Searcys honours staff at annual awards

After celebrating its 170th anniversary last year, Searcys honoured the very best of its teams at the Searcys Annual Awards in London on January 18 2018.

The event allowed the company to present its greatest achievements to an audience of 150 guests, including catering managers, chefs and sales and marketing teams from 29 different venues.

On the night, guest speaker Annica Wainwright, food journalist and founder of 2 Forks consultancy, welcomed the teams with a talk on food and drink trends for 2018.

Plus, she also shared her thoughts on how the sector will need to adapt to the technological advances now expected by the next generation of customers.

“This year we are eager to communicate and celebrate who we are. Our Britishness, our heritage and our intent to add value will assist us in making our customers’ experience enjoyable and memorable and keep them coming back,” said Matt Thomas, MD at Searcys.

The ceremony recognised key staff nominated by their peers in nine categories. 10-11 Carlton House Terrace took home two awards including Venue of the Year and the Chef of the Year award, which was secured by chef Valeria Di Rita.

Elsewhere, Chef Daniel Broughton (30 Euston Square) who designed Searcys’ healthy menus won the Innovator of the Year.

Broughton added: “It’s great to be recognised as an innovator, here at 30 Euston Square we are always thinking outside the box in regards to our menus. Most think healthy eating is a trend but for me and my team it’s a culture and an ethos we should all be conscripting too.”