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And back in the room

Cameron Roberts talks to Rebecca Hawkes, director of sales and events at Searcys, on what’s in store for 2022

Food for thought

Darren Deadman, chef director at Searcys, tells Louisa Daley about the importance of serving healthy, invigorating food to delegates

Catering for all

Louisa Daley chats to Daniel Broughton, brand development chef at Searcys, Adam Simpson, director of marketing at etc.venues, and Narmeen Kamran, event director at Desert Island Events, to understand the popularity and importance of serving vegan dishes at events

Searcys: a taste of the action

As part of Big Catering Month, Conference News editor Martin Fullard talks to Searcys managing director Paul Jackson on all things food, future, and sustainability