Hixter Bankside - New Launch!

Here at Gourmet Male we're always keen to help get the word out for great new restaurants. And as part of an upcoming guest post, Chef Mark Hix sent through the details of his new venture, Hixter Bankside. Damn, I wish a trip to the UK was in my near future! But if you're anywhere near London I'd say give this a go. Nothing like amazing chicken and steaks!


On 30 July 2014, Mark Hix opened his first restaurant south of the river – Hixter Bankside. Ideally situated across from the Tate Modern, and just a short walk from Borough Market, and with its great design and unique commissions, Hixter Bankside is set to become a distinctive addition to the neighbourhood, and ideal for those hungry for art. Hixter Bankside builds on Mark’s already well-liked concept of serving a whole roast chicken or steaks of 250g and 500g to share. This simple approach means that 2-3 people can share a whole roast chicken, with chips and salad for £25 and steaks from £20. Quality and value for money with a backdrop of great design and thought-provoking art from leading British artists is at home here.

Mark's Bar, a second outpost of Mark Hix's award-winning Soho cocktail bar is located in the basement, with stunning 'New York' style design and a cocktail menu championing British drinks.

Typical Dishes

  • Six Porthilly rock oysters with spicy Sillfield Farm sausages
  • Cock 'n' Bull croquettes
  • De Beauvoir ‘Hix cure’ smoked salmon with shaved fennel
  • Portland crab with Isle of Wight ox heart tomatoes and chives
  • Roast barn-reared Indian Rock chicken with stuffing and chips for 2-3 to share Griddled piri piri spring chicken
  • Glenarm mighty marbled sirloin steak with chips and béarnaise Herb-roasted Chateaubriand for 2 to share
  • Hixter Chateau steak with watercress and shallot salad
  • Ronnie’s Bramley apple pie
  • Salted caramel fondue with marshmallows and doughnuts


International wine list starting at £18.75 per bottle, with 20 available by the glass, from £5. Champagne from £39.75 (£8 glass). A selection of artisanal cocktails available, including The Avenue £9 (Four Roses Yellow bourbon with Somerset Royal 3 year old cider brandy, passion fruit nectar, Mark’s grenadine and orange blossom), and the famous Hix Fix £13.50 (Morello cherry in Somerset apple eau de view topped with Nyetimber Brut Reserve), and an extensive rum and whisky collection.

Price Range

Snax: £1.50-£16.95; Starters £8.25- £14.50
Swainson House Farm chicken: £13.50-£25; Glenarm Mighty Marbled Steak: £13.50-£75 Puddings: £6.50-£14.50
Kids under 10 eat for free every day from 4 to 6pm.

Opening Hours

Hixter Bankside: Monday-Saturday 11.30am-Midnight; Sunday 11.30am-11pm Mark’s Bar: until 1.30am


The beautifully designed 140-seat restaurant, located in a Victorian metal factory, comprises of over 7000 sq ft and is divided between two striking dining rooms and a cocktail bar - Mark’s, in the basement. The restaurant features a vast glass fronted kitchen, neon signage by Tracey Emin, and show-stopping work by leading British artists Tim Noble & Sue Webster, Henry Hudson, Pauline Amos, Gary Webb and Mat Collishaw. The Cock ‘n’ Bull dining room, which overlooks the open plan kitchen, is available for private hire for up to 10 guests. The Parlour is also available for up to 50 people seated or 70 standing, while Mark’s Bar in the basement can host private dinners and parties for up to 100.


Full address: 16 Great Guildford Street, Southwark, London, SE1 0HS
Reservations: 020-7921 9508 Website: www.hixterbankside.co.uk Twitter: @HixterBankside Nearest station: London Bridge/Southwark

Eye Fillet with Smoked Salt and Green Peppercorns

A few months ago we were walking around the Crows Nest Festival and we came across Smoke and Spice, who specialise in smoked sea salt and garlic. We picked up a smoked garlic bulb and one packet of their smoked sea salt. After trying a few different combinations, we landed on a recipe that our New Year's Eve guests called, "The Best Steak of 2012"! It's simple and a great way to show that you, also, are a Gourmet Male!

peppercorn steak.jpg

You'll need:

  • 2 200g eye fillet steaks (approx)
  • Smoke and Spice smoked sea salt (find it here)
  • 12 swiss brown mushrooms
  • 150ml beef stock
  • 100ml dry white wine
  • 3 tbsp thickened cream
  • 2 tsp green peppercorns (in brine, drained)
  • 1 tsp dijon mustard
  • 1 tbsp butter
  • 1 tbsp dried thyme

To time the components, I recommend finishing the green peppercorn sauce and then setting aside. You can warm it just before serving.

To make the peppercorn sauce by boiling the stock and wine and reducing by half. Then add the mustard, peppercorns, and cream and simmer for 3 - 5 minutes. Set aside and warm before serving.

Melt the butter in a fry pan and then add the mushrooms and thyme. Sprinkle both eye fillets with the smoked sea salt on two sides and place on a hot BBQ grill. While sautéing the mushrooms until soft, flip the steaks every couple minutes until medium rare to medium. The fillets will spring back lightly when done. Make sure not to overcook!

Heat up the green peppercorn sauce and serve with the eye fillets and mushrooms. Enjoy!