Mark moved to London aged 18 to work in the Hilton’s staff canteen: four years later he became head chef at the Candlewick Room Restaurant. His next break was becoming head chef at celebrity haunt Le Caprice; he was eventually named chef-director of Caprice Holdings, the restaurant’s parent company. Mark opened his first restaurant, Hix Oyster and Chop House, near London's Smithfield Market, in 2008. Other eponymous restaurants have followed, mostly located in London.
Mark has written several acclaimed books on British food. 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. His book, British Seasonal Food, won the Guild of Food Writers' Cookery Book of the Year award in 2009.
Image copyright: Jason Lowe
See all recipes by Mark Hix (8)
Read more...Alternatives to fondant icing: part one
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