I was invited to attend Taste of BAFTA and my food was complimentary. I was not paid to attend and was not under contractual obligation to write this blog post.
I’ve never been invited to the BAFTAs and let’s face it I probably never will be… but the other day I got pretty close when I was invited along to the luxurious Grosvenor House Hotel in London’s Mayfair to try the food and drink that would be served on the night. If you didn’t know The British Academy of Film and Television Arts is a charity supporting film in the UK and the awards recognise the best British and international contributions to film.
Our evening started off with a Q & A with actor Jonathan Pryce who has had an incredibly prolific career in film, theatre and television including blockbusters such as Evita, Tomorrow Never Dies, Pirates of the Caribbean as well as a role in Game of Thrones and recently The Wife alongside Glenn Close.
After the fascinating Q & A we were led downstairs to a rather grand private dining room where the chefs were present to describe the catering that guests could expect on the actual day of the EE British Academy Film Awards 2019. The actual awards will take place on the 10th of February at the Royal Albert Hall with Joanna Lumley presenting for the second time. There’s a stellar line up of nominees and films including The Favourite, A Star is Born and Green Book with Glenn Close, Olivia Colman and Lady Gaga being nominated for best leading actress and Christian Bale, Remy Malek and Bradley Cooper in the line up for best actor.
But how about the other line up that you’re interested in?
First of all the champagne served will be of vital importance and Champagne Taittenger is sponsoring this year. As for wine attendees can expect some of the very best Villa Maria from New Zealand to tantalise the taste buds.
For starter guests can expect a house-cured Scottish salmon with Devonshire crab, dill pickled cucumber, beetroot and horseradish cream. The vegetarian starter is also suitable for vegans and is a salad of grains, kohlrabi and apple with carrot and sesame relish and apple jelly.
The main course was a delicious roast breast of guinea fowl, celeriac and truffle puree, confit guinea fowl leg and red onion marmalade bon bon, mini fondant potato, tender stem broccoli, Chantenay carrots with juniper infused jus. Again the alternative main course can be enjoyed by vegetarians and vegans alike and consists of wild mushroom, chestnut croustillant with caramelized onion puree, roast sweet potato, salsify and tomato sauce.
Dessert will be a clementine and yuzu delice with pomegranate gel with an almond crush.
I may not be walking the red carpet any time soon but it was wonderful to feel like one of the stars for the night and sample the food that they would be eating. A big thank you to BAFTA for hosting me!