Randomness Guide to London - Differences between Version 3 and Version 2 of Hix Oyster And Chop House, EC1M 6BN
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| Hearty British fare near [[Farringdon Station]]. |
Husband I visited last Friday (29.08.08) and having arrived early for our 7p.m. booking we were told that we could eat early - bonus for us and bonus for them! |
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[[her_welshness]] and husband visited on a Friday in August 2008 and having arrived early for our 7pm booking, we were told that we could eat early - bonus for us and bonus for them! |
To start with, I ordered 3 Linton Oysters (£1.50 per oyster) which (with redwine vinegar and shallot sauce) were fresh and sweet, whilst husband had the pork crackling, which was very nice. The Bottle of rioja was vibrant and rich. |
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To start with, I ordered three Linton oysters (£1.50 per oyster) which, with red wine vinegar and shallot sauce, were fresh and sweet. Husband had the pork crackling, which was very nice. Our steaming bread with butter had arrived with our starters, and there seemed to be a strange taste to the Cornish butter (apparently one of their customers the week before had said that it was off) but the bread was tasty and soft. |
Our steaming bread with butter had arrived with our starters, there seemed to be a strange taste to the cornish butter (apparently one of their customers the week before had said that it was off) but the bread was tasty and soft. |
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For main dishes, I selected the Hanger Steak with Bonemarrow and my husband ordered the mixed grill. The Hanger Steak (medium rare) was wonderful, it had been carved through 3-4 times so it was not a chore to hack away at it. It melted in the mouth, especially when married up with the Bearnaise sauce. The bonemarrow had been scooped out and mixed with breadcrumbs and rosemary and then redistributed along the bone and grilled. Very rich, but very good, and cccompanied with fantastic bubble and squeak (in which my husband swears there was not enough potato). Probably the best meal that I have had. The mixed grill was cleverly arranged all onto one metal prong (kidney, pork, beef and chicken), accompanied by country beans. I tried some of the pork - it was incredibly succulent and soft. |
The main dishes: I selected the Hanger Steak with Bonemarrow and my husband ordered the mixed grill. |
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The accompanying bottle of rioja was vibrant and rich. |
The Hanger Steak (medium rare) was wonderful, it had been carved through 3-4 times so it was not a chore to hack away at it. It melted in the mouth, especially when married up with the bearnese (sp) sauce. The bonemarrow had been scooped out and mixed with breadcrumbs and rosemary and then redistributed along the bone and grilled. Very rich but very good. Accompanied with fantastic bubble and squeak (which my husband swears there was not enough potato). Probably the best meal that I have had. |
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Verdict: [[her_welshness]] would definitely go back to this place - food was excellent, the service was efficient and friendly, and priced to around £40 per head for two courses and a bottle of wine. It's interesting that the meat is not sourced at Smithfield Market - but apparently Mark Hix has a network of suppliers where he gets his produce from. |
The Mixed Grill was cleverly arranged all onto one metal prong - kidney, pork, beef and chicken. Accompanied by country beans; I tried some of the pork - it was incredibly succulent and soft. |
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See also: * [http://www.london-eating.co.uk/34085.htm London Eating comments] * [http://www.timeout.com/london/restaurants/reviews/4630.html Time Out review] |
I would definitely go back to this place - food was excellent, the service was efficient and friendly (priced to around £40 per head for 2 courses and a bottle of wine). It's interesting that the meat is not sourced at Smithfield Market - but apparently Mark Hix has a network of suppliers where he gets his produce from. |
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<div class="last_verified">Last visited by her_welshness, 29 August 2008. Opening hours taken from Time Out website, September 2008.</div> |
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host='161.74.11.26' hours_text='noon-3pm, 6pm-11pm Mon-Fri; 6pm-11pm Sat; 11am-3pm Sun' |
host='80.229.70.113' hours_text='' |
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locale='Clerkenwell,EC1,Farringdon,Smithfield' |
locale='Farringdon' |
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map_link='http://www.streetmap.co.uk/newmap.srf?x=531756&y=181806' opening_hours_text='noon-3pm, 6pm-11pm Mon-Fri; 6pm-11pm Sat; 11am-3pm Sun' |
map_link='http://www.streetmap.co.uk/streetmap.dll?G2M?X=531756&Y=181806&A=Y&Z=1' opening_hours_text='' |
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summary='Hearty British fare in old Farringdon.' |
summary='Hearty British fare in old Farringdon' |
Husband I visited last Friday (29.08.08) and having arrived early for our 7p.m. booking we were told that we could eat early - bonus for us and bonus for them!
To start with, I ordered 3 Linton Oysters (£1.50 per oyster) which (with redwine vinegar and shallot sauce) were fresh and sweet, whilst husband had the pork crackling, which was very nice. The Bottle of rioja was vibrant and rich.
Our steaming bread with butter had arrived with our starters, there seemed to be a strange taste to the cornish butter (apparently one of their customers the week before had said that it was off) but the bread was tasty and soft.
The main dishes: I selected the Hanger Steak with Bonemarrow and my husband ordered the mixed grill.
The Hanger Steak (medium rare) was wonderful, it had been carved through 3-4 times so it was not a chore to hack away at it. It melted in the mouth, especially when married up with the bearnese (sp) sauce. The bonemarrow had been scooped out and mixed with breadcrumbs and rosemary and then redistributed along the bone and grilled. Very rich but very good. Accompanied with fantastic bubble and squeak (which my husband swears there was not enough potato). Probably the best meal that I have had.
The Mixed Grill was cleverly arranged all onto one metal prong - kidney, pork, beef and chicken. Accompanied by country beans; I tried some of the pork - it was incredibly succulent and soft.
I would definitely go back to this place - food was excellent, the service was efficient and friendly (priced to around £40 per head for 2 courses and a bottle of wine). It's interesting that the meat is not sourced at Smithfield Market - but apparently Mark Hix has a network of suppliers where he gets his produce from.
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