WorldWild Podcast

 Episode 19  29th August 2019

Weeds to Delicacies with Mark Hix

Mark Hix has two homes; one where the majority of his famed restaurants are in central London and the other; where he was born on the Dorset coast. This is the place he goes to spend time with the producers and fishermen who bring in the produce which has made Hix restaurants one of the most well-established institutions in British cooking.

 

In this talk, we touch on the influence restaurants have in culture, the stories behind food, Mark's wild food journey and favourite plants. In the second half of the podcast, we go foraging in central London and identify a plethora of wild edible plants including gallant soldier, *wild* wild rocket, selfheal, dandelion, sow thistle and many more...

 

'People are coming to restaurants and having their attitudes to food change'

- Mark Hix, episode 19

 

About Mark Hix

Mark Hix is a celebrated chef, restaurateur and food writer, the man behind HIX restaurants. It started with HIX Oyster and Chop House in 2008 and with success followed more restaurants including HIX Soho and Hix Oyster & Fish House in the seaside town of Lyme Regis. It is this link to the sea that has made Mark ever-aware of the need to not only have great plates of food but also to tell great stories of how the food got there. Mark and Miles have known each other for many years - Mark wrote the forward to The Forager Handbook which was published over ten years ago - and HIX restaurants were at the forefront of the Wild Food Renaissance in the UK.

 

 

Further reading

About the show

 

We offer a series of conversations to tap into the wildness within ourselves and to uncover what is possible when we do. It is our hope that through the WorldWild Podcast we can contribute to the revitalisation of wild food culture and conversation around the world.

 

Through people who know their landscapes intimately, we gather the threads to weave a rich tapestry. Piece by piece the vision of a wilder world comes into view. The wild embrace of nature welcomes us back and offers us a seat at the table. A feast, no less!

 

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