BAFTA 195 Piccadilly Spring & Summer 2 0

Cover TBC BAFTA 195 Piccadilly Spring & Summer 2 0 1 6 Welcome Proudly introducing to this season’s menus…

Specially created by Head Chef Anton Manganaro, our seasonal menus capture the essence of British cuisine with tasteful international flavour combinations and playful filmic references. Each dish is crafted from the finest ingredients, BAFTA 195 sourced from award-winning suppliers who are proud of their traceability and sustainability. Club Manager Graham Lloyd-Bennett has combined classic and unexpected grape varieties to create a PICCADILLY wine list that breathes the heritage and flair of BAFTA 195 Piccadilly. Discuss your preferences over a private tasting and choreograph your food and drink to perfection. The home of the British Academy of Film and Television Arts Contents

Breakfast Menus – 1 –

Light Refreshments – 3 –

Finger Buff et – 4 –

Buff et Enhancements – 5 –

Fork Buff et – 6 –

Sharing Platters – 8 –

Seated Lunch Menu – 11 –

Afternoon Tea – 12 –

Champagne Afternoon Tea – 13 –

Canapé Receptions – 14 –

Bowl Food (grazing menu) – 16 –

Dining – 19 –

Vegetarian Menus – 25 –

British Cheese Board – 27 –

Dining Enhancements – 29 –

Keep up-to-date with BAFTA 195 online: BAFTA 195 Piccadilly Experiences & Services BAFTA195Piccadilly – 30 – @BAFTA195 @BAFTA195 BAFTA195

BAFTA 195 Piccadilly, London W1J 9LN [email protected] t +44 (0) 20 7292 5860 www.bafta.org/195 Breakfast Menus

CONTINENTAL

Freshly squeezed orange juice Organic toasted granola, seasonal berry compote and Tims Dairy Greek yoghurt Croissants, pain au chocolat and Danish pastries Orange and poppy seed muffi ns Seasonal fruit skewers A selection of Fortnum & Mason teas, Fairtrade ﬁ lter coff ee and herbal infusions £14.50 per person

BAFTA GREAT BRITISH BREAKFAST

Freshly squeezed orange juice Trealy Farm grilled sweet-cured bacon, Cumberland sausage and black pudding with portabello mushrooms, Bloody Mary cherry tomatoes and scrambled eggs, served with toasted sourdough ﬁ ngers A selection of Fortnum & Mason teas, Fairtrade ﬁ lter coff ee and herbal infusions

£18.50 per person

GRAZING AND BOWL FOOD BREAKFAST

Organic oat porridge with roasted banana, prunes and Isleworth honey Smoked haddock kedgeree with Rookery Farm soft boiled egg Smoked Scottish VAR salmon, scrambled eggs and sourdough ﬁ ngers Buttermilk bagel with cream cheese and smoked salmon Streaky bacon, Cumberland sausage or scrambled eggs in a buttermilk bap Trealy Farm black pudding muffi ns with tomatoes and mushrooms Sliced seasonal fresh fruit platter British charcuterie plate of cold meats and cheeses

£6.50 per item per person

SEASONAL FRUIT SMOOTHIES

£4.75 per person

Ð 1 Ð Light Refreshments

OPTION ONE

A selection of biscuits with Fortnum & Mason teas, Fairtrade ﬁ lter coff ee and herbal infusions £3.50 per person

OPTION TWO

A selection of freshly baked homemade cookies with Fortnum & Mason teas, Fairtrade ﬁ lter coff ee and herbal infusions £5.50 per person

OPTION THREE

A selection of freshly baked muffi ns and cupcakes with Fortnum & Mason teas, Fairtrade ﬁ lter coff ee and herbal infusions £6.50 per person

OPTION FOUR

Miniature croissants, pain au chocolat and Danish pastries, with freshly squeezed orange juice and Fortnum & Mason teas, Fairtrade ﬁ lter coff ee and herbal infusions £7.50 per person

