Mark Hix - a British chef with a passion for traditional food
Ranked #19,566 in Food & Cooking, #350,640 overall
3 things you should know about Who's Mark Hix?
2. Mark Hix also writes for the Independent Newspaper.
3.Mark Hix used to be Chef Director of Caprice Holdings (famously owners of The Ivy).
A little bit about me
Despite not eating meat or fish for over twenty years, I do love seeing all sorts of good food being well done, not just veggie. I believe that if people are going to eat animals for food, they need to ensure they support humanitarian farming methods, that the animals have been raised and slaughtered with as much care and consideration as possible, and that the entire animal is used - not just the trendy cuts. Any chef who encourages this approach, and who is interested in supporting the old-fashioned ideals of total consumption, seasonal eating, local produce etc is in line to be one of my food heroes... as long as they're great cooks, of course! Mark Hix Restaurants
Make a booking
Hix Oyster and Chop House, 36-37 Greenhill Rents, Cowcross Street, London, EC1M 6BN Tel: 020 7017 1930
Make an online booking here.
Hix Oyster and Fish House, Cobb Road, Lyme Regis, Dorset DT7 3JP Tel: 01297 446 910
Make an online booking here.
A Sample Mark Hix Recipe (courtesy BBC)
Perry jelly and summer fruits with elderflower ice cream
- Serves: 4
- Prep Time: 1-2 hours
- Total Time: 1-2 hours (it's all prep, less than 10 mins cooking)
Mark's winning dessert from The Great British Menu
Ingredients
- For the elderflower ice cream:
- 300ml/½ pint whole milkpreferably Channel Island
- 6 medium free-range egg yolks
- 100g/4oz caster sugar
- 300ml/½ pint Jersey or clotted cream or a mixture of the two
- 200ml/7fl oz elderflower cordial
- For the perry jelly and summer fruits:
- 4 gelatine leaves
- 500ml/18fl oz perry (sparkling pear cider)
- 75g/2¾oz caster sugar
- 125g/5oz mixed berries such as blueberries raspberries and wild strawberries
Instructions
Preparation method
1. For the elderflower ice cream, bring the milk to the boil in a
heavy-based saucepan, then remove from the heat. Whisk the egg
yolks and sugar together in a bowl, pour in the milk and whisk well.
Return to the pan and cook over a low heat for about five minutes,
stirring constantly with a whisk. Do not boil. Remove from the heat
and whisk in the cream and elderflower cordial. Leave to cool, then
churn in an ice cream machine (according to manufacturer's
instructions) until thickened. Decant into a clean container and place
in the freezer.
2. For the perry jelly and summer fruits, immerse the gelatine leaves
one at a time in a shallow bowl of cold water and leave for a minute
or so until soft. Bring 100ml/3½fl oz of the perry to the boil in a
medium saucepan, add the sugar and stir until dissolved. Drain and
squeeze the gelatine leaves, then add to the hot perry and stir until
melted. Remove from the heat, add the rest of the perry and stir well.
Put the pan of jelly somewhere cool, but do not let it set.
3. Divide half the berries among four individual jelly moulds, or use one
large mould. Pour in half of the cooled jelly. Chill for an hour or so to
set, then top up with the rest of the berries and unset jelly. (This
ensures the berries stay suspended and don't float to the top.)
Return to the fridge to chill until set.
4. To serve, turn the jellies out onto plates and place a scoop of the
elderflower ice cream in the middle of each one.
Books by Mark Hix
P.S. If you learn just one thing from this page...
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