Angela Sharda interviews Martins Dacis, the general manager working for Searcys at the Gherkin. He talks about his role at Searcys, his favourite cocktail and why he loves working in the Gherkin.
Q. Tell us about your role at Searcys.
A. I joined Searcys at the Gherkin in June 2021 and since then, not one day has been the same. The role of general manager is extremely varied, at least mine is, as Searcys at the Gherkin offers a restaurant, bar and different event spaces that all need managing in tandem. Last year alone, we hosted over 909 events and saw over 37,000 guests come through our doors. I don’t tend to have a ‘typical day’, and that is probably what I find most interesting about the job. One day might be filled with meetings, while the next might be all about managing and supporting my team.
Q. What’s your favourite part of the job?
A. Our customers. Making each visit at the Gherkin a special moment, whether it’s for a birthday, an anniversary, or a private event. Just this year alone, we’ve helped celebrate 1,500 birthdays, 500 anniversaries and organised 530 events. I make it my priority each month to personally check and respond to the hundreds of customer feedback we receive, to ensure the quality of service we provide is exceeding expectations.
Q. What do you love about working in the Gherkin?
A. I love working in one of London’s most spectacular buildings, home to Searcys restaurant and Iris Bar, which are both operated by incredibly hard-working people. I also love that every day is unique.
Q. What’s your favourite cocktail and why?
A. SEARCYS Fizz, our signature cocktail made with Apple and Rhubarb infused vodka, elderflower syrup, lemon juice and Searcys Champagne. It is the perfect aperitif before a meal, has a great balance of flavours and it shows how Searcys Champagne can be used in variety of cocktails. I would also never say no to any of the classics like an Aviation, a G&T, Champagne or a glass of Whispering Angel.
Q. How do you come up with new concepts on drinks?
A. Creating a new cocktail is always a team effort, starting from our experienced bartenders and ending with the entire staff trilling the drinks before they’re added to the menu. We like to research what is currently trending in the cocktail world, keeping in mind the seasonality and availability of local produce and the colours scheme chosen for new cocktail ideas. We then ask each bartender to come up with a few cocktails for the team to test, select a couple for the shortlist and master the chosen ones before adding it to the menu.
Q. What’s the most popular cocktail ordered here?
A. Depends on the season; during summer our signature cocktail Searcys Fizz, whilst in winter it is our barrel aged Old Fashioned.
The Gherkin EC3A 8BF
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