Ð 2 Ð Ð 3 Ð Finger Buff et Buff et Enhancements

Enhance your selection with the following items

Selection of open and closed sandwiches, baguettes and bagels with a variety of ﬁ llings and toppings, including: SAVOURY Severn and Wye smoked salmon with cream cheese

Farmhouse ham and tomato with grain mustard Jerk chicken skewers with spring onion, mango chutney Trealy Farm fennel salami with pickles and yoghurt dip £3 Coronation chicken Mini beef sliders with mature cheddar cheese and crispy onions £4 Free-range egg and cress with homemade mayonnaise (v) Lamb samosas with cucumber raita £3 Plaice goujons with tartar sauce £4 Smoked haddock ﬁ shcakes with aioli sauce £3.50 Filo prawns with sweet chilli and Thai dipping sauce £4 Satay chicken wings with peanut sauce £3 (gf) Coronation chicken on crispy poppadums with mango chutney (gf) £3.50 Selection of sushi and sashimi with tamari soy sauce £4 (gf) Spicy lentil fritters with yoghurt and mint (gf) (v) £3.50 SWEET

Crispy spinach, pine nut and goats cheese parcels with Chocolate cinnamon brownies £3 minted yoghurt (v) £3.50 Apple and sultana turnovers £3 Raspberry and custard tart £3 Eton mess £3 A selection of mini desserts, including: Vanilla panna cotta with gooseberry compote £3 Mustard and honey glazed lamb sausages with grain mustard mayonnaise Passion fruit cheese cake Lemon scented rice pudding with cherry compote £3 Wood roasted peppers, Rosary goats cheese and thyme Chocolate pot bruschetta (v) Seasonal fruit jelly and cream Strawberry and cream roulade £3 Pea, mint and Fettle cheese tartlets (v) Fruit salad Tiramisu £3

A selection of Fortnum & Mason teas, Fairtrade ﬁ lter coff ee and herbal infusions

£26.00 per person

Ð 4 Ð Ð 5 Ð Fork Buff et

Please choose two of the salads below

Selection of Trealy Farm charcuterie with homemade pickles Potato, leek and herb salad (v) Pea, mint and Fettle cheese tart (v) Red cabbage, carrot, white onion, fennel and sultana slaw (v) Sharpham Farm spelt, beetroot, parsley and preserved lemon (v) Orange, chard and goats cheese salad with toasted quinoa and pomegranate molasses (v) Please choose three dishes for your main, to include a vegetarian option: Secrett’s Farm seasonal leaves with cider vinegar dressing (v) Celeriac, walnut and apple salad (v) Chickpea, radish sprout, Fettle cheese salad with tahini dressing (v) Free range Cornish chicken with mushrooms, bacon and roasted baby onions Cracked wheat, parsley, tomato and spring onion salad (v) Green bean, baby artichoke and shallot salad (v) Confi t duck leg on black pudding mash, buttered romesco and grain mustard jus Char-grilled vegetable, pesto and fusilli pasta salad (v) Free range chicken, leek and mushroom pie Roasted medallions of pork with pumpkin, dates, apricots and honey Brechin beef in Meantime ale with seasonal vegetables and herb dumplings Grilled salmon with baby lettuce, peas and mint Steamed sea trout with peas and broad beans and tarragon cream Baked fi llet of Cornish cod on cheddar glazed mashed potatoes with buttered spinach and grain mustard sauce Roasted fi llet of pollock with a mussel, celeriac and three-cornered garlic butter broth Celeriac, spinach, nettle and potato gratin with baby onions and mushrooms (v) Pea and broad bean potato dumplings with Rosary goats cheese (v)

Chef’s selection of BAFTA 195 desserts A selection of Fortnum & Mason teas, Fairtrade ﬁ lter Served with: coff ee and herbal infusions Braised rice Rosemary and garlic roasted potatoes Seasonal vegetables

