The Great Northern Hotel, which re-opened earlier this year, has confirmed that acclaimed chef and restuaranteur Mark Sargeant will take over food and beverage operations from 18th July.
Mark will oversee all menus at the King’s Cross St Pancras boutique hotel, including its 90-cover, all-day dining restaurant, Plum + Spilt Milk, GNH Bar and artisan sandwich shop, KIOSK. This is Mark’s first venture in London since leaving Gordon Ramsay at Claridge’s and launching Folkestone restaurant, Rocksalt, in 2011.
Plum + Spilt Milk is located one flight up the hotel’s original grand staircase, and overlooks London’s newest public square, the King’s Cross piazza and the newly-restored original Victorian façade of King’s Cross Station.
The restaurant’s name originates from the livery colours of the dining cars pulled by the Flying Scotsman. Three-metre high, floor to ceiling sash windows allow light to flood into the interior, which features 120 hand blown glass pendants and banquette based furniture, handmade by Boffi of Milan to a bespoke design.
Mark’s international menu will complement the bar’s design, which evokes the sleek lines of 1920s art deco, and the cut-glass brilliance of the Belle Époque. Two large and dramatic chandeliers are suspended above a central polished pewter bar, beautiful cut-glass mirrors reflecting the classic railway bars of the continent. Black and white tiled floors, rich velvet curtains in burnt rust and antique glassware all add detailed touches of style and sophistication.
“I am delighted to have Mark on board,” says Great Northern Hotel owner-operator, Jeremy Robson. “An exceptional space deserves an equally outstanding chef and I am thrilled to offer this exciting combination to both our guests and local residents alike.”
