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|Born||August 1973 (age 46)|
|Education||West Kent College (1991)|
|Cooking style||Modern British|
Born in Kent, Sargeant grew up in Larkfield, Kent and attended Oakwood Park Grammar School in Maidstone. 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.
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. 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’.
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. He then opened the highly acclaimed Gordon Ramsay at Claridge's where he was Head Chef from 2001 to 2008, which earned a Michelin star in 2002. At the time of his career at Claridges, Mark was awarded ‘Chef of the Year’ in 2002.
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.
Mark’s first establishment The Duke William  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.
in February 2016 After an amicable agreement, Sargeant parted ways with Morden & Lea.
- Young Chef of the Year - 1996
- Chef of the Year - 2002
|The Wife of Bath||Wye, Kent, England||Proprietor|
|Rocksalt Restaurant & Bar||Folkestone, Kent, England||Proprietor|
|Smokehouse Fish & Chips||Folkestone, Kent, England||Proprietor|
|The Duke William||Ickham, Kent, England||Proprietor|
|Plum & Spilt Milk||Great Northern Hotel, London, England||Chef Director|
|GNH Bar||Great Northern Hotel, London, England||Chef Director|
|KIOSK||King's Cross station, London, England||Chef Director|
|The Waterleaf Restaurant||Reynolds Retreat, Borough Green, Kent, England||Chef Director|
|Morden & Lea||London, England||Chef Director|
|The Strand Dining Rooms||London, England||Chef Director|
|Oxwell & Co||Singapore||Chef Director|
|The Swan at The Globe Theatre||Globe Theatre, London||Creative Director|
|The Swan||West Malling, Kent, England||Creative Director|
|Foxtrot Oscar||Chelsea, London||Chef de Cuisne|
|The Warrington||Maida Vale, London||Executive Chef|
|The Devonshire||Chiswick, London||Executive Chef|
|The Narrow||Limehouse, London||Executive Chef|
|Gordon Ramsay at Claridge's||Claridge's Hotel, London||Chef de Cuisine|
|Restaurant Gordon Ramsay||Claridge's Hotel, London||Sous Chef|
|Aubergine||Claridge's Hotel, London||Sous Chef|
|Oliver Peyton's Coast Restaurant||Mayfair London||Sous Chef|
|Chez Nico||Park Lane, London||Sous Chef|
|Le Souffle Restaurant||Hyde Park Hotel, London||Sous Chef|
|Read's Restaurant||Faversham, Kent||Chef de Partie|
|Boodle’s Gentleman’s Club||St James, London||Sous Chef|
- Boiling Point (5-part documentary) (Channel 4, 1998)
- Beyond Boiling Point (6-part documentary) (Channel 4, 2000)
- Ramsay's Kitchen Nightmares (Channel 4, 2004–present)
- Hell's Kitchen (UK) (ITV, 2004)
- The F Word (Channel 4, 2005–2010)
- Great British Menu (BBC Two, 2009), representing London and South East, losing to Tristan Welch in heats
- This Morning (ITV,2013)
- Cooks Questions' (Channel 4,2014)
- Saturday Kitchen (BBC One, 2005–present)
- Saturday Cookbook (ITV, 2012)
Beat the chef (channel 4),(2019-present)
- Gordon Ramsay's Just Desserts (2001), Quadrille Publishing Ltd, ISBN 978-1902757193
- Gordon Ramsay's Secret's (2003), Quadrille Publishing Ltd, ISBN 978-1844000371
- Gordon Ramsay Makes it Easy (2005), Quadrille Publishing Ltd, ISBN 978-1844001163
- Gordon Ramsay's Sunday Lunch (2006), Quadrille Publishing Ltd, ISBN 978-1844002801
- Gordon Ramsay's 3 Star Chef (2008), Key Porter Books, ISBN 978-1554700905
- Cooking for Friends:Food from My Table (Gordon Ramsay),(2008), HarperCollins, ISBN 978-0007267033
- Gordon Ramsay's Healthy Appetite, (2008), Quadrille Publishing Ltd, ISBN 978-1849491891
- Gordon Ramsay's Great British Pub Food, (2009), HarperCollins, ISBN 978-0007289820
- Gordon Ramsay's World Kitchen, (2009), Quadrille Publishing Ltd, ISBN 978-1844007134
- Gordon Ramsay's Great Escape, (2010), HarperCollins, ISBN 978-0007353101
- My Kind of Cooking, (2011), Quercus, ISBN 978-0857381651
- We Love Potatoes, (2012), The Little Big Voice, ISBN 978-0-9569248-1-0
- Saturday Kitchen Cooking Bible, (2013), W&N, ISBN 978-0297869108
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- "Strand Dining Rooms hopes to revamp menu under mark Sargeant". Harden's. Harder's Limited. Retrieved 27 April 2015.
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