Mark Weir named head chef of Rails at the Great Northern Hotel

Mark Weir has been appointed head chef of Rails at the Great Northern Hotel in London’s King’s Cross.

For the last three years, he was head chef of Haymarket Hotel, where he spent a decade of his career. There, he was responsible for a brigade of 26 chefs across the hotel’s restaurant, function rooms and room service offering.

Weir was also senior sous chef of London Syon Park, a former Waldorf Astoria Hotel, and Daphne’s in Kensington.

In his new role, he will manage the development and implementation of the hotel’s menus for Rails and the Great Northern Hotel’s bar and terrace.

Rails serves a selection of British classics with hints of French influence using seasonal produce. New dishes will include grilled swordfish salmoriglio, pan-fried duck à l’orange, and scallops gratin, as well as pistachio crème brûlée and a pineapple tarte tatin.

Weir said: “I look forward to bringing my years of experience in busy hotel restaurants to Rails, ensuring we continue to be responsible and sustainable in our approach and putting my own stamp on the already superb menu. I am passionate about creativity, innovation and developing refined dishes with modern twists. Guest satisfaction is the most important aspect of running a successful kitchen and I’m excited to continue to serve food that is prepared and presented to the highest standard.”