S2 Ep 4: Coronavirus and the hospitality industry, British fish and seafood, and rebuilding his restaurants with Mark Hix MBE + foraging hogweed

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://fergustheforager.co.uk/
https://www.instagram.com/markehix/
https://theoysterandfishhouse.co.uk/

3 foodie things on your doorstep:

 

Producers and suppliers that Mark mentions: