20 May 2013
HIX MAYFAIR TO INTRODUCE VICTORIAN MENU IN CELEBRATION OF THE 175TH ANNIVERSARY OF BROWN’S HOTEL
Mark Hix, Director of Food, and Lee Streeton, Executive Chef, at HIX Mayfair have created a series of nostalgic seasonal Victorian dishes, in celebration of the 175th anniversary of Brown’s Hotel, that opened in 1837, at the start of the Victorian era.
Taking inspiration from historic cookbooks found in Mark Hix’s extensive library, Mark and Lee are presenting a unique menu that includes starters such as Hochepotsoup or Veal sweetbreads with roasted chicory and a poached burford brown egg. Guests are then invited to enjoy main courses of Rabbit and wallfish pie, Torbay lemon sole gratin with Morecambe bay shrimps and capers or Dorset crab and scallop bake with cold water willies. Indulgent dessert offerings include Savoy cake with oranges, Nesselrode pudding or Welsh rabbit.
“We wanted to create a menu using seasonal ingredients and methods popular in the Victorian era but giving them a contemporary British slant. Many of these dishes are forgotten about on modern menus and they should not be – Hochepot soup is a classic!!” Says Mark Hix of the new menu
The Victorian 175th anniversary set menu will be available in HIX Mayfair from 20th May 2013. This menu will change seasonally throughout this 175th anniversary year.
Two courses - £18.37.
To make a booking, please call +44 (0) 207 518 4060. www.hixmayfair.co.uk