The Avenue Restaurant

The Avenue Restaurant will serve food with a focus on quality, local, fresh ingredients. Expect the best of British food with a modern twist plus a sprinkling of international dishes.

The restaurant is open for bookings – and booking is essential.

Please email theavenue@weymouth.ac.uk now to check availability and to reserve your table.

Occasionally the restaurant may be booked for a private function so please do check availability with our reservations team on 01305 208979 or email theavenue@weymouth.ac.uk

If you would like to get advance notice of events and offers at The Avenue Restaurant – why not join our ‘Friends of The Avenue’ mailing list?  You will be the first to hear about guest chef and theme nights and will get advance details of dining offers and discounts.  Simply click here and complete the form to be added to the ‘Friends of The Avenue’ mailing list.

Celebrated chef, restaurateur and food writer Mark Hix is known for his original take on British gastronomy. After 17 years as Chef Director at Caprice Holdings, he opened his first restaurant in 2008 – the distinguished HIX Oyster & Chop House in Farringdon. Following the success of Chop House Mark opened HIX Mayfair, HIX Soho and his chicken and steak concept restaurants Tramshed in Shoreditch, and Hixter Bankside. Mark also opened his first stand-alone bar in The Old Vic theatre, offering a late-night venue in Waterloo.

In Mark’s native Dorset, the Oyster & Fish House in Lyme Regis – located on the site that was formerly HIX Oyster &Fish House – is Mark’s new solo venture. Mark is frequently lauded as one of the country’s most eminent restaurateurs with an unrivalled knowledge of ingredients with provenance. Mark has a weekly column in City AM, and is the author of a number of cookbooks on British cuisine.

Mark has hosted an annual food festival in Lyme Regis, Food Rocks to showcase the best producers and suppliers in Dorset and surrounding areas. He is also a patron of the Marine Theatre, Lyme Regis and the Country Food Trust.

Mark Hix is an ambassador for catering training at the College.