookbooks to his name, and even received an MBE in 2017 for his services to hospitality. We speak about coronavirus and the effect on the hospitality industry, including own restaurants which have been hugely impacted. Topics also include Mark's love for seafood and fishing, his food philosophy, how best to cook fish and Mark gives us some ideas for using the lesser-known fish we can find in the UK.    Fergus The Forager gives us a great introduction to hogweed.    https://www.doorstepkitchen.com/ https://fergustheforager.co.uk/ https://www.instagram.com/markehix/ https://theoysterandfishhouse.co.uk/ 3 foodie things on your doorstep: https://www.shopcuvee.com/collections/take-cuvee https://shop.thenewtinsomerset.com/categories/cyder https://gailsbread.co.uk/order/hampers-gift-boxes/602-breakfast-in-bed-hamper.html   Producers and suppliers that Mark mentions:  https://www.blackcow.co.uk/ https://www.call4fish.com/ https://www.somersetciderbrandy.com/ https://castlewoodvineyard.co.uk/ https://lymebaywinery.co.uk/ https://furleighestate.co.uk/ https://langhamwine.co.uk/ https://dorsetoysters.com/ https://www.dorset-shellfish.co.uk/

Mark Hix is one of the greats of British food. His HIX empire spread across London and beyond with a string of critically acclaimed restaurants. But when the COVID lockdown struck, the HIX group quickly crumbled. Mark – having previously handed control to investors – lost everything including the right to use his own name. In his words, he was: “Done, gone, finished for good”. Back in his native Dorset, and a bottle of wine in, he decided to get back in the game … by buying a mobile food truck, converted from an American ambulance, on eBay. This is the astonishing story of a famous chef’s refusal to surrender to the collateral damage of COVID and the vagaries of the hospitality trade. A must-listen for anyone facing or fearing business collapse in these challenging times.Mark’s Crisis Cures:1. Stay positive 2. Just keep earning - however small the amount 3. Drink the best wine possibleLinks:The Oyster & Fish House: https://theoysterandfishhouse.co.uk HIX Oyster & Fish Truck: https://www.facebook.com/Hixoysterandfishtruck Episode notes:Rarely on the podcast do we talk to someone still in the midst of their crisis, so it was a privilege to chat with Mark this week. He is a brilliant chef whose move from the kitchen to restaurant owner 12 years ago was seamless and successful. But as he explained with such brutal honesty, the financial reality of his business was not always as it appeared to customers and the media. “People would say, ‘Hix SoHo looked really busy last night, Mark’ when actually, we were losing £200k a year because the landlord put up the rent.”That financial reality pushed Mark into a partnership that in turn led him to cede control of his business. And when COVID struck that meant the decision to close was not his, and that he lost the right to use his own name as well as the ability to protect his 130 staff.The shock of those developments would send most people into the darkness. But instead Mark went back to basics, remembered that his talent had not evaporated with his business and found a small but smart way to keep in the game. Even if it meant making mayonnaise in his own kitchen before a day’s work that would pay only £140.I think the HIX food truck is a great totem for Mark’s astonishing resilience - mobile, flexible and sturdy. Mark had lost it all but having reset himself and his expectations he is able to focus on the rebuild. More modest, for sure, but also more experienced and independent. And the food is just as good.Stream/Buy ‘Allies’ by Some Velvet Morning: https://ampl.ink/qp6bmSome Velvet Morning Website: www.somevelvetmorning.co.uk

In this episode William Sitwell talks to chef Mark Hix as he attempts to re-build his business after it went bust at the start of lockdown (stage 1, he’s bought a food truck), baker Richard Bertinet discusses the sourdough craze and talks of spies in his cookery school kitchen, we meet tea sommelier Jane Milton who tells us how COVID-19 saw Britons drink 112 million extra cups of tea and our mixologist Farhad Heydari mixes a very controversial Bloody Mary. Follow William on Twitter and Instagram: @WilliamSitwell Produced by Front Ear Podcasts - www.frontearpodcasts.com (http://www.frontearpodcasts.com/) Edited by Nathan Copelin Music by David Cantello

