Industry News

Searcys appointed as new caterers at the Royal Institution, Mayfair

Published: 21 Jan 2020

Searcys has been appointed as the new caterer at the Royal Institution; a prestigious Grade I listed venue in Mayfair, Central London. Located just off Piccadilly on the historic Albemarle Street, Searcys now runs the event catering and on-site café menus at the Royal Institution, bringing 172 years of hospitality expertise to the stunning surrounds of Mayfair.

Home of science and innovation for over 200 years, the Royal Institution is a striking three-floored event venue, with historic Georgian rooms adorned with fine portraits and original structural features, blending harmoniously with contemporary and well-equipped event spaces.

The Royal Institution has been home to eminent scientists whose discoveries have shaped the modern world, including Humphry Davy’s miners’ safety lamp, Michael Faraday’s work on electromagnetic induction and Kathleen Lonsdale’s use of X-ray diffraction to identify the structure of Benzene. Its famous speakers included HG Wells, Sir David Attenborough, Helen Sharman and Grayson Perry. Today, the Royal Institution is a registered charity encouraging everyone to think more deeply about science and its place in our lives.

Available to suit all event needs – from small meetings and conferences to parties and receptions – the venue includes spaces ranging from the lower ground floor Atrium and Museum with a Mezzanine, to the first floor Library, 400-seater Theatre and the decorative Writing Room.

Sustainability and wellbeing
Searcys’ award-winning catering service is now available at the Royal Institution’s event spaces and on-site café. With a drive towards sustainably sourced produce and high-quality service, the new tailored menus and hospitality packages showcase the best of seasonal and home-grown ingredients. Searcys’ commitment to a sustainable operation at all levels of service saw the oldest UK catering company awarded 3 Stars by the Sustainable Restaurant Association in December 2019.

Conference and events menus focus on nutrition and wellbeing, including healthy swaps from sugar-based meeting snacks, such as Acai, banana and berry pots. Large parties will be catered for with enhanced packages, from interactive food stations and drink experiences, to dedicated vegan dining options, with dish highlights of smoked seitan with pearl barley, charred broccoli, lemon and shallot vinaigrette.

The café, located in the heart of the venue, features a regularly changing menu serving a selection of sandwiches, freshly baked pastries and Ottolenghi-style salads, which include a vegan superfood salad with black rice, quinoa, broccoli, black beans and avocado; and Roast British chicken, heritage beetroot, orzo pasta and shallot relish. In keeping with the sustainability drive, all tea and coffee is Direct Impact sourced, with Searcys’ bespoke blend of coffee beans from family-run farms in Peru and Colombia, and roasted by Bristol-based, Extract Coffee.

Chief Operating Officer at the RI, Michael de Crespigny, said: “We are delighted to have appointed Searcys as the Royal Institution’s catering partner, building on our already outstanding offer to clients who hire the RI for their business conference or special occasion. And with our new café, what better way to discover science at the RI, and then discuss it with friends over a coffee and bite to eat?”

Searcys’ restaurants, Champagne bars and events spaces are synonymous with warm hospitality and British heritage, with the Royal Institution joining a number of celebrated venues in London and nationwide. These include the HAC and One Moorgate Place, Vintners’ Hall, the Barbican and the Gherkin in the City, Design Museum, Blenheim Palace and The Roman Baths.

About Searcys
Searcys’ iconic restaurants, Champagne bars and events have a world-renowned, long-standing reputation for quality and innovation. One of the first British event caterers, founded in 1847 by John Searcy, the company has carved out a name as brave market- leaders. Searcys has launched bold, pioneering concepts including the original in-station Champagne bar at Kings Cross St. Pancras, one of London’s first skyscraper restaurants, Helix, as well as cafés and restaurants in two World Heritage Sites. Their 30 plus venues across the UK serve fresh, modern dishes that focus on sustainability, local produce and world-class service standards.

Bars and restaurants: St Pancras Brasserie and Champagne Bar, Helix restaurant and Iris bar at the Gherkin, Osteria and Bonfire at the Barbican, Saatchi Bar and Brasserie, The Pump Room in Bath, The Orangery at Blenheim Palace.
Venues: 11 Cavendish Square, The Royal Institution, the Barbican, Vintners’ Hall, 30 Euston Square, St Paul’s Cathedral, Design Museum, National Army Museum, Blenheim Palace, One Moorgate Place, The Roman Baths, The HAC, The Alnwick Garden, Weston Park.
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About the Royal Institution
The Royal Institution’s (Ri) vision is for a world where everyone is inspired to think more deeply about science and its place in our lives. Home to eminent scientists such as Michael Faraday, Humphry Davy and Kathleen Lonsdale, its discoveries have helped to shape the modern world. Just as importantly these scientists recognised the importance of sharing their work with the wider public.

Today it continues its mission to build on its heritage and create opportunities for everyone to discover, discuss and critically examine science and how it shapes the world around us. An independent registered charity, the Ri provides science education, public engagement, and heritage activities for people of all ages and backgrounds across the UK and around the world. These activities include the world-famous CHRISTMAS LECTURES; public talks from the world's greatest thinkers in its historic lecture theatre; a national programme of Ri Masterclasses for young people in mathematics, engineering and computer science; hands-on science workshops in its L'Oréal Young Scientist Centre; award winning animations and films; and the preservation of its scientific legacy through the Faraday Museum and archival collections.

For all press enquiries please contact Gizane Campos at 84 PR
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