Mark Hix has been a food columnist for The Independent since
2002. In that time, he has weathered the complete transformation of
the British food scene, keeping his fans happy with his
straightforward cooking. From hearty winter broths to spring
salads, fresh ingredients, simply prepared, lie at the heart of all
his recipes. He has written seven cookbooks and stands at the helm
of six restaurants. He was previously executive chef at Caprice
Holdings, overseeing restaurants including Le Caprice, Scott's and
In this collection of 26 recipes, Hix tackles game, the seasons
for which differ by animals. The Glorious 12th - August 12th -
marks the day from which the hunting of grouse and some other game
birds can begin, while deer and duck are available all year around.
Roasted, cooked in a stew, or served with tart wild berries, game's
pungent flavour is a delight. One to which there is no better
guide than Mark Hix.