In 2008 Mark Hix opened Hix Oyster and Chop House and Hix Oyster and Fish House in Lyme Regis, Dorset. In 2009 Hix opened in London's Soho to rave reviews. His latest restaurant opened within Selfridges in London in March 2010, Hix Restaurant and Champagne Bar. His commendations include GQ's Chef of the Year and Tatler's Restaurateur of the Year 2009. He writes for the Independent on Saturday Magazine and Country Life. Previous books include British Regional Food, winner of both a Guild of Food Writers' Award and the Andre Simon Book Awards. Mark has made numerous television appearances, most notably BBC 2's Great British Menu.
If you love good food and want to eat the best British ingredients – then this is the book to keep by your side. If you look at books such as this; large hardback volumes by leading chefs, they can be daunting. Untrained, the ordinary cook often doesn’t have the skills or equipment to attempt many of the recipes but do give Mark Hix a closer look. This is a splendid balance of recipes, simple through to elaborate, the ingredients may be on the expensive side but they’re to the point, concentrating on the flavour of your ingredients not swamping something as good as prime Welsh lamb in fuss and flummery. You could learn to cook with this book, learn to appreciate British ingredients, expand your repertoire to include razor clams or teal or even learn to enjoy the humble turnip. I’d give it 6 stars out of 5 if I could.Like for Like ReadingBritish Regional Food: In Search of the Best British Food Today, Mark HixThe Good Cook, Simon Hopkinson
Most ingredients are now available all year round, flown in from afar as necessary, but there is no doubt that food eaten in season - and preferably grown as close to home as possible - tastes far, far better. Mark Hix cares passionately about British food and is keen for readers to experience the excitement that cooking seasonally offers. In British Seasonal Food, he draws attention month-by-month to the homegrown ingredients at their seasonal best. He provides information on where to source the foods, how to prepare and cook them, and suggests simple ways to serve them - to enjoy their flavour to the full. For each featured ingredient, he also presents a selection of inventive mouth-watering recipes - Chilled Pea and Lovage Soup, Fried Green Tomatoes in Beer Batter, Roast Goose with Sprout Tops and Quince Sauce, Autumn Fruits with Sloe Gin Jelly. Superbly photographed by Jason Lowe and with original drawings that capture the mood of the seasons, this book is guaranteed to become a British classic.