Mark Hix opens up his Kitchen Library

Chef’s table series to feature Vivek Singh, Angela Hartnett, José Pizarro and more

Mark Hix in his Kitchen Library
Mark Hix in his Kitchen Library | Image: Jason Lowe

Chef Mark Hix has a secret hideaway. Tucked upstairs above his Shoreditch restaurant Tramshed, Hix’s Kitchen Library holds his extensive cookbook collection and his very own chef’s table. And from the end of March, Hix is opening up his lair and collaborating with some of his illustrious pals from the world of food to create a series of four-course dinners for just 12 guests (£175 per person).

Hix’s chef’s table, where dinners for 12 will be served
Hix’s chef’s table, where dinners for 12 will be served | Image: Jason Lowe

Starting with drinks and canapés, the first dinner on March 27 will be devised with Mitch Tonks, the owner of Rockfish in Exmouth and co-creator of Tonnix wine with Hix, and will feature wines, port and vinegar produced by Quinta de la Rosa and the Bergqvist family in Portugal. Cinnamon Kitchen chef Vivek Singh will follow on May 3 with British ingredients given an Indian flavour; and more delectable Indian food will follow on June 14 – this time from Gloucestershire via West Bengal, courtesy of Romy Gill of Romy’s Kitchen.  

Advertisement

Financial Times columnist Tim Hayward, author of Knife, a book on the cult and craft of kitchen knives, will join Hix behind the stoves for what promises to be a show of blade skills on July 6; and come the autumn, Angela Hartnett will be cooking up some of her famed British-Italian fare (September 28). José Pizarro will bring Catalonian cuisine to east London on October 10; and the grande finale on November 8 will be a caviar-based extravaganza hosted by Sergei Reviakin of Mottra Caviar, the Latvian producer of sustainable sturgeon eggs.

Advertisement

Cocktails and wines will be chosen to match each course by Hix’s bar manager, the mixologist and wine expert Dustin MacMillan. As a memento, all guests will also receive a goodie bag containing signed cookbooks from Mark or his guest chef. 

Advertisement
Loading