Hubbry Logo
Mark SargeantMark SargeantMain
Open search
Mark Sargeant
Community hub
Mark Sargeant
logo
8 pages, 0 posts
0 subscribers
Be the first to start a discussion here.
Be the first to start a discussion here.
Mark Sargeant
Mark Sargeant
Mark Sargeant
View on Wikipedia
from Wikipedia

Mark Sargeant (born August 1973) is an English chef and restaurateur from Larkfield, Kent.

Key Information

Early life

[edit]

Born in Kent,[1] Sargeant grew up in Larkfield, Kent and attended Oakwood Park Grammar School in Maidstone. From an early age, Sargeant's interest in food and cooking grew strongly, leading to his first work experience cooking in the kitchens of the Larkfield Priory Hotel in 1988.

Career

[edit]

Having graduated from West Kent College in 1991,[2] Sargeant landed his first professional job at Boodle's Gentleman's Club[3] in St James, London working with Keith Podmore in 1991. During his early years as a professional chef, Mark also worked at several respected restaurants including the role of chef de partie at Read's Restaurant[4] in Faversham. In 1994, Mark took up a position at Le Souffle Restaurant at the Hyde Park Hotel[5] for 18 months where he then moved onto Oliver Peyton's Coast restaurant in 1996. Within the same year, Mark Sargeant was awarded 'Young Chef of the Year'.[6]

Sargeant first worked with Gordon Ramsay at Aubergine in 1997[7][8][9] before spending three years as sous-chef at Restaurant Gordon Ramsay in Chelsea from 1998 to 2001,[8] gaining 3 Michelin Starred Awards also in 2001. He then opened the highly acclaimed Gordon Ramsay at Claridge's where he was chef de cuisine from 2001 to 2008, which earned a Michelin star in 2002.[8] At the time of his career at Claridges, Mark was awarded 'Chef of the Year' in 2002.[10]

He also oversaw the openings of the Gordon Ramsay Holdings pubs[11] including The Narrow, The Warrington, The Devonshire and The Foxtrot Oscar.[12] Throughout his time with Gordon Ramsay, Mark was responsible for all of his media activities and co-authored his 12 books,[13] 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. After 13 years working under Ramsay, Sargeant resigned in November 2009 and joined The Swan Collection with The Swan in West Malling and The Swan at The Globe as Creative Director.[8]

In 2011, Mark joined Canteen as consultant chef.[14] June 2011, Mark Sargeant opened his first two solo projects in the coastal town of Folkestone in Kent, Rocksalt Restaurant and The Smokehouse Fish and Chips,[15] where he first became a restaurateur.[16] The opening of the two restaurants became part of the Regeneration Plan[17][18] for Folkestone, and quickly became the hot spot destination for tourists and foodies alike. Rocksalt has since 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 was published in October 2011 "My Kind of Cooking" and is published by Quercus.

Sargeant was later approached in 2012 to create exclusive dishes for Royal Ascot where he developed five new dishes for the event.[19]

ITV produced flagship Saturday morning cookery show ‘Saturday Cookbook’ which premiered on 14 April 2012, presented by Mark Sargeant and Nadia Sawalha.

In 2013, Mark became Chef Director of Plum and Spilt Milk, located within the Great Northern Hotel.[20][21] Sargeant also became involved with Oxwell & Co in Singapore, where he became Chef Director.

Sargeant became the Chef Director at The Strand Dining Rooms in 2015,[22][23] helping to devise a brand new menu for the restaurant.

Mark's first establishment The Duke William[24][25] a country pub situated in Ickham, Kent, was launched early 2015. Shortly after, Rooms at The Duke William opened to the public after a full refurbishment in the spring 2015.

June 2015 saw Mark open Morden & Lea[26][27][28] his first central London restaurant in Soho, serving a variety of modern and contemporary British dishes.

In February 2016, after an amicable agreement, Sargeant parted ways with Morden & Lea.[29]

In 2021, Mark decided to leave the Rocksalt Group and sold his minor stake (Rocksalt Restaurant and bar, The Smokehouse, The Wife of Bath, The Duke William Pub)

In August 2022, Mark opened his first solo restaurant as Chef Patron at the self-named Brasserie MS in Clifton Gardens, Folkestone. Art-deco in style with a classic French menu, Mark is taking inspiration from the great French chefs of the 90s and re-imagining these ideas for the modern day, in a relaxed and comfortable setting. The Brasserie MS achieved 2AA rosettes within ten weeks of opening.

