Searcys recognises values and quality at inaugural staff recognition a

first_imgSearcys recognises values and quality at inaugural staff recognition awardsSearcys recognises values and quality at inaugural staff recognition awardsSearcys, the iconic collection of restaurants, bars and venues, honoured staff across its portfolio at the inaugural Searcys Awards held at Inner Temple, London last night. The event marked the outstanding achievements of Searcys employees, and highlighted the dedication, care and compassion that they show every day in the workplace.The nominations for the seven ‘Searcys Values Awards’ were submitted by Searcys employees and staff from Searcys’ venue portfolio. From a shortlist of three per category the Executive team picked the eventual winners. The Values Awards cover Searcys core pillars of Passion (rising star), Excellence (best team), Accountability (best support person), Energy (best guest feedback), Originality (best support Chef), Execution (best Manager), and Curiosity (best innovator).Other awards chosen directly by Searcys executive team included Chef of the Year, Venue of the Year and the Spirit of Searcy’s award.Richard Callaghan, Head of HR at Searcys, commented; “Searcys is proud to recognise the contribution that our staff make to our organisation and the impact they have on delivering the highest quality hospitality and catering to our clients and their guests.  Quality, innovation and service are at the heart of our ethos and offering and last night’s winners lead the way when it comes to maintaining those across our work.   It isn’t however just the winners but all of our staff show meticulous attention to detail and a passion for what they do and last night was an opportunity to thank everyone and show our ongoing commitment to supporting their growth and career development.”The deserving award winners, who collected the accolades at the gala dinner last night, were; Passion (rising star)                                         Cristina Palamar: Kenwood HouseExcellence (best team)                                    30 Euston Square: Sales TeamAccountability (best support person)          Francesco Arlotta: BarbicanEnergy (best guest feedback)                        Mimi Tudor: Champagne BarsOriginality (best support chef)                     Louise Schofield: The BalconyExecution (best Manager)                             Greg Hillier (Head Chef): British AcademyCuriosity (best innovator)                             Stefani Goodrem (Sales & Marketing Manager): Inner Temple & Kayleigh Tindalid (Marketing Manager): Pump Rooms and Roman Bath KitchenVenue of the Year                                            30 Euston SquareChef of the Year                                               Barry Tonks: Searcys at The Gherkin & Paul Smith: Allen & OverySpirit of Searcys                                               Marta Makarczuk: Searcys at The GherkinThe winner of ‘Venue of the Year’ award, 30 Euston Square’s General Manager, Yvette Chatwin said; “My team are absolutely amazing, I am extremely proud of them all and what they have achieved this year.  I’m delighted that their efforts have been recognised in the very first Searcys Value Awards ceremony. We are all thrilled and overwhelmed to have won this award as well as the Excellence Award.”Marta Makarczuk of Searcys at the Gherkin, who won the ‘Spirit of Searcys’ award for her continuous willpower, and high standards whilst delivering a seamless service, said; “I am absolutely thrilled and honoured that my work has been recognised in this way – I am so happy to receive this award.”The Head Chef, Barry Tonks, from Searcys at the Gherkin who scooped ‘Chef of the Year’, said; “I am thrilled to win this award reflecting both the restaurant and event menu offer at Searcys at The Gherkin. We are so passionate about delivering exceptional food quality and consistency, my team and I are delighted this has been recognised and encouraged as part of the awards.”About SearcysSince 1847, Searcys has been one of the UK’s most prestigious hospitality companies. With a passion for quality and an ability to execute an event to the very highest standards, it has developed a world-famous reputation for food and hospitality at its iconic, exclusive venues in London, the City and Bath.The company was founded by the Duke of Northumberland’s pastry chef with the plan to provide an outsourced catering service for large, private houses in London and the Home Counties that lacked full-time domestic staff. Over the next 120 years, Searcys were awarded a royal warrant and became the contract caterer of choice not just to royalty, but also to many of London’s stately homes.In the 1970s, Searcys opened a series of bars and small restaurants in London as its first permanent sites, and in 1990, was appointed as catering partner to the Barbican. In 2010, Searcy’s returned to being a privately owned, self-autonomous company, enabling it to focus on an absolute dedication to quality and building on its track record for innovation.Today Searcys portfolio of venues include M by Montcalm Shoreditch, Searcys St Pancras Grand, Searcys | The Gherkin, 30 Pavilion Road, Barbican, Blenheim Palace and Bath Assembly Rooms Source = Searcyslast_img

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