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This January, the theme of conscious dining takes center-stage at the Helix Restaurant, Iris Bar and in the private dining rooms, with plant-led menus and a bespoke no-and-low alcohol experience with award-winning soft drinks company, Franklin & Sons.

Healthy winter lunches at the Helix Restaurant

Having recently been awarded top 3 Stars by the Sustainable Restaurant Association, a new set menu has launched in the Helix Restaurant, focusing on seasonal winter vegetables from British and London-based suppliers. Running throughout January and February, guests can dine on two courses for £29, or three courses for £35, with a glass of wine. Starters include a broccoli, pomegranate and avocado salad and hot-smoked salmon, shaved fennel and Hampshire watercress. Free-range chicken breast, heritage carrots, winter greens and buckwheat is on offer for the main course, as well as roast winter squash, creamed barley, sprout heart and blackberries. Puddings also pay tribute to the season, with baked comice pear, cinnamon ricotta and London rooftop honey stealing the show, and British cheeses, fig chutney and seeded crackers for something a little more savoury. For this menu, The Gherkin’s chefs look within London’s traditional markets to source much of their ingredients: the celeriac comes from New Covent Garden, the fish from Billingsgate, the chicken from Spitalfields and the cheese and courgettes from Borough.

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Flavour Discovery experience at the Iris Bar

Leading soft drinsk company, Franklin & Sons, will take over the Iris Bar until the end of February, hosting a Flavour Discovery pop-up which showcases the delights of no and low-alcohol serves. Guests can choose whether to indulge in one of the many prestige gin and spirit pairings, to stick to Dry January with Seedlip and Everleaf aperitifs, or to take a middle ground with a low-alcohol option. Much like Searcys, Franklin & Sons were born out of a family business in 19th Century London; the brothers embarked on a mission to introduce Victorian Britain to new flavours and taste experiences from around the world.

The Flavour Discovery experience will guide guests through four flavour profiles for the senses: first, guests will choose a flavoured tonic through a blind smell test. Then they will be led to the garnish foraging garden, with planted herbs and pots of garnishes, that will compliment their choice of tonic. The low or no library invites guest to choose their low or non-alcoholic spirit or vermouth. Finally, Searcys’ talented team of mixologists will help guests to assemble their perfect, personalised serve.

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