On 23 November, The Game Bird will welcome the highly-acclaimed chef Mark Sargeant into the kitchen to host an exclusive dinner as part of their ongoing guest chef series. He is best known for his restaurants in Kent including Rocksalt and The Smokehouse in Folkestone, the Wife of Bath in Wye, as well as a pub in Ickham, The Duke William. Mark recently launched Sargeant’s Mess at the iconic Tower of London and is also Chef Director at the Great Northern Hotel. Mark is a familiar face at The Stafford and close friend to Culinary Director Ben Tish after the two worked closely at Oliver Peyton’s Mayfair restaurant Coast in the 1990s, alongside Michelin-starred chef Jason Atherton.
Mark’s menus are always built on simple British dishes, with seasonal ingredients carefully sourced and cooked beautifully. Following suit, his five-course menu on 23 November will commence with Smoked Cod’s Roe served with seaweed crackers, sourdough and butter, followed by Pheasant Ravioli in a game and truffle broth. The fish course will see Scallop paired with an earthy Jerusalem artichoke purée and sweet sherry caramel. The star of the show is a classic Venison Wellington served with a silky pomme purée and a roasted carrot. Finally, to round off the winter feast, guests will be offered a warming spiced Pear Tart Tatin accompanied by cinnamon ice cream.
Mark’s guest appearance at The Game Bird follows a series of star appearances from renowned chefs Tom Kitchin, Michael Wignall and Lisa Allen, all of whom have joined Ben Tish and the Game Bird team in the kitchen throughout 2018. Tickets for the exclusive dinner are priced at £80pp, to include canapés and the much-celebrated Moët & Chandon on arrival, followed by Mark’s five-course menu. Wine pairing will also be available on the evening at an additional cost.
