Crack team of 12 chefs devises menu to keep TV stars well fed

LONDON, ENGLAND - JANUARY 25:  Ant and Dec accept the Best Challenge Show award for I'm a Celebrity... Get Me Out of Here, on stage during the National Television Awards at The O2 Arena on January 25, 2017 in London, England.  (Photo by Jeff Spicer/Getty Images)

It took a 12-strong team of expert chefs to create the menu for last week’s National Television Awards, the caterer responsible for the event has revealed.

Global Infusion Group’s bespoke corporate catering division ‘GIG…fyi’ has catered for the awards for the last 15 years but the latest instalment was arguably among the most challenging yet.

It not only provided canapés, bowl food, desserts and drinks to hundreds of nominees and guests at the 02, but kept the back-stage crew and technicians well fuelled too – serving up over 1,850 meals during the build-up and on the day of the show.

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It was also responsible for feeding 500 nominees at a pre-show reception, 550 guests in the Star Treatment Room and food and drinks for 800 VIPs who attended the after-show party.

In addition, GIG provided refreshments for 50 artists and presenters in the Green Room and 100 journalists in the Press Room.

A team of almost 40 waiters and bartenders were drafted into manage service on the night.

The caterer was appointed by the show’s production house, Indigo Television.

Operations manager Katy Turner said: “The National Television Awards are the big night of the year and we are thrilled that once again Indigo have entrusted us to cater this wonderful occasion. It’s a massive logistical challenge for us on the night as we need to cater large numbers in different areas around O2 London but after successfully catering this event for 15 years we know absolutely what is required, and to deliver an exceptional high standard of cuisine in keeping with such a high-profile event.”

The menu included pre-show canapés of rare beef on a wasabi sourdough croute with pickled ginger and Paprika chicken on flatbread with roasted red pepper hummus.

Post-show there were canapés of mini crab cakes with spring onion & tomato chutney along with wild mushroom & truffle arancini with a lemon & smoked paprika aioli.

Bowl food included haggis with neeps and tatties; sweet soy & sesame chicken with tender stem broccoli & edamame beans; herb crusted cod with parsnip chips and pea puree and a saffron, pine nut & spinach risotto.

Desserts consisted of chocolate and orange mousse with whiskey and scottish berry brûlée.

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