AUTUMN & WINTER MENU 2018/2019 BAFTA 195 CONTENTS

Breakfast Menus / Light Refreshments...... 03 PICCADILLY Finger Buffet / Buffet Enhancements...... 05 The home of the British Academy Fork Buffet ...... 06 Sharing Platters / Menu ...... 07 of Film and Television Arts Afternoon / Champagne Afternoon Tea ...... 09 Canapé Receptions ...... 10 Bowl (grazing menu)...... 11 Seated Dinner ...... 13 WELCOME Dining Enhancements / British Board .... 15 BAFTA 195 Piccadilly Experiences ...... 16 Proudly introducing this season's menus.

Specially created by Head Anton Manganaro, our seasonal menus capture the essence of British with tasteful international flavour combinations and playful filmic references. Each dish is crafted from the finest ingredients, sourced from award-winning suppliers who are proud of their traceability and sustainability. Club Manager Graham Lloyd-Bennett has combined classic and unexpected varieties to create a list that breathes the heritage and flair of BAFTA 195 Piccadilly. Discuss your preferences over a private tasting and Keep up-to-date with BAFTA 195 online: choreograph your food and drink to perfection. BAFTA195Piccadilly @BAFTA195 If you have any specific dietary requirements or require @BAFTA195 allergy information, please speak to one of our dedicated BAFTA195 Event Managers who would be delighted to assist you. Please be aware that our creates a variety of BAFTA 195 Piccadilly, London w1j 9ln bespoke menus and food containing allergens are prepared [email protected] and cooked in our kitchen. +44 (0) 20 7292 5860 www.bafta.org/195

v = vegetarian gf = gluten free vegan = vegan All prices exclude VAT

02 BAFTA 195 Piccadilly - Autumn & Winter Menu 2018/2019 MENUS LIGHT REFRESHMENTS

Continental £14.50 per person Option one £4.00 per person Freshly squeezed juice A selection of biscuits with Fortnum & Mason , Fairtrade Organic toasted granola, seasonal berry compote and Tims Dairy Greek yoghurt filter and herbal infusions Croissants, pains au chocolat and Danish pastries Orange and poppy seed muffins Option two £5.75 per person Seasonal fruit skewers A selection of freshly baked homemade cookies with Fortnum A selection of Fortnum & Mason teas, Fairtrade filter coffee and herbal infusions & Mason teas, Fairtrade filter coffee and herbal infusions

BAFTA Great British Breakfast £18.50 per person Option three £6.75 per person Freshly squeezed orange juice A selection of freshly baked muffins and cupcakes with Fortnum Trealy Farm grilled sweet-cured , Cumberland and black & Mason teas, Fairtrade filter coffee and herbal infusions pudding with portobello mushrooms, Bloody Mary cherry tomatoes and , served with toasted sourdough fingers A selection of Fortnum & Mason teas, Fairtrade filter coffee and herbal infusions Option four £7.75 per person Miniature croissants, pains au chocolat and Danish pastries, with freshly squeezed orange juice and Fortnum & Mason teas, Fairtrade filter coffee and herbal infusions Grazing and bowl food breakfast £6.50 per item Organic with roasted , prunes and Isleworth honey v Option five £9.95 per person Smoked haddock with Rookery Farm soft boiled egg Selection of freshly baked cakes and cookies Smoked Scottish VAR salmon, scrambled eggs and sourdough fingers Fairtrade filter coffee, Fortnum & Mason tea or herbal infusions Buttermilk bagel with and smoked salmon Streaky bacon, or scrambled eggs in a buttermilk bap Trealy Farm muffins with tomatoes and mushrooms Option six £14.00 per person Unlimited Fortnum & Mason teas, Fairtrade filter coffee, herbal Sliced seasonal fresh fruit platter v vegan infusions and a selection of biscuits throughout your daytime conference British charcuterie plate of cold and

Seasonal fruit smoothies £4.75 per glass

03 BAFTA 195 Piccadilly - Autumn & Winter Menu 2018/2019 04 BAFTA 195 Piccadilly - Autumn & Winter Menu 2018/2019 FINGER BUFFET BUFFET ENHANCEMENTS

£28.00 per person You can enhance your selection with the following items: £3.50 per item Selection of open and closed , baguettes and bagels with a variety of fillings and toppings, including: and fennel cream cheese v Savoury Farmhouse and with grain Crispy spinach, pine nut and goat’s cheese parcels with minted yoghurt v Free-range egg and cress with homemade mayonnaise v Spicy lentil fritters with yoghurt and mint v Trealy Farm salami with red pickle Taleggio, wild rocket and red onion marmalade wrap v Severn and Wye smoked salmon with cream cheese Rare-roasted with cream-filled mini Coronation chicken, poppadum and mango Smoked Lincolnshire trout rillettes with pickled cucumber Smoked salmon and dill fish cakes with preserved mayonnaise Mozzarella stuffed arancini Creamed mushrooms and Stilton on toasted v Miniature baked , sour cream and Keta caviar Spinach and goats cheese tartlets v Sesame prawn toast with dipping Honey glazed Cumberland with grain mustard mayonnaise Smoked haddock fishcakes, aioli sauce King prawn filo wraps, sweet chilli jam A selection of mini desserts: Selection of sushi and sashimi, Tamari soy sauce Lamb samosas, tamarind and date Bitter tart with coffee cream

Lemon posset with toasted marshmallows Sweet Poached pear, blackcurrant meringues and vanilla cream Egg and nutmeg tart Fresh fruit salad Mulled pear, meringue and Chantilly cream mess cake with orange cream cheese Chocolate fudge cake A selection of Fortnum & Mason teas, Fairtrade filter coffee and herbal infusions and vanilla custard flan with Chantilly cream

05 BAFTA 195 Piccadilly - Autumn & Winter Menu 2018/2019 FORK BUFFET

£37.00 per person

Selection of Trealy Farm charcuterie with homemade pickles Please choose two of the salads below to complement your menu: Spinach, , tarragon and Quicke’s Cheddar tarts Secrett’s seasonal leaves, cucumber, radish, vine cherry tomato and gluten free croutons with balsamic vinegar dressing Potato, beetroot and red onion Please choose three dishes for your main, to include a vegetarian option: Purple sprouting , lemon and cracked black pepper dressing with spring Za’atar spiced chicken on a lentil, carrot and raisin salad onion and Harissa spiced slow-cooked shoulder of lamb with pumpkin, dried apricots, dates and Roast squash and kale with sesame dressing Sticky feather blade of beef with purée, relish and crisped salsify Sweet potato, wild and soya bean Sweet potato and black bean shepherd’s pie Celeriac, walnut, grain mustard and apple remoulade Stir-fried fillet of pork with pak choi, shitake mushrooms and black beans Tabbouleh with tomato, cracked , a chiffonade of mint and parsley, lemon and Asian-spiced slow roasted Old Spot with kimchi, coriander and radish salad olive oil dressing Pork fillet poached in milk with and rosemary and polenta croûte Red cabbage, carrot, white onion, fennel and sultana slaw with toasted seeds Smoked fillet of Finnan haddock with creamed spinach, shallot confit and grain mustard sauce Pearl barley, beetroot, parsley and preserved lemon Roasted fillet of Pollock with a samphire and celeriac broth

Sweet potato skins loaded with avocado, carrot and sun-dried tomato guacamole v Chef’s selection of BAFTA 195 desserts Wild mushroom risotto cake, black cabbage pesto with a mascarpone and Taleggio cream v A selection of Fortnum & Mason teas, Fairtrade filter coffee and herbal infusions Potato gnocchi with butternut squash, baby spinach, Berkswell flakes and crispy sage v

Served with:

Braised rice Skin-on roasties with lemon, thyme and garlic butter Seasonal

06 BAFTA 195 Piccadilly - Autumn & Winter Menu 2018/2019 SHARING PLATTERS LUNCH MENU

Supplementing any finger or fork buffet, canapé or bowl food reception, £38.00 per person these platters are ideal for enhancing the BAFTA 195 offering for and receptions. A minimum of 10 orders per platter is required to add to any Please choose one starter, one main and one dessert for all your guests to enjoy: other menu. Starters Selection of charcuterie £14.00 per person Ham hock, pistachio and confit chicken terrine with and toasted sourdough croutons Severn and Wye smoked salmon with pickled beets, herbed cream cheese and beetroot crisps Air-dried bresaola, fennel salami and pork loin Mushroom, lentil and confit duck soup with chestnuts and sour cream Kilner jars of chicken liver parfait with toasted sourdough fingers Smoked Lincolnshire trout and spinach tart with winter leaves and horseradish dressing Handmade pork pies with piccalilli Smoked chicken and celeriac salad on crispy ficelle Main courses Grilled fillet of hake with a Cheddar rarebit topping, crushed potatoes with confit and mushrooms, glazed and a dill and tomato sauce Selection of seafood £14.00 per person Roast breast of chicken, pumpkin risotto cake, rocket pesto, smoked aubergine, crispy Berkswell Severn and Wye smoked VAR salmon with pickled cucumber and a red wine jus Goujons of plaice with sauce gribiche Confit leg of duck with roast garlic and sage mashed potatoes, braised red cabbage and salt baked with Madeira jus Pickled herrings with beetroot relish, sour cream and dill Grilled rib eye of Dingley Dell pork, rosemary fondant, roast butternut and charred broccoli with Kilner jars of smoked mackerel and horseradish pâté with rye crackers grain mustard and red wine jus

