The behind the scenes stars of the TV awards
Chesham caterers feed Ant and Dec and Downton Abbey actors
For the 13th consecutive year Global Infusion Group’s bespoke corporate and private party planning, catering and event design division, GIG...fyi (feeding your imagination), was appointed by production house Indigo Television to co-ordinate VIP hospitality at the awards that honour television’s best-loved shows and stars.
GIG…fyi, based in Preston Hill, Chesham, also kept the hundreds of back-stage crew fuelled with round-the-clock food and refreshments during the show, hosted by Dermot O’Leary and broadcast live on ITV on Wednesday, January 20 from London’s O2 Arena.
While Downton Abbey, EastEnders, Strictly Come Dancing and Ant and Dec were picking up the awards, the 800 VIP guests, were rewarded with fully serviced bars and canapés of smoked salmon with pickled fennel salad on potato cake and ham hock terrines served on edible spoons.
Afterwards they were treated to a champagne reception with bowl food comprising of braised beef cheek, miso sesame salmon and tomato and saffron risotto as well as salt and pepper prawn and smoked chicken canapés.
Desserts included lemon posset with shortbread and salted caramel chocolate mousse with honeycomb.
Refreshments were also provided for the press and green rooms as well as the Star Treatment area where 550 guests with upgraded tickets could take advantage of full hair, make-up, nails and massage facilities.
Operations manager for GIG...fyi Katy Turner said: “It’s always a pleasure and an honour to work at the National Television Awards feeding some of the biggest names in the TV and entertainment world.
“Operationally it is a challenge with so many areas running at once that sees 70 staff on site at the ceremony serving over 2,000 canapes and 2,400 bowls of food.”
She added: “Preparations start before Christmas when we agree the options from a bespoke sample menu that we specifically develop for the awards. This year the menu combines contemporary items with popular favourites that have been given a unique new twist in their presentation.”