Mark Sargeant & Richard Edney join Canteen as consultants

By Becky Paskin

- Last updated on GMT

Related tags: Fish and chips

Mark Sargeant will help reinvigorate Canteen's menus. Photo: John Carey
Mark Sargeant will help reinvigorate Canteen's menus. Photo: John Carey
Former Claridges executive chef Mark Sargeant has joined Canteen as a consultant chef to help “reinvigorate” the chain’s menus.

The brand, which operates four restaurants at Spitalfields, Royal Festival Hall, Baker Street and Canary Wharf, will also be working with Richard Edney, formerly of The Swan at the Globe, to develop further its traditional British menus.

A spokesperson for Canteen said: “Mark is an inspirational character, as well as a great champion of British food. Richard brings with him a wealth of creativity, experience and knowledge from The Swan at the Globe, as well as from ten years at Pret, working alongside Julian Metcalfe in product development and quality assurance.

“Both Richard and Mark will be helping us re-invigorate ourselves and our Great British Food.”

Sargeant, who previously worked with Edney at the Swan Collection, also acts in a consultancy role for Roehampton Club.

In addition, the chef now is now on the cusp of opening his first two solo venues in Folkestone – restaurant with rooms Rocksalt and fish and chip shop Smokehouse.

Visit BigHospitality on 11 May for an exclusive video interview with Sargeant and sneak peek at the new venues.

Related topics: People, Restaurants, Venues

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