Desserts A selection of sliders £18.50 per person with clotted cream, puffed rice and salted caramel sauce Pulled slow-cooked pork shoulder with chipotle mayonnaise and Apple and pear tart with cinnamon , burnt cream and plum compote caramelised Chocolate panna cotta with a crème fraiche and vanilla mousse with hazelnut shortbread Cornish crab and dill patties with lemon mayonnaise and crispy slaw Prune and Armagnac baba, Chantilly cream and coco nib meringue 28-day Aberdeen Angus beef patties, Ogleshield cheese, tomato relish and crispy lettuce A selection of Fortnum & Mason teas, Fairtrade filter coffee and herbal infusions with petites fours

Vegetarian options available on page 12

07 BAFTA 195 Piccadilly - Autumn & Winter Menu 2018/2019 0208 BAFTA 195 Piccadilly - Autumn & Winter Menu 2018/2019 AFTERNOON TEA BUFFET CHAMPAGNE AFTERNOON TEA BUFFET

£18.50 per person £33.00 per person

Traditional English finger sandwiches: A glass of Taittinger Brut Réserve

Severn and Wye smoked VAR salmon with lemon and butter Farmhouse ham and tomato with grain mustard Traditional English finger sandwiches: Free range egg and cress with homemade mayonnaise v Severn and Wye smoked VAR salmon with lemon and herb butter Farmhouse ham and tomato with grain mustard with seasonal homemade jam and clotted cream Free range egg and cress with homemade mayonnaise v Afternoon teacake

Freshly baked scones with seasonal homemade jam and clotted cream Fairtrade filter coffee, Fortnum & Mason tea or herbal infusions

Selection of homemade traditional British cakes and pastries:

Rhubarb and custard macaroon Mixed berry tart Rose éclair Bakewell slice Jaffa cake

Fairtrade filter coffee, Fortnum & Mason tea or herbal infusions

09 BAFTA 195 Piccadilly - Autumn & Winter Menu 2018/2019 CANAPƒ RECEPTIONS

Six canapés: £19.50 per person Eight canapés: £25.50 per person Ten canapés: £28.50 per person Three canapés and a glass of Champagne Taittinger: £21.00 per person Three canapés and a BAFTA Signature Cocktail: £21.00 per person

Please choose at least two cold and two warm options for your guests to enjoy:

Served cold Served warm Desserts Asian style canapés Smoked Lincolnshire eel on a caramelised Slow-cooked Old Spot pork belly, caramelised Served cold Served cold shallot sable with horseradish Chantilly apples and sesame seeds with chipotle mayonnaise White chocolate tart with mandarin Sesame crusted ‘Inside Out’ California rolls Cornish crab salad with celeriac cream and Honey and sesame-glazed Cumberland sausages mousse and pistachio sponge filled with salmon or tuna, served with wasabi apple jelly on squid ink crackers with either Dijon mustard mayonnaise or mayonnaise and marinated soy ( v vegetarian Coco nib short bread with bitter homemade HP sauce option also available) Beetroot cured sea trout with yuzu kosho chocolate mousse and Hundreds Fosse Meadows Farm smoked chicken with Bang mayonnaise, pickled golden beetroot and Mini BAFTA 195 Piccadilly shepherd’s pie tartlets and Thousands blood orange caviar Bang sauce and a spring onion and cucumber salad Roast 28-day aged Aberdeen Angus fillet Spiced apple cones Betel leaves with hot smoked salmon, galangal Smoked Severn and Wye salmon tartar, steak from Brechin on triple-cooked chips Mulled pear on walnut shortbread and salmon roe cucumber pickle, fennel fronds and served with either béarnaise sauce or green with goats cheese foam beetroot caviar on a granary croûte (Film peppercorn mayonnaise Served warm award canapés 2015) Lemon posset and mango jelly Seared queen scallops with roasted apple, cheese cake Dingley Dell pork belly, Chinese cabbage and Duck liver and autumn truffle parfait, grape Trealy Farm chorizo, creamed cauliflower and spring onion dim sum with black vinegar and and Sauternes jelly with toasted hazelnuts ginger dipping sauce crispy Served warm Crispy pork skin with pulled ham hock and Crispy spring rolls with Vietnamese or Smoked cod and sesame fritters with a smoked Cinnamon doughnuts served with honey-roasted pumpkin foam sweet chilli and coriander dipping sauce v garlic butter sauce pipette spiced hot chocolate sauce, peanut Smoked breast of corn fed chicken with Lemon breaded fingers of plaice with tartar sauce butter caramel and apricot and Salt and pepper prawns with sweet soy Caesar dressing vanilla jam Creamed leek and Black Bomb Cheddar Thai fish cakes with sweet chilli sauce or , Mulled pear on hazelnut sable with lime leaf and tamarind dipping sauce tartlets with an apple and onion chutney gel v Black cherry and turnovers Berkshire blue cheese foam v with kirsch custard Butternut squash arancini with black truffle Sweet Crispy cones with piccalilli, Rosary goat’s Golden raisin and almond tart with mascarpone cream v Green tea and yuzu macaroons cheese foam and caramelised onion powder v malt whisky cream fritters with BAFTA 195 Lemongrass ice cream cones with sesame brittle Seeded cracker with carrot hummus and Piccadilly HP sauce Welsh cakes with rhubarb compote v Lime leaf and chocolate fudge brownie beetroot gel vegan and clotted cream

