Talking Toques - Mark Sargeant

We visit Mark Sargeant at his restaurant on the waterside in Folkestone to learn more about his new venture... Roger de Haan and his son, Josh, who are channelling funds from the sale of Folkestone based family firm, SAGA into purchasing and refurbishing much of the town and harbour. Guy Holloway. It features chairs by Conran, larch floors and an uninterrupted view of the sea. It must be one of the best vantages in Britain. ‘Rules’, which is where I discovered Black Velvet. We serve a version of of the drink (traditionally Champagne and Guinness) using local wine, Gusbourne. It’s called ‘Gusbourne and Guinness’. I met Sonny Elliot of Rock-a-Nore fisheries through Market Kitchen. He taught me all about smoking. Did you know red herring actually existed? It referred to the last fish left in the smoker for months. We serve our own take on the it, by curing smoked mackerel in beetroot. Absolutely not. We also get Kent and Sussex beef and pork belly from Monkshill Park which is owned by the Royal School for Deaf Children.



Not anymore. It seemed a wild idea to become head chef of Claridge’s aged 29. And when we won a Michelin star within a year it was all I’d ever dreamt of. I’m in the building, but not the kitchen. I’ll go back in when we change the menu. But I don’t want to be working services every day. I can be more creative this way, making charcuterie for example. I’ve got a family now and I feel I did my time, working hard for 20 years as a chef. Fully MSC certified sustainable fish served in biodegradable boxes with Sarson’s and Coleman’s. Although we’re not necessarily green crusaders, we’re as mindful as can be. We’re hoping to hold Folkestone’s Food Festival here next year, on half a mile of underdeveloped beach.