One of the UK’s oldest British caterers, Searcys is in residence at historical venues across the UK including The Pump Room at the Roman Baths, The Gherkin, St Pancras International and Battersea Power Station.
With over 175 years’ experience in delivering events and experiences, Searcys prides itself on offering a ‘taste of indulgence’, serving fresh and seasonal dishes that focus on sustainability.
Piat brings his ‘rich classical and international culinary expertise’ to the company’s growing portfolio of brasseries and champagne bars. He has worked in some of the top international establishments, from the Mandarin Oriental in London to Jòia with Hélène Darroze in Paris as well as spending ten years in New York and London with chef Daniel Boulud.
He commented: “I am thrilled to be joining the Searcys family and working with the talented chefs at our landmark venues. Searcys is committed to only using impeccably sourced, seasonal British produce, which I hope to blend with elements of my heritage, utilising French and international flavours and cooking techniques to make the ingredients really shine.”
Piat has launched autumn menus for the Searcys Brasserie at St Pancras, focusing on the best of British ingredients. Dishes include Shetland mussels mariniere, slow-cooked porchetta with celeriac, seared seabream fillet with charred broccolini, 48-day dry-aged Lake District sirloin steak as well as cauliflower steak with curry coconut yogurt.