Boschetti serves British feast at Baftas

Stars of the film world were treated to a “best of British” menu by executive chef Nigel Boschetti after the Bafta awards on Sunday night (10th February).

Nominees and guests at this year’s British Academy of Film and Television Arts awards were served a three-course meal at the Bafta dinner and after party in the Great Room at London’s Grosvenor House.

Boschetti, who has worked in various hospitality and catering jobs, was given the task of feeding the nearly 2000 VIPs and worked for months in order to create a feast worthy of the awards ceremony.

Diners were treated to a starter of Bradan Orach smoked salmon, pickled fennel, granny smith apple, baby watercress and crème fraiche, with a main course consisting of roasted loin of Bolton Abbey lamb with shepherd’s pie, pea puree and glazed carrots. For the desert, Boschetti dished up salted caramel cremeux with Hotel Chocolat 70 per cent chocolate mousse.

Commenting on the daunting job, he said: “We are accustomed to cooking for celebrities and VIPs here at Grosvenor House, but Bafta night is of course very special. Creating the menu and having the tastings with the Bafta team in the lead up to the night is fantastic and I love that I am able to really use great British produce and give the menu a real British feel – it perfectly complements the awards themselves. I’m particularly looking forward to have Anne Hathaway with us, she is very of the moment and it’s a wonderful privilege.”

The dinner required 1,200 bottles of wine, 200 magnums of champagne, 4,000 wine glasses, 15,360 pieces of cutlery, 100 kilograms of chocolate and one tonne of British lamb.

Around 600 bottles of Disaronno were served at the after party, while 180 people working in hospitality jobs waited on the 1,920 guests.

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