A lifelong passion for food and a natural flair for cooking has seen Mark work with some of the world’s best chefs, in prestigious kitchens all over the country.
Hear from Chef Mark Sargeant now
Now a highly respected Michelin-starred chef and restauranteur with several successful restaurants under his belt, Mark Sargeant discovered that cooking was something that came naturally at a young age.
Mark’s first job after graduating from college was at Boodles Gentleman's Club in St James' London, working with Keith Podmore. This was a great introduction to traditional British food and an ideal training ground for him as a young chef.
Working with the world’s top chefs
From there, he worked at a number of Michelin Star restaurants in London and elsewhere, winning Young Chef of the Year in the process. He worked with star chefs such as the late Peter Kromberg, Steven Terry and Gordon Ramsay.
In 2001, Mark was appointed Head Chef at the new Gordon Ramsay at Claridge’s. He gained a Michelin star a year later, and was awarded the title of Chef of the Year. Mark was Head Chef there for 7 years.
Sharing his passion for cooking
During his 13 years with Gordon Ramsay, Mark 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.
Since then, Mark has gone on to open three establishments, host ‘Saturday Cookbook’ on ITV, and become Chef Director at both ‘Plum and Spilt Milk’ in 2013, and ‘The Strand Dining Rooms’ in 2015.
