Both due to open in June 2011, the restaurants mark the first solo ventures for Sargeant since he split from GRH in 2009.
Rocksalt, located on Folkestone’s harbour, will resemble a fisherman’s hut and offer views of the port, sea and sometimes even France.
The two-storey restaurant will feature a seated veranda and private dining room on the ground floor and an upper level bar with terraced seating.
Serving a seafood-driven menu, utilising Kentish produce, including Celeriac and Smoked Coley Brandade, Josper-baked Beets with Red Endive and Kentish Blue and Crab with Harrisa and Toast.
Head chef Simon Dyer will lead the kitchen, while Lorraine Abrams will oversee the operation as general manager.
Smokehouse
The Smokehouse will serve sustainably caught seasonal fish from Folkestone, in both a takeaway and eat in format.
It will also feature four adjacent bedrooms that will be available for bed and breakfast.
Mark Sargeant left Gordon Ramsay Holdings in November 2009 just months after swapping his position as executive chef at Claridge's for one concentrating on Ramsay's book and TV empire.
He recently signed a consultation deal with Roehampton Club to review and update its food and beverage offer.