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British Regional Food: A cook's tour of the best produce in Britain and Ireland with traditional and original recipes: In Search of the Best British Food Today
British Regional Food: A cook's tour of the best produce in Britain and Ireland with traditional and original recipes: In Search of the Best British Food Today
by Mark Hix
Edition: Hardcover

14 of 14 people found the following review helpful
4.0 out of 5 stars Charming culinary bumble around Britain, 4 Dec. 2006
You can't help wondering how Mark Hix found time to write British Regional Food. As chef director of Caprice Holdings that includes The Ivy, J. Sheekey as well as Le Caprice, Mark also writes a weekly column for The Independent on Saturday.

Nonetheless, he sets off on a cook's tour around Britain, to meet, eat, greet and cook some of our finest. A very personal recollection emerges that is endearing and informative.

Dividing Britain into 9 regions, each follows a similar format. While in The North, Mark flags up such well known and favourite producers as Peter Gott from Sillfield Farm, Barry Pugh of Pugh's Piglets and Andrew Sharp of Farmer Sharp. He encourages us to cook a mixture of traditional - Liverpool Lobscouse or Goosnargh Cakes, and modern - Wild Boar stew with Hawkshead Beer or Fillet of Sea Bass with Samphi (sic), Shrimps and Cockles.

Whether Mark will be successful in persuading anyone to try cooking Cow Heel and Black Peas, or Tripe and Onion I'd love to know. But his meeting with Jack Curvis, one of the few "proper" tripe dressers remaining in The North makes fascinating reading and should not be missed.

Altogether a charming culinary bumble around Britain and with photographs that capture our best treasures, British Regional Food is a reminder of what there is to enjoy about buying and cooking our own. It is as irresistible as the author himself.


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