Fancy  "....a fishy on a little dishy, when the boat comes in"?  But, if the boats aren't going out, there won't be any fish! Catch our Fish for Dinner podcast produced by Planet Pod for The Blue Marine Foundation and hear how they are supporting sustainable fishing to ensure the fish caught in native waters are getting to customers while Covid 19 has shut down the routes to market, keeping the fishing industry afloat. And if that's not enough puns, maybe Chef Mark Hix will reel you in as he shares his Tshirt (and some recipes for unusual fish) with us as well. See acast.com/privacy for privacy and opt-out information.

Telling the story behind the food on the plate and going foraging in central London with esteemed restaurateur Mark Hix...

James Golding’s impressive chef career has come full circle. Yes, he’s worked with some very big names in London and New York. He learned his craft under Anton Edelmann at The Savoy and then moved to Le Caprice, working for Mark Hix. And as Head Chef at Soho House in New York, his team cooked for A list actors, music stars and royalty.   But he began his culinary journey in and around the New Forest, foraging for mushrooms with his dad, and getting ‘bored out of his mind’ at Mr Bartlett’s, the butchers, when his parents were having nice chats about cuts of meat.  Fast forward around 20 years and James is back in his childhood stomping ground of Hampshire and Dorset.   And as Group Chef Director of THE PIG, he makes sure that all the restaurants source their ingredients either from their own kitchen gardens or from producers within a 25 mile radius.  That includes beautiful cuts of meat, which James turns into British charcuterie with – wait for it – Mr Bartlett’s son!    Passion has definitely replaced boyhood boredom, as you’ll hear…

If you decided to open a restaurant that focussed on oysters and meat- on-the bone, you probably wouldn’t have done it in 2008.  First there was the financial crisis and credit crunch. Then there was a lingering memory of the meat-on-the-bone ban, triggered by BSE several decades before.   Mark Hix’s decision was perhaps all the more surprising because the job he was leaving – Executive Head Chef of Le Caprice restaurant group, which included famous venues like The Ivy and J Sheekey – was the sort of plum role other chefs would give their eye teeth for.     But it turned out very well in the end: his ‘HIX Oyster and Chop House’ marked the start of an award-winning family of HIX restaurants, in London and in Dorset…and put Mark in the forefront of the modern British food movement, celebrating farmers, food producers and fisherman in his menus and in his annual Food Rocks Festival in Lyme Regis.   Discover how it all happened for a boy who was more interested in golf than food…and then discovered he was rather good at cooking after all… 

What do Stephen Webster and the leading London restauranteur and chef Mark Hix have in common? In this latest episode of Gold Digging, it turns out, plenty. As well as a love of contemporary art, fish, fowl and feasts are all subjects up for discussion.

Miles Irving, is one of the foremost professional foragers in the UK, author of The Forager Handbook, founder and director of Forager Ltd and host of the WorldWild podcast. Miles's interest in foraging goes back to his childhood but a chance conversation led to him turning this growing passion into a career. Miles was able to start supplying restaurants with foraged plants and this quickly expanded, ultimately leading to him to supplying well-known chefs and restaurants such as Jamie Oliver, Mark Hix, Heston Blumenthal and The Ivy. His company Forager Ltd has expanded to source nearly 500 wild ingredients and Miles has grown to be one of the most respected professional foragers. Miles continues to push the boundaries of wild food and advocates the reintroduction of foraged foods into regular diets. Miles joins me for a wide-ranging and in-depth conversation on wild foods, foraging, health and connecting with nature...

Welcome to the first episode in our all-new podcast series, in which we'll be chatting with some of the amazing creators and innovators that we've met – and continue to meet – on our journey. First up, the legendary chef and restauranteur, Mark Hix. Get involved!Interested in an answer to the question: what is kombucha? Stick with us and find out. Want to know what makes a good kombucha tea? You're in the right place. 

