Acclaimed chef and award-winning food writer Mark Hix took centre stage at Ulster University’s Academy Restaurant, delivering a sold-out Culinary Salon that showcased his signature approach to seasonal and sustainable cuisine.
The exclusive dining experience was the culmination of two days of hands-on collaboration between Hix and the University’s BSc Culinary Arts Management and BSc International Hospitality Management students, who worked alongside him to prepare a bespoke menu for guests.
During his visit, Mark also engaged in mentoring sessions, sharing insights from his distinguished career spanning renowned restaurants, bestselling cookbooks and his celebrated Telegraph food column.
Reflecting on his experience, Mark Hix said:
"Working with the students at Ulster University has been a real pleasure. Their enthusiasm and commitment to learning is evident and it was fantastic to see them embrace the importance of seasonality and sustainability. The Culinary Salon is a brilliant initiative - offering aspiring culinary and hospitality leaders the chance to gain real industry knowledge while creating an unforgettable dining experience for guests."
The Culinary Salon series, delivered in partnership with the Oxford Cultural Collective and supported by the Savoy Educational Trust, has welcomed some of the industry’s most respected figures over recent years, including Ken Hom, Georgina Hayden and Andi Oliver, among others.
Professor Ioannis S. Pantelidis, Head of the Department of Hospitality Tourism and Event Management at Ulster University, added:
"We were honoured to host Mark Hix and provide our students with the invaluable opportunity to learn directly from such a renowned chef. Events like these are instrumental in shaping the next generation of culinary and hospitality professionals. Mark’s passion for quality ingredients and expert craftsmanship left a lasting impression on both our students and guests."
Angela Maher, Chief Executive, Savoy Educational Trust, said:
“The Culinary Salon series at Ulster University continues to provide an outstanding platform for students to work alongside some of the most respected figures in the hospitality industry. Mark Hix’s visit offered invaluable hands-on experience, reinforcing the importance of seasonality, sustainability, and skill. The Savoy Educational Trust is proud to support this initiative, which not only enriches students’ learning but also brings together guests, industry leaders, and future hospitality professionals in such a dynamic and inspiring setting.”
The 2025 Culinary Salon series continues in April with an event led by Italian chef Danilo Cortellini, former Head Chef at the Italian Embassy in London and a finalist on MasterChef: The Professionals.