Searcys
Kathryn Richmond has a diverse work experience, starting with various management roles in high street and independent restaurants from 2003 to 2007. Kathryn then worked as a Business Development Manager at Levy Restaurants, Compass Group UK and Ireland from 2007 to 2011. Kathryn joined Chartwells in 2011 as a Strategic Partnership Director before moving to Levy UK in 2012, where they held different roles such as Strategic Partnership Director, Mobilisation and Projects Director, and Operations Director until 2019. In 2019, they founded their own company, Richmond Projects and Consulting Ltd, where they served as the Director until 2024. Finally, Kathryn joined Searcys in 2020 as the Business Development Director and later transitioned into the role of Development Director, responsible for driving business growth and improving client offerings through the ESG strategy, innovation, and food quality.
Kathryn Richmond obtained a Bachelor of Science (BSc Hons) degree in Hotel and Catering Management from the University of Surrey between 1998 and 2003. Additionally, they received a Bachelor of Science (BS) degree in Hotel and Catering Management from the same university, but the exact dates of completion are unknown.
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Searcys
RESTAURANTS | CHAMPAGNE BARS | VENUES AND EVENTS| GIFTING | CHAMPAGNE DELIVERY A one-of-a-kind Champagne bar in historic St Pancras Station. Bars and restaurants set in two World Heritage sites. And one of London’s first skyscraper restaurants. Searcys has long been known as a market leader for our bold concepts and enduring creative spirit. And while we are always looking forward, we remain firmly rooted in our rich heritage. Founded in 1847, Searcys is the UK’s first restaurants and events catering company with a long-standing reputation for quality and innovation. Our story can be traced back to the vision of one man: Victorian entrepreneur and the Duke of Northumberland’s confectioner, John Searcy. He honed his skills catering at private parties for royalty and high society – and word soon spread of his talent. After 10 years of service to the Duke and Duchess, he set up his very own hospitality company in 1847. Before long, he became the most sought-after caterer in the area, renowned for his artistry and attention to detail. Our bars and restaurants: St Pancras Brasserie and Champagne Bar, Helix restaurant and Iris bar at the Gherkin, Osteria and Bonfire at the Barbican, and The Pump Room in Bath, The Orangery at Blenheim Palace. Our venues: Vintners’ Hall, One Moorgate Place, 10-11 Carlton House Terrace, 11 Cavendish Square, The Royal Institution, 30 Euston Square and The Roman Baths.