Searcys Insider: Behind the scenes of The Platinum Jubilee Cookbook Launch

Introducing The Searcys Insider

Welcome to the Searcys Insider, the eyes and ears bringing you behind the scenes at parties and events from Searcys and our friends and partners. Today, we are launching our regular Searcys Insider column to bring you closer to the heart of the action, sharing news and stories about our people, events and iconic venues across London and beyond. From history to fashion, from classic elegance to trendy pop-ups, from ballrooms to the kitchen, join us for a sneak peek inside the ever-evolving world of Searcys.

This week on Searcys Insider –  The Official Platinum Jubilee Cookbook Launch at 116 Pall Mall 

Kicking off the Jubilee celebrations this week was the official launch party of Ameer Kotecha’s The Platinum Jubilee Cookbook with Jon Croft Editions and Bloomsbury, hosted by Searcys at 116 Pall Mall (The Institute of Directors) and the Searcys Insider had a ticket.

Very much like the book, the evening celebrated all things British and proudly presented the suppliers and influences which made it into the cookbook. From the crisp glass of Searcys English Sparkling Wine on arrival and the irresistible scones with cream and jam to the freshly carved salmon station by Forman and Son and pop up bars by Fever-Tree and Pimm’s, it really was one not to miss.

The Platinum Jubilee Cookbook

To mark 70 years of Her Majesty Queen Elizabeth II on the Throne this unique and sumptuous new cookbook, published specially for the occasion presents 70 recipes from British embassies and high commissions around the world.

With a foreword by Their Royal Highnesses the Prince of Wales and the Duchess of Cornwall, this book celebrates the landmark occasion of the Platinum Jubilee by bringing together recipes – many of them served during Royal Visits – that are proudly British or inspired by local influences from the embassy’s host country, including a very special recipe from Searcys.

A note from the author, Ameer Kotecha: 

“I really believe a nation presents itself on the plate. By which I mean, it’s an incredibly important aspect of a country’s identity, and a way to understand so much about a nation’s culture. I hear so often from fellow diplomats that they came to understand a new country they were posted to by eating its food. The book is a collection of 70 recipes from British diplomatic missions around the world (and 70 is a very deliberate nod to The Queen’s 70 years on the Throne), newly-created cocktails as a tribute to The Queen and diplomacy from select hotels and bars – including Searcys at St Pancras – together with profiles of iconic British food and drink products and diplomatic dinner party anecdotes through the years. I am very grateful to the Institute of Directors and 116 Pall Mall, Jonathan Geldart, the Searcys team and all the great British suppliers for hosting and supporting such an incredible event.”

Seen by Searcys 

Look who was seen by the Searcys Insider…

Luxury Restaurant Guide’s Tessa Shreeve (left) and Sam White (right) with Searcys’ Managing Director, Paul Jackson (center)

Dani Sinha (left), Ameer Kotecha (centre), Vanessa Feltz (right)

Ameer Kotecha with Searcys’ John Ellis (right) with the Searcys Princess Cake and Searcys entry into the Platinum Jubilee Cookbook – The Britannic’all Cocktail

IoD’s Jonathan Geldart (left), Ameer Kotecha (centre), Jon Croft Editions’ Jon Croft (right)

Searcys English Sparkling Wine

Forman and Son – Salmon Carving 

See you next time – Searcys Insider