This May, the Great Northern Hotel, the world’s first great railway hotel, re-opens for the first time in almost 12 years following a comprehensive £40 million renovation programme. Occupying an unrivalled position between King’s Cross Station and St Pancras International, the busiest rail transport hub in Europe, the privately owned Grade II listed building has been thoughtfully restored by owner-operator Jeremy Robson of Ram.
The hotel houses the 90-cover restaurant, Plum + Spilt Milk, which is destined to become a neighbourhood dining room with views overlooking London’s newest public square, the King’s Cross Square, and St Pancras International.
Set in an elegant yet informal space, it has been created for people to meet, eat, work and socialise from 7am till late.
Mark 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.
This will be Mark’s first venture in London since he left Gordon Ramsay at Claridge’s and launched his restaurant Rocksalt in Folkestone, Kent in 2011.
“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,” commented Mark Sargeant.
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