Mark Sargeant set to leave Morden & Lea in February

The  Staff Canteen

The Staff Canteen

Editor 20th January 2016
Next month renowned restaurateur, Mark Sargeant, will be leaving his London based restaurant, Morden & Lea, to pursue other projects. marksargeant_bg_11-low-resThe brasserie, situated in London's Soho, was launched by Mark in June 2015 and takes its name from the cartographers, Robert Morden & Philip Lea - the first to map what we now know as Soho in the 17th century. Set across two floors on London's Wardour Street, Head Chef, Daniel Mertyl, from Chez Bruce, The Savoy and La Gavroche will remain in his current role at the Morden & Lea. On speaking to the Staff Canteen about leaving the restaurant in Daniel's hands, Mark said: "I’m moving on and leaving it in his capable hands so nothing will change as he’s always been in there. Dan and I came up with the menus and he’s very comfortable because that’s his style of food." He continued: "I have lots of fingers in lots of pies." Mark is currently the co-owner of Rocksalt and the Smokehouse in Folkestone and the Duke William in Ickham, both in Kent and was the consultant chef at the 2015 Catey Awards. Earlier this week the Kent born Chef announced that he would be working on developing new recipes and products for the UK food supplier business, Brakes. Mark is also the Chef Director of Plum and Spilt Milk, a 90 seat restaurant located within the Great Northern Hotel.

>>>Read more about Mark when he was interviewed for our, 'The Staff Canteen Meets' feature 

   

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you

The  Staff Canteen

The Staff Canteen

Editor 20th January 2016

Mark Sargeant set to leave Morden & Lea in February