Awards

[edit]
  • Young Chef of the Year - 1996
  • Chef of the Year - 2002

Restaurants

[edit]

Current restaurants

[edit]
Restaurant Location Position
Plum & Spilt Milk Great Northern Hotel, London, England Chef Director
GNH Bar Great Northern Hotel, London, England Chef Director
KIOSK King's Cross station, London, England Chef Director

Previous restaurants

[edit]
Restaurant Location Position
The Wife of Bath Wye, Kent, England Chef Director
The Waterleaf Restaurant Reynolds Retreat, Borough Green, Kent, England Chef Director
Morden & Lea London, England Chef Director
The Strand Dining Rooms London, England Chef Director
Oxwell & Co Singapore Chef Director
Canteen London Consultant Chef
The Swan at The Globe Theatre Globe Theatre, London Creative Director
The Swan West Malling, Kent, England Creative Director
Foxtrot Oscar Chelsea, London Chef de Cuisine
The Warrington Maida Vale, London Executive Chef
The Devonshire Chiswick, London Executive Chef
The Narrow Limehouse, London Executive Chef
Gordon Ramsay at Claridge's Claridge's Hotel, London Chef de Cuisine
Restaurant Gordon Ramsay Claridge's Hotel, London Sous Chef
Aubergine Royal Hospital Road, Chelsea, London Sous Chef
Oliver Peyton's Coast Restaurant Mayfair London Sous Chef
Chez Nico Park Lane, London Sous Chef
Le Souffle Restaurant Intercontinental Hotel, Hyde Park Corner, London Junior Sous Chef
Read's Restaurant Faversham, Kent Chef de Partie
Boodle's Gentleman's Club St James, London Sous Che
Rocksalt Restaurant & Bar Folkestone, Kent, England Chef Director
Smokehouse Fish & Chips Folkestone, Kent, England Chef Director
The Duke William Ickham, Kent, England Chef Director
The Radnor Arms Folkestone, Kent, England Chef Director
The Woolpack Warehorne, Kent, England Chef Director
The Five Bells Brabourne, Kent, England Chef Director

Television appearances

[edit]

Beat the chef (channel 4),(2019–present)

Bibliography

[edit]

References

[edit]
[edit]
Revisions and contributorsEdit on WikipediaRead on Wikipedia

Mark Sargeant

View on Grokipedia
from Grokipedia
Mark Sargeant (born 1973) is an English chef and restaurateur from Larkfield, , best known for his long tenure with Gordon Ramsay's culinary team and his subsequent establishment of acclaimed seafood-focused restaurants in southeast . After training at West Kent College and early roles in professional kitchens, Sargeant joined Ramsay's group in 1997, rising to head chef at from 2001 to 2008, where he helped secure a star in 2002. In 2009, Sargeant left Ramsay's organization to launch his own ventures, opening Rocksalt in in 2011 alongside The Smokehouse , both emphasizing fresh, local and seasonality. Rocksalt earned two AA Rosettes and recognition as one of the UK's top 100 restaurants in 2013, along with Best in in 2014. He expanded into pub operations through the Pub Company, overseeing establishments like The Duke William in Ickham, but stepped away from his restaurants (Rocksalt and The Smokehouse) and pubs in 2021 due to unresolvable differences with his partner, allowing them to continue independently. Sargeant has received accolades including Young Chef of the Year in 1996 and National Chef of the Year in 2002, and he published the cookbook My Kind of Cooking in 2011 while making his television debut on Saturday Cookbook the following year. After his 2021 departure, he opened The Restaurant MS in in September 2023 as an independent venture, which closed in February 2025 amid challenging market conditions. As of 2025, he serves as an ambassador for the Local Authority Caterers Association (LACA), advocating for improved funding and quality in meals amid rising food costs. As a father of two, Sargeant emphasizes accessible, family-oriented cooking influenced by his roots.

