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.

James and Bianca met at school and so have been in partnership for longer than they’ve been in business – as their almost telepathic understanding of each other demonstrates. This strong partnership creates a warm and relaxed welcoming.

The couple always dreamt of opening their own place before falling in love with the striking Fox & Hounds and lovingly restoring it to create the stylish restaurant and pub you see today.

Opening Times

Monday & Tuesday

Wednesday & Saturday 10.00 – 3.00
Last food orders 1.30

Wednesday & Saturday 5.30 – 10.00
Last food orders 8.30

Sunday 10.00 – 5.00 
Last food orders 3.00

Chef James 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 Tante 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 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 to head chef. In 2000, he moved to Tom Conran’s The Cow, where he stayed as head chef for four years before opening The Fox & Hounds.

Chef James Rix


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

Lunch and Dinner menu

Wednesday & Thursday 12 – 1.30 & 5.30 - 8
Friday 12 – 1.30 & 5.30 - 8.30

Sunday Lunch Menu​

Available Sunday 12-2.30

Take away fish & chips

Available every Friday

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Opening Times

Monday & Tuesday CLOSED
Wednesday-Saturday 10 – 3.00 (last food orders 1.30)
Wednesday- Saturday 5.30 – 10 (last food orders 8.30)
Sunday 10 – 5 (last food orders 3.00)

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