Mark Hix

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.