SELFRIDGES PRESENTS: HIX RESTAURANT & CHAMPAGNE BAR
Renowned restaurateur and food writer Mark Hix opens his third London restaurant within Selfridges London and raises the bar of the department store eat-in experience to a whole new level.

• Location: Hix Restaurant & Champagne Bar - located on the store’s ground floor mezzanine area in the Ladies Accessories Hall – Selfridges, Oxford Street
• Reservations: This e-mail address is being protected from spambots. You need JavaScript enabled to view it

Selfridges breaks new ground with the opening of Hix Restaurant & Champagne Bar - the perfect culinary complement to its world-class fashion credentials. The opening on 8th March was a first for a department store in the UK and Selfridges now offers some of the finest food available in London – arguably the world’s best and most diverse restaurant capital.

The new restaurant offers a fresh variation on Mark Hix’s well-known theme of British food, serving a selection of British and European classics all using the best seasonal produce available.

After 17 years as Chef Director of the Caprice Holdings’ restaurants (which include some of London’s most sought-after venues such as Le Caprice and Scott’s), Mark opened his own ventures in April 2008 to exceptional critical acclaim. Hix Oyster & Chop House, London was shortly followed by Hix Oyster & Fish House in Dorset. The latest restaurant HIX opened in Soho in 2009.

Hot Brands Cool Places are delighted to award the Selfridges Hix Restaurant & Champagne Bar our Hot Brands,Cool Places - Cool Place Award in recognition of the innovation of this concept and also in recognition of the quality of the Mark Hix culinary experience. Congratulations!

The 90-cover restaurant and stunning crustacean bar in Selfridges kick-starts the day by offering customers brunch from 9:30am. From 12noon an a la carte menu features light dishes such as Roasted sea trout with sea vegetables – all perfectly suited to a day dedicated to shopping!

For guests looking to relax, the Champagne Bar, with its modern-glamour atmosphere, seats 40 guests and serves Mark’s Bar Snax – a selection of smaller dishes, ideal for sharing such as Orkney scallop with chorizo and wild garlic or Scotch quail’s eggs with caper mayonnaise.

Mark Hix says: “I am delighted to have a second west-end site and to be working with Selfridges on this exciting new project. I am going to introduce a different menu and feel to both HIX in Soho and the HIX Oyster & Chop House in Smithfield.
My offer will be suited to food-lovers out to enjoy a fine meal but will also respond to the demands of busy shoppers. It will include light dishes available for brunch, lunch and dinner, as well as offering smaller plates served at the champagne and oyster bar. I will continue to support many of the great home-grown producers we have forged great relationships with over the years.
I am delighted the site will also include art from British artists Gary Webb, Mat Collishaw and Tracey Emin.”

Selfridges food and restaurants director Ewan Venters says: “Selfridges is delighted to welcome both the nation’s chef and restaurateur of the year Mark Hix into its flagship store. Through such a powerful association we are aiming to present our customers the best culinary experience available in a department store anywhere in the world.

What better day than to come to Selfridges to see all the amazing things on offer and then relax at Hix Restaurant and Champagne Bar with Mark’s award-winning and accessible food.

We have been working with Mark for some years on products now on sale in the food hall including his salad dressings and his Gold taste award-winning smoked salmon and oyster ale. Opening a restaurant with him was a logical next step up.”

The restaurant opening hours mirror those of the Oxford Street store, which regularly change. For latest times please visit www.selfridges.com or www.restaurantsetcltd.co.uk. The restaurant is available for private hire when opening hours may be extended.
Restaurant bookings via This e-mail address is being protected from spambots. You need JavaScript enabled to view it or 02074995400.

Mark Hix is a celebrated food writer and renowned restaurateur, recently winning Tatler’s Restaurateur of the Year in January 2009. In December 2007, after 17 years at Caprice Holdings as Chef Director, he started his own venture, and in 2008 he opened two new restaurants: Hix Oyster & Chop House in Smithfield, London and Hix Oyster & Fish House in Lyme Regis, Dorset. His first West-End restaurant HIX opened in October 2009 in the heart of Soho. In addition to his weekly recipe column for the Independent on Saturday, monthly column in Countrylife and regular contributions to Marshwood Vale and Views from Lyme Regis, Mark has also written eight cookbooks. His latest book 'British Seasonal Food' recently won cookery book of the year at the Guild of Food Writers. Last year Mark has also won GQ's Chef of the Year Award and the Academy Award for Outstanding Contribution to London Restaurants. His HIX Oyster Ale and Hix Cure smoked salmon also won gold stars at the Great Taste Awards 2009.