£36.00 per person

Ð 6 Ð Ð 7 Ð Sharing Platters

Supplementing any ﬁ nger or fork buff et, canapé or bowl food reception, these platters are ideal for enhancing the BAFTA 195 off ering for lunches and receptions

A minimum of 10 orders per platter is required to add to any other menu

SELECTION OF CHARCUTERIE

Air-dried bresaola, fennel salami and pork loin Kilner jars of chicken liver parfait with toasted sourdough ﬁ ngers Handmade pork pies with piccalilli Smoked chicken and celeriac salad on crispy ﬁ celle £14.00 per person

SELECTION OF SEAFOOD

Severn and Wye smoked VAR salmon with pickled cucumber Goujons of plaice with sauce gribiche Pickled herrings with beetroot relish, sour cream and dill Kilner jars of smoked mackerel and horseradish pâté with rye crackers £14.00 per person

A SELECTION OF SLIDERS

Pulled slow-cooked pork shoulder with chipotle mayonnaise and caramelised apples Cornish crab and dill patties with lemon mayonnaise and crispy slaw 28-day Aberdeen Angus beef patties, Ogleshield cheese, tomato relish and crispy lettuce £18.50 per person

Ð 8 Ð Ð 9 Ð Seated Lunch Menu

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

STARTERS

Confi t ham hock terrine with pickled caulifl ower and spiced red pepper mayonnaise Severn and Wye smoked salmon, pickled cucumber and fennel with horseradish crème frâiche Scorched fi llet of mackerel with grain mustard and celeriac salad, beetroot jelly and Dorset black garlic mayonnaise Spring pea soup with Trealy Farm chorizo and Fettle cheese fritters (v)

MAIN COURSES

Roasted fi llet of Dingley Dell pork, mashed honey roasted sweet potatoes, spiced caulifl ower and a golden raisin jus Breast of corn fed chicken with caramelised onion mashed potatoes, roasted carrots, wild nettle salsa and red wine jus Confi t leg of Gressingham duck with black olive and caper crushed potatoes, spring greens and confi t tomato and basil sauce Grilled fi llet of sea trout with pea and broad bean spelt risotto, sea vegetables and lemon butter sauce

DESSERTS

Rhubarb and custard crunch, poached rhubarb, vanilla crème brûlée and hazelnut granola Chocolate mousse with bergamot cream, summer berry coulis and lemon crème frâiche ice cream Apricot and almond Bakewell tart with clotted cream Mixed berry mess with Sauternes jelly

A selection of Fortnum & Mason teas, Fairtrade ﬁ lter coff ee and herbal infusions with homemade Florentines

£37.00 per person

Ð 10 Ð Ð 11 Ð Afternoon Tea

OPTION ONE

Selection of freshly baked cakes and cookies Fairtrade ﬁ lter coff ee, Fortnum & Mason tea or herbal infusions £9.95 per person

OPTION TWO

Traditional English ﬁ nger sandwiches: Severn and Wye smoked VAR salmon with cream cheese Farmhouse ham and tomato with grain mustard Free range egg and cress with homemade mayonnaise Scones with seasonal homemade jam and clotted cream Afternoon tea cake Fairtrade ﬁ lter coff ee, Fortnum & Mason tea or herbal infusions

£18.00 per person Champagne Afternoon Tea

OPTION THREE

A glass of Taittinger Brut Réserve

Traditional English ﬁ nger sandwiches: Severn and Wye smoked salmon with lemon and herb butter Farmhouse ham and tomato with grain mustard Free range egg and cress with homemade mayonnaise

Freshly baked scones with seasonal homemade jam and clotted cream

Selection of homemade traditional British pastries Maids of Honour Bitter chocolate macaroon with sea salt Vanilla cheesecake with caramelised apple and ginger sponge Malted Battenberg cake Jammie dodgers £33.00 per person

