The Smokehouse Folkestone
The Strand Dining Rooms
Plum and Spilt Milk
The Duke William
Oxwell & Co
The Swan at The Globe Theatre
Gordon Ramsay at Claridge's
Restaurant Gordon Ramsay
Le Souffle Restaurant
Boodle's Gentleman's Club
Having graduated from West Kent College in 1989, Sargeant landed his first professional job at Boodle's Gentleman’s Club 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 in Faversham. 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. Within the same year, Mark Sargeant was awarded ‘Young Chef of the Year’.
He also oversaw the openings of the Gordon Ramsay Holdings pubs including The Narrow, The Warrington, The Devonshire and The Foxtrot Oscar. 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. 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.
In 2011 Mark joined Canteen as consultant chef. 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. 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. 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.