U.K. restaurant excels at local sourcing

Published on
June 30, 2015

Hix Oyster & Fish House in Lyme Regis, U.K., one of eight successful restaurants from well-known restaurateur and chef Mark Hix, has grown its sales by perfecting its local and sustainable seafood sourcing methods. The restaurant was also one of five finalists in the recent Seafood Restaurant of the Year competition.

SeafoodSource recently spoke with the restaurant’s head chef, Charlie Soole, to find out where Hix Oyster & Fish House sources its high quality seafood.

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Contributing Editor



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