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  • Searcys Limited-Edition Coronation Dishes

    2 May 2023

    Searcys Limited-Edition Coronation Dishes: A Feast Fit for a King

    To mark the Coronation of His Majesty King Charles III, Searcys is excited to launch our range of limited-edition dishes inspired by royalty! Available to enjoy at St Pancras by Searcys, Searcys at The Gherkin and 116 Pall Mall, over Coronation Week (May 1st 2023 – May 6th 2023). Our chefs have shared the stories and inspiration behind each dish and are giving you their top tips on how to recreate our Coronation feast at home.

    Sparkling on us! 

    Toast to His Majesty The King with a complimentary glass of English Sparkling Wine at St Pancras Brasserie by Searcys, on us! This offer is only valid with a pre-booked reservation. Valid when dining on a main course from the à la carte menu and is exclusive to Saturday, 6th May, only.

      GLOUCESTER OLD SPOT PORK PIE, KINGS’ KETCHUP

      A dish created based on the old tradition for the county of Gloucester to send a pie to the reigning monarch every Christmas, originally it was a lamprey pie but due to it becoming an endangered species the queen requested a different filling which is where the pork pie began utilising all cuts from the famous Gloucester old spot pig served with a ketchup utilising a variety of British seasonal vegetables.

      WELSH SADDLE LAMB WITH CHANTERELLE MUSHROOM RISOTTO

      Lamb with mushroom risotto is said to be one of king Charles favourite dishes, there is zero waste on this dish as every aspect of the ingredients are used, the mushrooms, broccoli and wild garlic are all seasonal items available around the time of the coronation.

      CORONATION TRIFLE

      Classic British trifle made using Searcys signature gin seasonal poached Lincolnshire rhubarb and a tribute to the king in the form of an edible postage stamp on top.

      CELEBRATE WITH SEARCYS

      Discover all the ways you can celebrate with Searcys this Coronation Week. Expect a host of exciting experiences across the weekend and beyond, including decadent Champagne Masterclasses, a concert with a side of Afternoon Tea, some delicious bites and plenty of bubbles.
      DISCOVER MORE

    • MEET THE CHEFS BEHIND THE DISHES

      These delicious creations have been developed by a group of Searcys chefs – Richard Oxley, Searcys development chef,  Phil Neil, executive chef at Searcys at the Gherkin (Gloucester Old Spot pork pie), Mark Constable, executive chef, The HAC in the City of London (Salt Marsh Welsh lamb, chanterelle risotto), and Nick Seckington, the executive chef from The View at The Royal College of Surgeons in Holborn (Coronation trifle).

      RICHARD OXLEY

      Richard Oxley started his culinary journey at the age of 16 as an apprentice to his father at Lincoln's Inn in London. Richard has also worked at The Savoy Hotel and has a great passion for seasonal British ingredients, which he often incorporates into his dishes

      PHIL NEIL

      Phil Neil is our executive chef at Searcys at the Gherkin. He joined the profession at 18 and worked in restaurants across the UK, the Middle East and Asia, including Jamie Oliver International, spending some time in Hong Kong and in Dubai running Gaucho restaurant there. He is inspired by different cultures, meeting people and his love of travel. Phil has been instrumental in creating the Gherkin’s famed dining and afternoon tea menus.

      MARK CONSTABLE

      Mark Constble’s love for cooking started at a young age when he worked in a pub from the age of 13. He has since worked all over the UK, such as the Lake District, Marlow and Somerset in a range of establishments from private members sports clubs to country house hotels and now at the HAC. Mark's passion lies in the traditions and customs of his venue, and he loves to incorporate ceremonial and historical elements into his dishes.

      NICK SECKINGTON

      Nick Seckington, Executive Chef at The View, is the mastermind behind the delectable Sherry Trifle recipe. With over 15 years of experience in the culinary industry, Nick worked under the legendary chef Raymond Blanc at the age of 18. He has a passion for creating innovative new recipes using a variety of ingredients which has inspired his creative process for the Sherry Trifle.
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