Mark Hix launches new smoked fish range with Chesil Smokery – LymeOnline

Hix Smokin HouseLYME Regis chef and restaurateur Mark Hix MBE has teamed up with the award-winning Chesil Smokery to create his own range of smoked fish.
Responsibly sourced, cured and smoked in Dorset, Hix Smokin’ House has been a natural progression for the chef who started smoking fish for his restaurants in his back garden 14 years ago.
Mark said: “When I opened my first solo restaurant in 2008 I wanted to have a signature dish that was exclusive to my restaurant.
“I was fortunate to be given a Bradley smoker so I spoke to some of my friends with smokeries for advice on the best cure and wood chips to use.
“I used to smoke the salmon in my back garden for all of my restaurants and deliver it on the back of my scooter every day.
“Fast forward 14 years and with one restaurant in Lyme Regis I am still smoking it in my garden in Charmouth for The Oyster & Fish House.”
Mark sold his own smoked salmon from HIX Oyster & Fish Truck which operated from Morcombelake during the lockdowns.
Due to the popularity of his own smoked fish he decided to start up a product range that could be bought locally or online for home delivery.
He added: “Chesil Smokery is a great local smokery with their own trout farm. I have known Mark, the owner, for many years and have always enjoyed eating their products, so it seemed a natural fit to start my smoked fish range with him and his team.”
All of the fish sent to the smokery is caught off the South West coast, apart from responsibly sourced Scottish salmon, and sent straight from the fishing boat to the smokery, just 20 minutes inland.
Mark Firth, owner of Chesil Smokery, said:“We are delighted to be working with Mark on his own range of smoked fish. We use Mark’s original recipe, curing the fish in salt and brown sugar and smoking it slowly over oak and apple chips.
“Chesil Smokery is all about wholesome, good, sustainable food, free from additives and nasty chemicals. We smoke the finest produce in the time-honoured way, suspending our meat and fish over slow smouldering wood shavings.”
The Hix Smokin’ House range will include anchovies, sardines, salmon, haddock and hot-smoked mackerel. Serving suggestions, recipes and videos will be available to view on The Oyster & Fish House website (see below for example recipe).
Christmas hampers will also be available to purchase online including local wines from Devon vineyard Castlewood.
The range will be developing over the course of the year using the best of seasonal fish landed local to the smokery on the South West coast.
The product range is now available to buy online at or, and will also be available in local delis and farm shops.
Serves 4
Boil the beetroot (in its skin) in salted water until just tender. Peel them whilst they are warm then leave to cool.
Thinly slice the beetroot with a sharp knife or mandolin and arrange them on plates or a serving dish overlapping.
Cut the anchovies in half lengthways and lay on the beetroot. Season then spoon the vinegar and oil over and grate the horseradish on top.
Find more recipes at
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