10 BAFTA 195 Piccadilly - Autumn & Winter Menu 2018/2019 BOWL FOOD

Four bowl food: £29.00 per person Five bowl food: £35.00 per person Additional bowls: £5.50 per item

Please choose at least two cold and two warm options for your guests to enjoy:

Served cold Served warm BAFTA Classics Desserts Celeriac panna cotta with pickled carrots, salt Scorched fillet of Cornish hake with preserved Mini Cumberland sausages on Cherry Bakewell with vanilla baked celeriac, hazelnut and cranberry granola lemon and caramelised shallot crushed creamed mashed potatoes with ice cream and pear gel vegan potatoes, bok choi, black olive, soya beans and mushroom and grain mustard with salted saffron miso butter sauce Marinated beetroot’s with goat’s curd, BAFTA 195 Piccadilly’s special slow caramel sauce, toffee popcorn and beetroot and gin jelly, parsley relish and Seared fillet of cod with sweet carrot purée, braised beef blade cottage pie Rodda’s clotted cream ice cream roasted pine nuts v crispy potatoes, brown shrimp and caper butter BAFTA 195 Piccadilly’s special slow Valrhona chocolate mousse with Burrata with a pomegranate and mixed grain Slow cooked feather blade of beef, parsley braised lamb shoulder shepherd’s pie peanut butter shortbread, peanut salad, carrot hummus, pomegranate molasses and potato purée, roast salsify, roasted squash 28 day aged Scottish premier beef brittle and vanilla cream and tarragon oil v and crisped salsify burgers in brioche with pickles, red Pineapple and lychee salad with Beetroot cured seatrout with pickled radishes Roasted breast of free range Devonshire onion and Montgomery Cheddar coconut foam and pineapple crisps and Secrett’s farm heritage carrots, blood chicken with sage and onion mashed potato, cheese with skinny fries Poached pear with Earl Grey orange caviar and Yuzukosho dressing salt baked celeriac, charred broccoli and roast topped with a Quicke’s brûlée cream, lemon soil and chicken gravy Cornish crab served on a pumpkin panna Cheddar and potato crust vanilla and blackcurrant meringue cotta, crispy smoked bacon, quinoa and linseed Honey glazed confit of Dingley Dell pork Crumbed fish fingers with triple cooked Apple meringue with caramelised apple, cracker with apple jelly and toasted pine nuts belly on Trealy Farm black pudding, mashed chips and homemade tartar sauce apple jelly and frozen fennel snow potatoes with caramelised apples and grain Smoked Fosse Meadows Farm chicken on mustard gravy Salt cod fish cakes with spiced lentils Baked with a ginger a salad of celeriac, apple and slow cooked and spinach masala, tomato sauce and crumble and orange marmalade chicken leg, grape jelly, tarragon mayonnaise Creamed Sharpham Park spelt with confit crisped onions ice cream and toasted hazelnuts leeks and wild mushrooms, Rosary goat’s cheese foam and crisped wild rice v Flat mushroom and radicchio risotto, Peanut butter parfait with banana Cornish mackerel with charred cucumber, shaved Caerphilly cheese and crispy bread, banana sorbet and salted pickled beetroot and horseradish cream Roasted pumpkin gnocchi, spinach, roasted parsnips v caramel sauce Jerusalem artichokes, blue cheese foam, and Monmouthshire spiced air-dried beef with Hazelnut wafers v a Caesar and marinated anchovy salad

