Fox & Hounds Gastropub Reservations : 01279 843999
Award Winning Chef
Proprietor & Head Chef, James Rix’ career began in London, alongside Gary Rhodes & Alastair Little. Prior to the Fox & Hounds he was head chef at Tom Conran’s The Cow.
Chef James & wife Bianca met at school so they’ve been a partnership much longer than they’ve been in business & it shows.
Their almost telepathic understanding of what each needs is one of the reasons The Fox & Hounds feels so relaxed.
Their business partner Gemma’s husband, is one of London’s best restaurant fruit & veg suppliers. You can find Gemma frequently waitressing at weekends & a couple of nights during the week, while the bar manager keeps the beer flowing in good order.
Recipes
Download Jame's recipes as featured in Sainsbury Magazine.
Dining Menus
Specials
Chef James's CV
James started cooking at 15, working in the restaurant in his local village and had work experience at Waterside Inn in Bray and La Tante Claire with Pierre Koffmann.
In 1994, he started a job at the Greenhouse with Gary Rhodes. After 18 months there, he visited America for a year, where he worked at Lake Placid Lodge, one of the Roux brothers' consultancies, where the head chef was Rob Aikens.
Following a brief spell at the Oxo Tower in London, he was offered a junior sous chef position at Alastair Little's Frith Street restaurant in Soho, where he worked for four years working his way to head chef. In 2000, he moved to Tom Conran's Notting Hill gastropub, the Cow, where he stayed as head chef for a further four years.
In October 2004, he and his wife, Bianca, opened the Fox and Hounds in Hunsdon, Hertfordshire.
