Mark Sargeant: The best that Kent has to offer
We speak to Ramsay's former right-hand man about his cooking and his new restaurants
After years with Gordon Ramsay, chef Mark Sargeant recently decided to go it alone and open two restaurants in the coastal town of Folkestone, as part of a larger plan to regenerate the area. Sargeant first joined Ramsay at Aubergine in 1998 and went on to become head chef at Claridge’s for seven years, where he received a Michelin star. He has appeared in Hell’s Kitchen, The F Word and Great British Menu. His first book, My Kind of Cooking, is out now.
How did you become a chef?
It's just something I always wanted to do and my love for food grew with my job. I enjoyed cooking from a young age but didn't really enjoy school, so when I went to train as a chef I fell in love with it and realised that all I wanted to do was cook.
What are you up to at the moment and why did you decide to do it?
I have opened two restaurants in Folkestone on the old harbour front. One is called Rocksalt, which also has four Rocksalt Rooms, and the second is The Smokehouse, which is a fish and chippie. The place found me really but I do feel a certain destiny about the whole thing. I'm from Kent and love the place and the fresh produce is second to none.
What are your favourite foods?
Honestly I love all food but my palate goes through phases. At the moment I am made for Chinese flavours so am cooking a lot of that at home.
What are your favourite recipes?
Ones that are simple and easy to make but with big rewards. You need to rely on top quality produce for this though. My new cookbook My Kind of Cooking is full of simple but fantastic dishes that everyone can make at home.
What inspires you when you’re cooking?
Definitely the ingredients. When you have the freshest fish or the most beautiful piece of marbled beef, your creativity gets really inspired.
What’s the most important meal of the day?
My daughter's dinnertime! I make sure I'm home for it as much as I can.
What’s it like in your kitchen?
Spotless, organised and exciting.
What’s your favourite piece of kitchen equipment?
My sausage machine! I love making my own salami and chorizo as well as sausages.
If you were on a desert island, what would you eat or cook?
Er coconuts!?
What’s the biggest food trend we should all take note of?
I have never followed food trends so I can't really say, but eat locally and seasonally which seems to be in vogue now but has always been the way to go.
What’s your food philosophy/motto in a single sentence?
Simplicity is the key to it all.
What do you love most about cooking and food?
I love it all. Mainly it's about creating something delicious and understanding how ingredients work.
Do you ever use cookbooks? Whose?
Yes I do all the time. I have hundreds but I only look at the pictures! I get inspiration from them more than anything. My three main ones are Rick Stein, Hugh Fearnley-Whittingstall and Jamie.
Which niche suppliers and producers do you think stand out from the crowd?
I only use local suppliers. Nearly all of my produce is from Kent and it all stands out.
What tips would you give to members of lovefood.com?
Keep it simple and fresh. Use flavours that go well together and of course ingredients that are in season.
Tell us a food joke
Patient: Doctor doctor I feel like whipped cream mixed with fruit!!
Doctor: Don't be such a fool!
If you could invite four guests to dinner, living or dead, who would you invite and what would you cook?
Keith Floyd, Peter Langan, Peter O'Toole and Oliver Reed! That would be a serious party and I doubt very much I would need to cook anything!
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