Mark Sargeant, former chef at Gordon Ramsay's Claridge’s, is to oversee the kitchen at the new Great Northern Hotel in King’s Cross when it re-opens this May. The hotel re-opens for the first time in almost 12 years following a comprehensive £40mrenovation programme. The site, which is owned Jeremy Robson of Ram, houses the 90-cover restaurant, Plum + Spilt Milk, which is a neighbourhood dining room with views overlooking London’s newest public square, the King’s Cross Square, and St Pancras International. Sargeant will be forming his own kitchen brigade over the coming months and overseeing all of the F&B offerings at the hotel including Plum + Spilt Milk, GNH Bar and KIOSK, a new departure in take away food. It will be Sargeant’s first venture in London since he left Claridge’s and launched his restaurant Rocksalt in Folkestone, Kent in 2011. He said: “It’s a fantastic opportunity to be working with Jeremy Robson and to be involved in this beautiful hotel. It is also really exciting for me to be coming back to London.”

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