Part 2 of our conversation with the legendary Mark Hix is here and it is absolutely packed. This episode dives deep into the roaring early days of the Ivy, the madcap menu development, the cult dishes, the shepherd's pie that became a national obsession, and the wild creativity that defined a generation of London dining. If you care about how modern British cooking was shaped, this chapter with Mark is essential listening.We pick up right where the chaos and brilliance left off. Mark takes us inside the culinary revolution that lifted Britain out of its prawn cocktail fog, the rise of the gastropub, his unlikely journey into food writing, and the unfiltered truth behind working with giants like Corbin and King. There are stories here that have never been told quite like this, from scooter dashes between dining rooms to the menu decisions that still echo across the industry.And of course, Mark opens up about striking out on his own and building a restaurant empire at full tilt. The risks, the rush, the mistakes, the insane highs, the legendary parties, the kitchen tales that feel almost mythic. He talks candidly about advice for young restaurateurs, about what British food has become, and even about the infamous final lunch of Keith Floyd which led to one of the most talked about menu tributes in London.This episode is Mark Hix in full flight. Honest. Hilarious. Fiercely passionate. Brilliantly unapologetic. So settle in and enjoy the ride. And if you are listening on Apple, Spotify or YouTube, take two seconds to leave us a comment and subscribe. It really helps us grow the show. Thank you for supporting the Go To Food Podcast brought to you by Blinq, the greatest POS system in the world. Hosted on Acast. See acast.com/privacy for more information.

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“What did the council decide on item 42?” — answered with the speaker and the moment.