As a child growing up in Kent, Mark was inspired to become a chef by Keith Floyd, and started pot-washing in a professional kitchen aged 13. By 16, he had progressed to running the grill. To fund himself through West Kent College, where he studied catering, he worked weekends and evenings in local restaurants.
Mark has worked for Gordon Ramsay since he started at London’s Aubergine in 1998. He then worked as a sous chef at Restaurant Gordon Ramsay for three years before opening Claridge’s for Gordon Ramsay, where he was head chef between 2001 and 2009.
In March 2007, Mark oversaw the opening of one of Gordon Ramsay’s new ventures, The Narrow.
At the end of 2009, Mark parted ways with the Gordon Ramsay empire and is now creative director of two Swan restaurants: one in West Maling, Kent and the other at the Shakespeare's Globe in London.
See all recipes by Mark Sargeant (21)
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.