St Pancras Brasserie 150th-year of Travel Anniversary Dinner

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Timeless travel across 150 years of St Pancras:

St Pancras Brasserie hosts the station’s Golden Age of Travel Anniversary Dinner

Relive the very best of English railway and trading port history. In celebration of 150 years of St Pancras Station, one of London’s most iconic landmarks, St Pancras Brasserie by Searcys is hosting a celebratory three-course anniversary dinner on 17th October.

A special menu created by Searcys’ culinary director, Darren Deadman will be served at the restaurant located within the Grade 1 listed building.  This one-of-a kind celebration menu will draw on the station’s long and colourful history as one of London’s biggest trading ports.

St Pancras historic

Guests will start with Smoked eel darne, a set horseradish Pannacotta, pickled apple tubers and baked beets, a play on the historic dish which was a delicacy during the Victorian Era when fresh ingredients were hard to come by.  Followed by Sucking Pig Assiette, the main course is a hearty display of wholesome British ingredients, inspired by dishes that would have been served on trains in the past. The Roast Suckling Pig loin is served with jowl bon bon, sage and turnip terrine, fermented apple purée, toasted nuts and seeds and malted ale sauce.

Another main course option is Megrim Sole Veronique. This pays homage to the nostalgic splendour of the first-class dining experience, when metal trolleys displaying alcohol and food would be wheeled through the carriage. The Cornish Megrim Sole is poached in white wine, butter and parsley served off the bone paupiette style. The fish is then glazed with a rich sauce made from the cooking liquor which is finished with truffle, chervil and poached grapes.

Transported the milk

Queen of Puddings:  Lady’s fingers macerated in full cream milk and dark rum, topped with the seasonal berry conserve and white British egg white meringue before baking until golden brown. The Midland Rail Line from Millers Dale in the Lake District originally transported the milk down from the Lake District in the 1800’s, a huge transportation leap in the supply of fresh food across the country.

Darren Deadman, Culinary Director says, “The seasons and Victorian techniques were the menu creative for this special occasion. London in the 1800’s used to smoke a lot of fish and meat to preserve the food, as refrigeration was a luxury.  We took inspiration, and planned ahead for this special dinner, salting, brining and pickling vegetables and fruits to extend our pantry so we can serve these items outside of the seasons as part of the unique menu.”

A glass of English sparkling wine will be served with each course. Tickets to the dinner will be open to the public, and cost £65.  The Brasserie’s Market Menu will feature historical dishes and preserved fish and meat and will also be available for diners in the restaurant throughout October.