If you’re booking a Westminster venue for a night of private, fine dining – be it for a birthday, anniversary or any other special occasion – there’s no doubt you’re looking to host an evening to remember. Here at {10-11} Carlton House Terrace, we can offer sumptuous surroundings, an iconic location and food and drink that will impress the most discerning of guests. We spoke to Prudence Jaguelin and Andy Saupe from our caterers, Searcys, about what makes {10-11} such a great location for private dining.
The setting
‘Our Grade I listed building, with its regal façades and exquisite interiors, is steeped in history,’ says Prudence Jaguelin, Searcys General Manager at {10-11}. ‘Each room within the venue tells a story, offering a unique backdrop that adds an extraordinary touch to any private dining event.’
The rooms are available 7 days-a-week and every space has its own unique style and charms. Features include stunning views over the Royal Park and the Mall, high ceilings with ornate, period plasterwork, huge, gilt chandeliers and highly-varnished wooden floors. The spaces offer a range of formal and more intimate atmospheres, giving every host the chance to create the perfect ambience for their gathering.
The food and drink; signature dishes and ingredients
Searcys puts fresh, locally-sourced, seasonal ingredients at the heart of everything they do.
'We have, for the first time, produced a selection of ‘Hero’ dishes for the spring/summer 2024 menus,’ says Andy Saupe, Searcy’s Head Chef at {10-11}. ‘They have been created using seasonal, quality ingredients. These dishes include the Searcys signature sausage, created with a special blend of ingredients made exclusively for us by our Butchers at Fenns of Piccadilly. It’s a meaty sausage that pairs well with grain mustard mash, caramelised onion gravy and crispy onions.’
‘Heritage tomatoes from our local British partner, Nutbourne Nurseries based in Sussex, feature across the menu and are celebrated in {10-11}’s private dining starter. They’re paired with textures of basil, pinenuts and beautifully creamy burrata. This dish is a stunning example of spring/summer British produce bringing a freshness to the beginning of the meal.’
2024 trends in private dining
‘Andy prides himself on being at the forefront of industry trends. Competing as a member of the Craft Guild of Chefs Culinary Team and representing Great Britain offers the opportunity for him to discuss future trends with suppliers, producers and other high-end chefs,’ says Prudence.
‘Wild ingredients are rising in popularity. Andy is a keen forager with a firm knowledge of the seasons, impacts of weather on wild produce and has included this within the menu selections. For example, we use foraged dandelion petals to produce a dandelion honey which is used in our Quinoa tabbouleh.’
‘Plant-based dishes are also increasing in popularity as diners are paying more attention to nutrition and food’s impact on brain function. Diners will notice that all of our salads in the spring/summer menu are plant-based.’
Sustainability also continues to be a hot topic for caterers across the capital. ‘Searcys has begun sourcing produce to assist in its sustainability pledges. Our chefs look at lots of ways to utilise every part of the ingredient, develop new ways to preserve and utilise what would otherwise become food waste. Mushrooms and asparagus feature heavily across the menu. These ingredients allow our chefs to take trim waste to create other components to add flavour into other dishes.’
Another part of Searcys sustainability efforts includes keeping their food miles to a minimum. This is largely done by selecting suppliers close to the venue. ‘Locally-sourced, Hampshire watercress is used across the menus, for example in the Fork Buffet Compressed Belly Pork, the Mushroom Tart Tatin Canape, the Asparagus Terrine starter and the Chicken Compression starter.’
Pairing wines
Seacrys offers a wide selection of sparkling and non-sparkling wines with different provenance and prices range to please everyone. They also focus on including as many organic and biodynamic drinks to their offer as well as non-alcoholic options such as Wildlife Botanicals.
Example pairing dishes & wines:
Starter: Terrine of English Asparagus, Hedgerow Herbs, Hampshire Watercress, Charred Peach Gel and Pickled Shallots with Good Natured Organic Chenin Blanc, Spier, Western Cape, South Africa.
Main course: Cumbrian Lamb Shepherds Shank filled with Shallot, Champ Potato, Pea and Soya Beans, Minted Pea Puree, Lamb Sauce with Gerard Bertrand Naturalys Pinot Noir Organic, Occitanie, France.
Dessert: Elderflower Panna Cotta, Macerated Strawberries, Mint Syrup, Shortbread with Searcys Selected Cuvée, Rosé Brut, Champagne.
Bespoke dining experiences
Sometimes clients come to us with specific ingredients or dishes in mind for their special occasion meal. Our chefs love to work with them to produce personalised menus which may hold particular meaning to the person or people being celebrated.
‘Whether you’re after a small, intimate gathering requiring a meticulously crafted menu or a larger, lavish banquet,’ says Prudence, ‘Searcys team excels in creating dishes that are as visually stunning as they are delicious. The attention to detail, from the sourcing of ingredients to the presentation, ensures that every dining experience is both unique and memorable. The staff's dedication to providing impeccable service further enhances the dining experience, making guests feel truly valued and pampered.’
Your next private dining experience at {10-11} Carlton House Terrace
Our friendly team is on hand to answer any of your questions about the private dining experience at {10-11} Carlton House Terrace. We’ll discuss the most suitable room for your event and talk you through our new menus. Just give the team a call on 020 7969 5224 to get the ball rolling.
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