Searcys awarded top three star accreditation by SRA

Searcys is delighted to have retained its three-star rating from the Sustainable Restaurant Association. Awarded to businesses at the forefront of creating positive change across the food service industry, the accreditation showcases Searcys’ continued commitment to operate sustainably across sourcing, society and the environment.

In residence at more than 20 venues in London and Bath, Searcys was applauded for the positive changes across its menus by introducing balanced, healthier dishes which benefit guests and the planet, with a 21% improvement since its pre-pandemic assessment.

Other areas highlighted in the appraisal, included staff benefits and retention, from introducing new employee perks and experimenting with working patterns for a better work-life balance, to expanding its training programmes with 43 apprenticeship schemes, along with enrolment into Searcys Champagne School.

Searcys has also committed to supporting local communities, raising over £175,000 for charity in 2022, its 175^th anniversary year, through a range of initiatives. From a 175-mile ‘Tour De Searcys’ bike ride to hosting the Searcys 175th Birthday Ball for hospitality leaders, the donations were shared across nominated charities, including hospitality-specific ones, the Hotel School and Beyond Food Foundation. 

Paul Jackson, Managing Director at Searcys comments “Sustainability is at the heart of the business and we thank the Sustainable Restaurant Association for its stringent certification process, which has allowed us to take stock of our achievements, but most importantly, outlined our next steps and areas of focus. We are very proud of this great result, which is a true testament to the work of our people – from chefs developing the menus to our operational, procurement and support staff who are continuing to drive Searcys’ sustainability pledges.”

Looking ahead, Searcys has unveiled its new provenance pledges for 2023, which include a focus on sustainable procurement of fish, guided by the Marine Stewardship Council (MSC) tarting, alongside working with regenerative farms and the stringent protocol to reduce food and non-food waste across its venues.