10 Years at Searcys

23 Jul 2014
2 min read
To celebrate 10 years at the Gherkin, the illustrious London-based restaurant Searcys will be throwing open the doors of its restaurant to the public for the very first time for 6 weeks only. We chat with Chef Matt Edmonds…

Located on the top three levels of theillustrious central London Gherkin,SearcysRestaurant and Bar is London’s highest private members club, with incredibleviews of the Big Smoke. The venue features a private lounge, restaurant and private dining rooms, alongside the renowned glass domed bar at the very top of The Gherkin. And from the21July to the4September, this exclusivity will be opened to the public tosample its world class dining with a 10 course anniversary tasting menu.

The 10 course tasting menu, developed by Head Chef Matthew Edmonds, will bring together a range of suitably celebratory ingredients and fresh seasonal produce to create a mouth-watering selection of dishes, includingScallops with Jersey Royals, Peas and Feves;Red Mullet with Bouillabaisse and a Bread Foam;Ham Hock with Saffron and CauliflowerandStrawberries with a Champagne Jelly. An a la carte menu will also be offered for lunch and dinner and a special brunch menu will be available on Sundays, serving brunch classics and launching a Bloody Mary station, allowing guests to mix up their own perfect version of the cocktail.

FOUR Questions with Matt

What is your earliest memory of being interested in food?

My first memory of food comes from my nan and granddad as they were dairy farmers in Hampshire, so I was brought up on home cooked food, seeing vegetables come from the ground to plate.

Can you describe your culinary style in a few words?

Honest, British cooking done with fantastic produce.

What experience do you hope to give your guests dining atSearcy’s?

A relaxed and enjoyable time with us, with great food, wine and of course the view.

What has been the proudest moment of your career so far

I don’t look at the past I only focus on the future and keep the standard we create. If I had to pick, winning a bronze medalat the Culinary World Cup in 2010 in Luxemburg, and gaining two AA rosettes and Michelin accreditation within six months when I was 26.


The Gherkin

30 St Mary Axe




+44 (0)20 7071 5025