All aboard... close
We were thrilled to be invited to the launch of Searcys 1847's new St Pancras Grand restaurant, in conjunction with GQ.
You know the usual thing with these types of affairs - you get a glass of champagne that is replenished before you get a third of the way down and then to soak it up you get 3 tiny hors d'oeuvre, so after a couple of hours you can't see straight.
The launch party at St Pancras Grand was different: the food, whilst still bite-sized, was absolutely amazing and there was plenty of it. It was quintessentially British food: bubble and squeak, fish and chips, roast beef and yorkshire pudding, as well as classic favourites such as oysters, smoked salmon.
Duncan Ackery, CEO of Searcys 1847, has selected an expert team, passionate about innovation, quality and service. Critically acclaimed, Billy Reid, is the executive chef. Having previously worked his magic at L’Escargot, the Vineyard at Stockcross and The Belvedere, Billy comes with excellent credentials and forms a formidable duo with Tom Aslanian managing the front of house.
How do we know all this? Well, we've had a long relationship with Searcys and have recently redeveloped a suite of sites for them including St Pancras Grand and 40|30, the restaurant at the top of the Gherkin (see McD's earlier blog).