Chef Mark Hix had it all: fame, critical acclaim and five restaurants employing 130 staff. And then, as Covid-19 hit, his food empire was left in tatters. Here he tells William Sitwell why he is making a fresh start selling fish on the A35. Photography by Emli Bendixen
MarkEHix Devastating for Hix, really sad. Such a key venue in Lyme Regis. Wishing Mark the best of luck for the next stage.
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