We are delighted to be hosting a hands on class with one of the greatest advocates of seasonal and regional food in the UK. Celebrated chef, restaurateur and food writer Mark Hix is known for his original take on British gastronomy and has an unrivalled knowledge of ingredients and their provenance.
In 2007 after some 17 years in the industry, Mark took part in the BBC's Great British Menu and his laid back good humour and wonderful food brought him to the attention of a much wider audience. As one of the three finalists, he took both his famous Stargazy Pie and Perry Jelly to Paris to cook for the British Ambassador's banquet.
Mark is frequently lauded as one of London's most eminent restaurateurs. He opened his first restaurant in 2008 - the distinguished Hix Oyster & Chop House in Smithfield, and has since opened a further five establishments including Hix Oyster & Fish House in Lyme Regis, the award-winning Mark's bar and his latest venture, the Tramshed all to great critical acclaim.
Mark has written a number of award winning cookery books including British Regional Food, British Seasonal Food (which won the Guild of Food Writers - Cookery book of the year in 2009) and Hix on Baking. He was named as chef of the year in the 2010 industry Catey awards and received the 2011 Guild of Food Writers award for cookery journalist of the year for his column in The Independent.
Includes lunch with wine