Over the last 17 years the name Mark Hix has grown to be synonymous with first of all Le Caprice, then the Ivy and latterly with J. Sheekey and Scott's. He may not have been the man slaving over a hot stove when you last ate at one of these chic restos but he was certainly the man with the ideas behind the menu. Hix is also passionate about British food recently picking up awards for his rather good book - Regional British Food, and a large helping of notoriety for a winning performance on the BBC's Television extravaganza The Great British Menu.

If this all sounds a bit like an obituary it shouldn't - Hix has resigned as chef director of Caprice Holdings to pursue his own ventures. With such an exalted job he will be working out a lengthy period of notice but there are persistent rumours linking him to the Riverside Restaurant in West Bay, Dorset. This "new leaf" would be wholly in character as Hix was born and bred in Dorset and spending more time a little nearer to the sea would fit in with another of his passions - fishing.

Charles Campion