Restaurants – Hix Oyster and Chop House

As we all know, the glorious 12th has recently been and gone, so now we can all run to our nearest game-serving restaurants to enjoy yet another season of that delicious bird we call grouse. Last Wednesday, The Gentleman’s Journal visited HIX Oyster and Chop House to see what all the fuss was about. HIX Oyster and Chop House is down a side street, offering a quieter and more relaxed meal without people pushing past and shouting. The vibe was calm, exactly what is needed at the end of the day. We were greeted with a HIX Fix cocktail, a delicious blend of Nyetimber and Cherry whilst we were treated to some pork crackling with Bramley apple sauce.

Since oysters are a speciality of the restaurant, we chose the six rock platter as the precursor to our meal. We each sampled these three different oysters, from Brownsea Island, Carlingford Lough and Lindisfarne, and were impressed by the fresh quality and the individual flavours of each oyster. A great way to kick off a dinner.

Jamie the general manager then proceeded to tell us about the menu and in particular the new grouse dishes that have been recently been added. The grouse is supplied by Yorkshire Game and was shot in the renowned Pock Stones Estate. The grouse with woodland mushrooms, elderberries and wood sorrel struck a particular chord. The intricate flavours combined elements from the country side in one exquisite, perfectly conceived dish. The grouse in itself was strong with a gamey flavour and stood out amongst its accompaniments, perfectly seasoned with an intense savoury flavour. The Woodland mushrooms sautéed in garlic, which included puff balls, girolles, and ceps, supported the grouse excellently, their meaty texture enhancing the tender bird and bringing out earthy flavours. The wood sorrel cut through the richness of the dish with a citrus burst while the elderberries, a classic match with game, again enhanced the robust, earthy flavours of the dish. All the elements came together to create a sensual experience of a British wood during the late summer.

For more information, visit hixoysterandchophouse.co.uk

By Ted Maberly