Searcys Summer Event Menus – What’s Coming Up

For this year’s events, Executive Chef Darren Deadman and his team have created a menu brimming with summer flavours, beautiful natural colours and fresh sustainably-sourced ingredients. All accompanied by English sparkling wine, of course.

For receptions, we have nibbles, canapes and small plates, which include hot and cold meat, fish, vegetarian dishes and puddings. Start with our luxury truffled cheese nuts followed by an asparagus macaroon with pecorino cheese or warm pea, broad bean and mint tart canape, and a lemon meringue lollipop. Vegetarians will love our hot bubble and squeak with poached egg and hollandaise sauce small plates and refreshing summer pudding with mint cream.

Our relaxed and fine dining options come with three set menus or a selector menu. Particularly enticing for fine dining is our rock bass in a shellfish broth with sea vegetables main, goat’s cheese and thyme twice-baked soufflé starter and egg custard tart with poached rhubarb pudding. For a more relaxed event, the watercress soup with chive drop scone and trifle starter, ricotta and spinach tortellini with sage butter and fried crumbs main, and chocolate and cherry compote desert are delectable.

Conferences are made easy with our daily delegate packages, which include breakfast pastries, exotic fruit and freshly-made sandwiches. For any event, a fork buffet always makes an impact and includes a flawlessly marinated chilli and lime chicken and vegan marsala aubergine steaks with humous and pickled onions. Finally, make everyone’s day with American, Asian, African or European food stalls. The Chinese bao buns and Peruvian ceviche are perfect for summer.