Pies are a great way to use up the cheaper yet flavorful cuts of meat such as flank and shin of beef lamb shoulder and neck and ox cheeks. Adding a few shucked oysters adds a touch of luxury.
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 Irish Beef | 2018-02-14 11:12:41 |  1,039 Views |
Chateaubriand with beef-oyster pie and winter vegetables
Recipe from 'HIX Oyster and Chop House' by Mark Hix published by Quadrille.
Photo © Jason Lowe courtesy of Quadrille.
Celebrated chef and food writer Mark Hix is renowned for his original take on British gastronomy. After 17 years in the industry he opened his first restaurant in 2008 – the acclaimed Hix Oyster & Chop House in Smithfield and has since opened five more including Hix Oyster & Fish House in Lyme Regis the award-winning Mark’s Bar and HIX Belgravia which opened in February 2012. He is often hailed as one of London’s leading restaurateurs with an unrivalled knowledge of provenance. Mark has a monthly column in Esquire a weekly column in The Independent and is the author of a number of cookbooks on British cuisine. A portrait of Mark by Jason Lowe. http://www.restaurantsetcltd.co.uk/markhix/33/
