British Food

by Mark Hix

British Food is part of a burgeoning revival and enthusiasm for British cuisine. After exhausting our tastebuds on French, Italian and Asian fare, we are rediscovering our own culinary heritage and realising that British food is something that we can not only be justifiably proud of, but also relish, explore and develop. Mark Hix, is passionate about British food and in this book he gives classic British dishes a fresh modern twist to bring them bang up to date and also creates exciting new dishes with traditional, local ingredients. The first chapter introduces the reader to the best of British ingredients, seasonal availability, and advice on shopping and storage. Recipe chapters focus on Soups; Starters, Snacks and Savouries; Fish and Seafood; Poultry and Game; Meat; Vegetables; Puddings and Baking. From Fish and Chips, Kedgeree and Lancashire Hotpot, to Devils on Horseback, Game Pie and Eton Mess, the book will make every reader excited about cooking British.

Genres: Cookbooks

304 pages, Paperback

First published September 2, 2005

About the author

Having chosen catering over metalwork at school, Mark attended Weymouth College and completed City & Guilds Qualifications.

Mark then moved to London to join the Staff Canteen at the Hilton as Commis Chef before moving on to the Grosvenor House Hotel for 2 years working for Anton Edelman and Vaughan Archer. He then worked under Anton Mosimann at the Dorchester as Chef de Partie.
Mark has written a regular weekly column for The Independent on Saturday magazine for the last 8 years, and more recently regular columns in Countrylife, Fork and Marshwood Vale. His innovative writing has won him several highly acclaimed awards.