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Mark Hix on Tramshed, the pressure to innovate and British produce

By Peter Ruddick , 30-May-2012

Related topics: Business, Venues, People, Restaurants

Mark Hix's latest restaurant, Tramshed on Rivington Street in Shoreditch, has finally opened and BigHospitality sat down with the trend-setting chef, restaurateur and writer to talk about the project and his career in the industry.

Protests from nearby residents over a late license threatened to derail the plans for the restaurant and Hix even walked away from the project at the Grade II listed building in the chef's local neighbourhood at one stage.

In an exclusive video interview for BigHospitality, Hix talks about the long road to developing his simple chicken and steak concept, whether he feels the pressure to be innovative and on his projects to date including his most recent restaurant in a Belgravia hotel which he says he was given a hard time over by food critics and was a big challenge.

Business partner and fellow Caprice Holdings graduate Ratnesh Bagdai also took part in the interview describing how he balances Hix's creativity with reality and why the chef has been forced to become more financially aware.

For an exclusive video clip of Hix describing the influence Chris Corbin and Jeremy King continue to have on his career, Like BigHospitality on Facebook .

Restaurants Etc, the company founded by Mark Hix, is currently recruiting on BigHospitality for Sous Chefs, Chef de Parties and Pastry Chefs. For the chance to work for Mark Hix, click here to view the job advert .

Keywords: chicken and steak, che, Mark Hix, Tramshed, chicken, steak, Shoreditch, Ratnesh Bagdai, Restaurants Etc, restaurateur, innovation, innovate, Hix Belgravia

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