Ð 12 Ð Ð 13 Ð Canapé Receptions SWEET

Three canapés and a glass of Champagne Taittinger: £20.00 per person Peach and champagne jelly Three canapés and a BAFTA signature cocktail: £20.00 per person Burnt Cambridge cream with rhubarb jelly

SERVED COLD SERVED WARM Black forest chocolate cup Welsh cakes with vanilla cream cheese and raspberries Smoked Lincolnshire Poacher puff with chicken and Honey and balsamic glazed Cumberland sausages Strawberry and basil macaroons apple salad, spicy tomato pickle and crispy skin (Film with a choice of grain mustard potato mousseline or Elderfl ower sorbet cones with crispy blackcurrants Awards canapé 2016) homemade tomato ketchup Vanilla and raspberry marshmallow skewers Trealy Farm Monmouthshire beech smoked air-dried Roast 28 day aged Aberdeen Angus fi llet steak from ham wrapped around crispy onion breadsticks with Brechin, triple cooked chips with horseradish cream Cinnamon spiced beignets with apple chutney (Film Awards canapé 2015) or smoked onion mayonnaise hot chocolate and chilli dip Compressed ham hock terrine with pea espuma and Gloucester Old Spot pork belly with caramelised Cherry crumble tartlets with vanilla and cinnamon crispy pork wafers apples and sage and onion breadcrumbs custard Poached rhubarb pavlova Lincolnshire hot smoked trout on tattie scones with Welsh lamb puff s with a laverbread dip crème frâiche and lemon caviar (Film Awards canapé Smoked salmon and chive Bonbon with a Béarnaise 2016) sauce Loch Duart beetroot cured salmon, rye cracker, Seared Isle of Man queen scallops with Trealy Farm bergamot and dill mayonnaise (Film Awards canapé spicy sobrasada, sweet onion purée and basil crumb 2016) Warm cider cured sea trout with beetroot gel and crispy apple Glamorgan sausage fritters with Welsh cider and onion foam Crispy heritage potatoes with wild mushroom relish and tarragon foam (v) ASIAN-STYLE CANAPƒS Pea and Rosary goats cheese tartlets with mint jelly (v) Braised lamb shoulder fritter with Korean red bean Spicy potato fritters with basil and tomato chilli mayonnaise Smoked Severn and Wye salmon tartar, granary mayonnaise (v) Beef satays with peanut sauce croute, cucumber pickle, fennel fronds and beetroot Oysters with red chilli nahm jim caviar (Film Awards canapé 2015) Sweet Atlantic prawns wrapped in wonton pastry with Cotswold quails egg with dill mayonnaise and honey, soy and chilli dip tomato pickle served in a crispy Berkswell cheese Sesame crusted ‘Inside Out’ California rolls fi lled with cup (Film Awards canapé 2015) (v) salmon or tuna, served with wasabi mayonnaise and Crispy dark rye with pickled golden beetroot, pear marinated soy (vegetarian option also available) gel and cranberry granola (Film Awards canapé Vegetable gyozas with ginger and lime dipping sauce (v) 2016) (v) (vegan) Isle of White spicy tomato and cucumber shot with an aubergine and green olive skewer and basil oil Sweet (v) (vegan) (gf) Coconut and mango macaroons Thyme sable with pickled rhubarb and blue cheese foam (v) Cardamom ice cream cones Cucumber and mint gazpacho with sundried tomato straws (v) (vegan)

