Mark Sargeant reveals details of The Elephant guest chef menu
The ex-Ramsay chef will be leaving the Kent coast to serve a seven course menu using locally-sourced ingredients such as smoked cod roe, cultured butter, whipped pork fat, seaweed crackers and sourdough, pepper aged beef ‘Tonato’, and April fool for dessert.
He forms part of a Michelin-starred line up cooking at The Elephant throughout the year.
Elephant chef-owner Simon Hulstone said he was ‘delighted’ to have Sargeant join the kitchen.
“Mark’s a fantastic chef with bags of energy and enthusiasm for everything he puts his mind to,” he said. “His food is exciting without being pretentious and I’m looking forward to seeing what he has in store for The Elephant.”
Sargeant spent 13 years working with Gordon Ramsay as part of the team that secured three Michelin stars at Restaurant Gordon Ramsay at Hospital Road before going on to secure a Michelin star as head chef at Gordon Ramsay at Claridges.
Since leaving Ramsay’s group he has developed a portfolio of successful pubs and restaurants, including the Rocksalt and The Smokehouse in Folkestone, Plum and Spilt Milk and most recently The Duke William pub in Ickham.
Upcoming chef collaborations at The Elephant include Sam Moody, executive head chef at the Bath Priory on 13 May, Steve Drake, chef proprietor of Drakes in Ripley on 16 June, Luke Tipping, chef director at Simpsons, Edgbaston on 7 July and Adam Bennett, executive chef at The Cross in Kenilworth on 17 August.
