The campaigning restaurant guide for people who want to eat fish – sustainably

In Partnership with Marine Conservation Society

Hix Oyster and Fish House

Cobb Road, Lyme Regis, DT7 3JP

Tel:
01297 446 910

www.hixoysterandfishhouse.co.uk

Fish2fork Rating
4.5 Blue Fish

Last rated: 01/03/2012

What we say

Three cheers for Mark Hix. He sets a fine example that many would do well to follow. The location helps, of course, bang on the sea shore. Nonetheless, there are plenty of seaside restaurants that show it is all too easy to take the easy, unprincipled option. Mackerel, sardines and gurnard are among the fish offered that come from sustainable source. For some the restaurant goes to some effort to ensure it has chosen a sustainable supply, such as sea bass which is generally line-caught off the South-West coast. We welcome the ability of staff to inform customers about the sources of the seafood - if waiting staff do not know what they're serving, then the customer has even less chance of knowing just what it is they are eating.  By briefing staff twice daily on fish the restaurant ensures it can provide customers with all the information they need about sustainable sourcing. There are many good points about the restaurant's approach to fish sustainability which mean it sets high standards and we are delighted to award it 4.5 blue fish.

What they say

The Hix website clearly states the Oyster and Fish House supports sustainable fishing, and provides a link to the Marine Stewardship Council website.

About Hix Oyster and Fish House

The Hix Oyster and Fish House is the seaside outpost of Mark Hix’s small but perfectly formed empire of eating places. In an elevated position overlooking the harbour in Lyme Regis, there are panoramic views across the Jurassic coast framed by large picture windows that also flood the small, simple dining-room with light. 

The kitchen is run by head chef Phil Eagle and his team who offer a changing menu based on an enviable immediate access to the local catch. Rock oysters are sourced from Portland Royal and Brownsea Island. Typical dishes might include Somerset cider cured sardines with Kingston Black sauce (£7.25), Torbay cuttlefish croquettes with caper mayonnaise, Fish House pie with a lettuce heart and wild herb salad (£14.75) and whole Lyme Bay mackerel with a shaved fennel salad. The more adventurous eater is rewarded with dishes such as cod cheek and pumpkin curry (£17.50), but a menu staple remains Webster’s fish fingers with chips and mushy peas (£14.95).

Less familiar varieties of fish might include Manx queenies, Brixham gurnard, Torbay megrim sole and Bigbury Bay brill. The meat-lovers’ choice is Looke Farm rib steak with Scrumpy-fried onions. The wine list is short but well structured - try the white Coddington Bacchus from Herefordshire for a refreshing change or Hix’s own label white and rosé Tonnix from Douro.

In the customary Hix manner, customers are also gently introduced to intriguing discoveries of ancient and wild flavours such as sea beet, sea purslane, sea aster, pennywort and stonecrop (no, we don’t know what it is either). The charmingly esoteric tone extends to dessert: sea buckthorn berry blancmange anyone? And Julian Temperley’s cider brandy chocolate truffles are practically compulsory.

Hix Oyster and Fish House