Early life and education

Childhood and family background

Mark Sargeant was born in August 1973 in Larkfield, , . He spent his childhood in the town of Larkfield, near , in a without a tradition of cooking or . As an only child whose mother worked full-time as a nurse, Sargeant developed an early, self-driven obsession with food despite the lack of familial influence in the culinary world. He decided to become a by age 8 and gained his initial exposure to professional kitchens at age 13, working as a pot washer in a local . At age 15 in 1988, Sargeant gained further exposure to the through work experience in the kitchens of the Larkfield Priory Hotel. This hands-on introduction ignited his interest in cooking and prompted a transition to formal culinary training shortly thereafter. Limited specific details about his or precise socioeconomic background are publicly documented.

Formal education and initial training

Sargeant attended Oakwood Park Grammar School in , , during his formative years. Growing up in Larkfield, , he developed an early interest in cooking despite his family background lacking a culinary tradition. He left school at age 15 to pursue formal culinary training at West Kent College, graduating in 1991 with a focus on and . Immediately following his graduation, Sargeant secured his first paid professional role as a commis chef at in , , where he began gaining practical experience in a high-end kitchen environment.

Professional career

Early professional roles

Mark Sargeant began his professional culinary career immediately after graduating from in 1991, taking on the role of commis chef at in , , where he worked under head chef Keith Podmore. This position provided Sargeant with an introduction to high-end service and classic preparation techniques in a historic establishment known for its traditional British fare. In the mid-1990s, Sargeant progressed through several kitchen roles in prominent establishments, honing his foundational skills in both British and . He advanced to at Le Soufflé in the Hyde Park Hotel in 1994, where he focused on precise French techniques such as preparation and sauce-making. Following this, he spent 18 months at Coast restaurant in , further developing his expertise in contemporary British dishes with French influences, including seafood and game preparations. Sargeant's early promise was recognized in when he won the Young Chef of the Year award, presented by the Craft Guild of Chefs, during his tenure at . This accolade highlighted his rapid skill development and marked a significant milestone in his nascent career, affirming his potential as an emerging talent in the British culinary scene.

Collaboration with Gordon Ramsay

Mark Sargeant began his collaboration with in 1997 when he joined the kitchen brigade at Aubergine in as a senior . During his time at Aubergine, which held two stars under Ramsay's leadership, Sargeant honed his skills in high-pressure environments, contributing to the restaurant's reputation for innovative before its closure in 1998 amid legal disputes. In 1998, Sargeant was promoted to sous chef at the newly opened Restaurant Gordon Ramsay on Royal Hospital Road in Chelsea, a position he held until 2001. In this role, he played a key part in the restaurant's operations and menu development, helping it achieve three Michelin stars in 2001—a rare and prestigious accomplishment that solidified Ramsay's flagship as one of the world's top dining destinations. Sargeant's contributions during this period included overseeing the execution of complex dishes emphasizing seasonal ingredients and precise techniques, which were central to the restaurant's success. Sargeant advanced to head chef at in 2001, leading the kitchen until 2008. Under his direction, the restaurant earned one star in 2002, which it retained throughout his tenure, praised for its elegant interpretations of classic French-influenced dishes adapted with British produce. His leadership focused on maintaining consistency and creativity in a high-profile hotel setting, training a new generation of chefs while collaborating closely with Ramsay on broader culinary projects. Sargeant's 13-year partnership with Ramsay concluded with his resignation from Gordon Ramsay Holdings in November 2009, amid reported rumors of internal tensions, though he later denied any rift and described the decision as emotionally challenging, likening it to a divorce. The departure marked the end of a significant era in which Sargeant had been instrumental in elevating 's culinary empire to global prominence.

Independent ventures and expansions

In June 2011, Mark Sargeant launched his first independent restaurant ventures in , , with the opening of Rocksalt, a harborside seafood-focused seating 80 covers, and The Smokehouse, an upscale emphasizing fresh, local catches. These establishments marked Sargeant's shift to self-led operations after departing Holdings, drawing on his prior experience to craft menus centered on sourced from nearby waters. Sargeant expanded into the pub sector in 2015 through partnerships, taking on the role of chef director for The Duke William, a revamped country pub in Ickham near , which featured a free-of-tie setup with an emphasis on accessible British fare and a large drinking area. That same year, he opened Morden & Lea, a modern British brasserie in London's with 62 covers, offering sharing plates and tartines in a casual downstairs space and more formal upstairs dining; however, it closed in February 2016 following an amicable parting due to differing visions. In August 2022, Sargeant debuted Brasserie MS in Folkestone's Clifton Gardens as his first fully solo fine-dining endeavor, featuring an Art Deco-inspired interior and a menu of refined British dishes with seasonal ingredients. By late 2021, after a decade of growth, Sargeant departed the Rocksalt Group—which encompassed Rocksalt, The Smokehouse, and several pubs like The Duke William—handing over operations amid unresolvable differences with business partner Josh De Haan, while retaining a minor stake initially before fully exiting.

