Mark Sargeant closes restaurant just six months after opening

The Brasserie MS, chef Mark Sargeant’s first independent restaurant, has been forced to shut six months after opening.

Sargeant (left)

Sargeant, a protégé of Gordon Ramsay and former head chef of Claridge’s, opened the art deco-inspired brasserie in his hometown of Folkestone, Kent in August.

However, earlier this week he announced in an Instagram post on his personal account that the restaurant would be closing:

“I am extremely humbled by everyone who enjoyed my local Brasserie experience and it is with much regret that I am not able to continue any longer and become a neighbourhood favourite in Folkestone.”

“This is not an easy decision that has been taken lightly but today’s tough trading conditions and the uncertain future have simply left me no choice but to turn the lights off and close the doors of The Brasserie MS,” he explained. “I opened to rave reviews in August, but sadly my backers don’t share my same vision of restaurant excellence.”

“Rest assured, all of my talented team and trusted suppliers will be paid & any future bookings that have been confirmed and pre-paid will be compensated. My team will be contacting all future reservations as a matter of urgency,” it concluded.

An almost identical statement appears on the restaurant’s website, minus the reference to its backers not sharing Sargeant’s “vision of restaurant excellence”. db reached out to Sargeant for clarification on the matter, who declined to comment at this stage.

Even the most experienced chefs are struggling under the current conditions. Michael Caines was forced to close one of his Cornish restaurants over the winter months due to soaring operating costs and slow trade.

Leave your reply

Most Recent Stories

Unfiltered: James Snowdon

The Edinburgh native and former manager of Fulham’s Harwood Arms co-founded the ultra-popular Edinburgh brasserie with Australian-born Lloyd Morse, previously of Spring. He talks to Douglas Blyde about storing wines and stealing naps in the vault of this former bank, mind-blowing coffee, and “floating about on a cloud of charisma”…

Three in four Brits will head to the pub for the Coronation

Record numbers of pints are predicted to be sold over the Coronation weekend taking place on 6-8 May, with 75% of Brits planning to celebrate the crowning of the new King by heading to the pub.

'Britain's wonkiest pub' is looking for a new owner

If you're a long time admirer of both the Leaning Tower of Pisa and beer, an exciting opportunity has just arisen to bag yourself a lopsided slice of history.

WLC Eats: Caia, Notting Hill

Louis Thomas finds creative twists on crowd-pleasing dishes and a reliable by-the-glass offering at Caia in Notting Hill.

Lanson pairs Noble with Hide tasting menu

With the help of its chef ambassador Ollie Dabbous, Lanson is expanding the on-trade listings for its prestige line Noble 2004, made in Brut and Blanc de Blancs styles, in a series of gastronomic dinners for Champagne enthusiasts.

Most Recent Stories

Unfiltered: James Snowdon

The Edinburgh native and former manager of Fulham’s Harwood Arms co-founded the ultra-popular Edinburgh brasserie with Australian-born Lloyd Morse, previously of Spring. He talks to Douglas Blyde about storing wines and stealing naps in the vault of this former bank, mind-blowing coffee, and “floating about on a cloud of charisma”…

Three in four Brits will head to the pub for the Coronation

Record numbers of pints are predicted to be sold over the Coronation weekend taking place on 6-8 May, with 75% of Brits planning to celebrate the crowning of the new King by heading to the pub.

'Britain's wonkiest pub' is looking for a new owner

If you're a long time admirer of both the Leaning Tower of Pisa and beer, an exciting opportunity has just arisen to bag yourself a lopsided slice of history.

WLC Eats: Caia, Notting Hill

Louis Thomas finds creative twists on crowd-pleasing dishes and a reliable by-the-glass offering at Caia in Notting Hill.

Lanson pairs Noble with Hide tasting menu

With the help of its chef ambassador Ollie Dabbous, Lanson is expanding the on-trade listings for its prestige line Noble 2004, made in Brut and Blanc de Blancs styles, in a series of gastronomic dinners for Champagne enthusiasts.