Searcys announces Chef of the Year competition winners

Searcys has announced the winners of its Chef of the Year competition, held in partnership with Laurent-Perrier. This year, the competition was expanded to include all Searcys team members rather than being limited to chefs alone.

Harry Wilson, General Manager, and Samuel Seedhouse, Head Chef of Searcys Events and Guards Polo Club, were named the winners. The duo impressed a judging panel—which included Searcys Managing Director Paul Jackson, Laurent-Perrier UK Sales Director Richard Lewis, and two-Michelin-starred chef Alex Dilling—with a menu focused on creativity, technical skill, and Champagne pairings.

The winning menu featured several courses, including mushroom parfait canapés, butter-poached langoustine, hand-dived scallops with Chardonnay-infused grapes, and guinea fowl stuffed with truffle. The meal concluded with a dessert of white chocolate, pink peppercorn, strawberry, and elderflower parfait.