Ex-Claridge's Mark Sargeant joins Plum + Spilt Milk

Acclaimed chef and restaurateur, Mark Sargeant, has now taken over the food and beverage operations at the newly restored Great Northern Hotel. Mark is overseeing 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 restaurant Rocksalt in Folkestone, Kent in 2011.

At Plum + Spilt Milk, Mark has introduced brand new menus based on beautiful British ingredients cooked simply yet creatively: Red mullet with braised fennel (£19); Monkfish curry with Pilaf rice (£19.50); Salt Marsh lamb shank hotpot (£18.50); whole roast Goosnargh chicken with bread sauce (£48, for two people). The menu also features a number of luxury takes on classic dishes, an ‘on toast’ section, and a selection of fresh shellfish including Dorset crab and native lobster. Taking the top spots in Mark’s brigade are executive chef Mike Denman (formerly executive chef at Hix Soho) and head chef Matt Laville (formerly Senior Sous Chef at Pollen Street Social).