11 BAFTA 195 Piccadilly - Autumn & Winter Menu 2018/2019 12 BAFTA 195 Piccadilly - Autumn & Winter Menu 2018/2019

SEATED DINNER

from £52.00 per person

Please choose one starter, one main course and one dessert for all your guests to enjoy:

Starters Main courses

Compressed ham hock and parsley terrine with a warm Trealy Farm black pudding Confit of Dingley Dell pork belly with a butter bean and Trealy Farm chorizo casserole, winter fritter, pear and vanilla jelly, pickled celeriac and kohlrabi slaw greens and a sherry vinegar and red wine jus Severn and Wye smoked trout and pickled cucumber rillettes, soft quails eggs, blood Roasted breast of free range Devonshire chicken with sage and onion mashed potato, celeriac orange caviar, cucumber and chilli pickle and rye croûte gratin, charred broccoli and roast chicken gravy Cured Scottish mackerel, sea vegetables, winter pickles and beetroot gel Grilled fillet of Cornish hake with a cauliflower fritter, curried cauliflower puree, crispy potatoes and caper butter Cornish crab served on a pumpkin panna cotta, crispy smoked Trealy Farm pancetta, quinoa and linseed cracker with apple jelly and toasted pine nuts Grilled fillet of Scottish cod with preserved lemon and caramelised shallot crushed potatoes, bok choi, crispy cabbage, black olive, soya beans and saffron butter sauce Roast breast of quail on a salad of celeriac, apple and slow cooked quail leg, grape jelly, herb mayonnaise and toasted hazelnuts Roast breast of Barbary duck, slow cooked braised red cabbage, gratin potatoes, honey roasted apple and bitter chocolate sauce Confit duck terrine with pickled autumn mushrooms, golden raisin puree, walnut granola and black truffle mayonnaise Roast rump of Berkshire Downs lamb with a slow cooked shoulder and sweetbread , spinach, butternut squash puree and a confit thyme potato Cornish crab and scallop lasagne with a shellfish cream sauce and carrot and kohlrabi spaghetti Roast breast of West Country guinea fowl, butternut and London honey puree with a leg fritter, Beetroot cured salmon with pickled radishes and heritage carrots, beetroot caviar and prunes wrapped in smoked bacon and winter sprouts with juniper infused jus Yuzukosho dressing Slow cooked short rib of beef on a roasted sweet potato with crispy onions and camomile tea smoked Scottish Brechin beef carpaccio, celeriac remoulade, salt beef croquette, horseradish loin of beef with a cocoa cream and caper berries Fillet of Loch Duart salmon with smoked creamed potatoes, sea vegetables and a mussel, prawn and fennel broth

13 BAFTA 195 Piccadilly - Autumn & Winter Menu 2018/2019 SEATED DINNER CONTINUED VEGETARIAN LUNCH & DINNER OPTIONS

from £52.00 per person Please choose one starter and one main course for your guests with special dietary requirements: Please choose one starter, one main course and one dessert for all your guests to enjoy: Starters Desserts Celeriac panna cotta with pickled carrots, salt baked Sicilian lemon posset with poppy seed cake, blood orange jelly and bergamot foam celeriac, hazelnut and cranberry granola and pear gel vegan Mulled plum and apple crumble tart with cider gel, vanilla ice cream Marinated beetroot with goat’s curd, beetroot and gin Vanilla cheese cake with a clementine jelly, Breton sable and blood orange sorbet jelly, parsley relish and roasted pine nuts

70% bitter chocolate tart with salted caramel parfait, hundreds and thousands, vanilla crème fraîche and caramel sauce Burrata with a pomegranate and mixed grain salad, carrot hummus, pomegranate molasses and tarragon oil Vanilla panna cotta with chestnut cream cannoli, saffron poached pear, chocolate gelato and hazelnut crumble

