By Angela Green
Chef News is sponsored by Kitchen Porters Club
Rails at Great Northern Hotel has appointed Mark Weir as its new Head Chef. Mark brings a wealth of knowledge, skill and over twenty years’ experience in the industry to the modern British brasserie and joins from the Haymarket Hotel.
During his ten-year tenure at the Haymarket Hotel, three of which as Head Chef, Mark oversaw a brigade of 26 chefs across the hotel’s restaurant, functions and room service. Prior positions include Senior Sous Chef positions at London Syon Park, formerly a Waldorf Astoria hotel, and Daphne’s in Kensington.
Mark will be responsible for the development and implementation of the hotel’s menus for Rails and the GNH Bar & Terrace, as well as the day-to-day running of the kitchen. Rails serves a menu of elevated British classics, using high-quality and seasonal ingredients, with subtle French accents in homage to its proximity to the Eurostar. Exciting new dishes under Mark’s direction include grilled swordfish salmoriglio, pan-fried duck à l’orange, and scallops gratin, as well as pistachio crème brûlée and a pineapple tarte tatin.
Mark Weir, Head Chef at Rails, comments: “I am thrilled to take on this new challenge as Head Chef of Rails and to be part of the dynamic dining scene in King’s Cross. 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.”
Chef News is sponsored by Kitchen Porters Club
