To deliver a total of around 5,000 dishes, Amadeus had 20 chefs preparing for the banquet for two days prior to the dinner, 30 chefs in the kitchen on the evening, 80 waiting staff serving and 7,200 pieces of cutlery polished and set on the tables.
Amanda Stranack, head of congress for BSAVA, said: “This year was our 25th consecutive year at the ICC and one of the many reasons we continue to come back is because of the quality of the catering.
“Amadeus do an exceptional job at delivering beautiful, high quality food to our delegates during the day when they’re catering for 6,500 delegates and especially for our black tie dinner which saw around 700 people attend.
“As usual we’ve had fantastic feedback about the food from our guests with many saying it was the best conference food they’ve ever had.”
Amadeus has almost 40 years’ experience serving 1.8 million covers annually in their home and external venues. At the ICC the largest number of guests Amadeus has served a sit-down dinner for is 1,850, while the BSAVA dinner has the largest number of covers for a seven-course tasting menu.