Hix fix of fresh fish feasting at The Oyster & Fish House
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 in to 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 Reserve fishermen is one of Mark’s top priorities, so the restaurant also cooks by catch. 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 and boutique vineyard Castlewood headline the local offering. Alternatives include Mark’s own-label beers and seasonal cocktails showcasing local spirits such as Black Cow Pure Milk Vodka.
After relishing the restaurant experience, pencil in a visit to Mark’s fish truck (a converted Chevrolet ambulance, open Friday and Saturday mornings) where Hix sells wet fish and seafood from local fishermen, alongside delicious snacks he likes to call ‘trunch’.