My guest today is Mark Hix. Renowned chef and restaurateur, Mark is widely recognised as the reviver of modern British cuisine and is famous for his focus on a straightforward interpretation of British cooking. He is without a doubt one of London’s most eminent restauranteurs. Mark launched his first restaurant – Hix Oyster & Chop House in Farringdon, in 2008, after having spent 17 years as chef director at Caprice Holdings. He followed the opening of his first restaurant with Hix at Browns hotel, Hix Soho and the chicken and steak restaurants, Tramshed in Shoreditch and Hixter Bankside. In February 2016, Mark teamed up with artist Damien Hirst to open Pharmacy 2 at the Newport Street Gallery in Vauxhall. Somehow amongst all of that Mark has written 10 cookbooks, he has a weekly food column and Mark hosts an annual food festival in Lyme Regis, Food Rocks to showcase the best producers and suppliers in Dorset and nearby. It’s been said about Mark by none other than Tracey Emin, “What’s amazing about his success is how nice he is.’ This is an exciting episode with one of the most famous chefs and restauranteurs in London. We find out about the dishes that have shaped Mark’s life, his business highs and even some lows. We discover he has an usual love of ceramic jugs and we find out which restaurant in the world he likes so much he wishes it were his. I hope you’ve had a great week, and over indulged suitably. Hope fully this episode can bridge the gap if you are need of a bit of alone time away from the family and you can sneak off or just put your headphones in your ears there and then. If you have a spare moment do subscribe, leave a 5 * rating and a review as it really does give the show a little boost and helps me to keep bringing it to you each week.

Margie's castaway today is Sophie Michelle. Sophie comes from a long lineage of avid foodies and professional cooks. She decided at the ago of 15 to pursue a career in cooking and at the age of just 19 she was crowned “Young chef of the year” Sophie has gone on to cook all over the world for a whole host of A list client including Claudia Schiffer and Leonardo Di Caprio, and both Princes William and Harry to name just a few. Sophie became the UK’s youngest female Executive chef taking over from Mark Hix at Belgraves Hotel in London. She has her own restaurants, and has also carved out a career as a successful TV presenter and food writer. She’s written 5 cook books, and She was part of Channel 4's smash hit show Cook Yourself Thin, and co-wrote the book of the same name that went on to sell hundreds of thousands of copies. Desert Island Dish: Starter: Chicken liver pate Main: Roast duck Pudding: Big cheese board Luxury item: a truffle in her pocket and a case of vodka Thank you for listening, subscribing and leaving me a review. I'm so enjoying doing this podcast and it's so fun to know so many of you are listening each week, thank you! Margie x www.desertislanddishes.co

Dan Saladino investigates current pressures on chefs and the darker side of the restaurant kitchen. From breakdowns to addictions, is it a profession with more problems than most? Dan hears from a range of chefs who open up about the way their chosen profession has affected their lives, including Mark Hix, Rene Redzepi, Matty Matheson, Paul Cunningham, Shaun Hill and Philip, who works through an agency cooking in the kitchens of pubs, chains and restaurants on our high streets. Giving an over view is Kat Kinsman, a journalist who came out about her own experiences with depression when she was working for CNN in the United States. After meeting a succession of chefs who spoke to her in confidence about their own mental health problems she set up a website "Chefs With Issues". She's now head from thousands of chefs around the world who have spoken out about the impact the restaurant world and kitchen life has had on their mental health. Mark Hix talks about his friend, the late chef Jeremy Strode who took his own life after decades of cooking in Sydney. Jeremy had invested much of his time raising awareness of mental health issues and had supported a suicide prevention charity, RUOK. Mark opens up about the impact Jeremy's death has had on him, as well as the wider pressures facing people in the hospitality industry. Chef Paul Cunningham, describes how he woke up one Sunday afternoon and realising he couldn't move his left arm. A stress related blood clot was the cause and he ended up spending five weeks in hospital recovering. He describes the addictive quality of kitchen work, and also the stresses and strains it can bring. Penny Moore, Chief Executive of Hospitality Action, the benevolent organisation set up in 1837 to provide help for people working, or have previously worked in the hospitality industry, explains that the hospitality workforce of more than 3 million, has higher rates of alcohol and drug abuse. The main issues they also deal with is bullying and harassment in the workplace. Penny believes a culture shift is underway in the industry with chefs, including Sat Bains, reducing working hours and opening times to improve the work-life balance of staff. Philip, a 63 year old agency chef describes his working life in the kitchens of pubs and restaurant chains, saying a just-in-time work culture is making the profession a tougher one to survive in. Shaun Hill, the celebrated chef at the Walnut Tree Inn in Abergavenny provides a reminder of why so many people love to work in kitchens and why he's loved spending his working life in restaurants.

