St Pancras International”s redevelopment nears completion on September the 3rd, when Searcys opens its St Pancras Grand restaurant, situated opposite their Grand Champagne Bar on the station”s Upper Concourse.
Promising to ”combine the romance of travel from a bygone era and quintessentially British dining”, diners will be able to choose from a locally sourced all-day menu, as well as breakfast, elevenses and afternoon tea.
Guests with heavy bags travelling by train can make use of the luggage room and watch the time as displayed on a three-sided clock.
Duncan Ackery, CEO of Searcys Ackery, has assembled an experienced team including executive chef Billy Reid, formerly of L”Escargot, The Vineyard at Stockcross and The Belvedere, and behind the scenes, Richard Corrigan, Searcys” food director of 11 years and Michelin starred chef.
”The team”s enthusiasm is building and the expectations are very high - this restaurant will be a breath of fresh air for London,” said Mr Ackery.
Open daily between 7am and midnight, the 200 capacity restaurant will feature a casual bar area, leather booths, oyster bar and an outside seating area.
For more information visit Searcys.co.uk
Artist's impression of St Pancras Grand, opening September 3rd