Searcys at The Gherkin unveils new dining, meeting & events spaces

Searcys at The Gherkin has taken the wraps off new private dining, meeting and events spaces designed by London-based studio Softroom.

The five inter-connected rooms are named after clouds (it’s high up there): Alto, Cirrus, Stratus, Cumulus and Nimbus, providing space for small, targeted conferences for 18 delegates or larger parties of up to 100 guests.

Sitting high above London on the 38th floor of the Norman Foster-designed building, the idea is to play on the skyline views that are clearly already popular, having hosted over 570 events in 2017.

The rooms offer multiple screens, lapel mics and docking stations, as well as an on-site engineer on hand to ensure presentations go smoothly.

Events are catered for with bespoke breakfast, lunch and dinner menus created by newly-appointed chef Daniel Loftins. Previously head chef at Royal House London (ETM Group hotel) & Peninsula Restaurant, Searcy’s says Loftins brings a passion for fine British produce and seasonality.

Breakfast menus include the choice of lighter continental styles or hot dishes, including a cooked breakfast selection, sharable cold breakfast board platters or healthy individual breakfast bowls.

The inclusive buffet menu is designed to keep delegates energised with dishes including Roast salmon Sumac, Tofu Spiced Miso, Celeriac Kohlrabi and Goats Cheese Hash or Thyme Chicken and an array of sides and salads. For a full sit-down meal, set lunches of three or five courses are also available.

Loftin’s afternoon tea menu offers a selection of gourmet sandwiches, cakes and scones, as well as healthier options of fruit platters and yoghurt.

For dinner and private dining, there are three course, five course or Superior Menu options to choose from, including pressed Confit chicken, Hand Dived Scallops or Beef Wellington and Chocolate torte, matched with wines, champagne and English sparkling wine.

There’s also a range of vegetarian and vegan dishes, including Crispy gnocchi and Basil pesto, a vegetarian Wellington and a Mille-feuille of courgette, mozzarella and tom berries.

Harriet Helps, project manager at Soft Rooms, said: “In response to a move towards inspirational flexible spaces that can host all event styles – from business meetings, informal celebrations or a full-day conference, we were tasked with creating a series of multifunctional private hire spaces at level 38. The concept was to design a luxury environment, whilst maintaining flexibility for its numerous uses.”