£19.00 £25.00 £28.00 6 items per person 8 items per person 10 items per person

Ð 14 Ð Ð 15 Ð Bowl Food (grazing menu) DESSERTS

Crème caramel with mixed berries and lemon foam Four bowls: £26.00 per person Five bowls: £31.00 per person Gooseberry fool with lemon shortbread Strawberries with champagne zabaglione and almond granola SERVED COLD Peach cobbler with vanilla ice cream Trealy Farm Monmouthshire cured ham with celeriac and apple relish and mini caramelised onion wafers Lime parfait with gin and tonic jelly and crispy Compressed watermelon with Fettle cheese and crispy ham, pomegranate molasses and torn mint meringue Roast Norfolk quail with a salad of grains, heritage carrots and crispy Trealy Farm Monmouthshire air-dried pork collar Flourless chocolate cake with Climpsons Estate espresso ice cream and Gruétine tuiles Conﬁ t duck and ham hock terrine with a pea and mint foam, celeriac relish, crispy pork skin and caper berries Slow cooked breast of corn fed chicken, pickled chicory, raisin and balsamic dressing salad Warm salad of grilled Cornish mackerel, charred Isle of White heritage tomatoes, pickled candy beetroot, smoked aubergine relish, lemon and black olive dressing Isle of White heritage tomatoes, smoked aubergine purée, caramelised onion wafers, black olive mozzarella and basil salad (v) Poached rhubarb, chard and Rosary goats cheese salad with toasted quinoa and pomegranate molasses (v) Lincolnshire pea and broad bean salad with Fettle cheese fritters and mint (v) Beetroot and orange salad with Rosary goats cheese, toasted pine nuts and seasonal leaves (v)

ASIAN-STYLE BOWL FOOD BAFTA 195 CLASSICS Pork and green peppercorn curry SERVED WARM Caesar salad of crisp cos lettuce, shaved parmesan, fresh Twice cooked pork belly with soy, star anise and anchovy and Caesar dressing topped with croutons, free broccoli range chicken and Trealy Farm bacon Braised feather blade of beef with herbed mashed Braised beef ribs with sweet fi sh sauce potatoes, peas and broad beans Mini Cumberland sausages on creamed mashed potatoes with mushroom and grain mustard gravy Glass noodles stir-fried with mushrooms and fermented Rare roasted fi llet of duck on buckwheat noodles and bean curd (v) spiced vegetable salad 195’s slow braised beef blade cottage pie or slow braised lamb shoulder shepherd’s pie Chicken and tarragon pithiviers with spinach and wild mushroom cream 28 day aged Scottish premier beef burgers in brioche with pickles, red onion and Montgomery cheddar Traditional Welsh shellfi sh cawl cheese with skinny fries Roast fi llet of sea trout, pea and mint purée, Cornish early 195 prawn cocktail with whipped avocado and potatoes and lemon butter sauce buttermilk toast Baked scallop and crab thermidor Fish pie topped with a Quickes cheddar and potato Lincolnshire pea and mint risotto with pea shoots and crust Rosary goats cheese foam (v) Crumbed plaice fi ngers with triple cooked chips and Gnocchi with Berkswell cheese, roasted artichokes, broad homemade tartar sauce beans and a nettle and hazelnut relish (v) Salt cod cakes with minted mushy peas and roasted Smoked garlic polenta with char-grilled aubergines, garlic butter foam courgettes, peppers, cherry tomato and basil dressing (v) Butter bean, braised lettuce and celeriac stew with crispy cabbage and soy dressing (v) (vegan) £26.00 £31.00 4 bowls per person 5 bowls per person

Ð 16 Ð Ð 17 Ð Dining

Menu prices are determined by your selection Please choose one option from each course Average menu £52.00

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

STARTERS

Severn and Wye smoked VAR salmon and Cornish crab rolls with avocado relish, pickled radishes and grain mustard vinaigrette Seared Scottish Scallop with salad vierge and sea vegetables Roast Norfolk quail with a salad of grains, heritage carrots and crispy Trealy Farm Monmouthshire air-dried pork collar Beetroot cured ﬁ llet of seatrout with roasted and pickled beets, orange caviar and a horseradish and yoghurt dressing Conﬁ t duck and ham hock terrine with a pea and mint foam, celeriac relish, crispy pork skin and caper berries Loch Duart salmon ballotine with scorched cucumber, black olive soil, soft quail eggs and beetroot gazpacho dressing Warm salad of grilled Cornish mackerel, charred Isle of White heritage tomatoes, pickled candy beetroot, smoked aubergine relish, lemon and black olive dressing Crispy Monmouthshire air-dried ham with compressed watermelon, Fettle cheese and a mint and chilli dressing

