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Wednesday 21 December 2016

St Pancras Poet Laureate Pens Festive Poem for Christmas

Today, the newly appointed St Pancras Poet Laureate, Archita Sinha aged 13, has revealed her festive themed poem, The Hologram Tree, which has been inspired by the magnificent Cirque de Soleil Amaluna Christmas tree, which resided in the arcade of St Pancras International, this Christmas.


In her role as St Pancras Poet Laureate, Archita has been commissioned to write three original poems inspired by the architecture and events of St Pancras International. The Hologram Tree, the first in the series, explores the ambience the Amaluna Christmas tree creates in the station and the feels it stirs within passers by.



The Hologram Tree

By Archita Sinha, December 2016


I look up into the branches,

The bright lights are shining.

It’s towering above my head-

So much effort for human kind.


As the mysterious shapes are uncovered,

Our secrets are shown,

Untold stories are passed

And agreements unrolled.


People are walking by,

Talking, eating, laughing and looking.

United in one stare,

In one flicker of an eye.


The projections are a comfort,

All the worries forgotten.

Replaced with the love:

The love of hate

Or the love for us


Each opinion defines us,

Our definition makes fate,

The fate will show our destiny,

Just like the stories

Which will remain untold.



The Cirque du Soleil Amaluna Christmas tree will be displayed in the station until Tuesday 3rd January, so be sure to catch a glimpse next time you are passing through the station, if you haven't already!


To follow Archita's journey as the 2016/7 St Pancras Poet Laureate and to keep up to date with other literary events in the station, keep an eye on the St Pancras station website's Poetry page throughout 2017.

Monday 19 December 2016

In need of some festive ‘cheers’? Searcys Restaurant & Champagne Bar at St Pancras International has the perfect winter warmer

The Searcys Restaurant & Champagne Bar team at St Pancras International have created a luxurious bespoke cocktail to make the final commutes of 2017 all the more festive.  


The A Partridge in a Pear Tree cocktail (£12) is a warming mix of smooth whiskey, spiced with homemade Christmas Syrup, a touch of Orange Bitters and topped off with Searcys’ signature Special Cuvee Champagne – the ideal accompaniment to a winter night underneath the station’s iconic Barlow Shed roof.


Looking for something sweet to complement your cocktail? This cocktail is paired with a complimentary Christmas biscuit, freshly made each day throughout December.


General Manager at Searcys Restaurant & Champagne Bar at St Pancras International, Elton Keka, said: “I love celebrating the Christmas season with delicious food and drink.  I have worked in some amazing bars none more so than Searcys at St Pancras overlooking the magnificent Christmas tree. My enjoyment in taking classic drinks and using a seasonal ‘twist’ to make them extra special has been sparked this year by the wonderful snow fall in the station and the elegant dessert menu in our restaurant.


“What we are offing commuters at St Pancras International this year is the chance to start their celebrations with an indulgent treat perfect for washing away those winter blues.”


A Partridge in a Pear Tree will be available, exclusively at St Pancras International, throughout the whole of December and will be priced at £12 a glass.


Want to try your hand at being an expert mixologist over the festive period? Here’s the original A Partridge in a Pear Tree cocktail recipe to make your own delightful festive treat.


Searcys’ Partridge in a Pear Tree Recipe


Serves 1


25ml Smooth Whiskey

10ml Spiced with homemade Christmas Syrup

10ml Pear liquor

A touch of Orange Bitters

Finished with refreshing Searcys Selected Cuvee Brut Champagne


Searcys Partridge in a Pear Tree Christmas Spiced Syrup recipe:


300 g sugar

150 ml water

     2 cinnamon barks

     1 grinded nutmegs

     3 white cardamom seeds

     3 slices fresh ginger

     1 star anise


Mix Whiskey, Christmas syrup, pear liquor and orange bitters together with ice. Strain into a champagne flute and top with chilled Searcys Selected Cuvee Brut Champagne.