Chef and restaurateur Mark Sargeant will take over the kitchen at The Victoria Oxshott for four days this September, marking his first time cooking in Surrey.
Running from Wednesday 23 to Saturday 26 September, the takeover will see Sargeant create the lunch and dinner menus at the three-AA-Rosette village pub.
The Victoria’s Head Chef Daniel Lee and his existing kitchen team will work alongside Sargeant throughout the event.
Dinner will be served across all four evenings, while lunch will be available from Thursday to Saturday.
The menus will focus on seasonal British produce alongside coastal influences from Sargeant’s native Kent, combining his fine-dining background with a more informal pub setting.
Lunch will feature a shorter version of the evening offer, while dinner will centre around a five-course menu beginning with artisan bread followed by a choice of starter, main course and dessert and concluding with petits fours.
The bread course will include smoked cod roe, Ampersand butter, ‘Markmite’, roast chicken butter and radishes, alongside smoked paprika pork crackling with caramelised apple sauce.
Other dishes will include chilled white almond gazpacho with cucumber and courgette salad, frozen grapes and basil oil.
Fish dishes will include marinated Cornish cod with sautéed iceberg lettuce and warm seaweed tartare sauce.
Sargeant will also serve roast rump of salt marsh lamb Niçoise with aubergine caviar, tapenade, confit fennel, black garlic purée and olive and rosemary jus.
Desserts will include pineapple upside-down sticky toffee pudding with clotted cream ice cream and butterscotch sauce.
The September takeover will launch a four-month residency for Sargeant at The Victoria.
It will be followed by a two-night Game Dinner in October and a two-night British Winter Seafood Supper in November, with further dates and menus to be announced.
The residency also renews a professional connection between Sargeant and Lee dating back to 2014, when Lee reached the final of National Young Chef of the Year while Sargeant was serving as an ambassador and head judge for the competition.
Sargeant said: “I’ve known about The Victoria and its reputation for some time, so the opportunity to become part of the kitchen for four months is incredibly exciting. Dan and the team have created something quite rare — a proper village pub with a genuinely ambitious kitchen.
“For September, I’ll be bringing some of the dishes and flavours I’ve loved cooking throughout my career to The Victoria, before exploring game and seasonal seafood later in the autumn.
“It’s my first time cooking in Surrey, so we intend to make it memorable.”
Daniel Lee, Head Chef at The Victoria, added: “We’ve built a kitchen here that is capable of delivering food at a very high level, and welcoming a chef of Mark’s calibre gives us an opportunity to build on that.
“The September takeover is Mark’s menu, and the team and I are looking forward to supporting him in bringing his food to our guests.
“Having him with us across the autumn means our guests can experience more of his cooking beyond the September takeover, with the relaxed hospitality they know and love at The Victoria.”
Sargeant spent 13 years working alongside Gordon Ramsay and led Gordon Ramsay at Claridge’s from its opening in 2001.
The restaurant received a Michelin star under his leadership in 2002 and retained it throughout his tenure.
He subsequently developed his own collection of restaurants and pubs, with a significant part of his work centred in Kent, and has appeared on programmes including Saturday Kitchen, Great British Menu and The F Word.
The September takeover will run at The Victoria Oxshott from 23 to 26 September 2026.
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