Ð 18 Ð Ð 19 Ð Dining

Please select one main course from the following

MAINS

Roast rump of Berkshire Downs lamb on spiced red cabbage and golden raisins with slow-braised shoulder of lamb on a butternut fondant with spinach and watercress mash Roasted loin of Wadhurst Estate venison with quinoa, date and caulifl ower, greens, smoked Isle of White tomatoes and shallot jus Breast of guinea fowl served with a dumpling of its leg and crushed peas, rosemary fl avoured crispy potatoes, truffl ed celeriac cream and red wine jus Grilled fi llet of bass on smoked mashed potato with a saff ron and mussel cream sauce, Cornish samphire and artichoke crisps Baked fi llet of Loch Duart salmon with crab and chive on crushed Jersey royals, peas and broad beans, lemon butter sauce and tomato oil Roasted breast of corn-fed Devonshire chicken on glazed champ potatoes with crispy Trealy Farm bacon, roast and pickled caulifl ower and butternut purée Roast 30 day fi llet of beef from Brechin with a potato and celeriac compression, baby vegetables and summer truffl e jus Slow cooked short rib of beef on a roasted sweet potato with crispy onions and Sri Lankan tea smoked fi llet of beef with a cocoa Bordelaise sauce

Ð 20 Ð Ð 21 Ð Dining

Please select one dessert from the following

DESSERTS

Lemon tart with textures of meringue, basil sorbet, and raspberry gel Coconut rice pudding with mango sorbet and passion fruit foam Pineapple tart tatin with coconut and rum ice cream, mango gel, toasted coconut and crispy pineapple Chocolate and hazelnut pudding with white chocolate and Climpson Estate espresso parfait, caramelised hazelnuts and cocoa nib tuille Baked stem ginger cheesecake with poached rhubarb, vanilla marshmallows and rhubarb foam Strawberry tart with black pepper ice cream, strawberry crisps and lemon jelly Dark chocolate mousse with white chocolate crumble, pistachio sponge, salted caramel popcorn and popping candy Summer pudding with a summer berry macaroon and vanilla and yoghurt ice cream

A selection of Fortnum & Mason teas, Fairtrade ﬁ lter coff ee and herbal infusions with homemade petits fours and pralines by Hotel Chocolat

Ð 22 Ð Ð 23 Ð Vegetarian Menus

VEGETARIAN STARTERS

Isle of White heritage tomatoes, smoked aubergine purée, caramelised onion wafers, black olive mozzarella and basil salad Poached rhubarb, chard and Rosary goats cheese salad with toasted quinoa and pomegranate molasses Summer bean minestrone with mint crème frâiche and black olive crumble

VEGETARIAN MAIN COURSES

Grilled new seasons asparagus with Rookery Farm organic poached hens egg, St Georges mushrooms and scorched shallots Sharpham Farm spelt and pea risotto with crispy root vegetables and smoked Lincolnshire Poacher cheese foam Berkswell cheese and caramelised shallot gnocchi with roasted Jerusalem artichokes, nettle and hazelnut pesto and lemon butter foam Baby turnip, artichoke and rainbow chard tagine with jasmine rice and date chutney (vegan)

Ð 24 Ð Ð 25 Ð British Cheese Board

BAFTA 195 Piccadilly and Paxton & Whitfi eld: We are delighted to present Paxton & Whitfi eld of Jermyn Street as our nominated cheese supplier. With over 300 years of history Paxton & Whitfi eld has presented a list of some of the fi nest British cheeses to accompany your menu at BAFTA.

