Hix

Near three miles beyond that they forded a second creek, on the margin of which grew abundance of tall canes and this was called Hix's creek, from one of the discoverers.

The Westover Manuscripts: Containing the History of the Dividing Line Betwixt Virginia and North Carolina; A Journey to the Land of Eden, A. D. 1733; and A Progress to the Mines. Written from 1728 to 1736, and Now First Published 1841

Hicks -- we carried him thus on the pay-roll, though he himself spelled it "Hix," for short, as he said -- left us to go back to town for his dunnage, and Gifford, knowing that I had been on watch all night, urged me to turn in.

Branded Francis Lynde 1893

Mark Hix, for example, gives a recipe in British Regional Food which involves cooking the ingredients in fish stock, and stirring in a couple of tablespoons of cream at the end.

How to cook perfect cullen skink 2012

Mark Hix uses just leeks in his soup, which I think is a shame, because the sweetness of onions makes a lovely contrast to the savouriness of the fish.

How to cook perfect cullen skink 2012

But then, restaurateur Mark Hix who nominated Trealy Farm for our awards, says he gave Jose from Joselito, one of the best Spanish ham producers, a plate to try, "and he couldn't believe that it was produced in Britain".

Best UK Food Producer 2010: Trealy Farm, Monmouthshire Carole Cadwalladr 2010

Hugh and Nick suggest roughly mashing some of the potato against the side of the pan if you'd like to thicken it slightly, while Mark Hix purées a ladleful and then stirs it back into the pan.

How to cook perfect cullen skink 2012

The exhibition of photography pioneer Eadweard Muybridge's work is also well worth a visit before finishing the day in style with dinner at art-world favorite Hix in SoHo.

ARTINFO: ARTINFO UK's Guide to Frieze Week 2010 ARTINFO 2010

And I prefer the chives Sue Lawrence suggests to the chopped parsley used by Mark Hix; they're a lovely complement to those leeks and onions.

How to cook perfect cullen skink 2012

Some of the finest and most experienced writers in the food world will come together to offer inspiration, insight and bons mots, including Matthew Fort, Mark Hix, Fergus Henderson, Simon Hopkinson, Tim Hayward and Bob Granleese.

Eating Your Words Tom Parker-Bowles 2010

Mark Hix says that his host on a fishing trip in Aberdeenshire left the skin on his potatoes, which I'm always a fan of with soup: it gives a more intense flavour.

How to cook perfect cullen skink 2012