From British Seasonal Food, by Mark Hix

British Seasonal Food, by Mark Hix, is available from Quadrille Publishing

Chef-director of Caprice Holdings for 17 successful years, Mark Hix has finally moved on to concentrate on opening his very own restaurant - ‘Hix Oyster and Chop House’.

Mark moved to London from Dorset at the age of 18 for his first proper restaurant job in the staff canteen at the Hilton, then onto the Grosvenor House Hotel where he worked for two years before leaving to join the Dorchester.

Mark became head chef at the Candlewick Room Restaurant at the age of 22. His next break came when his fishmongers tipped him off that Le Caprice was looking for a new head chef. Mark hadn’t heard of the restaurant at the time, but applied and got the job.

Mark has written a number of books on British food, as well as a regular column in the Independent on Saturday magazine. His latest book, British Regional Cooking, reflects his interest in sourcing local food and traditional recipes. He won the Glenfiddich Newspaper Cookery Writer of the Year award in 2003 and was voted Best Cookery Writer by the Guild of Food Writers in 2005.

From British Seasonal Food, by Mark Hix

From British Seasonal Food, by Mark Hix's Recipes



Christmas mess
Christmas mess

Mark Hix’s delicious cranberry, chestnut and meringue concoction makes a great alternative Christmas dessert

Avg user rating: 3 out of 5 stars



easy

Total time
1 hr 30 min

Chocolate-dipped walnuts
Chocolate-dipped walnuts

Mark Hix’s perfect little Christmas treats are simple to prepare and can be made about a week ahead.

Avg user rating: 3 out of 5 stars



easy

Total time
30 min

Parsnip crisps with sea salt
Parsnip crisps with sea salt

Mark Hix’s vegetable crisps are great as snacks, or to serve as an accompaniment to game birds

Avg user rating: 3 out of 5 stars



easy

Total time
35 min