Your selection will be presented with apple, grapes, homemade chutney and a selection of crackers

Baronet Reblochon-style Jersey milk cheese Wiltshire Westcombe Cheddar Traditional West Country farmhouse cheddar Somerset Ogleshield Semi-hard Jersey milk washed-rind cheese Somerset Lincolnshire Poacher Unpasteurised, traditional rennet hard cows milk cheese Lincolnshire Beenleigh Blue Ewes milk blue cheese Devon Tunworth Camembert-style cows milk cheese Hampshire Berkswell Hard ewes milk cheese West-Midlands Baltic Washed-rind cows milk cheese Northumberland Cornish Blue Traditional rennet blue cheese Cornwall Double Gloucester Traditional double Gloucester from Jonathan Crump Gloucestershire

3 choices of cheese 4 choices of cheese £8.00 £11.00 per person per person

Ð 26 Ð Ð 27 Ð Dining Enhancements

PRE-DINNER

Glass of Champagne Taittinger and Chef ’s selection of three canapés £19.00 per person

Chef ’s selection of four canapés £13.00 per person

AMUSE-BOUCHE

Little appetizers to get the tastebuds going Crab bisque with crab rouille on wholemeal toast Rare seared tuna with a soba noodle salad Smoked eel on a caramelised shallot sable with horseradish Chantilly Dorset crab cakes with a hollandaise sauce Filo triangles ﬁ lled with artichoke, feta and mint on bed of soused avocado (v) £4.00 per item

PRE-DESSERT BRITISH CHEESE BOARD

Little palate cleansers A selection of ﬁ ne seasonal cheeses from the British Isles with wheat biscuits Citrus salad with and homemade grape chutney lemongrass ice cream Pineapple granite with a coconut mousse £8.00 per person Amalﬁ lemon jelly with Earl Grey Madeleines Rhubarb compote with English vanilla cream CHOCOLATES* Blackcurrant sorbet with lime jelly Mini BAFTA Chocolate masks (ideal with coff ee or boxed as table favours) *served at BAFTA’s Awards ceremonies £4.00 Hotel Chocolat gift boxes available on request per item £4.00 per person

Ð 28 Ð Ð 29 Ð BAFTA 195 Piccadilly Experiences & Services

WE INCLUDE THE FOLLOWING ACCREDITED LIST OF SUPPLIERS: IN ALL OUR MENU PRICING: Flowers, lighting, entertainment and production are all ‘BAFTA 195 Piccadilly’ cutlery, crockery and glassware available from our great suppliers who regularly work A selection of 6ft trestle tables, 5ft round tables and with us. poseur tables Your dedicated Event Manager will assist with Perspex chairs with black seat pads advice and guidance, or visit our website for further information: Crisp white napkins http://www.bafta.org/venue-hire/about/oursuppliers Professional service staff (in white shirts, black trousers and BAFTA waistcoat and BAFTA bowtie) TASTINGS An Event Manager to assist with your event We are delighted to arrange a number of interesting and informative food and beverage tastings, from our ADDITIONALLY WE CAN PROVIDE partners and in-house experts, to enhance your event. THE FOLLOWING SERVICES: Prices are available on request. Food tastings hosted by Head Chef, Anton Gold or red seat pads Manganaro £1.50 Cheese tasting with Paxton & Whitﬁ eld per person Drinks tastings hosted by Club Manager, Graham Lloyd-Bennett Linen in a range of colours and textures from: Cocktail Masterclass recreating the BAFTA Signature Cocktail £2.00 Champagne tasting per person

Hand-cut glassware, from: Prices excluding delivery / collection and VAT £1.50 Any further requests are available on application per person

Range of lounge and dining furniture: POA

Circular bars, from: £800

Ð 30 Ð Ð 31 Ð BAFTA 195 Piccadilly, London W1J 9LN [email protected] t + 44 (0) 20 7292 5860 www.bafta.org/venue-hire