Chef Mark Hix has opened a restaurant in residence on the second floor at the Fenwick department store on London's Bond Street.
Mark's at Fenwick replaces the Bond & Brook restaurant, which had been operated by event caterer Rhubarb since August 2010.
Rhubarb made the decision not to renew the contract for the in-store restaurant earlier this year in order to focus on a number of new ventures and locations.
The new all-day restaurant offers a menu influenced by flavours from around the world.
Breakfast dishes include eggs Benedict, De Beauvoir or Florentine, as well as blueberry drop scones with wildflower honey and crème fraîche.
From midday diners can select dishes such as spring pea and coconut soup with poached Loch Duart salmon, Orkney scallops with broad beans, and Glenarm Estate spring lamb cutlets with Arminian aubergine salad.
For dessert there is a selection of mini puddings, from elderflower and raspberry jelly to crème brulee.
The restaurant also offers afternoon tea, with a selection of sandwiches and bridge rolls, and fruit scones with strawberry jam and clotted cream.
Hix said: "I am thrilled to be ‘in residence' at Fenwick of Bond Street with the opportunity to join the Fenwick family, providing the busy shoppers with an offer that includes lighter dishes from breakfast through to dinner."
In April this year Hix entered into a joint venture agreement with hospitality business WSH to enable him to expand his portfolio of restaurants.
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