Talisker goes Jurassic with Mark Hix

A press trip to Lyme Regis to taste Talisker in its naked glory seems an odd decision. But throw in the Jurassic Coast, some bad weather, Mark Hix and Nick Strangeway and the result was nigh on perfect.

by Chandos Elletson

Monday 31st October 2011, 18:06 UTC

Talisker is made on Skye but to get 20 plus journalists together on those wild and windy shores for an overnight jaunt was a bridge too far. So, Diageo, the owners of Talisker, teamed up with Story PR to organise a press event in Lyme Regis on England's Jurassic Coast with Mark Hix and mixologist supremo Nick Strangeway. We were on hand to make the film of the day. And, lucky with the weather as usual, we got a drenching. But it was worth it. Lyme Regis became Skye for the day.

We got there in the morning to get some filming done and the group arrived from London in time for a short walk on the beach in some seriously challenging conditions. Together with Mark Hix, in his element as local forager, they picked sea spinach and a variety of other greeny bits on the stony beach before repairing to the restaurant and the warmth for a Talisker and sea buckthorn hot toddy, created specially for the occasion by mixolgost guru Nick Strangeway. 

What was interesting about this drink and the dinner later was how much foraging has changed the face of cooking and drinking. The simple hot toddy was transformed into something modern and unique by the skills of Nick Strangeway who substituted sea buckthorn for lemon juice and rounded off the flavour with honey.

Later, Mark Hix and his downstairs team at Hix Oyster and Fish House demonstrated that they had lost none of their touch when it came to knocking out a classic menu for a day by the seaside.

Fruit de mer (oysters, lobster, langoustines, scallops, razor clams), partridge on toast with elderflower sauce, silver mullet with cockles and sea vegetables and then walnut and Talisker tart with clotted cream were all spot on. Local cheese and Talisker truffles rounded off the evening.

Though we did not join the party as we were busy filming we ate on the go and I must admit something of a liking for Hix Oyster and Fish House. The last time I was there to film Mark Hix in 2008 I ate one of the best pieces of fish I have ever tasted: a fantastic lemon sole on the bone.

This visit threw up unbelievable Fowey oysters, delicious partridge on pate-smeared toast and excellent silver (or grey to others) mullet. After a drenching and a head full of wet salty wind the sea vegetables were actually delicious.

The organisers must be congratulated on an inspired choice of venue and a brave decision to go south instead of north. Scotland look out. Hix and co definitely put England on the map when it comes to whisky tasting in atmospheric conditions. And the Jurassic Coast lived up to its reputation as one of the great atmospheric beaches in the uk.

A big thankyou to photographer Steven Joyce who has recently joined our filmmaking team for his very kind help with this film. And also to Story PR for asking us to make the film. We continue to push the boundaries of what is possible with film on the internet. If you are in need of film services for your website or project please contact us: chandos@thechefsdirectory.com