The Times Magazine Mark Hix, favourite chef of celebrities and discerning diners alike, opened Hix Oyster & Chop House in spring 2008, just a stone's throw from London's Smithfield Meat Market. The restaurant has a relaxed feel and the menu bears all the hallmarks of his philosophy: his love of British produce, an informed approach to ingredients, and a simple, no-fuss approach to their preparation and cooking. Hix Oyster & Chop House features 100 mouthwatering recipes for dishes that appear on the menu throughout the year and focuses on the ingredients that make Mark's food particularly special. There are also fascinating features on Mark's award winning smoked salmon, salad leaves and dressings, sauces to serve with meat and British cheeses. Oysters are a speciality and the book includes a guide to our native oysters, producers around the British Isles, and tips for opening and preparing. A feature of the restaurant is that most of the meat is cooked on the bone. Within the meat chapter, there is a comprehensive guide to flavoursome old-fashioned cuts, such as porterhouse and hanger steaks with identification photographs and advice on cooking. Mark's style of cooking is highly approachable and easy for the reader to replicate in a home kitchen. Ingredients are mostly locally sourced, techniques are straightforward and recipes are anything but time-consuming. This is the kind of book that will be in constant use. A must-have for anyone with an appreciation of fine British food.