About Mark Hix
Awards:
2003 Glenfiddich – Best newspaper cookery writer of the year
2005 Guild of Food Writers – Best Cookery Writer
2006 Andre Simon Awards – Special commendation for British Regional Food
2007 Guild of Food Writers – Michael Smith Award for work on British food
2008 GQ Chef of the Year
2008 Academy award for Outstanding contribution to London restaurants
2009 Restaurateur of the year - Tatler restaurant awards

About Selfridges
Selfridges was 100 years old in March 2009.
The business was founded by American entrepreneur Gordon Selfridge in 1909 and run by him until he retired in 1940 and took on the role of President. Gordon Selfridge died in 1947. Four years later the business was sold to Lewis’ of Liverpool for £3.4 million.
In 1965 Charles Clore’s British Shoe Corporation won control of Selfridges in take-over for £63 million. New developments included the opening of Miss Selfridge.
In 1998 the company was de-merged from the Sears Group and floated on the London Stock Exchange.
In 2003 Galen Weston purchased Selfridges. He and his wife Hilary are closely involved with the development and growth of the company and their daughter Alannah is Creative Director.
Galen Weston is Chairman of Selfridges and, in January 2004, Allan Leighton was appointed Deputy Chairman.
Paul Kelly became Chief Executive of Selfridges in February 2004. Before that, Paul was Managing Director of Brown Thomas in Dublin for ten years. He has worked with the Weston family for over 20 years.
Galen Weston is Chairman of the premier luxury goods company which, as well as Selfridges, includes Holt Renfrew in Canada and Brown Thomas in Ireland.

Ewan Venters
Ewan Venters joined Selfridges as its first Food and Restaurants Director in December 2005 to boost the catering and food hall offer across the group.

He is also responsible for the food offer and restaurants at the Selfridges stores in Manchester Trafford Centre, Manchester Exchange Square and Birmingham.

While in this role the store broke a world record launching the £85 world’s most expensive sandwich in 2006.

The Selfridges own label food offer has been totally redesigned and the range trebled in the last three years under Ewan’s direction.

In 2007 he launched the enormously popular Wonder Bar in the Selfridges Wonder Room with an enomatic machine, which was a revolutionary way to serve wine by the sip.

Most recently, Ewan led the inaugural London Restaurant Festival showcase event at Selfridges Pierre Koffmann Restaurant on the Roof.

Breakfast Menu:

Champagne Breakfast 16.50
De Beauvoir smoked salmon ‘Hix cure’, scrambled eggs and a Bellini
Basket of breads and pastries 6.25
Crumpets with butter and marmite 6.50
Ricotta hot cake 6.75
with honeycomb and banana
Trealy Farm bacon bap 7.00
Brik a l’oeuf 6.75
Citrus fruit salad 7.25
Lovedean granola 7.50
with rhubarb & Neal’s Yard greek yoghurt
Eggs benedict or De Beauvoir 8.75/13.50
De Beauvoir Royale 60.00
Double fried duck’s egg 9.25
with Denhay bacon, sausage and field mushroom
Bubble and squeak 9.50
with double fried Burford Brown egg
A discretionary service charge of 12.5% will be added to the bill

A La Carte Menu

Root vegetable crisps 3.50
Blythburgh pork crackling 3.25
with Bramley apple sauce
Potted smoked salmon 6.50
Mottra sustainable oscetra caviar (30g)60.00
with hot buttered toast

~ STARTERS ~

Maldon rock oysters 2.00 each
Sourdough loaf and butter 1.50
Welsh rabbit fondue 6.75
Fish soup with rouille & croutons 6.75
Seville white asparagus 10.25
with romesco sauce
Trealy Farm meat board 9.75
Burrata with grilled focaccia 9.75
Atlantic prawn cocktail 10.25
Lincolnshire onion tart 7.75
De Beauvoir smoked salmon ‘Hix Cure’ 12.00
with Corrigan’s soda bread
Whipped squash with goat’s curd 8.75
and grilled flatbread

~ SALADS ~

Salt beef & green bean 8.75
Beef tagliata 19.25
Farmhouse chicken 15.50
with Burford Brown egg mayonnaise
Lettuce heart & wild herb 8.50
Avocado, anchovy & pecorino salad 10.25
Roast fillet of Loch Duart salmon 16.75
with shaved fennel

~ MAINS ~

Macaroni cheese 9.25
Linguine with Red Sea prawns 9.75/14.50
and chilli
Fish Fingers with chips & mushy peas 14.50
Bratwurst with rösti & shallot sauce 15.75
Grilled squid 17.50
with spiced squash relish
Pan-fried scallops 22.50
with seashore vegetables
Risotto of peas & Gorgonzola 8.75/13.50
Pork & fennel meat balls 14.75
with agrette
Ground rib steak....with or without 13.75
Chicken Kiev with wild garlic 16.75
Steak tartare 9.75/14.50
Morue fraîche 19.50
fillet of cod with olive oil and mousseline potatoes

~ SIDES 3.95 ~
Chips
Spinach
Green beans
New potatoes
Rocket & Parmesan salad

~ DESSERTS ~
British Farmhouse cheese board 8.00

Raspberry pavlova 7.00
Amedei chocolate mousse 7.00
Credit crunch ice cream 1.95 per scoop
Rhubarb & ginger jelly 6.75
with Jersey cream

Citrus salad with yoghurt sorbet 6.50
Treacle sponge pudding with custard 6.50
Bergamot posset 6.75
Ricotta hot cake 6.75
with honeycomb, banana & vanilla ice cream

Vegetarian, Bar snax and Children’s menus available.
Breakfast available 9.30am till noon Mon-Sat Afternoon tea served from 3pm
A discretionary service charge of 12.5% will be added to the bill