Our Team

DIRECTOR OF FOOD AND BEVERAGE - MARK HIX

Celebrated chef, restaurateur and food writer Mark Hix is known for his original take on British gastronomy. After 17 years working in the industry, he opened his first restaurant in 2008 - the distinguished Hix Oyster & Chop House in Smithfield, and has since opened a further five establishments including Hix Oyster & Fish House in Lyme Regis, the award-winning Mark's bar, and the Tramshed all to great critical acclaim. He is frequently lauded as one of London’s most eminent restaurateurs with an unrivalled knowledge of ingredients with provenance.

Mark has a monthly column in Esquire, a weekly column in The Independent, and is the author of a number of cookbooks on British cuisine. Click here for Mark Hix's blog.

EXECUTIVE CHEF - LEE STREETON

Lee has worked with Mark Hix over many years, both at Le Caprice and at HIX Mayfair. Lee has created a unique menu of great British classics, simply presented, using only the finest British seasonal ingredients. Lee, originally from Dorset, is passionate about supporting British suppliers and goes to great lengths to source some of the finest seasonal ingredients from all over the British Isles. Join Lee for one of his 'culinary days' that will include visiting local suppliers, a cooking demonstration in the kitchen, lunch with Lee and a new culinary twist!

Born in 1977, Lee's career started at The Savoy Hotel, London before moving to Caprice Holdings. Here Lee worked at both The Ivy and Le Caprice before moving to Villa Moda in Kuwait as Head Chef. In 2004 Lee returned to Caprice Holdings as Head Chef for Daphne's Restaurant before joining Rocco Forte's Brown's Hotel in December 2007.