Subscribe to Candid Magazine

All Aboard With Plenty Of Bubbles Searcys, St Pancras

July 3, 2018

Restaurants & Bars | by Baldwin Ho

Searcys is such a behemoth in the catering industry, it was no surprise to see them awarded the main restaurant and bar space at the concourse of the elegant and grand St Pancras station. We went along recently to visit their brasserie, as they’ve revamped their interior, along with their menu in anticipation of the 150th birthday of St Pancras station; plus they’ve just opened their first ever Champagne School.

Their Champagne Bar is already very well-known as being Europe’s longest Champagne Bar, but the brasserie is where you can enjoy Great British cuisine in old-world glamour surroundings. The decor evokes the golden age of travel with vintage lighting, old stations clocks and well-cushioned leather seating. The menu from head chef, Colin Layfield celebrates classic, simple British food. You know Colin cares about the provenance of his ingredients when they are clearly listed on his menu. The chargrilled Wye Valley asparagus had a deliciously firm, crisp bite to them and was well-flavoured with some wild garlic and soft boiled egg dressing.

Given we were sampling a glass of Searcy’s fine house champagne, it would be amiss not to pair it with a platter of Britain and Ireland’s finest oysters; so I ordered two of each of Pyefleet rock, Carlingford rock, and Jersey rock. The Carlingford ones had a delightful sweet aftertaste whilst the Jersey ones tasted more delicate and had a refreshing crisp sea-salt taste.

My guest opted for the traditional vegetable pie with creamed cauliflower which was warming, hearty and had a firm, crisp outer crust. Whilst being a seafood fanatic, it was an obvious choice to opt for the grilled native lobster option on their menu. With items like seafood, you should always choose the restaurants with a high footfall like St Pancras by Searcys brasserie to ensure a regular supply of fresh produce. The meat had a solid, healthy texture and it was simply and effectively cooked with wild garlic butter and accompanied with seashore vegetables.

Pudding was a suitably indulgent affair with the likes of baked Alaska and chocolate and hazelnut mousse, but my recommendation would be to try their earl grey parfait, lemon curd and crumble. The flavours of the tea subtly permeate the dessert to create a dish that has more complex flavours and not overly sweet.

They also have beautiful private dining rooms as well as spaces for meetings and conferences for those busy executives heading on/off the Eurostar.

For more information on Searcys St.Pancras see here.

Follow Candid Magazine on Instagram, here