Plum and Spilt Milk

Plum and Spilt Milk

British | North London

The restored King's Cross hotel features a 90-cover restaurant, Plum + Spilt Milk which has views over the King’s Cross piazza, and St Pancras International. The dining room features 17, three-metre floor to ceiling sash windows and 120 hand blown pendant lights. The all day dining menu starts with breakfast and brunch through to dinner. The menu will soon have dishes from Mark Sargeant who is taking over the food for the hotel from May.

Restaurant details

King's Cross , London N1C 4TB
Nearest station: King's Cross
Telephone number: 020 3388 0818

Opening times: Daily 7am to Midnight

More info: 
Bar area
Best for: 
English food


Swap Start/End
King's Cross , London N1C 4TB


Critic reviews - total score 6.5 out of 10

Critics' score: 7.5
Lisa Markwell Independent
Reviewed by August 25, 2013
"It's a less dramatic but more welcoming room than the Gilbert Scott or Grain Store, a less trendy but more relaxing room than Shrimpy's. Don't wait till you've got a train to catch to try it out." READ REVIEW

Critics' score: 6
Emma Sturgess Metro
Reviewed on August 15, 2013
"We will not say anything about being on the right track but Plum + Spilt Milk fits its location and nothing it’s trying to do is misguided, cynical or daft. Service, courtesy of a lively, clever, capable waitress, is exactly right. But for now at least, some of the cooking is distinctly shaky." READ REVIEW

Critics' score: 6
Guy Dimond Time Out
Reviewed on August 08, 2013
"Save the Great Northern Hotel for drinks or business meals when travelling via King’s Cross – because flawed or not, it’s still the best place to eat at King’s Cross station, and is particularly good for breakfast." READ REVIEW

Critics' score: 6.5
Tracey Macleod Independent
Reviewed on April 27, 2013
"It's a decent restaurant, with a female-friendly vibe – our fellow guests included several all-women groups. But with a less clear proposition than the Gilbert Scott, St Pancras's Brit-brasserie, it's going to have to work a lot harder to promote itself as a destination restaurant." READ REVIEW