Mark Hix is a chef and restaurateur who made his name at Le Caprice, and subsequently The Ivy. He now owns several restaurants bearing his own name. He has been writing the weekly food column for The Independent for the past six years, winning the Guild of Food Writers Award for Cookery Journalist of the Year in 2011. He has written a number of cookbooks, including British Seasonal Food and British Regional Food to reflect his interest in local and sustainable produce. His low carbon recipe is a Whole Roasted Mackerel with Cucumber and Mint Salad.