British Regional Food

Celebrated restaurateur and food writer, Mark Hix, has toured the country with leading photographer Jason Lowe to re-discover forgotten, traditional dishes and start putting British regional food back on the map.Each chapter celebrates and examines a particular region, introducing the reader to its landscape and indigenous products, and includes fascinating information and anecdotes about the traditions behind some of the country&#39;s most beloved meals.Find out why the Cornish Pasty was Britain s first convenience food, why the Welsh were eating seaweed long before sushi became fashionable, and how Lancashire came to be the birthplace of all manner of confectionery including treacle toffee.With over 100 recipes, the book provides a rich treasury of regional dishes, some totally true to tradition, others cleverly and sympathetically adapted to make them simpler and more suited to today. Thus Bubble and Squeak, Kedgeree and Roast Lamb sit perfectly alongside the more fantastically named London Particular, Liverpool Lobscouse, and Dublin Coddle.Throughout the book there are also features on the best artisan food producers throughout the country who are working to re-kindle all that&#39;s best in British food, from celebrated local cheese and ham producers whose produce rival the very best from France and Italy, to farmers who are working to revive rare breeds and forgotten varieties of fruit and vegetables.

Mark Hix was formally Chef Director of Caprice Holdings, overseeing The Ivy, Scott&#39;s, J. Sheekey and Le Caprice, four of London&#39;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&#39;s Soho in 2009 to rave reviews. 
Mark&#39;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. Books include British Regional Food, winner of both a Guild of Food Writers&#39; Award and the Andre Simon Book Award, and British Seasonal Food, The Guild of Food Writers&#39; Cookery Book of the Year 2009. 
Mark has made numerous television appearances, most notably BBC 2&#39;s Great British Menu.

Mark Hix

Baking often conjures up images of scones and sponges, afternoon tea and fancy patisserie, but these sweet treats (delightful as they are) are only part of the story.In this exciting new book, Mark Hix applies his characteristic flair to a range of sweet and savoury recipes that reflects his own unique interpretation of baking. Here the term covers pretty much anything that can be cooked in the dry heat of an oven - whether that be a simple everyday luxury like a vegetable gratin or a sophisticated tarte aux pommes.Split into chapters covering snacks, bread, meat and fish, vegetables, savoury and sweet tarts and puddings and cakes, Mark&#39;s selection of recipes is based on dishes that he has been cooking for years or that he has eaten on his travels around the globe. Also included are a number of fascinating features on the various different ovens used for baking - from brick wood-fired ovens and tandoors to Agas and modern fan-assisted ovens.With its delightful collection of unusual, delicious and easy-to-follow recipes, straightforward cooking techniques, and sumptuous photography, Mark Hix on Baking is sure to become the must-have baking book for years to come.

Mark Hix

Books by Mark Hix

Follow penguin

Follow ladybird

Follow puffin

Sign up to the Penguin newsletter