Mark Sargeant

In June 2011 Mark Sargeant opened his first restaurant in the Kent coastal town of Folkestone, Rocksalt and Rocksalt Rooms along with his fish and chippie, The Smokehouse. Rocksalt is built right on the harbour front of Folkestone where the day-boat fishermen bring in their catch and boasts panaromic views of the sea and on a clear day, France. Rocksalt restaurant & bar celebrates the finest local produce and the best the British Isles has to offer, whether from the farmland of Kent or the sea the restaurant overlooks. The produce lead menu features local whelks, cockles, lobster, mackerel and seasonal fish as well as Kent & Sussex beef, Salt Marsh lamb and Monkshill pork. Mark has an impressive history, working for Gordon Ramsay Holdings for 13 years, gaining a Michelin Star while head chef at Gordon Ramsay at Claridges in 2001 and winning the title of `Chef of the Year' the same year. As well as opening two restaurants in 2011, Mark also wrote his first cookbook `My Kind of Cooking' published by Quercus and is also director of food for the Canteen group of restaurants.

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