The be­hind the scenes stars of the TV awards

Che­sham cater­ers feed Ant and Dec and Down­ton Abbey ac­tors

Buckinghamshire Advertiser - - NEWS -

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.”

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