Mark Sargeant to take over Surrey gastropub for four days only (and bookings are now open)

Celebrated British chef and restaurateur Mark Sargeant is set to take over the kitchen at The Victoria Oxshott for four days in September, kicking off an exciting four-month residency at the award-winning British pub.

Sargeant has designed an exclusive four-day lunch and dinner menu, which draws inspiration from his focus on seasonality, as well as experience from his collection of restaurants around Kent.

Under his creative direction and expertise, alongside head chef Daniel Lee and his team at The Victoria, this new menu will replace The Victoria’s usual menu for a limited period in September. A four-month residency will follow, with further events in October and November.

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The chef brings over a decade of experience to the residency. He previously worked alongside Gordon Ramsay at Claridge's, helping to win the restaurant a Michelin star.

Sargeant commented: ‘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.’

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.’

The Victoria has achieved three AA rosettes for its exceptional seasonal menus and pub classics, and secured a spot in SquareMeal's UK Top 100 Restaurant Awards for 2026.

Interiors of The Victoria Oxshott

When is the takeover?

The takeover runs from Wednesday 23 September to Saturday 26 September 2026, and will be available for lunch and dinner.

How do I book?

Find out more about the event, and book a table at the exclusive dinner.

What are Sargeant’s plans for the menu?

For dinner, Sargeant has designed a five-course menu. The menu will include a bread course, and then a choice of a starter, main and dessert a la carte. To finish, diners will be served petits fours. The experience also includes sparkling wine on arrival, and the menu totals £125 per person. There will also be the option for wine pairings, beginning at £35 for three glasses.

Diners can expect to see a creative execution of modern British cuisine, with dishes such as roast rump of salt marsh lamb Nicoise, with aubergine caviar, tapenade, confit fennel, black garlic puree, and olive and rosemary jus.

Lunch will be a trimmed version of the dinner menu, offering a two-course menu for £55 per person, or a three-course menu for £70 per person. Included in both options are a carafe of wine to share, bread, and petits fours.