Recent consulting and advocacy work

In August 2023, Sargeant relaunched his restaurant, previously known as MS, under the new name Restaurant MS with financial backing from Leaf Hotels' managing director Kanagaratnam Rajamenon. The venue focused on modern using local ingredients, aiming to revitalize the coastal site after its earlier closure. Despite positive initial reception, including recognition in the , Restaurant MS permanently closed in February 2025 amid challenging market conditions and operational setbacks. Sargeant expressed gratitude to customers and staff in a farewell message, noting the difficulties faced by independent restaurants. In February 2024, Sargeant was appointed school food ambassador for the Lead Association for Catering in Education (LACA), a role in which he advocates for improved nutritious meals in schools. He contributed to LACA's 'Levelling Up School Food' campaign, launched on 6 February 2024, emphasizing accessible, high-quality catering to support children's health and education. Additionally, in March 2024, he served as chair of judges for LACA's Grab 'N' Go Challenge, promoting innovative portable school meal options.

Restaurants

Current restaurants and roles

As of November 2025, following the closure of The Restaurant MS in earlier in the year, Mark Sargeant maintains an active presence in the culinary industry through non-ownership consulting and advisory roles rather than direct . He serves as a in the sector, providing expertise on development and operational strategies for various establishments, drawing on his extensive experience with modern . Additionally, Sargeant continues to engage in guest appearances, notably preparing a signature fish course for the 38th International Restaurateurs' Dinner in April 2025, where he emphasized seasonal ingredients and classic techniques. In a related advisory capacity, he chairs the judging panel for LACA's Grab 'N' Go Challenge, an initiative promoting innovative school catering solutions, a position he assumed in 2024 to advocate for sustainable and nutritious food programs.

Previous restaurants

Mark Sargeant opened Rocksalt in , , in 2011 as a seafood-focused cantilevered over the harbour, emphasizing fresh, local catches and earning a recommendation in the . He served as chef director until 2021, when he departed the Rocksalt Group due to unresolvable differences with business partner Josh de Haan, subsequently selling his minority stake; the continued under new management but retained its acclaim for coastal cuisine. Adjacent to Rocksalt, Sargeant launched The Smokehouse in 2011, a casual venue specializing in smoked fish and meats alongside , using sustainable seasonal from Folkestone's waters in both dine-in and takeaway formats. Like Rocksalt, his involvement ended in 2021 with his exit from the group, and the site closed in July 2022 as the operators sought a new tenant amid post-pandemic challenges. In 2013, Sargeant took on the role of chef director for Oxwell & Co in Singapore's , transforming the three-story space into a British gastropub featuring classics like cocktails and oysters, drawing on his experience with . His tenure focused on menu development and oversight, though the partnership concluded after several years as he shifted priorities back to the . Sargeant expanded to in June 2015 with Morden & Lea, a offering bistro-style dishes including set lunch and dinner menus with items like roast Goosnargh chicken, reflecting his Kentish roots through elements such as . The 86-cover venue operated for less than a year under his direction before he parted ways in February 2016 to pursue other projects. That same year, in March 2015, Sargeant became chef director at The Strand Dining Rooms near , revamping the menu with classic British fare like lamb's liver to revitalize the underperforming site. His involvement was short-term, centered on the menu overhaul rather than long-term ownership. Sargeant's most recent independent venture, Brasserie MS, opened in in August 2022 as a neighborhood but closed permanently in February 2023 after six months, citing operational difficulties. He relaunched the space as Restaurant MS later that year with new backing, offering fixed-price menus that earned strong local praise, but it shuttered again in February 2025 due to challenging market conditions.

