In conversation with… Mark Sargeant

Mark Sargeant was born in Kent and was formerly head chef at Gordon Ramsay’s Michelin starred restaurant at Claridge’s in London.

He is the co-author of several books alongside Gordon Ramsay, and his first solo cookbook My Kind of Cooking is out in September. Next year he will be opening two new restaurants in Kent.

I spoke to Mark about his love for the Scotch egg and where he thinks the best one can be found.

Q. In three words, how would you describe a Scotch egg?
A. Traditional, delicious, British!

Q. Best served hot or cold?
A. Definitely hot.

Q. Served with or without condiments? If with, then which?
A. HP sauce. I think you need that fruitness, that little hint of spice. Most people would probably say ketchup, but I’m really not a big ketchup fan.

Q. Are there any variations on the Scotch egg you enjoy?
A. Well, there’s Welsh Scotch eggs that you can make with seasoned mash potato, add some pancetta and some crunchy bacon, then some cockles, and finish with a little thyme. Breadcrumb and deep-fry.

Q. In your opinion, where serves the best Scotch egg?
A. The best Scotch egg I’ve had was at The Hind’s Head in Bray (Head Chef is Kevin Love). They use a quail’s egg and it was served perfectly symmetrical, seasoned, and with a warming, runny yolk. I remember the shell being hot and crunchy. Great stuff!

Follow Mark Sargeant on Twitter: @sargeant10

Visit the Rocksalt website

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