Former Gordon Ramsay chef Mark Sargeant has announced he will oversee the food offering at the refurbished Great Northern Hotel when it
opens this month.
The Grade II-listed building, which is relaunching following a 12-year hiatus and a £40m refurbishment, will comprise an all-day 90-seat restaurant, called Plum + Spilt Milk, plus a takeaway offering called KIOSK, and the hotel’s GNH Bar.
Sargeant spent more than 10 years working in Gordon Ramsay’s London restaurants, including Aubergine, Restaurant Gordon Ramsay, and Gordon Ramsay at Claridge’s, where he was head chef for seven years. While head chef at Claridge’s, he
also set up other Ramsay projects such as Limehouse gastropub The Narrow, and helped with Ramsay’s television and
cookbook projects.
The Kent-born chef left Gordon Ramsay’s empire in 2009, setting up his first solo venture, Rocksalt, in Folkestone, in
2011.
Sargeant’s experience of running the kitchens at Claridge’s should stand the chef in good stead at his new hotel venture, which will see him return to London at least on a part-time basis.
This article was published in May 2013.