'Buying British produce has always been important to me so the prospect of touring the British Isles in search of the best British food was very exciting. Altogether it has been a fascinating and enlightening journey. We have a staggering array of artisan producers whose products easily rival that of our European neighbours. Our superb culinary heritage with its fine foods and deep-rooted traditions is a cuisine to be proud of. In this book I hope to impart some of my passion for good British food and share with readers a collection of my recipes, both modern and traditional but all wholly British Mark Hix Whitstable Oysters, Melton Mowbray Pork Pies, Stilton, and Jersey Royal Potatoes are just some of the regional specialities that have helped put Britain back on the map as a country with a superb culinary heritage and lots of fine foods. British Regional Food is an extraordinary exploration of this renaissance and takes celebrated british chef and award winning food writer Mark Hix on an exciting culinary journey from Land s End to John O Groats. Mark Hix has a passion for British food and ingredients produced with integrity and tradition. British Regional Cooking is a journey he has zealously undertaken, in search of artisan producers, traditional recipes and British food customs past and present. British Regional Cooking not only celebrates the current status of favourite regional fare like pork pies, clotted cream and cider, but also showcases the most important and innovative producers passionate about their gastronomic past who are helping to re-kindle all that s best in British food, be that by striving to put British cheese making on a level with that in France or creating air-dried hams to rival Prosciutto and Serrano. Mark Hix s enthusiasm in savouring tradition helps capture the culinary character of each region and weaves together absorbing information, and personal anecdotes about the enthusiastic personalities involved and the lore of the foods in question his expedition presents a fascinating insight into Britain s vast culinary heritage and its ever-evolving future. Mark provides over 130 British regional recipes some totally true to tradition, others cleverly and sympathetically adapted for today s home cook. He celebrates dishes with evocative names like Lobscouse and Stargazy Pie, as well as traditional techniques like salting, sousing and smoking used more today for their flavour enhancing qualities than for preserving. He pairs indigenous wild foods like samphire and sea spinach with locally produced artisan ingredients to create new and exciting but altogether wholly British recipes. Spectacular photography by Jason Lowe brilliantly captures the flavour of each region and its dishes and the book ends with a gazetteer that provides details of the producers throughout the country.
Mark Hix was formally Chef Director of Caprice Holdings, overseeing The Ivy, Scott's, J. Sheekey and Le Caprice, four of London's most fashionable restaurants. In 2008 he opened Hix Oyster and Chop House in London and Hix Oyster and Fish House in Dorset. His latest restaurant, Hix, opened in London's Soho in 2009 to rave reviews.
Mark's commendations include GQ Chef of the Year, Tatler Restaurateur of the Year 2009 and 2011 winner of the Evelyn Rose Award for Cookery Journalist of the Year at The Guild of Food Writers. 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 Award, and British Seasonal Food, The Guild of Food Writers' Cookery Book of the Year 2009.
Mark has made numerous television appearances, most notably BBC 2's Great British Menu.