Acknowledgements

I’d like to thank all those who have worked on this book. Thanks to Jo Harris, for her help vetting the flourless recipes and to Ronnie Murray for help recipe testing and for that superb chocolate cake. Many thanks to Quadrille Publishing, especially to Jane O’Shea and the team who helped put the book together: photographer Jason Lowe, designer Lawrence Morton and editor Simon Davis.

Mark Hix is a celebrated food writer and restaurateur. Following 17 years overseeing London’s fashionable Le Caprice, The Ivy, Scott’s and J. Sheekey, Mark set up on his own and now has seven acclaimed restaurants in London and the West Country. He has just celebrated 10 years as recipe columnist for The Independent on Saturday Magazine and has written nine cookbooks, including Fish etc., Hix Oyster & Chop House, British Regional Food, which received a Guild of Food Writers’ Award and the André Simon Book Award — Special Commendation and British Seasonal Food, which was named The Guild of Food Writers’ Cookery Book of the Year in 2009.