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Mark Sargeant (left) with and ISS chef

ISS and Mark Sargeant like two peas in a pod at Reynolds Retreat

ISS Facility Services Food and Hospitality has secured a three-year contract to deliver fine dining, food, hospitality and events services to Reynolds Retreat, a prestigious luxury spa currently under development in Sevenoaks, Kent.

Set in 16 acres of beautiful parkland with an avenue of lime trees, walled Victorian kitchen garden and stunning views over the valley; once restored and extended, the beautiful Victorian house will offer a superb destination for food and relaxation, with a luxurious thermal spa, fitness facilities, professional beauty treatments and a wide range of fresh food.

The retreat opens to Reynolds Group members, as well as non-members, in May 2014, and will give guests the opportunity to stay in unique ‘Eco Pods’, which provide ‘super-sustainable’ accommodation throughout the grounds.

As well as providing services to guests staying in the Eco Pods, ISS will serve afternoon teas and informal dining on the terrace and in the bar restaurant. Under the direction of Michelin-starred chef Mark Sargeant, more formal food will be served in the relaxed and cosy ‘Waterleaf’ brasserie-style restaurant. ISS will also provide food services to private dining function rooms and for events and weddings.

The Reynolds Group is a government ‘Beacon’ accredited training provider and ISS will also work with the group to provide vocational food and hospitality training at the site. Alongside a passion for training, as a family run local business, the Reynolds Group is equally keen that the fantastic seasonal produce that the region has to offer should be at the forefront of the food service.

Emma Reynolds, managing director of the Reynolds Group, commented:

“I want the Reynolds Retreat to be an outstanding restaurant, conference and venue business. To achieve this, we not only needed a chef of quality, character and strong British credentials, but also a food services partner who is as passionate about training and young people as I am – I thought of ISS and their partnership with Mark Sargeant.”

Andy Chappell, managing director of ISS Facility Services Food and Hospitality, added:

“With our track-record in delivering customer-focussed food and hospitality services, our commitment to vocational skills training, and our partnership with Michelin-starred chef Mark Sargeant, ISS is a natural fit for the Reynolds Group and we are very excited about this new contract.”

Sargeant, who grew up in Kent, each month welcomes ISS chefs and front of house employees to his ‘Rocksalt’ restaurant to develop their culinary and service skills. Not only is he passionate about training but he also has an innate understanding of the wonderful produce that the ‘Garden of England’ has to offer. He will bring this knowledge to the development of the innovative and seasonal menus that guests at the retreat will enjoy.

Mark Sargeant adds:

“I am really thrilled to take up the position of chef director on behalf of ISS at the ‘Waterleaf’ restaurant where I look forward to delivering food with a Kentish twist. Not only is this an exciting challenge for ISS and me, but also for the trainees who will come here to Reynolds Retreat. The opportunity for them to create fresh, healthy, seasonal food from the produce grown here in the beautiful walled garden, will really hone their skills and awareness of the provenance of our food in a unique setting – I can’t wait to share my knowledge with them.”



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