Searcys is delighted to announce its Chef of the Year competition, created in partnership with the distinguished Champagne House Laurent-Perrier.
Designed to celebrate culinary talent across the business, the competition invites chef teams from Searcys venues to develop exceptional menus paired with a selection of Laurent-Perrier cuvées, showcasing creativity, innovation and technical excellence.
Founded in 1812, Laurent-Perrier is one of the world’s most respected family-owned Champagne Houses. The strength of the partnership between Searcys and Laurent-Perrier lies in a shared commitment to premium hospitality, craftsmanship and delivering elevated guest experiences.
‘Laurent-Perrier is delighted to sponsor this competition which aims to inspire, motivate and recognise the next generation of great chefs at Searcys. Laurent-Perrier is committed to investing in the future stars of the UK hospitality industry,’ said Daniel Brennan, Brand Director at Laurent-Perrier UK.
Across the Searcys estate, the competition brings together senior and junior chefs to collaborate on seasonal, ingredient-led menus that highlight flavour pairing and culinary innovation. The competition will take place across a series of stages, culminating in a final judged by senior Searcys chefs and Laurent-Perrier ambassadors, with shortlisted teams presenting dishes from their menus in live kitchen environments. Judges include Paul Jackson, Managing Director at Searcys; Richard Lewis, UK Sales Director at Laurent-Perrier; and two-Michelin-starred chef Alex Dilling of Hotel Café Royal.
The Chef of the Year competition reflects Searcys’ ongoing commitment to quality, consistency and culinary excellence, demonstrating confidence in a food offer strong enough to be celebrated and challenged through internal competition. It also reinforces a culture that champions creativity, technical skill and innovation in menu development, while actively supporting talent development and progression across the business.
“The Searcys chef of the year competition is a fantastic opportunity for our teams to showcase not only their creativity and culinary skills but also their understanding of seasonal British produce and the art of pairing exceptional dishes with champagne,” said Richard Oxley, Group Executive Chef at Searcys.
“Competitions like this give our chefs the platform to push the boundaries and demonstrate the passion that defines Searcys. Most importantly it’s a chance to proudly represent the Searcys name and the high standards of excellence we are known for.”
For corporate clients, venue partners and event buyers, the competition signals that Searcys invests heavily in culinary excellence and people development. This focus on talent not only strengthens individual capability, but also ensures a shared standard of expertise and professionalism across the organisation resulting in more consistent delivery, stronger execution and a consistently high-quality guest experience.
