At a young age Mark Sargeant discovered that cooking was something that came naturally.

His first job after graduating from college was at Boodles Gentleman's Club in St James' London, working with Keith Podmore. This was a great introduction to traditional British food and an ideal training ground for him as a young chef.

Getting to know Mark Sargeant

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From there, Mark worked at a number of Michelin Star restaurants in London and elsewhere, winning Young Chef of the Year in the process. He worked with star chefs such as the late Peter Kromberg, Steven Terry and Gordon Ramsey.


In 2001, Mark was appointed Head Chef at the new Gordon Ramsay at Claridges. He gained a Michelin Star a year later, and was awarded the title of Chef of the Year. Mark was Head Chef there for 7 years.

In his 13 years with Gordon Ramsay, Mark 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.

Mark has gone on to open three establishments, host ‘Saturday Cookbook’ on ITV, and become Chef Director at both ‘Plum and Spilt Milk’ in 2013, and ‘The Strand Dining Rooms’ in 2015.