Apple meringue with caramelised apple, apple jelly and frozen fennel snow

Peanut butter parfait with banana bread, banana sorbet and salted caramel sauce Main courses Carrot and walnut cake with orange marmalade and cream cheese ripple ice cream, ginger bread crumbs Wild mushroom and chestnut crostilliant served with and golden raisins a caramelized onion puree, roasted sweet potato, salsify Brogdale red and white currant meringue with mulled autumn pear and vanilla and yoghurt sorbet and a chive butter sauce. Shallot tarte tatin with roasted apple, Yorkshire Fettle cheese, black garlic puree, toasted pine nuts, parsley pesto and crispy shallots. A selection of Fortnum & Mason teas, Fairtrade filter coffee and herbal infusions with pralines by Hotel Chocolat and handmade petites fours Pumpkin risotto with roasted Jerusalem artichokes, blue cheese foam and hazelnut wafers

14 BAFTA 195 Piccadilly - Autumn & Winter Menu 2018/2019 DINING ENHANCEMENTS BRITISH CHEESE BOARD

Pre-dinner We are delighted to present Paxton & Whitfield of Jermyn Street as our nominated cheese supplier. With over 300 years of history, Paxton & Whitfield has presented a list of some of the Glass of Champagne Taittinger and Chef ’s selection of finest British cheeses to accompany your menu at BAFTA. Your selection will be presented with three canapés £21.00 per person apple, , homemade chutney and a selection of crackers. Chef ’s selection of four canapés £13.00 per person Three choices of cheese: £8.00 per person Four choices of cheese: £11.00 per person

Amuse-bouche £4.00 per item Ticklemore Tunworth Stilton Little appetizers to get the tastebuds going Hard goat’s cheese Soft white-rinded cheese Classic blue cheese Crab bisque with crab rouille on wholemeal toast Devon Hampshire Nottinghamshire Rare seared tuna with a soba noodle salad Smoked eel on a caramelised shallot sable with horseradish Chantilly Ragstone Pave Cobbe Golden Cenarth Dorset crab cakes with a hollandaise sauce Soft goat’s cheese Soft ewe’s milk cheese Washed-rind soft cheese Herefordshire Somerset West Filo triangles filled with artichoke, feta and mint on bed of soused avocado v

Westcombe Cheddar Stinking Bishop Lincolnshire Pre-dessert £4.00 per item Traditional artisan Award-winning Poacher Little palate cleansers washed-rind cheese Smooth & creamy Somerset Cotswolds hard cheese Citrus salad with lemongrass ice cream v Lincolnshire Pineapple granita with a coconut mousse Cote Hill Blue Amalfi lemon jelly with Earl Grey Madeleines v Soft blue cheese Rhubarb compote with English vanilla cream v Lincolnshire Blackcurrant sorbet with lime jelly

Chocolate £4.00 per person Mini BAFTA Chocolate masks, served at BAFTA Awards’ ceremonies, ideal with coffee or boxed as table favours Hotel Chocolat gift boxes available on request

15 BAFTA 195 Piccadilly - Autumn & Winter Menu 2018/2019 BAFTA 195 PICCADILLY EXPERIENCES

BAFTA 195 Experiences Accredited list of suppliers

Our BAFTA Experiences are the ultimate celebration of the Flowers, lighting, entertainment and production are all available moving image, combining talents in front of and behind the from our great suppliers who regularly work with us. camera, with 195 Piccadilly flair. These Experiences give you an insight into the worlds of film and television from the Your dedicated Event Manager will assist with advice craftspeople that make your favourite films and shows happen. and guidance, or visit our website for further information: www.bafta.org/195 Go Inside Screen courtesy of a BAFTA talent giving an insider’s view of life on set; revisit a classic with our Heritage Screen; enjoy immersive dining with our Eat Screen; or entertain the We include the following in all our menu pricing kids with educational and fun activities during our interactive Family Screen. ‘BAFTA 195 Piccadilly’ cutlery, crockery and glassware

For more information, contact us on 0207 292 5860. A selection of 6ft trestle tables, 5ft round tables and poseur tables Perspex chairs with black seat pads Crisp white napkins Tastings Professional service staff (in white shirts, black trousers and We are delighted to arrange a number of interesting and BAFTA waistcoat and BAFTA bowtie) informative food and beverage tastings, from our partners and An Event Manager to assist with your event in-house experts, to enhance your event. Prices are available on request.

Food tastings hosted by Head Chef, Anton Manganaro Cheese tasting with Paxton & Whitfield Drinks tastings hosted by Club Manager, Graham Lloyd-Bennett Cocktail Masterclass recreating the BAFTA Signature Cocktail Champagne tasting hosted by a Champagne Taittinger expert

16 BAFTA 195 Piccadilly - Autumn & Winter Menu 2018/2019