FOOD + DRINK in THE KITCHEN WITH
MARK HOGARTH
CHEF / OWNER , MARLEYS , FOLKESTONE
What led you to becoming a chef ? I ’ m inspired by the likes of Gordon Ramsay and Tom Kerridge and have always wanted to be a hospitality entrepreneur and a business-owner as I ’ m very ambitious , but my mum , Sharon , is also a huge inspiration to me . She ’ s always been an amazing cook and baker – and even with six kids she always kept us well fed with healthy home-cooked food . She now works in our kitchen as a pastry chef and bakes all of our cakes and desserts which she ’ s so brilliant at ; it ’ s a real full-circle moment !
I really believe there are two main things in life : love and food . Cheesy I know , but true . I see cooking for someone as not just a means to cure hunger , but a way to show care and warmth . Marleys really is a family in more ways than one and it ’ s a labour of love for all of us , which is the ethos that runs right through the business .
Where did you train ? I started washing up in a gastropub in my local village when I was 15 . By 18 , I was cooking alongside my head chef and regularly in charge of the kitchen . I worked my way up in the industry , learning from some incredible chefs from all over the globe .
My passion for food really came into play when I studied Hospitality Management at university and did a placement on the tiny island of Gozo off the coast of Malta for 18 months . I was essentially an apprentice , but I often ran the poolside fine-dining seafood restaurant , so they must ’ ve trusted me ! Maltese cuisine is influenced by such a mixed bag of nationalities , so I worked with so many eccentric flavours and unique ingredients I ’ ve not seen since . Being in a large prestigious hotel like that meant I had the opportunity to work under some highly regarded international chefs , each bringing with them a new outlook , new wealth of experience , and new inspiration . I soaked the experience up like a sponge .
Where have you worked before Marleys ? I learned a majority of my culinary and gastronomic skills from Kempinski and from Elite Hotels . I have a vast range of experience , from gastropubs to five-star finedining establishments .
When my partner Charly and I opened Marleys nearly six years ago , we wanted to create a comfortable and relaxed casual dining environment - but with locally sourced produce cooked to the highest quality . Marleys is founded on focusing on the finer details . A blend of all aspects of gastronomy and everything we love when we dine out - restaurants are our passion .
So Why Kent ? And Folkestone in particular ? Folkestone was always great , but to have accidentally become part of its regeneration means so much . When we got the keys for the first premises in 2018 , we didn ’ t quite realise how much the area was in the process of change . In late 2023 , we relocated to a bigger venue on the same street – but three times the size ! We feel very much a part of the community here .
I grew up in a village a few minutes outside of Folkestone , so the area has always been close to my heart with so many nostalgic memories . We feel so lucky to be close to both the natural beauty of Kent ’ s countryside and the magic of the sea ; it ’ s so special . More so , Folkestone ’ s become the most artistic , incredibly friendly and community-driven town ; a true triple threat .
Having studied in Portsmouth , worked abroad in Malta , and then worked and moved around the south of England , it felt so good to be home when I came back . I always envisioned bringing all I ’ d learned back to my hometown and that ’ s what Marleys is : a culmination of it all .
Tell us about the dishes and menu you have created at Marleys ? The menu is highly inspired by the local environment . It ’ s hyper-seasonal , bar some classics that we simply have to offer . Being in The Garden Of England , we have so much beautiful farmland and locally grown produce ; all our meat is from our local butchers , fish from our local fishmonger , veg grown here in Kent , dairy produced just outside of Folkestone – and that ’ s just the food . The vineyards , microbreweries and distilleries in Kent are outstanding , too . Our menu also produces very little waste and a very small carbon footprint , and we ’ re supporting and employing so many Folkestonians ; it ’ s a win-win .
Our motto is ‘ We Love Local ’ and the proof is in the pudding . We exclusively use Kentish butchers , bakers , farmers and makers , many of which are small family-run businesses who we know very well and have become close to . Marleys in a nutshell ? Delicious food made with fresh , local ingredients , cooked really well .
What is your signature / favourite dish ? I absolutely love our pork belly . It ’ s been on the menu since we opened our doors in 2018 and I think there would be local uproar if it was taken off ! It ’ s fresh from our butcher , Pete , in Aldington , and takes around six hours to slow roast in the oven before moving up to the top on high heat to get a proper crackle . My lips are sealed on the top-secret recipe ; we get asked a lot by customers ! We end up with the moistest pork and the best crackling that ’ s crunchy and so delicious . We always change the ingredients that accompany it in line with the current season , but the pork stays the same . It ’ s our number one bestseller of all time , our signature dish and my personal favourite .
What is your guilty pleasure ? It ’ s got to be cereal for dinner . Can ’ t go wrong . Finish a long day , very late at night – sometimes classic cereal before bed hits the spot . No shame !
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