Hix fix of fresh fish feasting
Fans of Mark Hix’s superb pared‑back cooking were thrilled when the chef returned to his Lyme Regis restaurant in July 2020 to reopen HIX as The Oyster & Fish House.
At the solo venture, Mark and head chef Jeremy Bird serve fresh, responsibly sourced fish – simply grilled and on the bone – caught off the Dorset coast. The catch is often from Lyme Bay itself and there’s a lovely synergy to tucking into the spoils of the sea while gazing over the coast through floor‑to‑ceiling windows. The newly built deck skirting the gleaming glass restaurant is the place to enjoy a sundowner in Lyme.
Supporting the Lyme Bay Fisheries and Conservation Reserve is one of Mark’s top priorities, so the restaurant also cooks bycatch. Beautifully fresh seafood is matched with carefully chosen seasonal ingredients sourced from local producers. Dishes such as Korean fried monkfish cheeks, shellfish soup with Somerset Cider Brandy, and grilled catch of the day with sea vegetables put the ingredients centre stage without pomp or pretension.
Take a tour of the South West’s vineyards via a wine menu in which Lyme Bay Winery and boutique vineyard Castlewood headline the local offering. Alternatives include Dorset‑brewed craft beers and seasonal cocktails showcasing local spirits such as Black Cow Pure Milk Vodka.
Encased in glass and with stunning views over The Cobb and out to sea, The Oyster & Fish House is a stunning setting for all manner of occasions – from birthday parties to intimate foodie weddings.