The catering company, which celebrated its 170th anniversary last year, welcomed 150 of its employees to the award show which followed a conference on food and drink trends for 2018, led by journalist Annica Wainwright who highlighted veganism and advances in technology as two themes to look out for.
10-11 Carlton House Terrace took home two awards: Venue of the Year, a category which recognised ‘exceptional teams that delivered innovation and value to the business’ and the Chef of the Year award, won by Valeria Di Rita.
Chef Daniel Broughton (30 Euston Square) who designed Searcys’ healthy menus won the Innovator of the Year.
“It’s great to be recognised as an innovator, here at 30 Euston Square we are always thinking outside the box in regards to our menus,” said Broughton.
“Most think healthy eating is a trend but for me and my team it’s a culture and an ethos we should all be conscripting too.”
Matt Thomas, managing director at Searcys said: “This year we are eager to communicate and celebrate who we are. Our Britishness, our heritage and our intent to add value, will assist us in making our customers’ experience enjoyable and memorable, and keep them coming back.”
The other award winners included:
Service Excellence: Felix D’Souza from The Roman Bath Kitchen
Rising star: Istvan Horvath from Allen & Overy
Financial performance excellence: 30 Euston Square
Health and safety excellence: Kenwood House
Support Person of the year: Kat Drury, Exclusive Events team
Manager or supervisor of the year: Mehmet Oztunc, Searcys at the Gherkin
Searcys manages over 25 venues across the UK, the majority of which are located in London.
It is a subsidiary of Westbury Street Holdings, owners of fellow catering firms BaxterStorey and Benugo.