Seasonal heritage ingredients take centre stage across 30 venues
Award-winning events caterer Searcys has launched its autumn winter 2025 menu collection, featuring heritage vegetables, Highland venison and Cornish lobster across canapés, bowl food and main courses.
Plant-based and vegetarian dishes lead the collection, with sophisticated options including Heritage beetroot terrine with hazelnut cream for canapés, Salted baked heritage carrots with pine nut and barley crumb as mains, and Honey and sesame parsnip tart with tonka cream for dessert.
Available across Searcys’ 30 venues, the collection balances hearty winter warmers with lighter seasonal dishes. Other canapés feature Cured seabass with charred leek and chive crème fraîche, and Roasted chicken skin with Jerusalem artichoke and chestnut tartlet.
Bowl food ranges from warming Rabbit and tarragon Scotch egg with carrot ketchup to Cornish hake with Jerusalem artichoke purée and pickled cockles. Additional desserts include Forced Yorkshire rhubarb custard tart with toasted oats.
Game takes centre stage with Highland venison with caramelised chicory, boulangère potato and elderberry jus, plus Searcys game sausages with braised cabbage. Cornish lobster appears in a rich Bouillabaisse with seaweed tartare, whilst partridge combines with Wild mushroom pressé and mushroom ketchup, capturing autumn’s earthy flavours. Other main courses showcase British seasonal produce with Tuna with watercress emulsion, ale onions, Cornish potato and white radish.
The menu reflects Searcys’ commitment to responsible sourcing through its Second Nature sustainability programme. Highland venison comes from estates implementing soil restoration and biodiversity enhancement practices, whilst seafood follows Marine Conservation Society Good Fish Guide standards (MCS rated 1-3). The company works with suppliers like Wild Farmed for regenerative flour and R Oil for British rapeseed oil.
All eggs are RSPCA Assured from British free-range farms, specifically RSPCA certified St Ewe Farm, as featured in the St Ewe egg custard tart with burnt orange curd and hazelnut praline. Selected partnerships include Islands Chocolate from St Vincent and the Grenadines, and Rainforest Alliance certified teas.
Richard Oxley, Group Executive Chef, Searcys, said: “These autumn winter menus reflect our commitment to British seasonal cooking and responsible sourcing. We have developed new vegetarian and vegan dishes, brimming with flavour and colour. Also on the plate is Highland venison that comes from estates implementing soil restoration and biodiversity enhancement practices, and we work with suppliers like Wild Farmed for regenerative flour and R Oil for British rapeseed oil that improves soil health.”
A venue to tell your event story
Every Searcys venue tells a story where guests can discover centuries of history, remarkable innovation, artistic treasures and 21st century vision. These themes can be woven into your event narrative to generate interest, drive attendance and create lasting memories.
Whether it’s London views at Horizon 22 and The Gherkin, Georgian grandeur at 116 Pall Mall designed by John Nash, or artistic treasures at Carlton House Terrace and the National Gallery’s Sainsbury Wing, City Livery Companies including Vintners’ and Stationers’ Halls carry the legacy of London’s ancient guilds, whilst The Royal Institution tells stories of Nobel Prize winners and groundbreaking scientific discoveries.
Choose your venue story at https://searcys.co.uk/