Awards and honors

Michelin recognition

During his tenure as sous-chef at in Chelsea from 1998 to 2001, Mark Sargeant contributed to the restaurant's achievement of three stars, with the third star awarded in 2001. As head chef at from 2001 to 2008, Sargeant led the kitchen to earn its first star in 2002, which the restaurant retained throughout his leadership. Sargeant's independent restaurants, including Rocksalt in opened in 2011, did not receive stars, though Rocksalt earned a recommendation in the and maintained its listing until 2023.

Other culinary awards

In 1996, Sargeant was awarded Young Chef of the Year in the Young Chef Young Waiter competition, recognizing his early promise in the culinary field shortly after beginning his professional tenure at notable London establishments. This accolade came during a pivotal year in his career, as he transitioned into high-profile roles under influential chefs, laying the foundation for his subsequent achievements. Six years later, in 2002, Sargeant received the prestigious Chef of the Year title, officially known as National Chef of the Year, from the Craft Guild of Chefs, honoring his leadership at , where the restaurant had recently earned a star. The award underscored his mid-career expertise in modern and team management within a three-Michelin-starred environment. Rocksalt received two AA Rosettes and was named one of the UK's top 100 in 2013, as well as Best in in 2014. In 2024, Sargeant was appointed school food ambassador by LACA (the Lead Association for Catering in Education), an honorary distinction for his advocacy in promoting nutritious school meals through campaigns like 'Levelling Up School Food.' This role highlights his ongoing commitment to culinary education and initiatives beyond operations.

Media and publications

Television appearances

Mark Sargeant's television career began during his tenure as a under , where he featured prominently in early capturing the high-pressure environment of professional kitchens. In the 1998 series Ramsay's , a five-part fly-on-the-wall , Sargeant appeared as part of the team at Aubergine , showcasing the intense preparations leading to its star award. This was followed by Gordon Ramsay: Beyond in 2000, a six-part sequel on that documented the team's efforts at to secure additional accolades, with Sargeant highlighted in scenes of kitchen operations and staff dynamics. He also made appearances in Hell's Kitchen (2005) and The F Word on , as well as brief appearances in the 2004 episode of Ramsay's Kitchen Nightmares on , assisting in turnarounds. Transitioning to independent roles, Sargeant became a regular professional chef on the cooking competition Beat the Chef, which aired from 2019 to 2021 and features amateur cooks challenging Michelin-starred experts in timed culinary battles judged by a panel. Hosted by , the series pits contestants against chefs like Sargeant, who defends professional dishes such as duck with rosti or bacon and goat's cheese , emphasizing precision and flavor under pressure. His background in high-end kitchens informed a mentoring yet competitive on-screen presence, blending Ramsay-era intensity with approachable guidance for home cooks. In 2021, Sargeant faced public controversy when accused of sexually assaulting an American Airlines flight attendant during a 2018 work trip to ; a subsequent against the airline resulted in a 2022 clearing the company of liability, but the allegation against Sargeant was not directly adjudicated in court. Post-2011, following his departure from Ramsay's team, Sargeant made several guest appearances on food programs to promote his ventures, including a 2012 feature on ITV's Meridian Tonight highlighting his seafood-focused Rocksalt restaurant in . He also debuted as a presenter on ITV's Saturday Cookbook that year, co-hosting with to demonstrate accessible recipes. Additional spots included Cooking with the Stars on ITV in 2021, where he mentored celebrities in cooking challenges.

Bibliography

Mark Sargeant has contributed to several cookbooks during his tenure with from 1997 to 2009, co-authoring at least 12 titles that reflect Ramsay's high-end culinary techniques adapted for home cooks. These include Gordon Ramsay's Just Desserts (2001, Quadrille Publishing), which focuses on sophisticated recipes, and Gordon Ramsay's Secrets (2003, Quadrille Publishing), offering insights into professional kitchen methods for everyday dishes. Other notable collaborations encompass Gordon Ramsay's Healthy Appetite (2005, Kyle Books) emphasizing nutritious meals, and Gordon Ramsay's Great British Pub Food (2009, Kyle Books), highlighting traditional British fare with modern twists. These works collectively showcase Sargeant's expertise in balancing flavor intensity with accessibility, drawing from his roles as and head chef in Ramsay's establishments. Sargeant's first solo cookbook, My Kind of Cooking, was published by Quercus in October 2011. The book features 120 recipes centered on affordable British ingredients, including cheaper cuts of meat and sustainable seafood, with an emphasis on simple techniques to elevate everyday cooking. It coincides with the launch of his restaurant Rocksalt in Folkestone, Kent, in July 2011, incorporating coastal influences like fresh fish preparations that align with the venue's seafood focus. As of 2025, no additional solo books by Sargeant have been published.

