Richard Michael Hawes and Matthew James Cowlishaw of Deloitte LLP were appointed Joint Administrators of WSH & Mark Hix Restaurants Limited, Restaurants Etc Limited and Hix Townhouse Limited ("the Companies") on 3 April 2020. The affairs, business and assets of the Companies are being managed by the Joint Administrators.

For all matters relating to the administration of the Companies, please contact Aaron Banks on 0121 695 5827 or aabanks@deloitte.co.uk.

Richard Michael Hawes and Matthew James Cowlishaw of Deloitte LLP were appointed Joint Administrators of Restaurants Etc Limited, Hix Townhouse Limited and WSH & Mark Hix Restaurants Limited ("the Companies") on 3 April 2020. The affairs, business and assets of the Companies are being managed by the Joint Administrators. The Joint Administrators act as agents of the Companies and contract without personal liability. The Joint Administrators are authorised by the Institute of Chartered Accountants in England and Wales. All licensed insolvency practitioners of Deloitte LLP are licensed in the UK.

Blog / Recipes

Recipe: Pea & Gorgonzola Risotto

Mark’s recipe of the month: Pea and gorgonzola risotto 

Pea & Gorgonzola Risotto

A risotto is a great carrier of flavours especially something summery like the humble pea. Finish it with some nuggets of Gorgonzola and you have a great light but hearty starter or main course.

shallots 4, peeled and finely chopped
olive oil 60ml
carnaroli rice 400g
vegetable stock 1 ltr hot
shelled peas 200g, fresh or frozen and cooked
butter 100g
parsley 5g, finely chopped
gorgonzola 60g, cut into small pieces

Gently cook the shallots for a few minutes in the olive oil until soft. Add the rice and stir it well with a wooden spoon. Gradually add the hot stock a little at a time, stirring constantly and ensuring that each addition has been fully absorbed by the rice before adding the next.

When the rice is almost cooked, add the rest of the peas, and keep adding stock until the rice is soft and plump: the risotto should be quite moist. Then add the Gorgonzola, chopped parsley, cream and butter. Correct the seasoning and serve immediately.

Mark’s Pea & Gorgonzola Risotto is on the Summer menu at Mark’s Fenwick of Bond Street.

Pea and Gorgonzola risotto