Plum + Spilt Milk, Kings Cross

Plum + Spilt Milk

plum + spilt milk restaurantAccess London visit North West London based Plum + Spilt Milk which is headed up by acclaimed chef Mark Sargeant.

Located a stone’s throw from King’s Cross St Pancras Station, Plum + Spilt Milk has a perfectly central location with travellers coming in from all directions with the brilliant transport links from London.

The restaurant prides itself on serving modern British cuisine, by Mark Sargeant, to an impeccable standard with an atmosphere which is “elegant yet relaxed”.

The restaurant is located within the Great Northern Hotel and instantly we feel as if we are in a luxurious venue; white walls, high ceilings and dark oak floors. Plum & Spilt Milk is conveniently located on the first floor of the hotel.

plum + spilt milk restaurant

plum + spilt milk restaurantImmediately as we are greeted, our coats taken and we are seated in a booth by the window.

The restaurant is littered with a variation of larger and more intimate sized tables – catering for business lunches to romantic meals for two. Each dark marble topped table is laid with fine silverware; some even have extravagant flower arrangements in copper vases.

We browse the menu; simple but ambitious: A variety of fish, meat and vegetarian courses with 4 choices for each section. It caters for all; whether you like a heavier lunch or something light.

Plum + Spilt Milk offer an exceptional array of food; choosing one starter each proves difficult! Eventually after much consideration my guest opts for the roasted corn fed chicken oysters with grilled leeks, shallots and capers, whilst I decide on the seafood option; smoked trout with griddled potato cake and horseradish crème fraiche.


IMG_9088 resizeFor mains I can’t help but go for the highly acclaimed steak, opting for a rib-eye  with a side of beef dripping chips. It appears to be well received with diners close-by, and our server is also on hand to recommend an accompanying red wine. My friend decides on the pan-fried cod with razor clams, hedgerow garlic, baked squash and chorizo with a side of buttered mash potato.

From the moment we had arrived at Plum + Spilt Milk we couldn’t help but commend the exceptional level of service we received; prompt, informative and polite. Our server was always on hand to help with recommendations, yet we never felt as if she was too overbearing. The perfect happy medium.

It isn’t long before our starters arrive; instantly we admire the presentation of both dishes.

The smoked trout is laid carefully upon the potato gratin with the hollandaise sauce smeared on top and a single leaf delicately placed on top. It looked almost too good to eat!

GNH-019.B (1)

Roast Sirloin of beef open sandwich with watercress horseradishAs expected – the trout brings a whole host of flavours. The smoky flavour of the trout works brilliantly with the fresh hollandaise; a definite foodie moment. The potato gratin makes the starter more substantial and works well with the cold trout.

The standard is set high for our main course after an exceptional starter; we both agree it was delicious.

We welcome the short pause in between our starters and mains; we notice the restaurant begins to fill up a little more. I notice a trio conducting a business lunch whilst a family meal appears to be happening only a few tables down. It’s a healthy mix of people which brings a pleasant atmosphere to enjoy a midweek lunch.

Our mains arrive; it’s a feast before our eyes. The familiar smell of steak fills the room and I cannot wait to tuck in.

Lobster roll


7H0A0307-webDespite opting for the smallest cut, it’s still plentiful; with a side of chips and sauce I worry I’ve ordered too much. My friend’s cod is presented beautifully; the bright orange sauce drizzled over the cod really makes the dish stand out.

The steak, cooked medium rare, was incredibly tender, and as expected, tasted incredible. It wouldn’t be far from the truth to say it’s one of the best steaks I’ve ever had; better than restaurants which specialise in steaks. The paired red wine, a Spanish Rioja Reserva Izadi (2011), complements the meat well and the pair continue to impress.

As always I pair my steak with chips, and beef dripping chips at that. I consider myself quite the chip connoisseur and they were exceptional; crunchy on the outside, soft on the inside and require no seasoning.

Neither I nor my friend utter a word throughout the duration of our mains; other than the occasional murmur to indicate we are enjoying it. This is always a good sign.

Summer fruits jelly

eton mess resizedOur plates are quickly cleared once we finish and we are left with the dessert menu; with an afternoon (of? With an afternoon of meetings?) ahead of us we are tempted to skip dessert. However one glance at the Valrhona chocolate mousse, honeycomb and toffee sauce diminishes any thoughts I had. My friend opts for the icred (what is this?) peanut and salted caramel mousse – as recommended by our waitress.

After such a highly commended meal we knew the dessert would be no different, and we weren’t wrong.

The chocolate mousse was exceptionally sweet; it would be best shared between two as it’s a little rich for one person. Despite this I manage to eat the entire serving!

My friend’s dessert also looks exceptional; it’s “creamy and full of flavour”. I think next time that’s what I will order.

I, for one, can safely say I will be heading back to Plum + Spilt Milk again to try their new summer menu – and I recommend you do too!


Find Plum + Spilt Milk

 A: Great Northern Hotel, Kings Cross St Pancras Station, Pancras Rd, N1C 4TB

T: 020 3388 0818




The following two tabs change content below.
Access London

Access London

Access London is a blog produced by Keatons in-house marketing team. Our mission is to discover the best places to eat, drink and visit in East, South-East and North-West London, as well as discovering the new and fun things that our areas have to offer.
Access London

Latest posts by Access London (see all)