Sky high events by Searcys at The Gherkin new private dining
Searcys at The Gherkin is proud to announce a new host of innovative private dining, meeting and events spaces specially designed to create memorable, sky high gatherings with new modern, bespoke menus.
Designed by London-based studio Softroom, the five architecturally stunning rooms are aptly named after clouds: Alto, Cirrus, Stratus, Cumulus and Nimbus and offer spectacular views of the capital. Designed with flexibility in mind, the new rooms provide a space for small, targeted conferences for 18 delegates or larger parties of up to 100 guests.
Newly open for daytime functions, the cloud-inspired rooms are ideal for dining and celebratory gatherings in the heart of The City. Sitting high above London on the 38th floor of this Norman Foster designed building, they offer stunning vistas, catering excellence and impeccable service. This significant piece of London skyline is already a popular choice for events in the city, having hosted over 570 events in 2017.
Alto, Cirrus, Stratus, Cumulus and Nimbus
“In response to a move towards inspirational flexible spaces that can host all event styles – from business meetings, informal celebrations or a full-day conference, we were tasked with creating a series of multifunctional private hire spaces at level 38. The concept was to design a luxury environment, whilst maintaining flexibility for its numerous uses.” says Harriet Helps, project
manager at Soft Rooms. Able to adapt to suit the size and style of any event, these interconnecting rooms are as practical as they are eye-catching. The new oversized glazed doors between the rooms allow a more open circulation and maximize natural light whilst brass and a specialist ‘shimmer’ wall finish add a subtle touch of luxury.
The rooms also offer multiple screens, lapel mics and docking stations, as well as an on-site engineer on hand to ensure presentations go smoothly.
New Conference and Private Dining Menus
Events are lavishly catered for with bespoke breakfast, lunch and dinner menus created by newly appointed chef Daniel Loftins. Adapting to the needs of today’s customer and growing interest in healthy eating, the private dining rooms menus feature plant-based dishes alongside creative British classics.
Previously head chef at Royal House London (ETM Group hotel) & Peninsula Restaurant, Loftins brings a passion for fine British produce and seasonality, perfectly aligned with Searcys’ pledge to source locally wherever possible. Breakfast menus include the choice of lighter continental styles or hearty hot dishes, including a cooked breakfast selection, sharable cold Breakfast Board platters or healthy individual breakfast bowls – which include Hot porridge with blueberries and natural yogurt, granola and honey.
Working lunches are reinvented and the humble sandwich has given a gourmet overhaul with a carrot bread sandwich and roast salmon filling or Beef bresaola with onion jam and granary bread on the menu. The inspiring and inclusive buffet menu is designed to keep delegates energised with dishes including Roast salmon Sumac, Tofu Spiced Miso, Celeriac Kohlrabi and Goats Cheese Hash or Thyme Chicken and an array of sides and salads. For a full sit-down meal, set lunches of three or five courses are also available.
Loftin’s afternoon tea menu promises to reinvigorate in style, with a selection of gourmet sandwiches, cakes and scones, as well as healthier options of fruit platters and yoghurt that delegates are welcome to swap in.
For more indulgent dinner private dining, the new rooms offer a range of truly special menus, putting the best of British produce at their heart. With a three course, five course or luxurious Superior Menu to choose from, guests can experience standout dishes including pressed Confit chicken, Hand Dived Scallops or Beef Wellington and Chocolate torte – all can be expertly matched with wines, champagne and English sparkling wine. The Superior Vegetarian menu also features a range of indulgent vegetarian and vegan
dishes including Crispy gnocchi and Basil pesto, a vegetarian Wellington and a Mille-feuille of courgette, mozzarella and tom berries.
Booked individually the rooms are ideal for 18 to 50 guests dependent on layout (whether Boardroom, Banquet, Theatre or Standing), while double rooms or whole floor booking allow for numbers up to 130 guests/
- Prices from £350+VAT to £4,000+ VAT room hire
- Between £500 to £8000 minimum spend
- Breakfast served 8 -11am, Lunch 12 – 4pm, Dinner 6pm – 11pm
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