Mark Hix in conversation with Nicholas Lander.

Mark Hix’s restaurants feed thousands of people every week. Whether in the ritzy surroundings of Browns Hotel in London’s Mayfair or achingly hip east London or at the many other locations (including a double decker bus!), the restaurants bearing the HIX name are busy, buzzy and British. Marks gastronomic calling card is his original take on British food – Shellfish Soup with Cornish Pasties, Wood Pigeon on Toast with Bilberries and Cobnuts, Blood Orange and Buttermilk Pudding – such beautiful lyrical sounding dishes. How does he manage to keep so many balls or frying pans in the air? Marks cookery books are another matter – there are eight at last count. Where does he find the time?