Mark Hix was formally Chef Director of Caprice Holdings, overseeing The Ivy, Scott's, J. Sheekey and Le Caprice, four of London's most fashionable restaurants. In 2008 he opened Hix Oyster and Chop House in London and Hix Oyster and Fish House in Lyme Regis, Dorset. His latest restaurant, Hix, opened in London's Soho in October 2009 to rave reviews. Mark's commendations include GQ Chef of the Year and Tatler Restaurateur of the Year 2009. He writes for the Independent on Saturday Magazine and Country Life. Previous books include British Regional Food, winner of both a Guild of Food Writers' Award and the Andre Simon Book Award. His last book, British Seasonal Food, was The Guild of Food Writers' Cookery Book of the Year 2009. Mark has made numerous television appearances, notably BBC 2's Great British Menu.