Good News Alert: Searcys through the years

Good News Alert: Searcys through the years

Published by Neil Thompson

17th April 2020

Published by Neil Thompson
17th April 2020

Check out this lovely story from Searcys about their amazing history

Searcys began with humble beginnings. Founder, John Searcys, began his journey as an apprentice pastry chef where he honed his craftsmanship for which Searcys has become well known today. Let’s take you back to the 19th century where this story begins…

John Searcy was born on January 13, 1813 in Middlesex St Georges, which is part of present-day London.

At the age of 21, John became an apprentice as a baker and confectioner under his uncle Robert in Northumberland where he spent 3 years building up his expertise.

By the time John was 24, his skill, artistry and exceptional talent became well known to the Duchess of Northumberland. Impatiently, she soon employed him as their private confectioner at the Alnwick Castle where she and the third Duke of Northumberland lived, the same year Queen Victoria ascended to the throne.

10 years later, the Duke of Northumberland passed away. The 34-year-old John was saddened by this as he had not only lost his first patron a but also a great friend.

Soon after, the Duke was succeeded by his brother, Lord Algernon Percy.

During John’s service at Alnwick Castle, he realised how sought after he really was for his flair for confections. John spoke with the new Duke and Duchess about starting his very own catering company. After 10 years of service, he wanted his skills and confections to be enjoyed by others outside of Alnwick.

The Duke and Duchess both agreed, and even loaned him money to help start his venture. John packed up his mixing bowls and whisks and left for London in December 1847.

In September 12, 1848, the 35-year-old master confectioner set us his business in Tyburnia known as present day Paddington.

It wasn’t long until he gained esteemed clientele all eager to savour his confections.

John married Ann Martin, and had children – Arthur, Algernon, Maude Anne, Edith Rebecca and William.

By the 1860s, John Searcy’s reputation had spread beyond London. The aristocracy and nobility from various distances would flock into the capital to host lavish balls and parties to be catered by John himself. John was particularly famed for his elaborately decorated wedding cakes that impressed brides and wedding guests alike with his exceptional artistry.

London Society and the county families always had an excuse for celebrations – Coming of Age, Christening, First Return Home After Marriage, etc. When occasions ran out, there was always the Church Fête, Garden Party, Picnic, School Treat, Flower Show and so on.

With the help of ball furnishers such as George Tansley to erect temporary rooms and marquees, John Searcy’s service expanded until it was limited by the number of waiters he could employ, the extent of this stock of cutlery and glassware and the health of his stable of horses which pulled cumbersome furniture removal vans to high society households in London and to nobility throughout the country.

Through these operations, John Searcy also became officially recognised as ‘rout furnisher’ the first term coined for an events caterer, meaning he supplied equipment as well as his confections.

John Searcy received a Royal Warrant and received the title ‘John Searcy, confectioner to the HRH the Prince of Wales and wine merchant’ making him the top caterer, or rout furnisher, in his industry.

When his sons became of age, John adopted a new name for his business and traded as John Searcy & Sons.

As Royal Warrant holders to the Prince of Wales, John Searcy & Sons’ position as leading caterers to the elite was now undisputed. By the 1880s, John’s services were increasingly in high demand. The amount of equipment they had to transport was enormous and the entries for it all were over 74 pages-worth and included: pots, jugs, kettles, lamps, bowls, candelabras, small and large plates, cutlery, tea pots and so on.

John Searcy retired and entrusted the business to his General Manager and good friend Henry Hobbs who had worked alongside Searcy as a pastry chef for over 30 years.

As Royal Warrant holders to the Prince of Wales, John Searcys & Sons had naturally been commissioned to make Princess Maud’s (the youngest daughter of Edward VII) wedding cake. On 22 July 1896, Princess Maud married, Prince Carl of Denmark, in the private chapel at Buckingham Palace.

Not long before the royal wedding, the business’s Chief Confectioner fell ill. John’s sons had planned to send a sincere note of apology to the palace that they could not fulfil their duties.

When this news reached John, he told his sons to ‘dismiss all idea of cancellation’ and came out of retirement to bake wedding cake himself at his own home. Within days, John had created a magnificent five-tiered cake ‘fit for a princess’. The evening before the wedding, he delivered the masterpiece personally to his royal client.

A new fashion in wedding cakes was introduced by the one provided for Princess Maud of Wales. Instead of the pure white decorations which were traditional, almond paste, caramel and other delicate tints were introduced in the wreaths and monograms adorning the cake.

Each tier was encircled with white satin ribbons, bordered with pearls, and ornamented with bridal buds and true lovers' knots, and topped with a god of love holding a nautilus shell, from which fell in long lines silver bullion and sea mosses. The shell held roses and starry bridal flowers; and around the base, richly embellished with the royal arms, was a wreath of the same flowers.

On June 12, 1898, John Searcy passed away at 85 years old, just within a few months of his business’s golden jubilee.

John Searcy & Sons soon amalgamated with George Tansley, ‘Ball and Concert Furnishers’, to become Searcys, Tansley and Company. This merger made them the largest catering company of their kind in the Britain.

172 years later, the company returned to Alnwick in the spring of 2019. Searcys was appointed as the official caterer for The Alnwick Garden, launching a coffee shop, a revamped Treehouse Restaurant and, of course, The Bakery by John Searcy all celebrating the best of British produce.

As a thriving UK visitor attraction, founded by Jane Percy Duchess of Northumberland, The Garden attracts millions of visitors since it officially opened in 2001 by The Prince of Wales.

Present Day – John Searcy’s legacy continues

Today, Searcys is in residence at some of UK’s most iconic venues including Blenheim Palace, The Pump Room in Bath, The Gherkin, St Pancras International and many more. [Explore all the venues here: LINK]

Described in his time as ‘gentle, courteous and masterful’, John Searcy’s traits inspired undying loyalty in his household and business staff, repaying his confidence with lifelong service.

His legacy lives on in Searcys’ business today.

‘With the advance of the Nation’ prosperity and culture entertaining has not only become more general, but almost one of the necessities of social life’ – Introduction to Searcy’s catalogue, 1896.

The Bakery by John Searcy offers a signature bake – the Percy Pineapple.

Pineapples have a long history with The Alnwick Garden. Not only are they a universal symbol of hospitality, but back in the 18th century The Alnwick Garden was one of the first to produce this exotic fruit in England.

In 1825, the 3rd Duke of Northumberland proudly took six beautiful specimens to Paris, to the coronation of the French King, Charles X. To honour this association, Searcys’ chefs have created the Percy Pineapple, a delicious plump teatime bake bursting with pineapple, cranberries and sultanas. Find the full recipe HERE