Local chef and restaurateur Mark Hix shares some of his favourite recipes and news from his restaurants. To view more comment and opinion pieces, visit our Blogs section.
IT’S been a busy few weeks with April 12 now in sight. With outdoor-dining the only possible option until May 17, there has been a lot to plan. […]
AT this time of year we would usually be getting booked up with Sunday lunch reservations for Mother’s Day as families gather to spend time with the special women in their lives. […]
WELL, it seemed to go on forever, but we got through January! […]
IT perhaps hasn’t been the start to the new year that we all hoped for, but I hope everyone is staying safe and well. It’s a very tough time for everyone in hospitality at the moment, but I try to stay positive and look at the opportunities. And that’s exactly what I have been doing this month. […]
ALTHOUGH you can buy peas, sugar snaps and mangetout all the year round, this is a great spring salad that utilises the whole of the pea family, shoots and all. […]
If only I knew what I was doing as a kid, throwing those ugly looking spider crabs out of the net back into the water. […]
You’ll be surprised how far a few spears of asparagus will go when shaved with a peeler like this. It kind of shaves into ribbons the same size as the pasta so a great economical and delicious recipe. […]
AN ideal dessert to use up old brown or white bread, you often used to see it in old-fashioned cake shops and cafés. […]
I GET the distinct feeling fondue is catching on again. You can vary your fondue with anything from Welsh rarebit to lobster thermidor to chocolate fondue with marshmallows – with this dish, the possibilities are endless and a lot of fun. […]
I’ve been buying really good quality blood oranges from Felicity’s Farm Shop just near me in Morcombelake. I’ve been juicing them in the mornings and normally compost the skins and suddenly thought… ahh marmalade. […]
THIS is a nice spring or summer pasta dish from Puglia that is pretty quick to make. If you’ve harvested a good amount of wild garlic, you can make a big batch and keep it in sterilised preserving jars in the fridge. […]
I WAS recently sent some delicious local water buffalo mozzarella and some of the meat which was also sensational (recipe to follow). […]
A LOT of people associate sprouting broccoli with the summer but it actually grows well throughout the year and I have different varieties in the garden, which gives me a great yield as the more you cut and trim it the more sprouting flowers it produces. […]
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