One of an exciting new generation of British chefs, Mark Hix is the Chef-Director of Caprice Holdings Limited, The IVY, Scott's, J Sheekey, Le Caprice, Urban-Caprice, Rivington Grill, Bam-Bou and Daphne's overseeing all the restaurants and events in the Caprice Group.

Mark also writes a regular weekly column for The Independent on Saturday magazine, and his innovative writing won him the Glenfiddich Newspaper Cookery Writer of the year award in 2003. He recently won a special commendation award at the Andre Simon awards in 2006 for British Regional Food.

Highly regarded in his profession, particularly for his modern approach to British food, Mark is involved in a number of food charity events.

Mark has written a number of cookery books, his latest being British Regional Food. In 1997 he worked with A A Gill in writing The Ivy - The Restaurant and Its Recipes, then in 1999 he wrote recipes for Le Caprice. His own cookbook for babies and children, Eat Up, was published in 2000, later followed by British Food in 2003 and Fish etc. in 2004 and The Simple Art of Marrying Food and Wine with Malcolm Gluck in 2005.

Mark's latest best seller 'British Regional Food' again published by Quadrille, was released in October 2006. This took the shape of a tour of the best produce in Britain and Ireland in search of traditional and original recipes. Some totally true to tradition and others adapted to make them simpler and more suited to today.

Mark recently took part in the Great British Menu and as one of the three finalists, took both his famous Stargazy Pie and Perry Jelly to Paris to cook for the British Ambassador's banquet.