Hix Oyster and Chop House Overview
Hix Oyster and Chop House opened its doors at the end of April in 2008. The site, which was originally a sausage factory and then the renowned fish restaurant Rudland and Stubbs is situated on Green Hill Rents, just a stones throw from London’s Smithfield Meat Market.
They have tried to evoke the atmosphere of London’s old oyster and chop houses, when at any one time you could sample the very best of the season’s oysters and a variety of meat cuts. At the Oyster and Chop House they’ll always have an assortment of oysters on the menu and a range of chops, cutlets and steaks on the bone such as Porterhouse and Hanger steak with baked bone barrow. Fish dishes will also feature, including whole grilled fish, and all the ingredients will be carefully sourced in the UK. The head chef is Stuart Tattersall, previously from Stanza, Match and Milk & Honey.
They have kept the restaurant pretty much as it was found. While the original tiling has been replaced, many of the features remain intact such as the long marble and wooden oyster bar and the original wood flooring and panelling. The bar itself has been given a face-lift and an oyster service bar has been installed on the restaurant floor, so that diners can delight in seeing their shellfish starters being prepared. The restaurant has an informal feel, reminiscent of the establishments that have contributed to Mark Hix’s success and the menu bears all the hallmarks of his philosophy towards British dining: his passion for UK-sourced produce; a love of erudite ingredients and an appreciation of simplicity in their preparation.
Hix Oyster and Chop House opening hours:
Mon-Fri 7.30-10.30am Mon-Fri, Sun 12N-3pm Mon-Sat 6-11pm (Updated 17/09/2008)
Additional Info: Food, Non-Smoking Area
Nearby Venues:
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