Join the Team

Join the Team

We are always looking for energetic people with a passion for learning about food and drink. See below for a list of our current vacancies:
Restaurant:
Position:
Date Posted:
  • Aaron Godwin
  • Sam White
  • Thamsin Andrews

Aaron Godwin

How long have you been in hospitality and how did you get in to it?

 

I began working in hospitality just over 12 years ago, initially working at a large chain of gyms. Over the years I built a relationship with many of the patrons there. I loved the rewarding feeling of  a customer-facing job where I could provide the guest with a memorable experience.

 

Tell me about your role with HIX and how long have you been here?

 

I am the reservations manager at Hixter Bankside and have been here since we opened in 2014.

 

What attracted you to HIX?

I used to watch the Great British Menu on TV where I first came across Mark’s take on British seasonal dishes. I’m also a fine artist and was attracted to the incredible artists who adorn the walls (and ceilings) of the individual restaurants.

 

What do you love most about HIX and working with Mark?

 

I love the fact that HIX restaurants are all unique and all have an individual aura and character. Its always a pleasure when Mark comes in too, he brings a great personal quality to each restaurant.

 

What’s your favourite dish/cocktail on the menu?

 

My ideal dinner is to start with a prawn cocktail followed by the 250g Rib steak, along with a classic Old-fashioned. That’s heaven!

 

What has been the best part of working with HIX?

 

I love meeting new people and showing them who we are and what we do.  There are so many great artists and interesting people affiliated with our restaurants. It’s been a pleasure to get to know them.

Sam White

Sam White – Group Executive Chef at HIX

How long have you been in hospitality and how did you get in to it?

I started washing pots and pans 17 years ago in a small family run restaurant in a converted dairy barn in Somerset called Podshavers barn from there I did an apprenticeship under Richard Guest at the Castle hotel in Taunton and have just kept moving forward from there

Tell me about your role with HIX and how long have you been here?

I have been working for Hix for just under three years starting as events head chef before becoming Group Head chef and now Executive Head Chef

What attracted you to HIX?

I love the simplicity of the food with the emphasis on sourcing the best seasonal produce available in the Uk

What do you love most about HIX and working with Mark?

I love Marks passion for food and his constant new ideas and recipes. Which certainly keeps me on my toes

What’s your favourite dish/cocktail on the menu?

Heaven and Earth

Dorset Donkey

What has been the best part of working with HIX?

Since being with Hix I’ve had the opportunity to work with some of the best chefs in the business. It’s also given me the opportunity to travel and cook in all sorts of interesting places

One of my favourite events is our annual food festival ‘Food Rocks’ which I help to organise. It is held every year in Lyme Regis and is a great weekend where we celebrate and showcase the best produce and chefs in the South West whilst raising money for local charities

 

Thamsin Andrews

Thamsin Andrews Group Events Manager

How long have you been in hospitality and how did you get in to it?

Forever! Like a lot of people I fell into it and was lucky enough to fall in with (renowned hotelier) Robin Hutson- training under him was a real lesson in what it means to offer hospitality in its true sense. Everything matters.

Tell me about your role with HIX and how long have you been here?

I started at HIX Soho and my role grew into events and now my current role as Group Events Manager.

What attracted you to HIX?

I met Mark in my previous job, he was a regular there, and I was a regular at the HIX Oyster and Chop House! So when I was looking for my next role it seemed natural- we got on well and I love the whole ethos behind the HIX brand.

What do you love most about HIX and working with Mark?

It has to be the integrity of the food for me, we can trace everything back to source, and nothing is put in a dish or in the restaurants without a reason. I am really proud of what we do food-wise. The strong connection with the London art scene is also a massive draw for me.

What’s your favourite dish/cocktail on the menu?

I love a HIX Fix- anytime of any day. I love that we get the FIRST of the new season Wye Valley asparagus, before the rest of the world. Oh and the roast chicken of course.

What has been the best part of working with HIX? The changing nature of the events I do- from offsite events in shops and art galleries, weddings in house, and tastings. The tastings are fantastic!