ISS Facility Services Food and Hospitality will work with Michelin starred Chef Mark Sargeant to further enhance its fine dining and catering offerings. Mark, who was head chef in Gordon Ramsey’s restaurant at Claridge’s in London, will work with ISS on a number of projects while continuing to run his two restaurants – Rocksalt and The Smokehouse – in Folkestone and presenting the ITV Breakfast programme Saturday Cookbook.
“The Mark Sargeant Experience”
The activities will include “The Mark Sargeant Experience”, which will see him welcome chefs or Front of House personnel to his restaurant, Rocksalt, to develop their culinary or service skills.
Mark will also work closely with ISS’s Food Development team on its “Skills of Chefs” training programme, advising on the content as well as directly advising those attending the course and passing on his extensive knowledge. The relationship will also see Mark work with the ISS team on menu development.
In his capacity as an advisor, Mark will attend the annual ISS Food and Hospitality conference as well as working with the company senior management team on excellence strategies. Mark will input into the design, concept and execution of ISS’ menus for its fine dining clients, ensuring the existing high standards are maintained and, where possible, further improved.
Andy Chappell, Managing Director for ISS Food & Hospitality, commented:
“It is great to work with someone as talented and genuinely passionate about food as Mark Sargeant. Not only does he bring an extra level of expertise to our catering operations, but the high quality training he can provide will be invaluable to both our chefs and our fine dining customers.
“Mark is one of those rare chefs who is not only very popular with the public, but highly respected by professionals. We already have a long list of employees who want to attend the course as well as clients who can’t wait to see the new recipes we will create with Mark.”
Mark Sargeant added:
“There are so many things that go in to great food. From growing up in Kent, I soon appreciated the value of fresh high quality ingredients, but my time working with great chefs taught me the importance of really consistent quality and great service. As a restaurateur, I am focused on all of these aspects of the overall experience. So, I am genuinely excited about passing on my knowledge to the ISS team. It is clear that it already shares my passion for great food.”