Mark Hix, celebrated chef, has partnered with Searcys for a series of ‘Harvest Supper Clubs’. We caught up with Mark to find out more about him and his passion for food.
How did your career in the hospitality industry begin?
Not knowing what to do with my life in my fifth year of school – you had the choice of metal work or domestic science, so I went for domestic science, as I hated doing metal work. Three friends and I signed up and we turned up thinking we would be in a classroom full of girls, but when we turned up there were only the three of us.
How does a day in the life of Mark look now?
All sorts – there is no fixed pattern to my working day. It ranges from all sorts of things – meetings, entertaining clients. Tomorrow I have a mini, one-day festival down in Dorset before I go off to festival down in Oxfordshire – a massive variety.
What is your proudest achievement in your career so far?
Probably setting up my own business.
What key ways do you think the hospitality industry has changed since you started out?
When I first moved to London it was very, very different – not much choice, there was a tiny percentage of the restaurants that there are now, restaurants never used to open and close as they do now – it was a very different scenario.
What kind of food do you enjoy cooking?
If I’m throwing a dinner party at home, I tend to cook Asian-inspired food. Firstly, people don’t expect it and secondly, I find it quite interesting.
Where do you get your inspiration from for your Asian-inspired dinner parties?
Eating out provides inspiration and I flick through a few recipe books such as David Thompson for Thai Food or Madhur Jaffrey for Indian. I tend to cook by taste and experience.
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