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Mark is the author of 12 cookbooks on British cuisine
Including Mark Hix on Baking, HIX Oyster & Chop House, British Regional Food, which received a Guild of Food Writers’ Award and the André Simon Book Award – Special Commendation, British Seasonal Food, which was named The Guild of Food Writers’ Cookery Book of the Year in 2009.
Mark’s latest book HOOKED was released in May 2019 and available to buy from The Fox Inn. If you would like a signed copy, please email us firstname.lastname@example.org
We have limited availability of previous cookbooks that are out of print, so do ask us if we have the book you’d like.
Hooked: Adventures in Angling & Eating
Opening with the story of his first catch, age 8, being cooked for supper by his grandmother – the catalyst for what has become his passion. You will be regaled with tales of extraordinary fishing expeditions at home and afar, from the banks of the Dumfriesshire coast to New Zealand’s Milford Sound, with each trip ending in a feast – be it the catch of the day (if all went to plan), or something found and foraged if the need arises (always have a back-up plan).
Hooked features 50 recipes for food and drink from Sea bass curry, Barracuda & pineapple ceviche and Trout kedgeree to Temperley sour and Macho margarita. Weaved into the narrative are the infectious, and unexpected, joys of fishing and what it does for you.
Hint: it’s not necessarily about the fish.Buy now
|Book||Year and publisher|
|HOOKED: Adventures in Angling & Eating||2019 Mitchell Beazley|
|Mark Hix: The Collection||2013 Quadrille|
|Mark Hix on Baking||2012 Quadrille|
|HIX Oyster and Chop House||2010 Quadrille|
|British Seasonal Food||2008 Quadrille|
|British Regional Food||2006 Quadrille|
|The Simple Art of Marrying Food & Wine||2005 Quadrille|
|Fish etc.||2004 Quadrille|
|Eat Up||2000 Fourth Estate|
|Le Caprice||1999 Hodder & Stoughton|
|The Ivy: The restaurant and its recipes||1997 Hodder & Stoughton|