British Regional Food

by Mark Hix

Examines a particular region, introducing the reader to its landscape and indigenous products. This book includes information and anecdotes about the traditions behind some of the Britain's most beloved meals. It also features on the best artisan food producers throughout the country who are working to re-kindle all that's best in British food.

Genres: Nonfiction, Cookbooks

240 pages, Paperback

First published March 21, 2008

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.