Restaurant recipes: from Gordon's ex-chef
From Claridge's to Folkestone, Mark Sergeant believes in down-to-earth fabulous food...
Mark Sergeant worked with Gordon Ramsay at Claridge's Michelin restaurant and has now set up his own funky famous fish restaurant, Rocksalt, at Folkestone Harbour. 'It’s mesmerising here,’ Mark says, admiring the setting for Rocksalt. ‘The sounds, the smells, the very air…’
Mark, who also worked with Gordon Ramsay on books, TV shows and gastro-pub launches now says, everything tastes better on the Kent coast. ‘The quality of the fish made deciding on the style of the food easy. Why mess around with fish that’s so gobsmackingly fresh? Taking the Michelin route just wouldn’t be appropriate.’ Below Mark reveals three recipes that make a no-fuss fabulous fish meal...
Smoked mackerel pate with crème fraîche
Monkfish bourguignonne with spinach
Hot chocolate fondant and Laphroaig ice cream
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