References

  1. https://www.kentlive.news/news/celebs-tv/mark-sargeant-age-net-worth-6101515
  2. https://www.the-independent.com/life-style/food-and-drink/features/my-life-in-food-mark-sargeant-chef-7763920.html
  3. https://www.thestaffcanteen.com/News/chef-mark-sargeant-steps-away-from-businesses-the-rocksalt-smokehouse-and-collection-of-pubs
  4. https://barandkitchenmagazine.com/magazine/expertise/feeding-our-future-chef-mark-sergeant-talks-school-catering/
  5. https://www.champions-speakers.co.uk/speaker-agent/mark-sargeant
  6. https://www.kentonline.co.uk/folkestone/news/celebrity-chef-announces-opening-date-for-kent-restaurant-293156/
  7. https://www.thecaterer.com/news/mark-sargeant-closes-restaurant-ms-in-folkestone
  8. https://find-and-update.company-information.service.gov.uk/officers/5r_-W9sd-8jFW_GnUvBF_7FKvKU/appointments
  9. https://www.scmp.com/magazines/post-magazine/article/1643642/qa-mark-sargeant
  10. https://www.gastronomixs.com/en/blog/a-conversation-with-guest-chef-mark-sargeant-unapologetically-classic-boldly-flavourful
  11. https://www.independent.co.uk/life-style/food-and-drink/features/my-life-in-food-mark-sargeant-chef-7763920.html
  12. https://www.thestaffcanteen.com/News/gordon-ramsay-s-former-right-hand-man-mark-sargeant-has-announced-the-closure-of-brasserie-ms
  13. https://www.bbc.co.uk/food/chefs/mark_sargeant
  14. https://www.thecaterer.com/news/mark-sargeant-talk-of-the-town
  15. https://www.unileverfoodsolutions.co.id/en/chef-inspiration/chef-to-chef-talk/hear-from-michelin-starred-chef-mark-sargeant.html
  16. https://arena.org.uk/event/2791
  17. https://www.thecaterer.com/news/gordon-ramsay-buys-site-of-aubergine-restaurant
  18. https://foodandtravel.com/food/cover-interviews/mark-sargeant
  19. https://london.eater.com/22450901/mark-sargeant-sexual-assault-allegations-american-airlines-texas
  20. https://www.restaurantonline.co.uk/Article/2009/11/20/Mark-Sargeant-resigns-from-Gordon-Ramsay-Holdings/
  21. https://www.restaurantonline.co.uk/Article/2010/02/19/Mark-Sargeant-admits-crying-over-Ramsay-split/
  22. https://www.express.co.uk/dayandnight/142686/Gordon-Ramsay-s-colleague-Mark-Sargeant-resigns-after-13-years
  23. https://www.restaurantonline.co.uk/Article/2011/04/18/Mark-Sargeant-releases-Folkestone-seafood-restaurant-details/
  24. https://www.thestaffcanteen.com/The-Staff-Canteen-Meets/mark-sargeant-rocksalt-the-smokehouse-folkestone
  25. https://www.theguardian.com/lifeandstyle/2011/aug/26/rocksalt-folkestone-kent-restaurant-review
  26. https://www.restaurantonline.co.uk/Article/2015/04/15/Mark-Sargeant-pub-preview/
  27. https://www.thecaterer.com/news/mark-sargeant-to-leave-soho-restaurant-morden-lea-in-february
  28. https://hauteliving.com/2015/06/mark-sargeant-to-open-morden-and-lea-this-june/573689/
  29. https://www.kentlive.news/whats-on/food-drink/folkestone-chef-mark-sargeants-ms-8126804
  30. https://catererlicensee.com/mark-sargeant-opens-first-independent-restaurant/
  31. https://www.restaurantonline.co.uk/Article/2021/11/01/Mark-Sargeant-departs-Rocksalt-Group/
  32. https://www.kentonline.co.uk/folkestone/news/celeb-chef-mark-sergeant-leaves-rocksalt-256627/
