Mark Sargeant hits out at two-star food hygiene rating

26-Sep-2017 - Last updated on 27-Sep-2017 at 06:33 GMT

Fight back: Sargeant said he plans to appeal against the low rating

Related tags Food hygiene rating Food

Chef-operator Mark Sargeant has used social media to hit back at his Kent bar’s drop in its food hygiene rating from a five to a two-star rating.

Rocksalt Restaurant, Bar and Rooms, in Folkestone, was given a two-star food hygiene rating when it was inspected last month (August).

Environmental health officers (EHO) from Shepway Council visited the bar and found its hygiene food handling needed improvement.

However, the cleanliness and condition of the facilities and building was found to be very good and its management of food safety was generally satisfactory.

Sargeant posted a statement on his Instagram account that read: “Yes after many years of holding five stars, which in my mind should be normal really, we have been dropped down to two stars."

Food guidelines

He continued: “I must tell you that the actual inspection part of the visit from the EHO lasted two minutes and the score was altered purely on a conversation the inspector had with my head chef.

“We know that food guidelines are there to help us, but in any professional kitchen such as ours, they are a normal part of our job.”

Sargeant outlined his distress about not being able to serve chicken liver pink because this was something he learnt when he was in education.

He said: “We also know that you’re no longer allowed to serve burgers rare and indeed the law has now deemed that we can’t enjoy a steak tartare without searing the outside first and then scraping it off before chopping it up.

“Now it appears that we are not longer allowed to cook chicken livers pink. Something I have grown up with and learnt since college."

Rancid, crumbly paste

He added: “A well-done chicken liver is like eating rancid, crumbly paste but according to the powers that be, it is how we should consume them.

“So when my chef said that we cook them to 70° instead of the recommended 75°C (still over in my opinion), they decided to drop us from five stars to two.”

I've heard that a journalist is asking for information regarding our latest score so I thought rather than wait I would calmly say our side of the story first. Yes after many years of holding 5 stars (which in my mind should be normal really) we have been dropped down to 2 stars. I must tell you that the actual inspection part of the visit from the EHO lasted 2 minutes and that the score was altered purely on a conversation the inspector had with my head chef. We know that food guidelines are there to help us, but in any professional kitchen such as ours they are a normal part of our job. We also know that you're no longer allowed to serve burgers rare and indeed the law has now deemed that we can't enjoy a steak tartare without searing the outside first and then scraping it off before chopping it up!!! Now it appears that we are no longer allowed to cook chicken livers pink!! Something I have grown up with and learnt since college. A well done chicken liver is like eating rancid, crumbly paste but according to the powers that be it is how we should consume them!! So when my chef said that we cook them to 70c instead of the recommended 75c (still over in my opinion) they decided to drop us from 5 stars to 2! We have formally appealed and have also written a letter which will be posted on their website (although it isn't yet)! So just in case it makes the local news I thought it best to say first, as I have nothing to hide on this matter. A shame mainly for my staff, who work so very very hard to maintain the best standards. Let's hope we get our surprise inspection soon and get back up to 5 again! The news is now out on Kent Live website!!
A post shared by Mark Sargeant (@marksargey10) on Sep 22, 2017 at 9:54am PDT

The chef then laid out how he plans to fight back against the new rating and get it back up to a five once again.

He said: “We have formally appealed and have also written a letter, which will be posted on their website (although it isn’t yet).

“So just in case it makes the local news, I thought it best to say first, as I have nothing to hide on this matter.

“A shame mainly for my staff, who work so very, very hard to maintain the best standards. Let’s hope we get our surprise inspection soon and get back up to five [stars] again.”