Part of London’s hospitality scene for over 175 years, Searcys is an award-winning restaurateur in residence at unique and historical venues across the UK. With over 19 venues to choose from, guests can dine in the historical surrounds of The Pump Room in Bath, head to the sky at the Gherkin, discover culture at the Barbican or host a reception at Europe’s longest Champagne bar at St Pancras and a newly launched Champagne Bar at Battersea Power Station. At the heart of every Searcys’ venue is a touch of indulgence and finesse, serving fresh, seasonal dishes that focus on sustainability.Searcys has been awarded Sustainable Restaurant Association's top 3* mark twice, in 2020 and 2023. In 2022, our venues have been recognised by 11 London Venue Awards and the coveted FS Catey Event Caterer of the Year.
How can your company help event planners to meet their sustainability objectives?:
Searcys offers our event planners and guests a stunning selection of iconic venues across London, with sustainability principles woven into how our buildings operate, how we build our teams and develop our people, and of course, how we deliver delicious seasonal, fresh dishes and drinks responsibly. We provide carbon footprint calculations for your event menus and also work with you to minimise or offset the impact. Food and general waste reduction have been built into our daily protocols. Our event delivery is structured around our ESG strategy, called Second Nature. The strategy with stringent
• Inclusion by DesignCreating an inclusive workplace where all employees can thrive, ensuring diversity and inclusion are represented at all levels. Key KPIs include increasing the gender and ethnic diversity representation in leadership roles to 40% by 2027, alongside creating mentoring and reverse mentoring programmes and networks to nurture and support talent within the company. Searcys has already signed up to ‘Race in the Workplace Charter’ in spring 2023 and is preparing to launch its first DE&I Policy this year, and the Ethnicity Pay Gap report in 2024.
• Nurturing and Growing TalentAs part of Searcys commitment to help its people grow and succeed to become an employer of choice in hospitality, Second Nature will focus on the development of all of its team members: providing learning opportunities for all employees beyond mandatory requirements with at least 15 hours of training per year, and offering access to medical, financial and nutritional advice for all. Targets include narrowing the gender pay and bonus gap below 10% by 2027, alongside increasing underrepresented groups on leadership programmes by 30% by 2025.
• Progressive PartnershipsFor Searcys supply chain, the company aims to continue to raise the bar on its sourcing standards. This will run across all elements of the business, from reducing the emission impact of dishes by 30% by 2026 and ensuring plant-based dishes make up at least 25% of its menus, to using 100% cotton uniforms from certified sustainable sources, and exclusively using FSC-certified wood and paper products by end of 2025. We are on course to achieve Red Tractor standards for all fresh meat by the end of 2025 and buy 100% of liquid milk directly from UK dairy farmers who are meeting RSPCA Assured standards.
• Step-UpThis will be the framework for reducing Searcys’ impact on the climate with the ultimate target to achieve net zero across the entire group by 2040. This will be achieved through a ‘Step Up’ goals protocol, which includes minimising food waste, eliminating all avoidable single-use packaging, and reducing greenhouse gas emissions through energy-saving tactics and recycling. Searcys is pledging to reduce food waste by 20% by the end of 2024.
- Rebecca Hawkes,
Director of Sales & Events
- Anna Fenten,