  33. https://www.foodserviceequipmentjournal.com/chef-mark-sargeant-to-relaunch-folkestone-site-as-restaurant-ms/
  34. https://www.restaurantonline.co.uk/Article/2025/02/14/mark-sargeants-folkestone-venture-restaurant-ms-closes-for-good/
  35. https://www.laca.co.uk/news/mark-sargeant-appointed-laca-school-food-ambassador
  36. https://www.thecaterer.com/news/mark-sargeant-laca-school-food-ambassador
  37. https://schoolgrid.co.uk/chef-mark-sargeant-appointed-grab-n-go-chair-of-judges/
  38. https://www.instagram.com/reel/DI3yhEHigca/
  39. https://www.thestaffcanteen.com/News/gordon-ramsay-former-chefs-where-are-they-now-part-2
  40. https://www.kentlive.news/whats-on/food-drink/rocksalt-folkestone-harbourside-restaurant-named-7977304
  41. https://www.thecaterer.com/news/mark-sargeant-move-on-rocksalt-unresolvable-differences-opinion
  42. https://www.thecaterer.com/news/rocksalt-group-closes-smokehouse-folkestone
  43. https://frymagazine.com/news/sandys-takes-over-folkestone-restaurant-the-smokehouse/
  44. https://sgmagazine.com/restaurants/article/interview-mark-sargeant-luke-whearty-oxwell-co/
  45. https://www.nytimes.com/2013/12/15/travel/cuisine-and-crowds-along-a-stretch-of-singapore.html
  46. https://www.restaurantonline.co.uk/Article/2015/05/11/Mark-Sargeant-to-open-Soho-restaurant-Morden-Lea/
  47. https://www.thestaffcanteen.com/News/mark-sargeant-set-leave-morden-lea-february
  48. https://www.thecaterer.com/news/mark-sargeant-made-chef-director-of-strand-dining-rooms
  49. https://www.restaurantonline.co.uk/Article/2015/04/17/Mark-Sargeant-on-The-Strand-Dining-Rooms-and-why-you-won-t-see-his-name-above-any-restaurant-door/
  50. https://www.foodserviceequipmentjournal.com/mark-sargeant-closes-brasserie-ms/
  51. https://www.kentonline.co.uk/folkestone/news/celebrity-chef-shuts-highly-rated-kent-restaurant-320028/
  52. https://www.kentonline.co.uk/folkestone/news/shock-as-top-restaurant-dropped-from-michelin-guide-284678/
  53. https://youngchefyoungwaiter.com/history/
  54. https://champions-speakers.co.uk/speaker-agent/mark-sargeant
  55. https://craftguildofchefs.org/news/former-ncoty-winner-mark-sargeant-open-new-restaurant
  56. https://www.publicsectorcatering.co.uk/news/alyn-williams-mark-sargeant-share-culinary-insight-chef-knowledge-exchange
  57. https://craftguildofchefs.org/news/former-ncoty-mark-sargeant-appointed-laca-school-food-ambassador
  58. https://www.imdb.com/title/tt1075182/
  59. https://www.imdb.com/title/tt13530754/
  60. https://www.dallasnews.com/business/airlines/2022/05/11/jury-sides-with-american-airlines-on-sexual-assault-claim-by-flight-attendant/
  61. https://www.youtube.com/watch?v=_ZlV-9R_DiY
  62. https://watch.plex.tv/person/mark-sargeant
  63. https://thecaterer.com/news/book-review-my-kind-of-cooking
  64. https://www.quercusbooks.co.uk/titles/mark-sargeant/my-kind-of-cooking/9780857382894/
  65. https://www.barnesandnoble.com/w/my-kind-of-cooking-mark-sargeant/1107145432
  66. https://www.theguardian.com/lifeandstyle/2011/jul/15/stuffed-sea-bream-recipe
  67. https://www.kentlive.news/news/kent-news/saturday-cookbook-star-mark-sargeant-6139179
Add your contribution
Related Hubs
User Avatar
No comments yet.