The Daily Telegraph - Saturday - The Telegraph Magazine
Food for film stars
The Baftas are an annual celebration of the best of British film and television – but at the award ceremony the food needs to be starry too. Step forward Anton Manganaro, the chef responsible for preparing canapés that are both dramatic and delicious – an
Behind the scenes at the Bafta kitchens, with head chef Anton Manganaro
No dips, no drips and nothing hot.’ Nothing, in other words, to threaten the Dior gowns or Giorgio Armani suits worn by those attending the annual Bafta Awards after-party. It’s a strict remit for Anton Manganaro’s 8,000 canapés, which must be both spill-free and safe from perishing, should proceedings be delayed. But the head chef at 195 Piccadilly, the home of the British Academy of Film and Television Arts, has nailed it with crispy-shallot breadsticks wrapped in Monmouthshire air-dried ham. ‘They’re easy to pick up and won’t go soggy,’ he says. A blob of spiced apple and onion chutney holds a delicate edible flower in place – which Manganaro proves by holding a breadstick upside down. Not a drip in sight, and delicious, too.
Manganaro oversees the menu for the event (hosted at Grosvenor House) every year, as well as cooking for about 120 guests at 195 Piccadilly for the Bafta Film Gala dinner in the week leading up the the ceremony. Thirty canapé ideas were trialled for this year’s event, which takes place on Thursday, a night that will call for a
17-strong team of chefs. The pavement outside Bafta’s HQ (a subtle doorway upstream of Fortnum & Mason normally marked out only by a pair of small, but instantly recognisable, gilt masks) will be closed off and the red carpet rolled out. Last year those walking it included Henry Cavill, Colin Firth and Natalie Dormer, and Manganaro was himself a prize in the charity auction, treating the winner to a sevencourse dinner party cooked at their home.
Awards season aside, Manganaro caters for the 400-odd member events, receptions and film screenings that happen at 195 Piccadilly throughout the year, and he has a keen understanding of how to play host with minimum stress. ‘As a chef it can be tempting to over- elaborate,’ he admits, ‘but the breadsticks are easy to make, easy to store, and can be frozen and cooked on the day.’ His recipes shared here, from a hearty shepherd’s pie to an apple tart fine with spiced toffee ice cream, can all be assembled in advance – allowing you to serve them up with Bafta-esque class.