Mark Sargeant, who trained with Gordon Ramsay and who has three restaurants on the English coast in Kent, has been confirmed as the name behind a new 85-cover restaurant and deli, which is due to open in May, at the Tower of London — the royal palace, which among other things, is home to the crown jewels. The all-day operation, called Sargeant’s Mess is a collaboration with hospitality group, CH&Co, and Historic Royal Palaces, the charity that cares for the Tower of London, among other royal palaces in the capital.
The menu is a joint effort between Sargeant and his head chef Simon Oakley — a deputy for over five years — and wishes to “focus on British classics with their signature twists” as well as “pay homage to the heritage of this historic location.”
A sample menu given includes the following: Breakfast — Smoked haddock kedgeree cake with poached egg; Lunch and dinner: Atlantic cod with dripping chips, mushy peas and tartare sauce; roast red onion and Gruyére tart with celery and apple salad and walnut pesto. Specials might include pressed shoulder of lamb, minted potatoes and mushy peas; or crispy Gressingham duck leg with broccoli and mash. The adjoining cafe-deli’s takeaway area will sell fresh soups, vegan salads and sandwiches, served in biodegradable packaging.
A terrace bar, with seating for an additional 40 covers, will serve prosecco on tap, frozen cocktails and beer slushies during the warmer months.
CH&Co and HRP say they “are delighted with this new partnership/addition, which is part of a significant investment in the catering facilities that will help realise ambitious growth plans and respond to consumer demand.”
In London, Sargeant is also the executive head chef of Plum and Spilt Milk at the Great Northern Hotel next to King’s Cross station. The chef is best known for being in charge of Gordon Ramsay’s kitchen at Claridge’s in the late nineties and early aughts when it was awarded a Michelin star.
Sargeant’s Mess, Tower of London, The Wharf, St Katharine’s & Wapping, London EC3N 4AB