New season, new menus at IET London: Savoy Place

In partnership with our award-winning catering partner, Searcys, we’re flowing with the seasons to introduce fresh, abundant, feel-good flavours that put a spring in your step and bring a little sunshine to your palette.

Taking our cue from Mother Nature herself, our Spring/Summer Menus are packed with seasonal favourites from sun-kissed tomatoes to succulent strawberries.

Available until the end of September, our menus cover everything from fork buffets to fine dining, breakfasts to bowl food, and canapés to desserts. Vibrant, refreshing and radiant, their many delicacies include:

• Pan-fried salmon, lobster and crab tortellini with spinach and a sweetcorn and spring onion chowder (fine dining)
• Butternut squash and parmesan arancini with caramelised tomato chutney (fork buffet)
• Smoked haddock and creamed leek tart with quail egg (canapés)
• Sweet potato fondant with garlic spinach, butter beans, pea and red onion sauté, and crispy kale (fine dining)
• Peach and raspberry frangipane slice with clotted cream, almond brittle, raspberry gel and biscuit (desserts)
• Sweet chilli duck confit with cucumber, spring onion and onion seed crisp (bowl food)
• Whipped Capricorn goat’s cheese and beetroot macaroon (canapés)
• Roasted broccoli, orzo pasta and sun-blush tomato pesto with roasted sweet potatoes (bowl food)
• Sauté pea and tarragon chicken with roasted diced potato (fork buffet)
• Strawberry and mascarpone cheesecake (desserts)

Taking those blue-sky vibes to the next level, our dedicated ‘summer food stalls’ are bursting with goodness. From ‘Cajan grilled vegetable skewers with coconut mint yoghurt’ to ‘grilled Hertfordshire beef brioche sliders’ and ‘coconut cheesecake with passion fruit and strawberries’, sunshine-seeking tastebuds are in for an unmissable treat.

Now, while we can’t always guarantee the weather will be as sunny as our menus, one thing you can be certain of at IET London: Savoy Place is food options that are sustainable. We chose our wonderful caterer very carefully. In Searcys, we found a partner whose values aligned with our own and whose steadfast commitment to reducing its environmental impact matched our own ambition.

Underpinned by the UN Sustainable Development Goals, Searcys’ initiatives include utilising seasonal and local produce, designing plant-focused menus, controlling portion size, aiming for zero-waste dishes, using only MCS-approved seafood and Red Tractor-approved meat, and making use of leftovers (for example, using coffee grounds as compost), to name just a few.

So, whether it’s an early-morning breakfast meeting, glamorous private party, unforgettable awards gala or anything and everything in between, what are you waiting for? Summer starts here…