Morden & Lea The Strand Dining Rooms Oxwell & Co The Swan at The Globe Theatre The Swan Foxtrot Oscar The Warrington The Devonshire The Narrow Gordon Ramsay at Claridge's Restaurant Gordon Ramsay Aubergine Coast Restaurant Chez Nico Le Souffle Restaurant Read's Restaurant Boodle's Gentleman's Club Rocksalt Folkestone The Smokehouse Folkestone Plum and Spilt Milk The Duke William
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]
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.
