Now Searcys has launched a ground floor coffee bar serving coffees, teas, smoothies and cakes, alongside a “relaxed” casual dining offer on the top floor.
The seasonal menu is British focused, with 90% of its fruit and veg grown in the UK, with dishes including Colston Bassett stilton and broccoli tart; and Loch Duart salmon fillet, crushed jersey royals, tender stem broccoli with dill mayonnaise.
Searcys will also cater for the museum’s growing event business, and plans to launch a weekend brunch offer.
“Our dialogue with the Design Museum over the past several months has been incredibly exciting,” says Matt Thomas, Searcys’ MD.
“We are now keen to help bring the museum’s vision to life through its retail and event spaces. We feel that our brands are perfectly aligned. We will be presenting our modern menus, focusing on locally sourced and sustainable ingredients, to a new audience, and partner with an institution we really value.”
Searcys’ restaurant and catering portfolio includes the Champagne bar at St Pancras station and Helix on the 39th floor of the Gherkin in London.