St Pancras Brasserie hosts the station’s Golden Age of Travel Anniversary Dinner

Relive the very best of English railway and trading port history. In celebration of 150 years of St Pancras Station, one of London’s most iconic landmarks, St Pancras Brasserie by Searcys is hosting a celebratory three-course anniversary dinner on 17^th October.

A special menu created by Searcys’ culinary director, Darren Deadman will be served at the restaurant located within the Grade 1 listed building. This one-of-a kind celebration menu will draw on the station’s long and colourful history as one of London’s biggest travel hubs and Victorian culinary creations. A glass of English sparkling wine will be served with each course.

Guests will start with Smoked eel darne, a set horseradish panna cotta, pickled apple tubers and baked beets, a play on the historic dish which was a delicacy during the Victorian Era when fresh ingredients were hard to come by.

The main course follows with a hearty display of wholesome British ingredients, the Suckling Pig Assiette is inspired by dishes that were have been served on trains in the past. The Roast Suckling Pig loin is served with jowl bon bon, sage and turnip terrine, fermented apple purée, toasted nuts and seeds and malted ale sauce.

Another main course option is Megrim Sole Veronique. This pays homage to the nostalgic splendour of the first-class dining experience, when metal trollies displaying alcohol and food would be wheeled through the carriage. The Cornish Megrim Sole is poached in white wine, butter and parsley served off the bone paupiette style. The fish is then glazed with a rich sauce made from the cooking liquor which is finished with truffle, chervil and poached grapes.

Queen of Puddings: Lady’s fingers macerated in full cream milk and dark rum, topped with the seasonal berry conserve and white British egg white meringue before being baked until golden brown. The Midland Rail Line from Millers Dale in the Lake District originally transported the milk down from the Lake District in the 1800s, a huge transportation leap in the supply of fresh food across the country.