Great Northern Hotel, London, which re-opened earlier this year, has announced that acclaimed chef and restaurateur, Mark Sargeant, will be taking over its food and beverage operations from July 18, 2013.
This will be Mark’s first venture in London since leaving Gordon Ramsay at Claridge’s and launching his restaurant, Rocksalt in Folkestone, Kent in 2011. He will be charged with overseeing all the 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.
Mark will introduce brand new menus based on British ingredients cooked simply and creatively at Plum + Spilt Milk. Meals will include, red mullet with braised fennel, monkfish curry with pilaf rice and more.
Mark has also redesigned the menu at GNH Bar; the 100-capacity bar on the ground floor of the hotel. The international menu will complement the bar’s design, which evokes the sleek lines of twenties Art Deco and the cut-glass brilliance of the Belle Époque.
Great Northern Hotel owner-operator, Jeremy Robson said: “I am delighted to have Mark on board. 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.”
Mark added: “It’s great to be back in London and really exciting to be involved in the culinary evolution that’s taking place in the King’s Cross area.”