Founded in 1847 by John Searcy, the pastry chef to the Duke of Northumberland, Searcys is the oldest and one of the most reputable hospitality companies in Great Britain. Searcys currently operates 29 iconic venues. With its long and illustrious catering heritage, there are two fundamentals which have remained constant – innovation and quality.
Like our founder whose footsteps we follow Searcys was created by a chef, so it is no surprise that quality of food is at the heart of the company ethos. Impeccable training and development of our culinary legacy has always been at the heart of Searcys. Searcys maintains meticulous attention to detail and a passion for fresh seasonal ingredients
Leading on all things champagne and wine, Searcys produced its own champagne, ‘Searcys cuvée’, which had positive reviews in industry press. In November 2015, Searcys also launched its new range of wines, Vin Occitan, which were blended in the Languedoc region, South of France, by two of its best sommeliers. Searcys established ‘National Champagne Week’ in 2010, now the most successful trade champagne campaign in the UK. The campaign generates strong sales and considerable press interest across each of its venues at events held throughout the week. Searcys Champagne Bars are considered industry leaders for the range of champagnes offered, the variety of events run and the expertise of the team.
Our service offer exudes style and sophistication, with the passion and expertise to deliver every time.
We are always searching for new opportunities to grow Searcys and our collection of iconic restaurants, bars and venues. If you would like to find out more about Searcys or discuss your requirements, please feel free to get in touch.
Matthew Thomas, Managing Director
Searcys have appointed Matthew Thomas as their new Managing Director with a mandate for growth and brand development. He says;
“This brand is both timeless and elegant. I am excited by the future of Searcys and we will remain fully focused on delivering wonderful food and great service, in iconic surroundings.”
Prior to his new role in Searcys, Matt held a number of positions within WSH driven by a desire to create amazing food supported by exceptional service, working alongside other entrepreneurs that share this desire. He had responsibility for multiple projects and acquisitions for WSH restaurants.
Edward Griffiths, CVO
Following 14 years as Deputy Master of the Royal Household, Edward joined Searcys in 2015. His role in the Royal Palaces saw him take responsibility for all internal operations and he also sat on the board of the Royal Collection as a non-executive director. Edward is a Fellow of the Institute of Hospitality as well as a Trustee on the Board of the Gold Service Scholarship and is on the Board of the Royal Academy of Culinary Arts.