TONIGHT will see the 2023 BAFTA Film Awards take place at London’s Royal Festival Hall.
Stars such as Viola Davis, Ana De Armas, and Austin Butler will jet into the capita for the highly anticipated A-list ceremony.
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However The Sun was given exclusive access to preview what the nominees will be served on the night at the lavish dinner.
Drinks wise, guests such as Cate Blanchett, Bill Nighy, Colin Farrell and Paul Mescal can sip on Taittinger Champagne, Villa Maria wine, Woodford Reserve bourbon whiskey as well as San Pellegrino and Acqua Panna premium water.
But the British Academy has taken great care in creating a “sustainable” menu for the event, which specifically includes gluten free and vegan dishes.
A representative from Caper & Berry, the caterers for the event told the Sun: “Our work with BAFTA is trying to create a sustainable menu or as sustainable as it can be, given the numbers and the quality.
“We’ve decided we’re going for a vegan starter, which is a beetroot based starter with some rye bread and vegan cream.
“The main course is a chicken based main course, because the feeling that we have with BAFTA was that is the most accessible to the widest majority of people.”
“We [also] have a lovely, gluten free, vegan main course that goes with it, which is based on butternuts and mushrooms.”
“Dessert is a chocolate based dessert. And what we like to try and do is ensure that somehow somewhere encapsulates the BAFTA logo. So that will go on [top of] the dessert as well.”
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The ambassador revealed that organisers spend a month in preparation for the event.
They said: “It’s a logistical challenge that is carefully orchestrated. And we spend a month in the kitchen, carrying plates through, what ingredients goes on what plates at what time, and we have to make that menu seasonal, so that it’s sustainable.”
“And sustainability to us means working with small producers, as well as very conscious producers. So putting everything back into the local economies of the area to make sure that their food is represented, as well as big corporations.
“So you have to go to a number of small producers and take a product from an area rather than an individual farm.”
Guests would be served dishes such as a vegan beetroot tartare with chives, vegan butternut arancini with sage, ‘”sustainable” confit chicken terrine with truffle and onion chutney and a chocolate mousse with passionfruit coulis and a cake base for dessert.
The guests will be served these dishes whilst they sit in front of graphic table displays that were inspired by the five best film nominees.
The Sun was shown an example of the table displays which were filled with cardboard cutout centrepieces from The Banshee’s of Inisherin.
Decorative features included Blood soaked sheets of music laid on the table, models of donkeys, as well as a cardboard cut-outs Brendan Gleeson’s violan and the blood soaked sheers.
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