Biography

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.
Award winning designed harbourfront restaurant providing delicious seasonal meals with a strong ethos on local provenance. Incredible views over the English Channel, an upper bar, and an outdoor deck make Rocksalt the perfect place to enjoy a scrumptious cocktail or two!

Rocksalt’s four boutique bolt holes, each with their own personality, also provide the perfect retreat for a seaside weekend break.
Traditional pub within the quintessential English village of Ickham near Canterbury in Kent. Providing local ales, an unfussy seasonal menu with a focus on local produce and a beer garden to enjoy those British summer days.
Historic restaurant in Wye, Kent; serving a beautiful Spanish inspired A La Carte menu in the main restaurant, complemented by Tapas from the beautifully designed Bar area.

The Wife of Bath is also home to six beautiful en-suite bedrooms, making it the perfect place to escape the stresses of daily life.
Traditional fish and chip shop with a modern twist, offering the classic dishes normally found in a chippy as well as some unique dishes such as mussel popcorn, salt and pepper squid, and seasonal specials such as lobster and fish from the local area. To be enjoyed as a take away or in the modern glass-fronted dining space within Folkestone harbour.
Plum and Spilt Milk provides service from dawn through to midnight, producing simple classics which are beautifully cooked.

Mark Sargeant is also Chef Director for GNH Bar, serving fine breakfasts and light lunchtime bar bites accompanied by the finest wines, beers and cocktails, and KIOSK, serving savory indulgences of hand carved stacks of fresh roasted meats.
Streamlining the management of gift vouchers for your front of house team as well as substantially increasing sales revenue.

After noticing a steady increase in the number of gift vouchers sold at his restaurants, Mark searched for an online system to manage and make the most of these sales. While there were voucher products on the market, none offered the full package he was looking for. And so, by teaming up with a talented team of web experts Vouchable was created to be the gift voucher system for the hospitality industry.

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