HIX at The Albemarle celebrates British art and cuisine.

Executive Chef, Marcus Verberne and Director of Food, Mark Hix, have created an outstanding menu featuring great British classics alongside many lighter fish and shellfish dishes - all using carefully sourced local seasonal ingredients. Guests can choose from starters such as potted Morecambe Bay shrimps; Mixed beets with Blue Monday and wild herbs; Main courses include Brown's fish and chips and wood pigeon on toast with bilberries and cobnuts, as well as unusual and old-fashioned cuts of meat on the bone such as Aberdeenshire 28-days aged beef which have a remarkable depth of flavour and succulence. At lunch, the carving trolley also serves traditional roasts including roast Huntsham Farm middlewhite pork and roast rib of Hereford beef with Yorkshire pudding.

A full a la carte menu is offered, alongside a special set menu, which changes daily, of just £25 for 2 courses and £30 for 3 courses.