gets into the holiday spirit in their December issue by asking star English chef Mark Hix for a new take on the traditional Christmas meal. Yuletide dinner takes on a new meaning when it includes Moreilo cherries and champagne cocktails, pumpkin and ginger soup, risotto nero, snipe on toast with chanterelles, chocolate dipped walnuts with Armagnac, and emerald-hued Absinthe jelly. Henry Bourne
captures the richness and brilliant vividness of the culinary fare for us to salivate over. Henry Bourne and Mark Hix have previously worked together on two books, The Ivy
and Le Caprice
is a photographer of architecture, portraits, travel & landscapes, reportage, and still life. He is currently working on a British folklore portraits project.