On this month's Ouch Talk Show, we bring three disabled foodies together to thrash out some of the burning questions that arise when it comes to cooking when you're disabled. Which option is easier and most convenient – fresh or frozen? What are some of the best ways to cook when you struggle to stand for long periods of time? And sharp or blunt, which truly is the safest type of knife for chopping vegetables? Our culinary connoisseurs also pass on some of their top tips and tricks for getting the best results in the kitchen. Ronnie Murray has been a professional chef for 21 years. Most recently he has been group head chef at Mark Hix restaurants however is now setting up a supper club from his home in Peckham, London. Ronnie has a shortened left arm with two fingers, and has developed his own methods of cooking in a fast-paced kitchen. Ian Macrae, editor of online magazine Disability Now, is blind and cooks for pleasure and for his family. He rises to our challenge and makes a tasty salad for guests and presenters in the studio. Flash Bristow blogs about many disability-related topics, including food. She shares some of her strategies for cooking when standing for long periods of time is not an option. We are also invited in to the kitchen of Molly Lane and Bethan Griffiths, who both have cerebral palsy and are arts students at the National Star college in Cheltenham, Gloucestershire. At the beginning of this academic year, all either of them could cook was beans on toast. They now prepare tasty, nutritious meals almost every night on a 30 pound food budget. They whip up their version of shepherd's pie for us. Presenters: Kate Monaghan and Simon Minty Chickpea salad with chilli, lime and coriander by blind cook Ian Macrae This is a great side dish with barbecued food or grilled meat or and fish. It is easily bulked up to make more if you’re planning a big meal. It is also economical, the ingredients I bought for the one I made on the show cost £2.00 at my local green grocer. Ingredients 400g tin of chickpeas or 300g of dried. (soaking bulks them up) 1 medium red onion 2 fresh red chillies 2 limes 3 tbsps of olive oil. Some sugar to taste but no more than 3 tsps. a good sized bunch of fresh coriander. Salt and pepper for seasoning Method. 1. If using dried chickpeas, soak over night and then boil rapidly for about 40-45 minutes in unsalted water until softened but still with some crunch to them. If using tinned, drain of all liquid, rinse well. put the chickpeas in a bowl be sure if they’ve been cooked that they’re properly cooled under cold water. 2. Peel, trim and Finely dice the red onion and add to the bowl of chickpeas. 3. Cut and de-seed the chillis and either chop them very finely or mince them in a small food processor. Add them to the bowl. 4. Strip the zest from the limes and set aside. Juice them into a container, preferably one with a top with a good seal. Add the olive oil and give it a good shake to mix. Add the sugar spoonful by spoonful tasting as you go. Shake again and add to the bowl. Stir very well. Chop the lime zest very finely, add it to the bowl and stir well again. 5. Chop the coriander including some of the stems and add to the mixture in the bowl. Pull off a few coriander leaves and scatter them whole over the top of the bowl.

Mark Hix’s restaurants feed thousands of people every week. Whether in the ritzy surroundings of Browns Hotel in London’s Mayfair or achingly hip east London or at the many other locations (including a double decker bus!), the restaurants bearing the HIX name are busy, buzzy and British. Marks gastronomic calling card is his original take on British food – Shellfish Soup with Cornish Pasties, Wood Pigeon on Toast with Bilberries and Cobnuts, Blood Orange and Buttermilk Pudding – such beautiful lyrical sounding dishes. How does he manage to keep so many balls or frying pans in the air? Marks cookery books are another matter – there are eight at last count. Where does he find the time?

