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    Searcys at The Gherkin adds seasonal packages

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    A new programme of seasonal packages has been announced by Searcys at The Gherkin, adding to their existing conference and event offering with a range of interactive tasting menus, supper clubs and wine tasting events available in the suite of private dining rooms.

    Commencing in March, the brand-new series starts with a special chocolate-inspired menu, created for private dinners and events by master Chocolatier William Curley alongside Searcys’ Development Chef, Shaun Rowlands.

    Other themed private dining packages include an English sparkling wine with Nyetimber, a Perrier Jouet Champagne “Table of Wonder”, a Harvest Festival supper menu in September, and a Hedonist’s menu showcasing truffles and vintage champagne in November.

    The celebratory dining packages are available in The Gherkin’s suite of recently renovated private dining rooms. Aptly named after clouds, Alto, Cirrus, Stratus, Cumulus and Nimbus offer spectacular views of the capital.

    Sitting high above London on level 38 of this Norman Foster-designed building, the Gherkin’s private dining rooms have been designed to created memorable, sky-high gatherings ideal for corporate entertainment, anniversaries and special celebrations.

    William Curley’s five-course chocolate-inspired tasting menu will run throughout March and April, as an option alongside the regular private dining menus. A long-standing patron of Searcys, William Curley’s ambitions in the world of chocolate led him to train with some of the country’s finest chefs; including Pierre Koffmann, Marco Pierre White and Raymond Blanc. Curley’s ambitions then took him to The Savoy Hotel, where he became the youngest Chef Patissier in its history.

    He has achieved numerous accolades, including four times winner of ‘Britain’s Best Chocolatier’ by The Academy of Chocolate. William was also awarded a Master of Culinary Arts by the Royal Academy of Culinary Arts; the highest accolade awarded to chefs in the UK.

    His carefully crafted menu will include a starter of Cauliflower and Berkshire Blue soup, garnished with cocoa nibs, followed by a creative Rhug Estate venison loin with heritage carrots, spring greens, game chocolate sauce. A pre-dessert of Orange and white chocolate granite will cleanse the palate ready for the show-stopping Willy’s chocolate mousse, brandy snap, Bailey’s cream.

    Searcys will then celebrate English Sparkling Wine Week with a special English wine pairing menu. The Discovery of the English Vineyard, revealing some of Kent, Sussex and Hampshire’s finest vintages, will be available from 26th May to 15th July. As well as Searcys wine pairing menu, an English Sparkling wine masterclass with Nyetimber will also be available in the private dining rooms, offering a chance for delegates to expand their repertoire and taste a greater variety of bottles. 

    Throughout July and August, the private dining offering will mirror Helix and Iris Bar’s Art of Summer theme, with a lavish ‘Table of Wonder’ created by Perrier Jouet. The PDRs will be decked out with botanical decorations, and a five-course tasting menu paired with three contrasting glasses of Perrier Jouet champagne, as well as other matching wines. Again, for those wishing to try something a little different, a Perrier Jouet masterclass allows guests to taste and compare three additional wines from within the Champagne house, under the guidance of Helix and Iris Bar GM and head sommelier, Karim Le Cloarec.

    As Autumn approaches, a guest chef will create an exclusive Harvest festival menu for the private dining rooms, celebrating the bounty of British produce in September and October.

    As Christmas party season gets in to full swing, guests will be treated to a Hedonist menu throughout November and December. The indulgent menu offers scallops, truffles and Iberico ham, alongside Laurent Perrier’s legendary Grand Siècle champagne and a prestige wine pairing menu. Always in keeping with Searcys’ pledge to use local produce wherever possible, our chefs have sourced Cornish caviar and Welsh Wagyu beef.

    Promising to be a spectacular celebration of fine wines and expertly matched dishes, these unique new PDR dining packages are ideal for corporate entertainment, anniversaries and special celebrations.

    Karim Le Cloarec, General Manager at Searcys at the Gherkin, said: “We want to mirror the glamour and sophistication people enjoy in the Iris Bar and Helix restaurant across our corporate events, and these packages are designed to do just that. Whether it’s a day of board meetings or a lavish celebratory dinner, our guests have the option to spice things up with interactive champagne tastings, chocolate masterclasses or a special guest chef dinner.”

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    AUTHOR

    Katy Phillips

    Publisher

    All stories by: Katy Phillips