The Balmoral Hotel in Edinburgh is hosting a four course dinner cooked by Mark Hix on Tuesday 15 June. The meal will be followed by a Q&A with the chef.

Gordon Ramsay is more famous, Jamie Oliver is richer and Nigella undoubtedly looks more sultry but Hix was possibly more responsible than any of them for making restaurants and cooking sexy again.

During his time at The Ivy and Le Caprice, Hix championed modern British cooking and made it seem glamorous; a feat he is repeating at his own Oyster and Chop House.

Tickets for the dinner are £80 a head which includes a champagne reception and wine pairings.

Here’s the menu:

Canapés

Scotch quail eggs with caper mayonnaise

Spinks Arbroath Smokey tarts

Aberdeenshire butteries with melted Kebbuck

**

Starter

Steamed Eassie Farm asparagus with Keltic Dublin Bay prawns and wild chervil

**

Intermediate

De Beauvoir smoked Loch Duart salmon ‘Hix cure’

**

Main Course

Fillet of Rutherford Estate roe deer with blackface haggis, crushed broad beans and pea tendrils

**

Dessert

Cranachan with Glenkinchie Malt Whisky and

Bruce’s raspberries from Blairgowrie