At the second Borough Talks debate, we discussed whether cookery writing is changing in a world dominated by Instagram, blogs, Twitter and the increasing digitalisation of content. From Nigella Lawson to Jamie Oliver, it's evident that food publishing is evolving. Taking place in the grandest food stage of the capital and with a star-studded panel, this informative talk taught us the tricks of the trade. Panellists included: - Mark Hix: chef, restaurateur and award-winning food writer. - Stephanie Jackson: Publishing Director at Octopus Books - Meera Sodha: cook, food writer and author of Made In India - Ed Smith: food writer, and author of award-winning blog Rocket & Squash - Moderator: Giles Webster, former owner of The Coach & Horses in Clerkenwell

Mark Hix in conversation with Rosie Boycott. Mark Hix is an English chef and restaurateur. He is known for his original take on British gastronomy. 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, HIX City 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 23 February 2016. 5x15 brings together five outstanding individuals to tell of their lives, passions and inspirations. There are only two rules - no scripts and only 15 minutes each. Learn more about 5x15 events: 5x15stories.com Twitter: www.twitter.com/5x15stories Facebook: www.facebook.com/5x15stories Instagram: www.instagram.com/5x15stories

In 1974, Derek Cooper set off on a hunt - for BBC Television - around Britain to discover what was left of its regional foods and traditional ingredients. Forty years on, Dan Saladino revisits that series, called "A Taste of Britain" - to meet some of those involved, their descendants, and to find out what happened after these food traditions, many of which at the time were on the wane, were recorded for the cameras.In the first of a three-part special summer series, Dan starts his own food journey in Dorset. He'll share stories with Hugh Fearnley-Whittingstall, Mark Hix, and go on the trail of some long-hidden buried fungi, as well as an oddly elusive cheese: the Dorset Blue Vinny.Presenter: Dan Saladino Producer: Rich Ward.

Sheila Dillon investigates the appeal of shellfish - bivalves and molluscs - from the point of view of taste and sustainability and asks why we don't eat them more in Britain. She finds out what has happened to the marine environment in Lyme Bay since a scallop dredging ban was introduced in part of it and about the implications of a proposed mussel farm there. She discovers why whelk fishing is a big export industry with low environmental impact and oysters are ecologically friendly. Chef Mark Hix shows what can be done with the lesser used varieties like whelks and razor clams.Producer: Harry Parker.

A distiller, a brewer and a cider maker - but who will be the first winner of the Food and Farming Awards Best Drinks Producer Award? Oz Clarke joins Sheila Dillon in Birmingham's NEC to reveal all.Food writer and critic Charles Campion and restaurateur and writer Mark Hix were the judges for this category and talk Sheila through the finalists. In this first year of the Best Drinks Producer category the judges were overwhelmed with nominations for innovative entrepreneurs making all manner of juice, perry, teas, and wines. But the three drinks chosen - a cask ale, a spirit and a traditional cider - have been made in these islands throughout our history.Sipsmiths are one of a new generation of artisan distillers riding the coat-tails of pioneer distiller Julian Temperley who battled H M Customs for the right to distil. Simpsmith's were awarded the first London distillers licence in nearly 200 years, and now produce a London gin and a barley vodka from their west London residential neighbourhood distillery. Mike Henney's Herefordshire ciders are the result of a hobby that got out of hand. From airing cupboard tinkering via farmers markets the brand is now sold throughout the country's main supermarkets, making good quality cider accessible to all. Henney's ciders all have protected name status, with apples sourced from within Herefordshire and the cider is made in a traditional way. Wye Valley Brewery is a family business started by Peter Amor and now run by his son Vernon. It brings new meaning to local produce - beers are only sold within 50 miles of the brewery, the majority of hops are grown within 7 miles, and one beer, the Dorothy Goodbody Imperial Stout, even used Herefordshire malting barley.

Chef Mark Hix travels to Transylvania to help revive a disappearing food culture. From cheese making shepherds to pickle producers, he meets the people improving food in Romania. Producer: Dan Saladino.