British Regional Food by Mark Hix
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The next time someone turns to you and badmouths British Food, tell them to get a copy of this book (and if they're not going to read it, they can shove it in their mouth).
We may not shout about it in the way the French or the Italians do, in fact, truth be known, most of us can't name that many British or regional delicacies beyond Shepherd's Pie and Roast Beef with Yorkshire Pudding, but in recent years, a few intrepid trailblazers have hoisted the flag in honour of British Food. They are determined that food lovers from our fair shores start appreciating and celebrating the quality and diversity of our own ingredients and traditions, not just those of the more culinary-enlightened nations.
Mark Hix is one such trailblazer. He is the restaurateur behind Le Caprice, The Ivy and J.Sheekey - favourites of celebs and gastronomes alike - and his menus reflect a commitment to artisan producers and traditional dishes.
This book is a region-by-region tour of recipes and ingredients that define a nation and its gastronomic heritage. As a cookbook, tempting recipes must form the backbone. And in these pages, there is a combination of traditional dishes, modern interpretations and refreshing new ideas for locally-sourced ingredients.
As with his restaurants, Mark doesn't stop with what goes on the table, he creates a whole ambience in which to enjoy his food. Each recipe is flavoured with additional tidbits on how the ingredients are produced and by whom, personal anecdotes or a history of the area in which a dish grew up.
And so, for the South West, in between recipes for bacon-enriched Stragazy Pie and Pilchards on Toast with a fresh tomato and shallot sauce, Mark throws in a tribute to the humble pilchard, its origins and versatility. For London, the Lamb Cutlets Reform with a crunchy parsley and ham crust, originally created by Alexis Soyer of The Reform Club, is accompanied by an insight into the gentlemen's clubs that have thrived for centuries in our capital and have been the meeting place of culinary innovators.
This book cannot fail to appeal to those with an interest in British food, a seminal work that's as cerebral as it is satisfying. Mark's prose and Jason Lowe's photography bring our forgotten food traditions to life.
Buy the book
To find quality food producers in your area, from butchers to box schemes, visit our Local Food Directory.
Mark Hix is one such trailblazer. He is the restaurateur behind Le Caprice, The Ivy and J.Sheekey - favourites of celebs and gastronomes alike - and his menus reflect a commitment to artisan producers and traditional dishes.
This book is a region-by-region tour of recipes and ingredients that define a nation and its gastronomic heritage. As a cookbook, tempting recipes must form the backbone. And in these pages, there is a combination of traditional dishes, modern interpretations and refreshing new ideas for locally-sourced ingredients.
As with his restaurants, Mark doesn't stop with what goes on the table, he creates a whole ambience in which to enjoy his food. Each recipe is flavoured with additional tidbits on how the ingredients are produced and by whom, personal anecdotes or a history of the area in which a dish grew up.
And so, for the South West, in between recipes for bacon-enriched Stragazy Pie and Pilchards on Toast with a fresh tomato and shallot sauce, Mark throws in a tribute to the humble pilchard, its origins and versatility. For London, the Lamb Cutlets Reform with a crunchy parsley and ham crust, originally created by Alexis Soyer of The Reform Club, is accompanied by an insight into the gentlemen's clubs that have thrived for centuries in our capital and have been the meeting place of culinary innovators.
This book cannot fail to appeal to those with an interest in British food, a seminal work that's as cerebral as it is satisfying. Mark's prose and Jason Lowe's photography bring our forgotten food traditions to life.
Buy the book
To find quality food producers in your area, from butchers to box schemes, visit our Local Food Directory.
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