Mark Sargeant | Morden & Lea

Next month renowned restaurateur, Mark Sargeant, will be leaving his London based restaurant, Morden & Lea, to pursue other projects.

The 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

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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

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