Chef James Rix

The Fox & Hounds has been independently owned and run by James and Bianca Rix since 2004. James previously worked alongside Michelin-star chefs Gary Rhodes and Alastair Little, and was head chef at Tom Conran’s The Cow in Notting Hill.

Bianca & James Rix


James and Bianca met at school and so have been in partnership for even longer than they’ve been in business – as their almost telepathic understanding of each other demonstrates!

This strong partnership creates a warm and relaxed welcome.  
The couple always dreamt of opening their own place before falling in love with the striking Fox & Hounds in Hunsdon, and lovingly restoring it to create the stylish pub and restaurant you see today.

ChefJames Rix CV

James began cooking aged 15, working in the restaurant in his local village and had work experience at the Waterside Inn in Bray and La ante Claire with Pierre Koffmann. In 1994 he started as a commis chef at The Greenhouse with Gary Rhodes. He then moved to America to work at the Lake Placid Lodge in New York State, one of the Roux Brothers consultancies.


After a brief spell at the Oxo Tower in London, James 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 up to head chef. In 2000, he move to Tom Conran’s The Cow where he stayed as head chef for four years before opening The Fox & Hounds.

James Rix
Bianca & James Rix


The menus at the Fox & Hounds change daily using only the freshest, seasonal ingredients.

Lunch and Dinner menu

WEDNESDAY – SATURDAY 10.00-3.30 (Last food orders 2.00) 5.30-10 (Last food orders 8.30)

Sunday Lunch Menu​

Available Sunday 10.00-5.00
(last food orders 3.30)

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Opening Times

Monday & Tuesday Closed
Wednesday-Saturday 10 – 3.30 (last food orders 2.00)
Wednesday- Saturday 5.30 – 10 (last food orders 8.30)
Sunday 10 – 5 (last food orders 3.30)

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