Mark Sargeant

Born in Kent, Mark Sargeant discovered a passion and flair for cooking at a young age.

Mark began his culinary career at Boodles Gentleman’s Club in St James, before working in multiple restaurants across Kent and London, including Oliver Peyton’s Coast Restaurant, where he won the Young Chef of the Year Award. Mark started working with Gordon Ramsay at Aubergine in February 1997, before becoming part of the team to open Restaurant Gordon Ramsay as Sous Chef. During Mark’s four years at the restaurant, it won its coveted three Michelin Stars. Mark was appointed Head Chef of Gordon Ramsay at Claridges in 2001, where he stayed in position for 7 years, in 2002 gaining the restaurant a Michelin Star and winning the title National Chef of the Year.

In June 2011, Mark opened two of his own restaurants in Folkestone, Kent. ‘Rocksalt’, a harbour-front restaurant and bar plus bijou guest rooms, and ‘The Smokehouse’, a fish and chip restaurant and takeaway. Rocksalt has been awarded numerous accolades, including 2 AA Rosettes, plus 4 AA stars for Rocksalt Rooms. In 2013, Mark went on to open Plum and Spilt Milk, GNH Bar and Kiosk at the Great Northern Hotel in Kings Cross, followed by opening his first pub in 2015 - The Duke William, in Ickham, Kent, before opening The Wife of Bath in 2016. In May 2018, Mark will bring modern British dining to his new venture at the iconic Tower of London with the launch of ‘Sargeant’s Mess’, in collaboration with independent hospitality group, CH&Co and Historic Royal Palaces, the independent charity that cares for the Tower of London.

Mark has also written a cookbook, ‘My Kind of Cooking’ which was published in October 2011. He has also appeared on a number of TV programmes, including Saturday Kitchen, ITV’s This Morning, Food Network UK, and ITV’s flagship Saturday Cookbook, and collaborated with a range of businesses and brands across the hospitality industry, including Royal Ascot.

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To reserve a table in the restaurant please call +44 (0)20 3166 6949 or book online using the form below.

We cater for all dietary requirements, please let us know when you book.