Searcys Plant-based Menu: Sustainability Meets Culinary Craftsmanship

At Searcys, dining has always been more than just a meal—it’s an experience shaped by thoughtful craftsmanship, exceptional ingredients, and a deep respect for sustainability. Veganuary gave us the perfect opportunity to explore the possibilities of plant-based dining, and we’re very proud of what it brought more to the table: the union of modern culinary techniques and traditional British flavours, from bold new recipes to exciting collaborations with sustainable suppliers. Curated under the guidance of Group Executive Chef Richard Oxley, our Autumn/Winter menu embodies the values that lie at the heart of Searcys: proud heritage, continuous quality, a human touch, indulgent moments, and unwavering trust in ethical sourcing.

Our chefs took inspiration from the finest seasonal ingredients to craft dishes that are not only sustainable but also indulgent and memorable. Standouts include the inventive the Zero Waste Cauliflower, a creative exploration of one ingredient in its entirety, from cauliflower koji and kimchi to vanilla cauliflower milk. For those seeking indulgence, the Smoked Potato Salad offers a smoky depth, elevated by mushroom caviar, artichoke cream, and leek oil—an elegant starter with a rich narrative of earthy, foraged flavour. The mains continue the storytelling, with dishes like the Truffle Celeriac Risotto complemented by candied walnuts, turnip tops, and parsnip crisps. A highlight of plant-based creativity is the Chestnut and Cranberry Stuffed Butternut Squash, paired with roasted vegetables, balsamic sprouts, and cinnamon squash puree, all tied together with a rich gravy. The Winter Savoy Cabbage Parcel presents a refined take on a humble vegetable, stuffed with creamed leeks and roasted salsify, drizzled with lovage oil for a fragrant finish. Meanwhile, the British Kanzi Apple and Salt-Baked Celeriac is a modern reimagination of British flavours, complete with fennel and apple puree, chickpea and walnut crumble, and a cider cream sauce. Our winter desserts promise indulgence and nostalgia. Chocolate lovers will adore the Islands Chocolate (single-origin cocoa sourced ethically), Chestnut, and Blood Orange Delice, enhanced by a poached pear and Searcys Champagne sauce. And for a classic touch, the Vanilla Panna Cotta with Viennese Sable and Cranberries exudes elegance in every bite.

In addition to its main menu, at Searcys we proudly introduced our plant-based bowl food and fork buffet options, catering to diverse dietary preferences while maintaining the same level of culinary excellence. The bowl food offerings include dishes such as a chicory and apple salad with roasted figs, croutons, and maple dressing, alongside a salt-baked golden beetroot salad paired with lamb’s lettuce, pistachios, and shallot vinaigrette. Warm, comforting dishes include strozzapreti with oyster mushroom and tarragon cream sauce, cabbage and potato biryani served with roti bread and coconut yogurt, and a plant-based Irish stew with dumplings. To finish, the coconut cake with lime mousse offers a tropical-inspired sweet note.

The fork buffet selections include a red quinoa and rice salad with winter black truffle, wild mushrooms, and shaved vegan parmesan, alongside roasted artichokes and pesto potato gnocchi served with confit cherry tomatoes, Kalamata olives, and rocket. For those looking for global inspiration, the Thai yellow coconut curry features tofu, ramen noodles, and shiitake mushrooms, creating a bold and fragrant plant-based option.

These dishes prove that plant-based dining can deliver on taste, texture, and experience and the success of Veganuary in our venues also highlights the growing appetite for sustainability among our guestsThat’s why we’re proud to partner with suppliers who share our vision. One of our key collaborators, Wildfarmed, grows grains in a way that enhances soil health and biodiversity, creating flour that not only tastes exceptional but supports regenerative agriculture. Partnerships like this one allow us to serve dishes that tell a story of provenance, care, and sustainability.

We are passionate about supporting local producers and celebrating the diversity of British agriculture. Our menus are built around seasonal ingredients, ensuring that every dish is fresh, flavourful, and responsibly sourced. We work with small-scale farmers and producers to ensure that our supply chain is as sustainable as possible, from the rapeseed oil we use to the English sparkling wines we serve. By choosing local, we not only reduce our carbon footprint but also support the communities that make British food culture so unique. Sustainability at Searcys doesn’t stop with the food we serve. It’s woven into every aspect of our operations. We actively work to reduce food waste, ensuring that surplus meals find a home rather than going to waste. Our drinks programme features eco-conscious choices like Small Beer Brew Co., which specialises in lower-impact brewing, and English sparkling wines that rival the best Champagnes with a fraction of the environmental footprint. We’re proud to bring our plant-based ethos to some of London’s most iconic locations. Whether you’re dining at The Gherkin with its breathtaking city views, enjoying the classic elegance of the St Pancras Brasserie, or visiting one of our other venues, you’ll find menus that reflect our dedication to sustainability and quality. Each location offers a unique experience, but all share the same commitment to excellence that defines Searcys.

Whether you’re a lifelong vegan, a flexitarian, or simply curious, our menus are designed to inspire and delight. Veganuary may have kickstarted this journey, but the principles it celebrated will continue to shape our approach to food and hospitality. Let’s raise a glass to bold flavours, innovative cooking, and a planet-first approach that ensures every meal is as good for the Earth as it is for you. Join us in redefining the dining experience, one plate at a time, and discover the art of plant-based dining at Searcys—where every bite is crafted with purpose and served with care.