Mark Sargeant

At a young age Mark Sargeant discovered that cooking, and cooking well, was something that came naturally, that excited him, gave him a sense of ambition and a future. Growing up in the heart of the Kent countryside meant that there was always different fresh fruit and vegetables available at the beginning of each new season, local meat and fish from around the Kent coast for Mark to experiment in the kitchen with.

Mark’s first job after graduating from college was at Boodles Gentleman’s Club in St James’ London, working with Keith Podmore. This was a great introduction to traditional British food and an ideal training ground for the young chef. Leaving the heights of the city, Mark returned to Kent to work at Reads Restaurant in Faversham under the instruction of David Pitchford; during his 3 years as Sous Chef at the restaurant, Reads gained its first Michelin Star.
Back to London and a new position at Le Soufflé Restaurant at the Hyde Park Hotel where Mark worked with the late Peter Kromberg. He worked at the establishment for 18 months and whilst there, worked at Chez Nico on Park Lane on his one day off each week.

It was at his next position working with Steven Terry at Oliver Peyton’s Coast Restaurant that Mark Sargeant won Young Chef of the Year in 1996. It was also here that he met Gordon Ramsay and then started to work with the ambitious chef in February 1997 at Aubergine. Along with the rest of the Aubergine team, Mark went on to open Restaurant Gordon Ramsay as Sous Chef and stayed there for 4 years, during which time the restaurant won its 3 Michelin Stars.
In the late 1990’s Mark’s talent and dedication to the job was rewarded with the appointment of Head Chef at the new Gordon Ramsay at Claridges in 2001. Here, Mark not only gained a Michelin Star a year later, but was also awarded the title of Chef of the Year in 2002.

Mark ‘Sarge’ Sargeant was Head Chef for 7 years during which he also instigated the opening of Ramsay’s three new pubs, The Narrow, The Warrington and The Devonshire, and was also instrumental in the opening of Foxtrot Oscar.
Throughout his 13 years with Gordon Ramsay, Mark was responsible for all of his media activities and co-authored his 12 books, wrote regular columns for the Times Magazine, Olive and BBC Good Food magazines, as well as assisting with the production of his television work both in the UK and abroad.

In June 2011 Mark Sargeant opened two restaurants in the coastal town of Folkestone in Kent. ‘Rocksalt’ is the harbour-front restaurant and bar, while ‘The Smokehouse’ is the fish and chip restaurant and takeaway, there are also four bijou ‘Rocksalt Rooms’, fully equipped bedrooms. Rocksalt has won a string of awards including 84th best restaurant in the Restaurant Magazine top 100 uk restaurants 2013, Best Restaurant in Kent 2014, 5th best restaurant by the sea in the Times magazine, 2 AA Rosettes and 4 AA stars for Rocksalt Rooms.

Mark’s first cookbook, ‘My Kind of Cooking’, was published in October 2011 by Quercus. Mark has presented Saturday Cookbook, ITV’ flagship Saturday morning cookery show, and also regularly appears on the BBC’s Saturday Kitchen, ITVs This Morning and Food Network UK shows. Mark was delighted to have been chosen to create exclusive menus for Royal Ascot 2012 and is going to heads up the food at the London Salon Priveé.
In 2013 Mark opened Plum and Spilt Milk, GNH Bar and Kiosk at the Great Northern Hotel in Kings Cross. This hotel has recently undergone a £45m refurbishment and Mark will be working as Chef Director overseeing all F&B outlets.
Mark worked with ISS UK who are the industry leaders in facilities management, consulting on menus, food development and staff training. He also worked with ISS Education going to schools around the country and teaching children of various ages about food and eating well. This relationship lasted 4 years and ended amicably in December 2015.

Mark has recently signed an exciting deal with WSH to work closely with all their brands and also work on a new project. Details will follow soon.
Mark is the brand ambassador for Knorr and also the ambassador for the Young National Chef of the Year Competition.
Mark has recently joined forces with Brakes and will be working closely with them on Brand development and training.

Alongside this Mark has worked with various brands promoting their produce including EBLEX Beef and Lamb, Bowmore whisky, Fresh herb Company, De'Longhi, Lion Brand eggs, Magimix and The Groovy food company, Mr. Bo Jangles chocolates as well as doing promotional work with Cyprus potatoes for Tesco.

Mark has also opened his first pub in the picturesque village of Kent, Ickham called the Duke William.
Mark has recently partnered with American Airlines designing menus for all premium cabins flying from Heathrow to all US destinations.