The opening of the two restaurants became part of the Regeneration Plan for Folkestone, and quickly became the hot spot destination for tourists and foodies alike. 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, where he first became a restaurateur. In 2011 Mark joined Canteen as consultant chef. 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. Throughout his time 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. He also oversaw the openings of the Gordon Ramsay Holdings pubs including The Narrow, The Warrington, The Devonshire and The Foxtrot Oscar. At the time of his career at Claridges, Mark was awarded 'Chef of the Year' in 2002. 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. ![]() Sargeant first worked with Gordon Ramsay at Aubergine in 1997 before spending three years as sous-chef at Restaurant Gordon Ramsay in Chelsea from 1998 to 2001, gaining 3 Michelin Starred Awards also in 2001. Within the same year, Mark Sargeant was awarded 'Young Chef of the Year'. In 1994, Mark took up a position at Le Souffle Restaurant at the Hyde Park Hotel for 18 months where he then moved onto Oliver Peyton's Coast restaurant in 1996. 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 in Faversham. Having graduated from West Kent College in 1991, Sargeant landed his first professional job at Boodle's Gentleman's Club in St James, London working with Keith Podmore in 1991. ![]() 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. Mark Sargeant (born August 1973) is an English chef and restaurateur from Larkfield, Kent.īorn in Kent, Sargeant grew up in Larkfield, Kent and attended Oakwood Park Grammar School in Maidstone.
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