Twice a year we are lucky enough to hold a lunch with Mark Hix at one of his London restaurants. We bring together food writers, chefs and journalists and allow Mark and his team’s food to demonstrate to do the talking.
Mark and his team are pioneers in sourcing quality British products to use in their ever growing restaurant group and buy all their oil from hillfarm and we have recently introduced them to our clients, Hodmedod's British pulses and British quinoa.
In October, 14 of us gathered in the beautiful private room at one of Mark’s newest ventures Hixter Bankside, just behind the Tate Modern. We were joined by writers from the Guardian, Sainsbury’s Magazine, Country and Townhouse and chefs including Lucas Hollweg, Oliver Rowe and Tony Rodd, finalist on Masterchef 2015. A highlight this time was that we were joined, not only by Mark, but also his Executive Chef and right-hand man, Kevin Gratton, who had developed the menu and talked passionately to guests about how he uses hillfarm oil and other parts of the plan from the greens to the seeds.
Over cocktails of white port and tonic we enjoyed some fantastic British Roasted fava beans from Hodmedods.
As we sat down for the introductions there was a noisy crunching on scrumpy-fried rape greens. The Hix restaurants have been evangelists for the young flower stems of rapeseed which have a mildly peppery taste and these had been deep fried in a light batter. Alongside them proud Yorkshire puddings roasted in hillfarm oil, perfectly crisp on the outside and soft in the centre.
Next came Game scotch eggs with mayonnaise made with hillfarm cold pressed rapeseed oil, then beautiful golden Manx queenies delicately marinaded with cucumber, wild chervil and oil.
The highlight was the main course of Poached fillet of cod with rapeseed greens and Hodmedod black badger peas. The contrast of colours and textures on the plate was beautiful.
Conversation was flowing and all the hillfarm team moved around between each course to make sure we got to talk to everyone. By our pudding of Temperley (Somerset Cider Brandy) Mess with honeyed madeleine with rapeseeds that crunched subtly and gave a hint of nuttiness against the sweet pudding.
We are hugely grateful to Mark and Kevin and all the team at Hixter Bankside for making us feel so welcome and sharing their enthusiasm with our visitors.
