Mark Hix to open restaurant and Champagne bar in Selfridges
British chef Mark Hix is to add to his burgeoning empire of restaurants by opening a Hix Restaurant and Champagne bar at the Oxford Street branch of department store Selfridges.
The chef will open his third London restaurant (he also has one in Lyme Regis) in March 2010, just four months after the opening of his Hix restaurant on Brewer Street, Soho.
A joint venture with Selfridges and Sir Terrence Conran, Hix Restaurant and Champagne Bar will be located on the store's ground floor on a mezzanine in the space formerly occupied by the Gallery restaurant. The head chef at the site will be Andy Vines, who was previously working at the Gallery.
The 90-cover restaurant next door will offer a more substantial menu with dishes such as braised Rhug Estate lamb shoulder with chickpeas; and will have mixed seating at tables as well a crustacean bar with stools.
Opening hours will match the store, starting with breakfasts at 9.30am and the menu will reflect Mark's signature British style with an international influence to suit Selfridges customers and lighter dishes suited to shoppers.
Mark Hix says: "I am delighted to have a second West End site. At Selfridges I am going to introduce a different menu and feel to both Hix in Soho and the Oyster & Chop House in Smithfield.
"I will continue to support many of the great home-grown producers we have forged great relationships with over the years. One exciting difference to my other projects has been working with the iconic Terence Conran and the Selfridges in-house team on the design to create an environment which will work well for Selfridges customers. I am delighted it will include art from friends Tim Webster, Matt Collinshal and Tracey Emin."
Mark Hix's other restaurants include HIX on Soho's Brewer Street, Hix Oyster & Chop House in London's Smithfield's Market and Hix Oyster & Fish House in Lyme Regis.
Mark Hix to open new West End restaurant on site of former Aaya >>
Selfridges extends Pierre Koffmann's pop-up restaurant yet again >> By Rosie Birkett
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