A range of historic venues in city locations with a choice of bespoke Christmas party packages to choose from
Since 1847, Searcys has been at the heart of festivities, the very year London’s Tom Smith invented the Christmas cracker. With seasonal menus, Champagne, cocktails and a team of expert chefs, bakers, mixologists and planners each event is one to remember.
Searcys is renowned for designing and delivering seamless events and festive celebrations across London that combine history, elegance, and exceptional hospitality. Many venues are iconic landmarks such as Horizon 22, The Gherkin, the Barbican, St Pancras Bar and Brasserie, 116 Pall Mall, the National Army Museum, The Royal Institution, The View at the Royal College of Surgeons, Inner Temple, Gray’s Inn and the magnificent HAC. Each venue has its own distinct character, from modern architecture with panoramic city views to grand historic settings. This year, Christmas packages are on offer at Searcys newest opening – Searcys at Westminster.
Celebrating the best of seasonal, sustainable British ingredients, Searcys keeps many festive traditions alive including its homemade Christmas puddings dating back to the 1890s. Searcys will serve over 3,000 of these handcrafted delights to be enjoyed at parties across its venues this December. Each pudding is crafted by hand, using a recipe that celebrates over 175 years of Searcys’ British hospitality (recipe below).
From private dining to festive receptions for up to 600 guests, Searcys designs party packages to suit every celebration.
These Are London’s Best Christmas Party Venues
https://searcys.co.uk/christmas-parties-at-searcys
Private Dining Rooms To Book For festive entertainment
Whether it’s a team or a client thank you, birthday, anniversary, graduation or just because, here are the best private dining rooms:
https://searcys.co.uk/private-dining-venues
Searcys Christmas Pudding Recipe – Circa 1890s
Makes 2 x 1.2 litre Classic Pudding Basins.
Ingredients:
8 oz dark demerara sugar
8 oz chopped suet
8 oz sultanas
8 oz raisins
4 oz currants
4 oz shredded mixed candied peel – Cut your own or use ready cut
4 oz of plain flour
4 oz fine breadcrumbs
2 oz flaked almonds
Rind of 1 lemon (grated)
Rind of 1 orange (grated)
3 free-range eggs
Pinch of grated fresh nutmeg
Pinch of salt
Pinch of mixed spice
100 ml stout
100 ml of full fat milk (whole – blue top)
25 ml of brandy
Need:
2 x 1.2 litre pudding basins
2 small greaseproof paper disks
2 large greaseproof paper disks.
Large Square of pudding muslin cloth.
Method:
- Place all the fruit in to a large bowl and mix thoroughly.
- Pour over the stout, milk and brandy (if using) and mix well, cover with cling film
and allow to macerate for 4 hours at room temperature. - In another large bowl add all the rest of the dry ingredients and mix thoroughly.
- Break the eggs and whisk well to break them down.
- Add the soaked fruit to the dry mixture and incorporate thoroughly.
- Add the beaten eggs and mix well ensuring the mixture is fully incorporated and
also all the fruit is evenly dispensed. - Grease well the two 1.2 litre pudding basins.
- Line the bottom of each pudding basin with a small disk of greaseproof paper.
- Divide the mixture evenly between the two pudding basins, tap lightly on the
work surface to ensure the mixture settles in to all the corners and edges. - Top with the large disk of greaseproof paper and clean the pudding basin well.
- Wrap the pudding in the muslin cloth and tie with string to ensure the cloth
stays on. - Place the pudding basin in a pan and fill with warm water until three quarters up
the side of the pudding. - Place the pan on the stove and bring to the boil, reduce the heat and simmer
for 5 to 6 hours. - Ensure the pan is always topped up with hot water to the three-quarter level.
- Remove the pudding from the water and allow to cool for 15 minutes.
- Serve as required or cool and save for a rainy day.
Searcys Christmas Rum Butter Recipe – Circa 1890’s (Makes 250gm)
Ingredients:
125 gm British unsalted butter, chilled
75 gm soft light brown muscovado sugar
90 ml strong dark rum
Need:
1 x 250ml Kilner Jar – Screw top
Method:
- Cube the chilled butter about a half hour before starting, so that it is almost
room temperature. - Beat the butter for 1 minute.
- Add the sugar and beat together until pale and fluffy.
- Add the rum a teaspoon at a time, beating constantly.
- Spoon the rum butter into the kilner jar, tapping down to ensure it covers the
corners. - Close lid and refrigerate until needed.
- Is best frozen for 1 hour before used.
