Searcys Winter Event Menus – Nibbles to Seated Dinners

For events, this winter, Executive Chef Darren Deadman and his team have created a menu boasting warm flavours, beautiful colours and seasonal favourites. All accompanied by our signature cocktails and Champagne.

For receptions, we have nibbles, canapes and small plates, which include hot and cold meat, fish, vegetarian dishes and puddings. Start with our marinated olives with garlic and lemon followed by shrimp popcorn canapes and New Orleans style beignets with bitter chocolate sauce. Vegetarians will love our small plates, which include mushroom and truffle linguine with Italian hard cheese, and a warming blackberry and apple crumble pie with custard.

Our relaxed dining options come with three set menus or you can make a selector menu. Particularly enticing for a winter banquet is our venison haunch with black pudding and celeriac dauphinoise main, smoked duck and pear salad with gherkin starter and our caramel mousse, oranges, brandy snap pudding. For a more relaxed event, our celeriac and apple soup with thyme cheese straw starter, braised feather blade with buttermilk mash and heritage carrots main, and Earl Grey panna cotta with brown sugar shortbread are mouth-wateringly good.

Conferences are made easy with our daily delegate packages, which include breakfast pastries, fruit and freshly-made sandwiches. For any event, a fork buffet always makes an impact and includes a lamb hot pot with rosemary and charred courgette, spinach and ricotta cannelloni. Finally, make everyone’s day with American, Asian, African or European food stalls. The Moroccan pastille and Jamaican jerk chicken are perfect for winter.