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.

Bøger

fb2epub
Træk og slip dine filer (ikke mere end 5 ad gangen)